Ingredients
Method
- Place the butter, sugar, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until the butter is fully melted and the mixture is smooth.
- Bring the mixture to a gentle boil, whisking occasionally. Once boiling, stop whisking and let it boil for exactly 1 minute, or until it reaches around 225°F (107°C) if using a thermometer.
- Remove the pan from heat. Immediately stir in the peanut butter and vanilla extract until completely combined.
- Fold in the oats and salt, stirring until the mixture is evenly coated and sticky.
- Let the mixture rest for 5 minutes so the oats absorb some moisture and thicken slightly.
- Line two baking sheets with parchment paper or silicone mats. Use a cookie scoop or spoon to drop 1-Tablespoon portions of the dough onto the sheets, spacing them slightly apart.
- Optionally, gently press the tops of each cookie with the back of a spoon to flatten slightly.
- Refrigerate the cookies for 30–60 minutes until firm. Remove from the fridge and serve.
- Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Nutrition
Notes
These no-bake cookies bring back childhood nostalgia with every fudgy bite. Perfect for busy afternoons or as a quick chocolate-peanut treat, they’ll be gone before you know it!