Dessert: United States – No-Bake Chocolate Peanut Butter Oatmeal Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 10 min

Cook 10 min

Additional 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (120 ml) (1 stick / 4 oz (113 g)) unsalted butter
1 3 / 4 cups (350 g) granulated sugar
1 / 2 cup (50 g) unsweetened cocoa powder
1 / 2 cup (120 ml) milk (whole or 2%)
1 / 2 cup (130 g) creamy peanut butter
2 tsp (10 ml) vanilla extract
1 / 4 tsp (1.25 ml) kosher salt
3 cups (240 g) quick-cooking oats

Show original ingredient measurements

1 / 2 cup (1 stick / 113 g) unsalted butter
1 3 / 4 cups (350 g) granulated sugar
1 / 2 cup (50 g) unsweetened cocoa powder
1 / 2 cup (120 ml) milk (whole or 2%)
1 / 2 cup (130 g) creamy peanut butter
2 tsp (10 ml) vanilla extract
1 / 4 tsp kosher salt
3 cups (240 g) quick-cooking oats

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Line two baking sheets with parchment or wax paper.
In a medium saucepan, combine butter, sugar, cocoa powder, and milk. Cook over medium heat, stirring occasionally, until the mixture reaches a full rolling boil.
Once boiling, boil for 60 seconds without stirring (set a timer for accuracy).
Remove from heat and immediately stir in the peanut butter, vanilla, and salt until smooth.
Add the oats and stir until fully coated and the mixture thickens slightly, about 30–60 seconds.
Using a medium cookie scoop (about 2 tablespoons (30 ml)), drop mounds onto the prepared sheets. Gently flatten the tops if you prefer a flatter cookie.
Let cookies set at room temperature until firm, 20–30 minutes, or refrigerate for about 15 minutes to speed it up.
Store in an airtight container at room temperature for up to 4 days or refrigerate for a slightly firmer texture.

Line two baking sheets with parchment or wax paper.
In a medium saucepan, combine butter, sugar, cocoa powder, and milk. Cook over medium heat, stirring occasionally, until the mixture reaches a full rolling boil.
Once boiling, boil for 60 seconds without stirring (set a timer for accuracy).
Remove from heat and immediately stir in the peanut butter, vanilla, and salt until smooth.
Add the oats and stir until fully coated and the mixture thickens slightly, about 30–60 seconds.
Using a medium cookie scoop (about 2 tablespoons), drop mounds onto the prepared sheets. Gently flatten the tops if you prefer a flatter cookie.
Let cookies set at room temperature until firm, 20–30 minutes, or refrigerate for about 15 minutes to speed it up.
Store in an airtight container at room temperature for up to 4 days or refrigerate for a slightly firmer texture.