When the heat makes using the oven unbearable, these easy peanut butter and chocolate no-bake cookies provide the perfect solution. Additionally, this recipe can be tailored to accommodate your family's preferences or dietary restrictions.
- Level: Easy
- Yield: approximately 60 cookies
- Nutritional Information per Serving (Serving size: 1 of 60): Calories 83, Total Fat 4 g, Saturated Fat 2 g, Carbohydrates 11 g, Dietary Fiber 1 g, Sugar 7 g, Protein 2 g, Cholesterol 4 mg, Sodium 5 mg
- Total Time: 40 minutes
- Active Time: 10 minutes
Peanut Butter-Chocolate No-Bake Cookies
Ideal for cooking with children, these chocolate peanut butter no-bake cookies are quick to prepare and sure to be a hit. Food Network Kitchen has refined a concise list of basic ingredients and simplified the method to require minimal effort, resulting in cookies that are delectably sweet, chewy, and fulfilling. This no-bake cookie recipe makes a substantial batch (about 5 dozen!), making it excellent for bake sales or gatherings.
Tips for Perfect No-Bake Cookies
- Use rolled oats: Old-fashioned or rolled oats are recommended because they maintain texture after mixing with melted butter and milk, ensuring your cookies are chewy rather than mushy.
- Choose whole milk: Whole milk adds richness and achieves the best texture in these cocoa oat cookies.
- Boil the cocoa mixture for 1 minute: Since this recipe doesn't include eggswhich often act as a binder in baked goodsboiling the sugar, butter, milk, and cocoa for a full minute helps to thoroughly blend the ingredients and create a solid base for the cookies.
- Swap the peanut butter if needed: For allergy concerns or flavor experiments, replace peanut butter with any smooth nut or seed butter such as almond, cashew, or sunflower butter to maintain a creamy, chewy texture.
- Customize flavorings: Adding almond extract works particularly well if using almond butter instead of peanut butter. For a delightful sweet-savory twist, sprinkle the cookies with flaky sea salt before they set.
Storage Instructions for Chocolate Peanut Butter No-Bake Cookies
Keep the cookies stored in an airtight container in the refrigerator for up to one week. They also freeze well: wrap each cookie tightly in plastic wrap, place them inside a freezer bag, and store in the freezer for up to one month. Thaw overnight in the fridge or enjoy chilled straight from the freezer.
Peanut Butter-Chocolate No-Bake Cookies
- Level: Easy
- Yield: Around 60 cookies
- Nutritional Info per Serving (out of 60): Calories 83, Total Fat 4 g, Saturated Fat 2 g, Carbs 11 g, Fiber 1 g, Sugar 7 g, Protein 2 g, Cholesterol 4 mg, Sodium 5 mg
- Total Time: 40 minutes
- Active Time: 10 minutes
These straightforward drop cookies give your oven a break by starting on the stove where the ingredients are mixed before finishing their setting process in the fridge. They're great for kids to help with since all elements are common pantry staples, cleanup is simple, and there are no raw eggs involved. Should allergies be a concern, feel free to substitute peanut butter with a smooth nut or seed butter like almond, cashew, or sunflower butter. Store the cookies in an airtight container in the refrigerator for ready-to-eat after-school treats or special snacks. This recipe yields a generous batch of cookiesaround 5 dozenmaking it perfect for gift-giving.
- Level: Easy
- Yield: About 60 cookies
- Nutritional Info Per Serving (1 of 60): Calories 83, Total Fat 4 g, Saturated Fat 2 g, Carbs 11 g, Fiber 1 g, Sugar 7 g, Protein 2 g, Cholesterol 4 mg, Sodium 5 mg
- Total Time: 40 minutes
- Active Time: 10 minutes
Ingredients
- 2 cups sugar
- 1/2 cup milk
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch of kosher salt
Instructions
- Prepare a baking sheet by lining it with wax paper or parchment.
- In a medium saucepan over medium heat, combine the sugar, milk, butter, and cocoa powder. Stir occasionally and bring to a boil, letting it boil for 1 full minute. Remove from heat.
- Stir in the oats, peanut butter, vanilla extract, and salt until everything is well mixed.
- Drop teaspoon-sized portions of the cookie mixture onto the prepared baking sheet. Let them cool at room temperature until hardened, about 30 minutes. Store in an airtight container in the fridge for up to 3 days.
