Peanut Butter-Chocolate No-Bake Cookies
These no-bake drop cookies come together effortlessly on the stovetop before setting in the fridge, saving you oven time. Made with basic pantry staples, they’re perfect for baking with kids—no raw eggs, easy cleanup, and simple substitutions for allergies. Swap peanut butter for almond, cashew, or sunflower butter if needed. Keep them in an airtight container in the fridge for a cool, delicious treat, whether as an after-school snack or a special indulgence. Plus, with a batch making 5 dozen, they’re great for sharing or gifting!
Ingredients
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Nutrition
Calories: 83kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 4mgSodium: 5mgSugar: 7g
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