Chocolate Peanut Butter No Bakes

adapted from "Baked: Explorations" by Matt Lewis and Renato Poliafito


1/2 cup whole milk

2 cups sugar

1/4 cup unsweetened cocoa powder

1/2 cup (1 stick) butter, cut into 1/2" cubes, softened

1 cup peanut butter, smooth or chunky, but not natural

3 cups rolled oats

1 tsp vanilla extract


Line two baking sheets with parchment paper.


In a heavy saucepan over medium heat, stir together milk, sugar, cocoa powder, and butter until the butter is melted and the sugar is disolved. Bring the mixture to a boil, stop stirring, and boil for a full 90 seconds. Remove the pan from the heat and add the peanut butter, oats, and vanilla. Stir until the mixture is combined. 


Use a small ice cream scoop with a release mechanism or, alternatively, a tablespoon to drop the no-bake cookies onto the baking sheet (leave some room around them; they will spread). Let the cookies cool, the refrigerate them for at least 1 hour. They can be eaten directly from the refrigerator or at room temperature. 


Store the cookies between layers of parchment paper in a tightly sealed container for up to 3 days

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