Ingredients
Equipment
Method
- In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the granulated sugar, milk, and unsweetened cocoa powder. Stir constantly until the mixture is well combined and comes to a rolling boil.1 cup unsalted butter, 2 cups granulated sugar, 1/2 cup milk, 3 tablespoons unsweetened cocoa powder
- Continue to boil the mixture for exactly 1 minute, stirring continuously. This crucial step helps set the cookies and achieve the perfect chewy texture. Be precise with your timing!
- Remove the saucepan from the heat immediately after the 1-minute boil. Stir in the creamy peanut butter and vanilla extract until the peanut butter is completely melted and incorporated into the hot mixture, creating a smooth and glossy base.1/2 cup creamy peanut butter, 1 teaspoon vanilla extract
- Add the rolled oats and the salt to the saucepan. Stir thoroughly until all the oats are coated with the chocolate peanut butter mixture. Ensure every oat is covered for uniform flavor and texture in each cookie.3 cups rolled oats, 1/4 teaspoon salt
- Working quickly, drop rounded tablespoonfuls of the cookie mixture onto a baking sheet lined with parchment paper. Use two spoons or a cookie scoop for best results, ensuring consistent size.
- Allow the Easy No Bake Peanut Butter Cookies to cool and set completely at room temperature for about 30 minutes. Once they start to firm up, you can transfer them to the refrigerator for an additional 15-20 minutes to speed up the setting process and ensure they hold their shape.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to maintain their chewy texture. Freeze for up to 2 months.