Plus, her no bake cookies included both cocoa and peanut butter, which is basically one of the best combinations ever.
Chocolate + Peanut Butter = Best Combo
Just like the peanut butter no bake cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients. These no bake cookies are full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies.
Quick Tip for Peanut Butter No Bake Cookies
This peanut butter no bake cookie recipe is similar to the one my mom used, but with a little less sugar and a little more cocoa. I suggest using your favorite brands of cocoa and peanut butter in these – these ingredients give the most flavor to these peanut butter no bake cookies, so using something you like will make the difference! Lastly, because I can’t help myself, I drizzle these cookies with some extra peanut butter at the end, making these peanut butter no bake cookies extra delicious. Bring the mixture to a boil, and then continue to boil for 1 minute. Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats. You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms. Skip this drizzle if you’re planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go. Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm.
