Chocolate Peanut Butter No Bake Cookies

24 to 30 cookies servings Prep: 10 m Cook: 5 m Total: 15 m Beginner
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Chocolate Peanut Butter No Bake Cookies
Our author writes - “After hurricane Andrew in New Iberia I remember eating so many cold sandwiches, which I’m not too fond of on a good day, lol. So when hurricane Ike battered Brazoria County Texas when we lived there we knew how to be better prepared, except for the devastating damage of course. Some things can never be replaced….so comfort foods would be great I think.” A great no-cook comfort food made with chocolate, peanut butter, and oats to help your neighbors during power outages.

Ingredients

24 to 30 cookies servings
  • 2 cups sugar
  • 1/2 cup milk
  • 1 stick butter (8 tablespoons)
  • 4 tablespoons cocoa
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
  • 3 cups oats

Step-by-Step Instructions

  1. In a medium saucepan, mix the sugar and cocoa together. Add the milk and butter.
  2. Bring to a full rolling boil over medium-high heat, stirring constantly.
  3. Boil for exactly 1 minute, stirring continuously.
  4. Remove from heat immediately. Stir in the peanut butter and vanilla until smooth and melted.
  5. Add the oats and mix quickly until well blended and all oats are coated.
  6. Drop by rounded teaspoon onto wax paper or parchment paper.
  7. Let cookies cool and set at room temperature for 15-20 minutes before serving. Makes 24 to 30 cookies.

Common Problems and Solutions

Q: Why didn't my cookies set up properly?

A: The most common issue is not boiling long enough. You must boil for a full minute at a rolling boil. If you underboil, the cookies will be too soft and won't firm up. Also make sure you're working quickly once you add the oats, as the mixture starts to set as it cools.

Q: My cookies turned out grainy and crumbly, what happened?

A: You likely boiled the mixture too long (more than 1 minute). Overboiling causes the sugar to crystallize. Use a timer and remove from heat right at the 1-minute mark.

Q: Can I make these ahead of time?

A: Yes! These store well in an airtight container at room temperature for up to a week, making them perfect for storm preparation or make-ahead treats.

Tips and Techniques

Work quickly once you remove the pan from heat - the mixture begins to set as it cools. Having your wax paper laid out and ready before you start cooking makes the process much smoother. Use a timer for the 1-minute boil to ensure perfect texture every time.

Ingredient Substitutions

  • peanut butter: almond butter or sunflower seed butter
  • butter: margarine
  • milk: evaporated milk or canned coconut milk

Equipment Needed

  • Medium saucepan
  • Wooden spoon or heat-resistant spatula
  • Measuring cups and spoons
  • Timer
  • Wax paper or parchment paper
  • Spoon for dropping cookies

Historical Context

No-bake cookies became especially popular in the South during hot summers when families didn’t want to heat up the kitchen, and during emergencies like hurricanes when power was out. This recipe has been a Louisiana staple for generations, passed down as a practical comfort food that requires no oven.