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Do you have a dessert that takes you right back to childhood? For me, it’s these no-bake chocolate peanut butter cookies. My mom made them for me, and as a teenager I made them all the time. My version uses much less sugar than most recipes, and they still come out fudgy and delicious. No oven needed!
Tips for no-bakes that set
- Boil a full minute. Start timing once it reaches a rolling boil. Too short and they won’t set; too long and they get crumbly.
- Use quick oats for a softer cookie, or old-fashioned for more chew.
- Natural peanut butter works great here; if yours is sweetened, you can cut the sugar even more.
No-Bake Chocolate Peanut Butter Oatmeal Cookies
Ingredients
Method
- Line a baking sheet with wax paper.
- In a saucepan, bring the butter, milk, sugar and cocoa to a rolling boil, stirring. Boil exactly 1 minute.
- Remove from the heat and stir in the peanut butter, vanilla and salt until smooth.
- Stir in the oats.
- Drop by tablespoons onto the wax paper and let set 30 minutes (or chill to speed it up).
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FAQ
Why didn’t my no-bake cookies set?
The mixture didn’t boil long enough, or it was a very humid day. Chill them to help them firm up.
Can I make them dairy-free?
Yes, use almond milk and a plant-based butter.
How do I store them?
Airtight at room temperature up to 4 days, or in the fridge for a firmer cookie.
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