I’ve been making no bake cookies for a very long time. I’m pretty sure they were the first cookie I really mastered. They are an egg free cookie, which makes these a winner at our egg-allergy house. This recipe has go-to classic status for sure!
My recipe has changed a bit over the years, but it’s 100% perfect now, with just the right amount of nutty peanut butter flavor mixed with delicious chocolate and chewy bite from the oats. If you want a little crunch on top add mini peanut butter M&M’s. Yum!
The steps:
Melt the butter. Once it’s almost melted, whisk in the cocoa powder, then add the sugar, milk and a pinch of salt and whisk again until smooth.
Stirring occasionally, let the mixture come to a full boil. No lackluster boils here, it has to be a full rolling boil to start the timer. Once it’s at a full boil, set the timer and boil for one whole minute.
Remove from heat, add the peanut butter and vanilla and stir around a bit to let the peanut butter melt, then add the oats. Mix well.
Using a tablespoon, drop onto wax or parchment paper lined baking trays. Put a few mini peanut butter M&M’s on top, if desired. Clean out the bowl, with a spoon and your mouth. Let the cookies cool completely, then enjoy!
Line two metal baking trays with parchment paper, set aside.
In a medium saucepan over medium heat, melt the butter. Once it’s almost melted, whisk in the cocoa powder, then add the sugar, milk and a pinch of salt and whisk again until smooth. Continue to stir every minute or two until mixture comes to a boil. Once it comes to a full rolling boil, set timer and let boil without stirring for 1 minute.
Remove the pan from the heat and stir in the vanilla extract and peanut butter until it’s mostly melted into the mixture. Add the oats and stir to combine. Using a tablespoon, spoon the mixture onto prepared parchment paper lined baking sheets in as round of a shape as you can get. Immediately after forming all the cookies. Gently drop of press peanut butter m&ms into the top of the cookies for a little color and crunch. Let cool completely. Store in an air tight container at room temperature for 5-7 days.
