✨ A Short, Perfect Introduction
These no-bake cookies are a lifesaver when you’re craving something sweet but don’t want to turn on the oven! 🍫🥜 Made with pantry staples, they’re chewy, rich, and packed with chocolate-peanut butter goodness — ready in minutes and gone even faster!
📋 Prep Time: 10 minutes
❄️ Chill Time: 25 minutes
⏱️ Total Time: 35 minutes
🍽️ Servings: 24 cookies
🔥 Calories per Serving: 210 kcal
🛒 Ingredients
- 🧈 1/2 cup (1 stick) unsalted butter
- 🍬 2 cups granulated sugar
- 🥛 1/2 cup milk
- 🍫 1/4 cup unsweetened cocoa powder
- 🥜 1/2 cup creamy peanut butter
- 🥄 1 tsp vanilla extract
- 🌾 3 cups quick oats
- 🧂 Pinch of salt
👩🍳 Step-by-Step Instructions
1️⃣ Boil the Base:
In a medium saucepan, combine butter 🧈, sugar 🍬, milk 🥛, and cocoa powder 🍫. Bring to a rolling boil over medium heat, stirring constantly. Boil for exactly 1 minute — not longer!
2️⃣ Stir in the Good Stuff:
Remove from heat. Stir in peanut butter 🥜, vanilla extract 🥄, and a pinch of salt 🧂 until smooth and fully combined.
3️⃣ Add the Oats:
Fold in the quick oats 🌾 and stir until completely coated and thickened.
4️⃣ Scoop & Shape:
Drop spoonfuls of the mixture onto a parchment-lined baking sheet using a cookie scoop or spoon. Flatten slightly if desired.
5️⃣ Chill:
Let cookies set at room temperature for 30 minutes, or refrigerate for 20–25 minutes for a quicker set. ❄️
🍯 Why You’ll Love This Recipe
- No oven needed — done in 10 minutes! 🔥
- Perfect chewy, fudgy texture with just the right crunch 🌾
- Great for last-minute treats, lunchboxes, or freezer snacks! 🧊
🔥 Helpful Tips
- Don’t overboil or your cookies may turn dry and crumbly!
- Use quick oats for best texture — old-fashioned oats may make them too chewy.
- Want extra crunch? Add chopped peanuts 🥜 or mini chocolate chips 🍫!
- Store in an airtight container at room temp for 3–4 days, or freeze for up to 1 month.
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