Chocolate No Bake Cookies

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Chocolate No Bake Cookies are so rich, fudgy, and chocolate peanut buttery that you can't resist them. They're so quick and easy to make.

Prep Time5

Cook Time5

Cool Time30

Total Time40

Servings: cookies

Author: Miranda Couse

Ingredients

2 cups granulated sugar
1/3 cup cocoa powder
½ cup salted butter
½ cup whole milk
1 cup creamy peanut butter
2 teaspoons vanilla extract
3 cups quick cooking oats old fashioned oats work too

Instructions

Line 2 cookie sheets with parchment paper.
In a 4–5-quart saucepan add 2 cups granulated sugar and 1/3 cup cocoa powder, whisking to break up any lumps of cocoa.
Add ½ cup salted butter and ½ cup whole milk then place over medium heat, whisking regularly. Don’t touch the heat.
Bring mixture to a full rolling boil, cook for 1 minute without stirring. The mixture needs to reach 230 to 234 degrees F.
Remove from heat, add 1 cup creamy peanut butter and 2 teaspoons vanilla extract, whisking until thoroughly combined.
Immediately add 3 cups quick cooking oats and stir with a large spoon or rubber spatula until well combined and all the oats are coated.
Using two spoons drop warm mixture into tablespoon size mounds onto prepared baking sheets, can make 35-40 cookies depending on size. Let cookies cool completely, 30-45 minutes.

Notes

If using margarine, cookies may have a softer set than those using real butter.
Old fashioned oats can be used in place of quick cooking oats but will have a slightly different texture.
Crunchy peanut butter can be used in place of creamy if desired.
Add in ½ to ¾ cup chopped peanuts, walnuts, or pecans for extra crunch, careful not to add to much, making a dryer cookie.
Omit the addition of cocoa powder for peanut butter flavored no bake cookies.
Not boiling the mixture for one minute will affect the final set of the cookies, less than a full minute the mixture will have a soft set. Boiling the mixture for much longer than a minute, the cookies will be dry and not hold their shape. Its best to set a timer once the mixture reaches a rolling boil.
It’s important to scoop the cookies immediately after adding the oats, allowing the mixture to cool in the pan will affect the final set of the cookies.

Storage: No bake cookies can be stored at room temperature in an airtight container for up to 7 days.

Freezing: Cookies can be frozen. Prepare as directed and allow to cool completely. Flash freeze the cookies by placing them in a single layer on a parchment lined baking sheet in the freezer until form. Place the cookies in a Ziploc freezer bag or freezer container with parchment paper between the layers of cookies. Freeze for up to 3 months. To thaw place at room temperature overnight.

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