Peanut Butter No-Bake Cookies
Peanut Butter No-Bake Cookies
Ingredients
For the Cookies
- 2 cups granulated sugar
- 1/2 cup milk, whole milk recommended
- 1/2 cup unsalted butter, 1 stick
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
Instructions
- 1
Line a baking sheet with wax paper or parchment paper. Set aside.
⏱️ 1 min00
- 2
In a medium saucepan, combine the granulated sugar, milk, unsalted butter, and unsweetened cocoa powder. Place the saucepan over medium heat.
⏱️ 2 min00
- 3
Bring the mixture to a rolling boil, stirring constantly to prevent scorching. Once boiling, continue to boil for exactly 1 minute.
⏱️ 3 min00
- 4
Remove the saucepan from the heat. Immediately stir in the creamy peanut butter and vanilla extract until completely smooth and well combined.
⏱️ 2 min00
- 5
Add the quick-cooking oats to the mixture. Stir vigorously until the oats are fully incorporated and coated.
⏱️ 2 min00
- 6
Working quickly, drop spoonfuls of the mixture onto the prepared baking sheet. You can use a tablespoon or a small cookie scoop for uniform size.
⏱️ 5 min00
- 7
Allow the cookies to cool completely at room temperature, or place them in the refrigerator for faster setting, until firm. This usually takes about 30 minutes to 1 hour.
⏱️ 30 min00
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter No-Bake Cookies
Ingredients
For the Cookies
- 2 cups granulated sugar
- 1/2 cup milk, whole milk recommended
- 1/2 cup unsalted butter, 1 stick
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
Instructions
- 1
Line a baking sheet with wax paper or parchment paper. Set aside.
⏱️ 1 min00 - 2
In a medium saucepan, combine the granulated sugar, milk, unsalted butter, and unsweetened cocoa powder. Place the saucepan over medium heat.
⏱️ 2 min00 - 3
Bring the mixture to a rolling boil, stirring constantly to prevent scorching. Once boiling, continue to boil for exactly 1 minute.
⏱️ 3 min00 - 4
Remove the saucepan from the heat. Immediately stir in the creamy peanut butter and vanilla extract until completely smooth and well combined.
⏱️ 2 min00 - 5
Add the quick-cooking oats to the mixture. Stir vigorously until the oats are fully incorporated and coated.
⏱️ 2 min00 - 6
Working quickly, drop spoonfuls of the mixture onto the prepared baking sheet. You can use a tablespoon or a small cookie scoop for uniform size.
⏱️ 5 min00 - 7
Allow the cookies to cool completely at room temperature, or place them in the refrigerator for faster setting, until firm. This usually takes about 30 minutes to 1 hour.
⏱️ 30 min00