These Small Batch No Bake Cookies are soft, chewy, and moist filled with cocoa, peanut butter, and oats. Satisfy your sweet tooth with these decadent cookies with no oven needed.
This recipe makes 4 – 6 cookies prepared in about 10 minutes then cooled until set.
No bake cookies can be stored at room temperature in an airtight container or zipper baggie for about a week, or two weeks in the refrigerator.
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How to make Chocolate Peanut Butter No Bake Cookies
Pre-measure the peanut butter and oats so they are ready to go.
Line a small baking sheet with parchment paper.
In a small saucepan over medium heat, whisk together the butter, sugar, milk, and cocoa.
Bring to a rolling boil and cook for about 1 ½ minutes. Remove from the heat.
Whisk in the peanut butter and vanilla until well combined.
Add the oats into the chocolate peanut butter mixture and stir until combined.
Divide the cookie dough into 4 – 6 equal portions and drop the cookies onto the parchment paper about 1 inch apart.
Let the cookies cool completely at room temperature. You can also refrigerate no bake cookies to help them cool faster if needed.
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Small Batch No Bake Cookies
These Small Batch No Bake Cookies are soft, chewy, and moist filled with cocoa, peanut butter, and oats. Satisfy your sweet tooth with these decadent cookies with no oven needed. This recipe makes 4 – 6 cookies prepared in about 10 minutes then cooled until set.
Ingredients
- 2 Tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/8 cup whole milk
- 1 Tablespoon cocoa powder
- 1/4 cup creamy peanut butter
- 1/2 teaspoon vanilla
- 2/3 cup quick oats
Instructions
- Pre-measure the peanut butter and oats so they are ready to go.
- Line a small baking sheet with parchment paper.
- In a small saucepan over medium heat, whisk together the butter, sugar, milk, and cocoa.
- Bring to a rolling boil and cook for about 1 ½ minutes. Remove from the heat.
- Whisk in the peanut butter and vanilla until well combined.
- Add the oats into the chocolate peanut butter mixture and stir until combined.
- Divide the cookie dough into 4 – 6 equal portions and drop the cookies onto the parchment paper about 1 inch apart.
- Let the cookies cool completely at room temperature.
Notes
- No bake cookies can be stored at room temperature in an airtight container or zipper baggie for about a week, or two weeks in the refrigerator. You can also refrigerate no bake cookies to help them cool faster if needed.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 74mgCarbohydrates: 25gFiber: 1gSugar: 18gProtein: 4g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
