Chocolate No Bake Cookies Recipe
These chocolate no-bake cookies are easy and quick to make and are the perfect treat to have on hand during the holidays and beyond.
Servings: 30 cookies
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
Ingredients
- ½ cup unsalted butter 113g (1 stick)
- 2 cups granulated sugar 400g
- ½ cup milk 114g, at least 2%
- ¼ cup unsweetened cocoa powder 21g
- ⅛ tsp kosher salt
- ½ cup creamy peanut butter 135g
- 2 tsp pure vanilla extract 8 grams
- ⅛ tsp ground cinnamon optional
- 3 cups quick oats 267g
Instructions
- Line 2 large baking sheets with parchment paper; set aside.
- Add the butter, sugar, milk, cocoa powder, and salt to a large saucepan and bring to a rolling boil. Boil for 1 minute, then remove from the heat.½ cup unsalted butter, 2 cups granulated sugar, ½ cup milk, ¼ cup unsweetened cocoa powder, ⅛ tsp kosher salt
- Stir in the peanut butter, vanilla, and cinnamon (if using); mix until incorporated.½ cup creamy peanut butter, 2 tsp pure vanilla extract, ⅛ tsp ground cinnamon
- Add the oats and mix well.3 cups quick oats
- Working quickly, drop by tablespoon onto the prepared baking sheets and let the cookies completely set/cool. If desired, flatten the mounds slightly with a spoon.
Video
Notes
- Line the baking trays with parchment for easy cookie removal.
- Don't boil the milk mixture longer than 1 minute, or it can affect the texture of the cookies.
- Everything should be well incorporated into the dough mixture.
- Allow 30 minutes for the cookies to set fully.
- Quick cooking oats will give the cookies the best texture.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 71mg | Fiber: 1g | Sugar: 14g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg