The best chocolate peanut butter no bake cookies! They're easy to make in 5 minutes with 8 ingredients, and are fudgy with a rich chocolate peanut butter flavor. They make a great after school treat or addition to your holiday cookie tray!
Line a large baking sheet with wax paper. Set aside.
In a medium saucepan, over medium heat combine butter, milk, sugar and cocoa powder. Whisk continuously to combine until the butter is melted.
Bring mixture to a boil.
Boil mixture for 1 minute (set a timer).
After 1 minute, remove pan from heat.
Add peanut butter and vanilla and whisk to combine until the peanut butter is melted.
Add quick-cooking oatmeal and sea salt. Stir until combined.
Use a cookie scoop or 1 Tablespoon measuring spoon to scoop cookies onto prepared baking sheet.
Let sit at room temperature for 30-60 minutes, or until hardened.
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Notes
Ingredient Substitutions
Granulated sugar. White sugar or organic cane sugar both work well in this recipe.
Salted Butter. Unsalted butter can be used in place of salted butter. Also vegan butter, ghee or coconut oil.
Whole milk. 2% milk or half and half can be used in place of whole milk.
Peanut Butter. If you have a peanut allergy in your home, any nut or seed butter works well in this no bake cookie recipe.
Quick-cooking oatmeal. If you only have old-fashioned oats on hand, simply put them in a blender or food processor and pulse once or twice. This will give them the texture of quick-cooking oats.
Store/FreezeStore in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.