Peanut Butter No Bake Cookies
Cocoa, butter, sugar, and milk boiled into a glossy base and stirred with peanut butter and oats, then dropped into mounds to set.
Equipment
- Large saucepan
- Parchment paper
- Wooden spoon
- Cookie scoop
Ingredients
Main Ingredients
- 1 cup granulated sugar
- ½ cup butter salted or unsalted
- ½ cup whole milk
- ⅓ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 2 cup quick oats not steel cut
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
Cooking
- Melt. Melt the butter and whisk in the sugar, cocoa, and milk.
- Boil. Boil about two minutes without stirring.
- Stir. Off the heat, stir in the peanut butter, vanilla, and salt.
- Oats. Fold in the oats until coated.
- Set. Drop onto parchment and let set about thirty minutes.
Notes
Substitutions: Almond butter replaces peanut butter, and old fashioned oats make a chewier cookie.
Tips: Time the boil and work quickly once the oats go in.
Storage: Five days at room temperature or three months frozen.
Nutrition is calculated for one cookie.