Extra Rich Chocolate Peanut Butter Oatmeal No Bake Cookies
Indulge in the ultimate sweet treat with these Extra Rich Chocolate Peanut Butter Oatmeal No Bake Cookies! Bursting with the decadent flavors of creamy peanut butter, velvety chocolate, and hearty oats, these no-bake delights are perfect for satisfying your sweet tooth in minutes. Made with a luscious blend of unsalted butter, cocoa powder, and just a hint of vanilla, the mixture comes together effortlessly on the stovetop before being transformed into irresistibly chewy, melt-in-your-mouth cookies—no oven required! For an extra touch of richness, fold in chocolate chips for a gooey surprise in every bite. Perfect for busy weeknights, quick snack prep, or sharing at gatherings, this easy recipe requires minimal time and effort while delivering maximum flavor. Plus, they’re ideal for making in batches and storing for a week's worth of indulgence. These cookies redefine no-bake desserts with their luxurious, chocolate-peanut butter combination that’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 1 cup Light brown sugar, packed
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 1.5 cups Smooth peanut butter
- 3 cups Quick-cooking oats
- 0.25 teaspoon Salt
- 0.5 cup Chocolate chips (optional)
Instructions
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium saucepan over medium heat, combine the butter, granulated sugar, brown sugar, cocoa powder, milk, and salt. Stir frequently until the butter is melted and the mixture comes to a gentle boil.
Once at a boil, allow the mixture to bubble gently for 90 seconds while stirring constantly. Remove from heat immediately to prevent overcooking.
Stir in the peanut butter and vanilla extract, mixing until smooth and fully incorporated.
Add the quick-cooking oats to the saucepan. Stir well until all the oats are coated in the chocolate mixture.
If using chocolate chips for extra richness, gently fold them into the mixture while it’s still warm but not too hot to prevent them from fully melting.
Using a cookie scoop or two spoons, drop tablespoon-sized portions of the mixture onto the prepared baking sheets, spacing them slightly apart.
Allow the cookies to set at room temperature for about 30-40 minutes or until firm. For faster setting, place the trays in the refrigerator for 15-20 minutes.
Store the cookies in an airtight container at room temperature for up to one week or in the refrigerator for extra freshness.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 28.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
