No Bake Peanut Butter Chocolate Cookies

1. Start by preparing a clean, flat surface to work on—either parchment paper or wax paper will work well for this recipe. Lay it out on your counter or a baking sheet, as you will need it to place the cookies once they are formed.
2. In a medium-sized saucepan, melt 1 stick of butter over medium heat. Keep a close eye on the butter as it melts, stirring occasionally to ensure it melts evenly and doesn’t burn. This should take about 2-3 minutes. Once fully melted, add in 1/4 cup of cocoa powder, 2 cups of sugar, 1/4 teaspoon of salt, and 1/2 cup of milk. Stir the mixture thoroughly to combine all ingredients and create a smooth, homogeneous base. The cocoa should dissolve completely into the butter, sugar, and milk, forming a chocolatey syrup-like consistency.
3. Continue to cook the mixture for an additional 1-2 minutes, allowing it to come to a gentle boil. You’ll know it’s ready when the mixture begins to bubble around the edges, and the sugar has completely dissolved. Be careful not to let it boil too hard or for too long, as this could cause the sugar to crystallize and affect the texture of the cookies. Stir constantly during this phase to ensure nothing sticks to the bottom of the pan.
4. Once the mixture is fully combined and starting to bubble gently, remove the saucepan from the heat. This is an important step—removing the saucepan from the heat ensures that you don’t cook the peanut butter and oats too much, which could cause them to lose their creamy texture. Immediately add 1 cup of creamy peanut butter to the hot mixture, stirring vigorously until the peanut butter is fully incorporated and the mixture is smooth and creamy. The heat from the mixture will help the peanut butter melt and blend easily, creating a luscious base for the cookies.
5. Next, add in 3 cups of quick oats to the mixture. Stir the oats in thoroughly, ensuring they are completely coated with the chocolate-peanut butter mixture. You’ll want to make sure the oats are evenly distributed, as they provide the structure and texture for the cookies. This step should only take a minute or two, and the oats should absorb most of the liquid, thickening the mixture as you go. The consistency should be thick and sticky but still pliable enough to scoop with a spoon.
6. Now comes the fun part—forming the cookies! Using a spoon or cookie scoop, drop heaping spoonfuls of the mixture onto the prepared parchment or wax paper. The spoonfuls will naturally spread slightly, so leave a little space between each mound to allow for that. If you prefer a more uniform cookie shape, you can gently press each mound with the back of a spoon or your fingers, though this isn’t necessary as the cookies will set just fine on their own.
7. Let the cookies cool and harden at room temperature for approximately 45 minutes. During this time, they will firm up as they cool. It’s essential to allow them enough time to set properly, as removing them too soon could result in gooey cookies that aren’t fully firm. The cookies will develop a nice, smooth texture with a slight sheen from the chocolate and peanut butter. You can check the texture by gently pressing on the edge of one cookie; if it feels firm and holds its shape, they’re ready!
8. Once cooled, enjoy your no-bake cookies as a quick snack, dessert, or even a fun lunchbox treat. These cookies have a perfect balance of rich chocolate, creamy peanut butter, and chewy oats, making them irresistibly addictive. Serve them alongside a cold glass of milk or a warm cup of tea to enhance their flavor even further!

Tips and Notes