No-Bake Chocolate Cookies
Quick and easy no-bake cookies with chocolate, peanut butter, and oatmeal.
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥛Dairy & Eggs(2)
- 1/4 lb butter
- 1/2 cup milk
🫙Pantry Staples(4)
- 4 Tbsp cocoa
- 1 cup peanut butter
- 2 cups sugar
- 1 teaspoon vanilla
📦Other(1)
- 3 cups oatmeal
Nutrition (per serving)
Calories
207
Protein
5g
Carbs
28g
Fat
10g
👨🍳 Instructions
- 1
Mix sugar, cocoa, butter, and milk in a pan and bring to a rolling boil for only 1 minute.
- 2
In another pan, place peanut butter and add boiling syrup until peanut butter is dissolved.
- 3
Add oatmeal and vanilla.
- 4
Drop by teaspoon on wax paper.
💡 Pro Tips
- ✓Boil the sugar-cocoa-butter-milk mixture to exactly 238-240°F (soft-ball stage) rather than a rolling boil, because this temperature creates the proper emulsion of fat and sugar crystals that sets to a fudgy texture; boiling past 1 minute risks oversaturation and grainy, crumbly cookies.timing238-240°F | 1 minute maximum
- ✓Add the boiling syrup to peanut butter at 180°F or higher to lower its viscosity enough for full dissolution; cooler syrup (below 160°F) won't thin the peanut butter adequately, creating pockets of unmixed fat that prevent proper oatmeal binding.technique180°F minimum syrup temperature
- ✓Work quickly and drop cookies within 90 seconds of adding oatmeal because the mixture continues to set as it cools; waiting longer causes the oatmeal to absorb residual moisture and thicken the batter, making spoonfuls too stiff to shape properly.timing90 seconds maximum working time
- ✓Use steel cut or old-fashioned oats (not instant) because their larger particle size prevents over-absorption of the syrup's 2:1 sugar-to-liquid ratio, which would create dense, gummy cookies instead of chewy ones with distinct oat texture.ingredient2:1 sugar-to-liquid ratio | particle size matters
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
No-Bake Chocolate Cookies
Quick and easy no-bake cookies with chocolate, peanut butter, and oatmeal.
📝 Ingredients
🥛Dairy & Eggs(2)
- 1/4 lb butter
- 1/2 cup milk
🫙Pantry Staples(4)
- 4 Tbsp cocoa
- 1 cup peanut butter
- 2 cups sugar
- 1 teaspoon vanilla
📦Other(1)
- 3 cups oatmeal
Nutrition (per serving)
Calories
207
Protein
5g
Carbs
28g
Fat
10g
👨🍳 Instructions
- 1
Mix sugar, cocoa, butter, and milk in a pan and bring to a rolling boil for only 1 minute.
- 2
In another pan, place peanut butter and add boiling syrup until peanut butter is dissolved.
- 3
Add oatmeal and vanilla.
- 4
Drop by teaspoon on wax paper.
💡 Pro Tips
- ✓Boil the sugar-cocoa-butter-milk mixture to exactly 238-240°F (soft-ball stage) rather than a rolling boil, because this temperature creates the proper emulsion of fat and sugar crystals that sets to a fudgy texture; boiling past 1 minute risks oversaturation and grainy, crumbly cookies.timing238-240°F | 1 minute maximum
- ✓Add the boiling syrup to peanut butter at 180°F or higher to lower its viscosity enough for full dissolution; cooler syrup (below 160°F) won't thin the peanut butter adequately, creating pockets of unmixed fat that prevent proper oatmeal binding.technique180°F minimum syrup temperature
- ✓Work quickly and drop cookies within 90 seconds of adding oatmeal because the mixture continues to set as it cools; waiting longer causes the oatmeal to absorb residual moisture and thicken the batter, making spoonfuls too stiff to shape properly.timing90 seconds maximum working time
- ✓Use steel cut or old-fashioned oats (not instant) because their larger particle size prevents over-absorption of the syrup's 2:1 sugar-to-liquid ratio, which would create dense, gummy cookies instead of chewy ones with distinct oat texture.ingredient2:1 sugar-to-liquid ratio | particle size matters