15 minutes
Discover the magic of these effortless, no-bake cookies that combine the richness of chocolate with the creamy texture of peanut butter and the wholesome goodness of oats. Perfect for a quick indulgence without turning on the oven.
Dark Brown Sugar, packed
0 oz
Unsweetened Cocoa Powder
0 oz
teaspoons
cups
Unsalted Butter, cut into pieces
tablespoons
Quick Oats
0 oz
Peanut Butter
cups
teaspoons
1. Prep and Line
Line two baking sheets with parchment paper. Set aside.
2. Combine Dry Ingredients
In a medium saucepan, whisk together the dark brown sugar, cocoa powder, and salt.
3. Melt and Boil
Add milk and pieces of unsalted butter to the saucepan. Over medium-high heat, bring the mixture to a boil, whisking constantly.
4. Reach Desired Temperature
Continue to cook, whisking frequently, until the mixture reaches 230 degrees Fahrenheit (110 degrees Celsius), which should take about 3 to 5 minutes. Once there, remove the saucepan from the heat.
5. Mix in Remaining Ingredients
Quickly stir in the quick oats, peanut butter, and vanilla extract using a rubber spatula, ensuring an even combination.
6. Scoop and Set
With a 1-tablespoon measure or a #60 cookie scoop, scoop portions of the mixture onto the prepared baking sheets.
7. Cool and Firm
Allow the cookies to cool at room temperature until they firm up, roughly 30 minutes. If you prefer a firmer texture, refrigerate the cookies for 30 minutes before serving.
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