No-Bake Chocolate Peanut Butter Oatmeal Cookies
Fudgy no-bake chocolate peanut butter cookies with oats—ready in 15 minutes. Foolproof 60-second boil, gluten-free and vegan options, plus pro tips for a perfect set.
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Servings: 24 cookies
Equipment
- Medium saucepan
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop or tablespoon
Ingredients
Ingredients
- 1/2 cup unsalted butter cut into pieces; converted.2
- 2 cups granulated sugar converted.2
- 1/2 cup milk any dairy milk; converted.2
- 1/4 cup unsweetened cocoa powder natural or Dutch-process; converted.2
- 1/2 cup creamy peanut butter stirred smooth; converted.2
- 2 teaspoons vanilla extract converted.2
- 3 cups quick-cooking oats not steel-cut; converted.2
- 1/4 teaspoon fine sea salt converted.2
Instructions
- Line 2 baking sheets with parchment paper or silicone mats and set aside.
- In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder. Stir occasionally until the butter melts and the sugar dissolves.
- Bring the mixture to a full rolling boil and cook for 1 minute, stirring frequently to prevent scorching. Remove the pan from the heat.
- Immediately stir in the peanut butter, vanilla, and salt until the mixture is smooth and glossy.
- Add the oats and fold until every oat is evenly coated and the mixture thickens.
- Using a cookie scoop or heaping tablespoon, drop mounds of the mixture onto the prepared baking sheets. Let stand at room temperature until firm, about 20–30 minutes, or refrigerate to speed setting.
Notes
For the best texture, boil the cocoa-sugar mixture for a full 60 seconds; underboiling leads to soft cookies, overboiling can make them dry. Creamy peanut butter yields the smoothest results, but natural peanut butter works if well stirred. Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. Freeze for up to 2 months.
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