First, in a medium saucepan, combine white granulated sugar, brown sugar, butter, milk, and cocoa. Turn the heat on to medium-high and stir with a whisk. As the butter melts, keep stirring until everything is well combined. You want a smooth mixture, so ensure there are no lumps of cocoa.
Once the mixture is boiling across the top, set a timer for one minute. This is crucial! Let it boil for exactly one minute to achieve the right texture.
After the minute is up, remove the saucepan from the heat completely. This step is vital to prevent overcooking. You’ll notice the mixture thickening slightly as it cools.
Add in the peanut butter, quick-cooking oats, and vanilla. Stir well with a silicone spatula until everything is fully incorporated. The peanut butter will melt into the warm mixture, creating a luscious texture.
Prepare your work surface by placing two large sheets of parchment paper or wax paper on your countertop. This is where you’ll drop the cookie mixture.
Use a cookie scoop to drop spoonfuls of the mixture onto the prepared paper. If you don’t have a scoop, a spoon will work just as well! Aim for about two scoops for each cookie to ensure they’re a good size.
Once you’ve scooped all the mixture, allow the cookies to cool for at least thirty minutes. This cooling time is essential for them to set properly.
Finally, wait until the cookies are completely cool to the touch before stacking them in a container. This helps them maintain their shape and prevents them from sticking together.
Now, enjoy your delicious Peanut Butter Chocolate No Bake Cookies! They’re perfect as an afternoon snack or a sweet treat after dinner.
