No-Bake Cookies
These No-Bake Cookies are SO EASY! Rich chocolate and peanut butter combine for a quick, no-oven treat perfect for any occasion.
Servings: 12 servings
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 2/3 cup milk
- pinch kosher salt
- 1/4 cup unsweetened cocoa powder
- 2/3 cup creamy peanut butter
- 1 1/2 teaspoons vanilla extract
- 3 1/4 cups quick-cooking oats
Instructions
- Begin by clearing your counter or workspace. Gather all your ingredients and tools so you can easily access everything as you cook.
- In a medium saucepan, add the unsalted butter, granulated sugar, milk, kosher salt, and unsweetened cocoa powder. Heat over medium heat until the mixture comes to a gentle boil, stirring frequently to ensure the sugar dissolves completely.
- Once the mixture reaches a rolling boil, let it boil for exactly 1 minute. Remove the saucepan from heat after the minute is up.
- Stir in the creamy peanut butter and vanilla extract until everything is well combined and smooth.
- Add the quick-cooking oats to the mixture, stirring until all the oats are evenly coated with the chocolate-peanut butter mixture.
- Using a spoon, drop tablespoon-sized portions of the mixture onto a cookie sheet lined with parchment paper. Leave some space between each cookie, as they may spread slightly.
- Allow the cookies to cool at room temperature for about 30 minutes or until they have set. You can speed up the process by placing them in the refrigerator.
Equipment
- Measuring Cups and Spoons
- Medium Saucepan
- Wooden Spoon
- Cookie Sheet
- Parchment Paper
Notes
- Boil the mixture for a full minute to ensure cookies set properly and are not too soft.
- Use fresh quick-cooking oats for the best texture and flavor.
- After adding oats, mix just until combined to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
- Freeze cookies for up to 3 months, layering with parchment paper to prevent sticking.