It was a rainy day at my house this afternoon and rainy days mean one thing – cookies!
I didn’t have a lot of time so I made Chocolate Peanut Butter No-Bake Cookies.
These No-Bake Cookies turn out perfectly every time. Never dry or chalky, always peanut buttery and delicious.
This is truly the best recipe for No-Bake Cookies. Try it, you’ll see.
My love of baking was born on those rainy days when I was a kid.
I can clearly remember going through my mother’s cookbooks to see what we had the ingredients to make.
That was usually the kicker!
A lot of times we didn’t have the ingredients to make chocolate chip cookies, but we might make teacakes or no-bake cookies instead.
Experimenting in the kitchen became a normal occurrence at our house on those rainy days.
It was something to look forward to when we couldn’t go outside to play.
Oh, those were the days!
Disclosure – I may get a small commission for purchases made through links in this post.
Key to Success #1 – Use The Right Oats
For these Chocolate Peanut Butter No-Bake Cookies, you’ll want to use Quick Oats.
Quick Oats are cut smaller than old-fashioned oats so they’ll be able to absorb the chocolate goodness better.
If you only have old-fashioned oats, you can put them into your food processor and pulse them a couple of times to cut them smaller.
Two or three pulses are all you need.
You don’t want to pulse is more than this or you’ll end up with oat flour instead of quick oats.
Key to Success #2 – How Long to Cook
After you have your oats ready and measured out into a big bowl, you’ll want to start heating things up with the chocolate mixture.
Add the butter, sugar, milk, and cocoa powder to a saucepan and heat on medium heat until the mixture is boiling.
Once it’s fully boiling, let it boil for one minute. One minute only.
Set your timer. Set your timer!
Let it chocolate mixture boil for exactly one minute then remove the pan from the heat.
Key to Success #3 – How Long to Rest
Once the chocolate mixture is off the heat, add your peanut butter and vanilla. Vanilla yum!
Stir until the peanut butter is melted and the mixture is smooth then pour it over the oats.
Stir the chocolate and peanut butter mixture into the oats until they are fully coated.
Then let it rest in the bowl for 5 minutes. Exactly five minutes. Set your timer!
While you’re waiting, lay out some waxed paper on the counter and get out your handy-dandy cookie scoop.
You have one of those, right? You’ll need a medium-sized one for these cookies.
After your five minutes are up, use your cookie scoop to dip out even-sized cookies onto your waxed paper.
I like to use the back of the scoop to press down the mound of dough so that the cookies are flatter and relatively cookie-shaped.
But it’s not required!
Now I just have to sit here and look back at the blog posts from our amazing Spring Break trip and try to remember every detail while I wait for my delicious No Bake Cookies to cool.
In case you missed them, here are the blog posts from our trip:
- Family Time at Heather and Stephen and Stella’s house
- A fun stop at the Walmart Museum in Bentonville
- A self-guided tour of the Arkansas State Capitol
- Buffet lunch at Brown’s Country Restaurant
- A trip to the Arkansas Museum of Natural Resources
- Lunch at Woods Place in Camden
- Some horse racing at Oaklawn
- A stroll through Garvan Gardens to see 150,000 tulips and a trip behind the waterfall
- A visit to the hot springs in Hot Springs, dinner at Fisherman’s Wharf, and some ice cream at Kilwin’s
- Lots of fun on the farm
- The fishing derby
Save this Chocolate Peanut Butter No-Bake Cookies recipe to your favorite No-Bake Desserts board or your Chocolate Desserts board.
- 3 cups quick oats
- 1/4 cup 1/2 stick butter
- 1 1/2 cups sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 2/3 cup peanut butter
- 1 Tbsp vanilla
- Pour quick oats into a large bowl.
- In a medium sauce pan, combine butter, sugar, cocoa powder, and milk. Heat on medium until boiling. Boil for exactly 1 minute. Remove from heat and add in peanut butter and vanilla.
- Pour chocolate mixture over oats and mix well. Let sit 5 minutes then stir again.
- Drop by tablespoon (I use a cookie scoop) onto wax paper. Allow to cool.
If you don't have quick oats, you can use old-fashioned oats and pulse them in a food processor a few times to cut them smaller.
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 75mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.