Peanut Butter Chocolate No Bake Cookies
No Bake Cookies are the easiest cookies you'll ever make! They're made with just 7 ingredients and come together in a flash. The peanut butter and chocolate flavor shines in these melt-in-your-mouth cookies. I've tweaked this recipe to give it an even better texture, while staying true to the nostalgia of the original recipe we grew up with!
Servings: 24 cookies
Ingredients
- 2 and 1/2 cups old fashioned whole rolled oats, divided 262 grams
- 2 cups granulated sugar 420 grams
- 1/3 cup cocoa powder 31 grams
- 1/2 cup milk I used 2%, whole or skim are fine too. 120 mL
- 1/2 cup salted butter, softened 113 grams
- 2/3 cup peanut butter 172 grams
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Prep: Add half of your oats (1 and 1/4 cups, 131 grams) to a food processor and pulse just until you have a mix of powdery pieces and chunky pieces. This makes a much more pleasant texture for these cookies than chewing on all whole oat pieces. Set the oats aside.Line 2 cookie sheets with parchment paper and have them ready with a few dinner spoons for dropping the cookies on with.2 and 1/2 cups old fashioned whole rolled oats, divided
- Start the Cookie Mixture: Add sugar, cocoa, and milk to a large saucepan over medium heat. Stirring constantly, bring to a boil. Once boiling, let it boil, stirring regularly, until the mixture reaches 235 degrees on an instant read thermometer (soft ball stage). This will take about 7-10 minutes. You can also check this by dropping a bit of the mixture into cool water - it should form a sort of soft ball.I highly recommend using an instant read thermometer here! You likely have one already for meat - you don't need a separate candy thermometer as long as it's clean.2 cups granulated sugar , 1/3 cup cocoa powder, 1/2 cup milk
- Finish the Cookie Mixture: Once the correct temp is reached, remove the pot from the heat immediately and stir in the butter, all the oats, peanut butter, vanilla, and salt until well combined and butter is melted.1/2 cup salted butter, softened , 2/3 cup peanut butter, 1 tsp vanilla extract , 1/8 tsp salt
- Form the Cookies: Immediately drop the mixture by the spoonful onto your prepared pans, working quickly as the mixture will start to set.
- Serve & Store: Let cookies rest on the pans at room temperature until fully set (about 20-40 minutes). Then, dig in! Store in an airtight container at room temperature for 4-6 days.
Nutrition
Serving: 1cookie | Calories: 179kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 76mg | Potassium: 98mg | Fiber: 2g | Sugar: 18g | Vitamin A: 126IU | Calcium: 17mg | Iron: 1mg