Ingredients
Scale
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup milk
- 1/8 teaspoon kosher salt
- 3/4 cup chunky peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick oats (1-minute oats)
Instructions
1. Make the Chocolate Base
- In a saucepan over medium heat, melt the butter.
- Whisk in sugar, cocoa powder, milk, and salt.
2. Boil
- Increase heat to high and bring mixture to a boil.
- Let it boil for 1 minute, until slightly thickened.
- Remove from heat.
3. Add Peanut Butter & Vanilla
- Stir in peanut butter and vanilla extract until smooth.
4. Add Oats
- Mix in oats until fully coated and combined.
5. Shape Cookies
- Use a small scoop or tablespoon to portion the mixture.
- Drop onto parchment paper and shape into cookies or balls.
6. Cool
- Let cookies set for 30–45 minutes at room temperature
or place in the freezer to speed up the process.
Notes
- Timing matters: Boiling for exactly 1 minute helps achieve the right consistency.
- Work quickly: The mixture firms up as it cools.
- Use quick oats: Old-fashioned oats won’t bind as well.
