If you make these No-Bake Chocolate Peanut Butter Cookies, be sure to tag me on Instagram! (@zafo0d)
INGREDIENTS
1/4 cup (4 tablespoons; 60 grams) unsalted butter
1 and 1/2 cups (300 grams) granulated sugar
1/2 cup milk
1/4 cup (21 grams) natural unsweetened or dutch-processed cocoa powder
2/3 cup (170 grams) creamy peanut butter (I used Jiff)
1 tablespoon pure vanilla extract
3 cups (240 grams) old-fashioned or quick oats
1/8 teaspoon fine salt
1 cup semisweet chocolate chips
2 teaspoons oil
INSTRUCTIONS
Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan (about 3 quart) over medium heat. Whisk until the butter melts, then bring to a simmer. Allow to simmer for 1 minute without whisking. Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Stir in the oats and salt.
Allow mixture to sit for 5 minutes. This allows the oats to soak up some moisture.
During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets
Using a cookie scoop or spoon drop a tablespoon of dough onto the lined baking sheets. If desired, slightly flatten down with the back of a spoon. Repeat with the rest of the dough.
In small microwavable bowl, microwave chocolate chips and oil uncovered on high 1 to 1 1/2 minutes or until melted; stirring every 15-30 seconds or so to make sure it doesn't burn. Dip half of each cookie into melted chocolate.
Refrigerate the cookies for 30-60 minutes so they set. Remove from the refrigerator, serve, and enjoy!
Comments