Best No-bake Chocolate Peanut Butter Cookies Recipe :-Do something else besides baking. Quick and easy cookies that don’t need to be baked. Know what you’re going to use and read the notes on the recipe before you start.
Best No-bake Chocolate Peanut Butter Cookies Recipe
Ingredients :
- 1/4 cup (4 Tbsp; 56g) unsalted butter*
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) milk*
- 1/4 cup (21g) natural unsweetened or Dutch-process cocoa powder
- 2/3 cup (170g) creamy peanut butter*
- 1 Tablespoon (15ml) pure vanilla extract (yes, a full Tablespoon!)
- 3 cups (255g) old-fashioned whole rolled oats or quick oats*
- 1/8 teaspoon salt
Instructions :
In a medium-sized pot (about 3 quarts), mix the butter, sugar, milk, and cocoa powder together over medium-low heat. Stir the butter around all the time until it melts.
Bring to a boil while whisking every now and then. Stop mixing when it starts to boil and let it boil for one minute. Take it off the heat and add the peanut butter and vanilla extract right away.
Stir until everything is well mixed. Add the salt and oats and mix them in.
Let the mix sit for five minutes. That way, the oats can soak up some water.
During that time, put silicone baking mats or parchment paper on two baking sheets. Make sure your fridge has enough space for the baking sheets as well.
Drop a tablespoon of dough onto the baking sheets that have been lined with parchment paper. You can use a 1-tablespoon cookie scoop or just a spoon. If you want, you can use the back of a spoon to slightly flatten it.
Do it again with the rest of the dough.
Put the cookies in the fridge for 30 to 60 minutes to let them set. Take it out of the fridge and enjoy!
Cover any extra cookies and put them in the fridge for up to a week.
Notes :
How to Freeze: The no-bake cookies can be saved for up to three months after they are fully set. Let it thaw in the fridge overnight before you serve it.
Extra Tools (affiliate links):A sauce pan, a whisk, a rubber spatula, baking sheets, silicone baking mats, or parchment paperButter: You can use coconut oil instead of butter because it freezes solid when it gets cold, just like butter.
For the peanut butter, it works best if you use a store-bought kind like Jif or Skippy (note corrected).
You can, however, use your favorited natural peanut butter instead if you’d like. Stir it well before you use it, and in step 3, let the oat mixture sit for 10 minutes so it thickens up right. No nuts? You could use Bischoff spread or sunflower seed butter instead.
Milk: You can use any milk you like, dairy or not.
Oats: I used to use quick oats in this simple cookie recipe, but now I only use whole rolled oats.
These cookies can be made with either type of oat, which is a surprise! Do not use oats that have been cut into steel cuts.
Success Tips for No Bake Cookies :
Get the following ready: The rest of the ingredients need to be mixed into the chocolate mixture as soon as it comes off the stove. Having all of your items ready is helpful.
Do what the recipe says:It may seem like a silly success tip, but it’s important to state. We use a certain amount of wet to dry ingredients to make the cookies work.
Stay away from crumbly cookies:Do not cook the chocolate mixture for too long. That will make it too thick, which will always result in crumbly no-bake cookies.
Use a spoon or cookie scoop:With just one tablespoon of dough, we can make the right number of cookies. To measure, use a spoon, a cookie scoop, or your Tablespoon spoon.
