Name: No-Bake Chocolate Peanut Butter Cookies
Ingredients: ½ cup (1 stick / 115g) unsalted butter; 2 cups granulated sugar (or sub 1½ cups coconut sugar + ¼ cup maple syrup for less refined option); ½ cup milk; ½ cup unsweetened cocoa powder; ½ cup creamy peanut butter (not natural/oily—use Jif or Skippy for best texture); 1 tsp vanilla extract; 3 cups quick-cooking oats (certified gluten-free if needed); Pinch of salt

Ingredients

Scale

½ cup (1 stick / 115g) unsalted butter
2 cups granulated sugar (or sub 1½ cups coconut sugar + ¼ cup maple syrup for less refined option)
½ cup milk
½ cup unsweetened cocoa powder
½ cup creamy peanut butter (not natural/oily—use Jif or Skippy for best texture)
1 tsp vanilla extract
3 cups quick-cooking oats (certified gluten-free if needed)
Pinch of salt

Instructions

Boil base: In a medium saucepan, combine butter, sugar, milk, and cocoa. Bring to a full rolling boil over medium heat, stirring constantly. Boil 1 minute (set a timer!).
Remove from heat. Stir in peanut butter, vanilla, and salt until smooth.
Add oats: Stir in oats until fully coated.
Drop cookies: Scoop by tablespoon onto parchment-lined trays.
Set: Let cool at room temperature 15–20 minutes until firm.

💡 Pro Tips:
– Don’t skip the boil time—under-boiling = crumbly cookies; over-boiling = hard cookies.
– For gluten-free: Use certified GF oats.
– Store in an airtight container at room temp up to 5 days or freeze for 2 months.

Prep Time & Nutrition (per cookie, makes 24):