Description
Quick, chocolatey no bake cookies made with cocoa, oats, and peanut butter. These soft, fudgy treats are perfect when you need a fast dessert or snack with minimal effort — no oven required.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter
- 1/2 cup milk
- 1/2 cup peanut butter (creamy or crunchy)
- 1 teaspoon vanilla extract
- 3 cups quick oats
- 1/4 teaspoon salt (optional)
Instructions
- In a medium saucepan, combine sugar, cocoa powder, butter, and milk.
- Heat over medium, stirring constantly until it comes to a rolling boil.
- Boil for exactly 1 minute, then remove from heat.
- Stir in peanut butter and vanilla extract until smooth.
- Add quick oats (and salt, if using), stirring until fully coated.
- Drop spoonfuls of the mixture onto wax or parchment paper.
- Let cool and set for about 30 minutes or until firm.
Notes
- Use quick oats for best texture; rolled oats make cookies chewier.
- Swap peanut butter with almond, cashew, or sunflower seed butter if needed.
- Add-ins like shredded coconut, chia seeds, or mini chocolate chips are delicious.
- Make dairy-free with plant-based milk and vegan butter.
- Freeze extras for up to 2 months — just thaw before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
