Chocolate Peanut Butter No Bakes
These delicious cookies come together in less than 10 minutes. They’re also yummy just as peanut butter no bakes without the cocao.
Servings: 10 Servings
Calories: 200kcal
Ingredients
- ¼ cup salted butter
- ¼ cup milk
- 1 cup sugar
- 2 tablespoons unsweetened 100% cocoa powder or special dark cocoa powder
- 1-1 ¼ cup old-fashioned or quick cooking oats For looser cookies, use 1 cup of oats, tighter cookies use 1 ¼ cup.
- 1 tsp vanilla extract
- ¼ cup creamy peanut butter
Instructions
- In a medium saucepan over medium heat, melt the butter.
- Once the butter is melted, add the milk and granulated sugar to the saucepan. Stir until the sugar is dissolved and the mixture is smooth.
- Stir in the unsweetened cocoa powder until it is fully incorporated into the mixture. Cook for an additional minute, stirring constantly.
- Increase the heat to medium-high and bring the mixture to a rolling boil. Let it boil for 1 minute, stirring constantly to prevent burning.
- Remove the saucepan from the heat. Immediately stir in desired amount of oats (see note), creamy peanut butter, and vanilla extract until smooth and well combined.
- Fold in oats until they are evenly coated with the chocolate-peanut butter mixture.
- Using a spoon or cookie scoop, drop spoonfuls of the cookie mixture onto wax paper or parchment paper. Leave a little space between each cookie as they will spread slightly as they cool.
- Allow the cookies to cool and set at room temperature for at least 30 minutes, or until firm to the touch.
Video
Notes
Note: I used a 3 tablespoon scoop and this will yield 10 cookies
Pro Tips and Substitutions
- Prep Ingredients Beforehand: Measure out all your ingredients before you start cooking. This will make the cooking process smoother and prevent any mishaps.
- Perfect Texture: For looser cookies, use 1 cup of oats. For tighter cookies use 1 ¼ cup.
- Cookie Size: This is up to you! You can drop them by 1, 2, or 3 tablespoon cookie sizes with a spoon or scoop.
- Cooking Time: Be careful not to overcook the mixture after it comes to a boil. Boil for exactly 1 minute and then remove from heat promptly to avoid the cookies becoming too dry or crumbly.
- Peanut Butter Substitutions: For a twist on the classic recipe, try using crunchy peanut butter for added texture and crunch. If you have a peanut allergy or prefer a different nut butter, you can substitute creamy almond butter, cashew butter, or sunflower seed butter in place of peanut butter. Just be aware that it will change the flavor profile of the cookies.
- Cocoa Powder: If you prefer a richer chocolate flavor, you can use Dutch-process cocoa powder instead of natural cocoa powder.
- Mix-Ins: Feel free to add mix-ins like chopped nuts, dried fruit, or chocolate chips for extra flavor and texture. Add sprinkles to the top after you've scooped them on paper and while they're still wet.
- Butter: If using unsalted butter, add ⅛ teaspoon salt to the mixture when you stir in the oats.
- Milk: You can opt for whatever milk you prefer. You can use regular milk, almond milk, cashew milk, or lactose-free milk.
Nutrition
Calories: 200kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 68mg | Potassium: 101mg | Fiber: 2g | Sugar: 21g | Vitamin A: 154IU | Calcium: 19mg | Iron: 1mg
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