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Recipe courtesy of Food Network Kitchen

Peanut Butter-Chocolate No-Bake Cookies

  • Level: Easy
  • Yield: about 60 cookies
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 60 servings
    Calories
    83
    Total Fat
    4
    Saturated Fat
    2
    Carbohydrates
    11
    Dietary Fiber
    1
    Sugar
    7
    Protein
    2
    Cholesterol
    4
    Sodium
    5
  • Total: 40 min
  • Active: 10 min
These simple drop cookies give your oven a break: they start on the stovetop – where all the ingredients are mixed – and then finish and set in the fridge. They are also perfect for making with kids: all of the ingredients are pantry staples, clean-up is easy and there are no raw eggs. If your household has allergy concerns, then swap the peanut butter out with your favorite smooth nut or seed butter like almond, cashew or sunflower butter. Refrigerate the cookies in an airtight container and have chilled treats for after school or as special snacks. This recipe also makes a generous amount of cookies (5 dozen!) so keep it in mind the next time you need a giftable sweet.
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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 kosher salt

Directions

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Watch how to make this recipe.
  1. Line a baking sheet with wax paper or parchment.
  2. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
  3. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Show: Cooking Live
Episode: Organizing Your Pantry Cook Along

Categories:

Easy Dessert Recipes Dessert Easy Chocolate Cookie Recipes Chocolate Cookie Peanut Butter Cookie Recipes Peanut Butter No-Cook Recipes Chocolate Chip Cookie

More from:

Ultimate Baking Guide

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1052 Reviews
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Anonymous

I’ve been making this recipe for over ten years now. <br /><br />I’ve made my own adjustments (if think it’s too extra, then stop reading)…<br /><br />I use only 2 cups of oats (they end up like the photo in the recipe when you only use two).<br />I’ve noticed with 3 cups it is really dry and it ends up crumbling. <br /><br />After the 1 min of boiling (which is crucial because I’ve made the mistake not actually setting a timer),<br />I turn off the stove, but leave the pan on the burner.<br />While stirring, I add the peanut butter first, wait for it to melt completely, then vanilla, and oats. <br />Then remove it from the burner. I feel like the oats cook a little when I do this so it’s more soft than dry.<br /><br />Anyways, if you made it this far, it’ll be worth it.

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