I remember making these easy little No Bake Chocolate Peanut Butter Cookies a lot when I was a teenager. They are very simple to make and quick too, and they use ingredients that you probably already have in your pantry. Kids especially love these cookies, because they combine chocolate and peanut butter. The peanut butter adds a wonderful rich flavor to the cookies and helps keep them soft and tender.
There's just one trick to making these cookies creamy and tender; you have to make sure that the sugar mixture boils hard for at least one minute, otherwise the cookies will be sugary instead of creamy. Stir well while the mixture is boiling so the sugar dissolves and the mixture doesn't burn on the bottom.
You can add other ingredients to this basic recipe. Substitute 1 cup of flaked coconut for 1 cup of the oatmeal. Add some chopped peanuts to the recipe for crunch. Or add some milk chocolate chips after the mixture has cooled slightly. If you'd like, you can make these cookies in the microwave, with Microwave Chocolate Peanut Butter Cookies recipe.
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup cocoa
- pinch salt
- 1/2 cup butter
- 1 cup peanut butter
- 1 teaspoon vanilla
- 2-3/4 cups quick-cooking oatmeal
In a large saucepan, combine the sugar, milk, cocoa, salt, and butter and mix well.
Bring to a boil over medium high heat and cover the saucepan for 30 seconds to allow steam to wash sugar crystals down the sides of the pan.
Stir the mixture and bring it to a boil that can't be stirred down; boil, stirring constantly, for 1 minute.
Then remove the pan from the heat and stir in the peanut butter and vanilla until smooth. Add the oatmeal and mix well. Do not use regular, steel cut, or instant oatmeal in these cookies; quick-cooking oatmeal is essential to the success of this recipe.
Let the mixture stand for a few minutes, stirring occasionally to let the oatmeal absorb some of the liquid.
Drop the mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets.
Let cool until you can touch the mixture; then gently reshape the cookies using your fingers to make them more of a ball shape. Let the cookies cool completely; store tightly covered at room temperature.
To make no bake bar cookies with this recipe, pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.