½ cup salted butter 1 ¾ cups granulated sugar ¼ cup unsweetened cocoa powder ½ cup milk 1 teaspoon vanilla extract ⅔ cup creamy peanut butter 3 cups quick oats don’t use o
Line two baking sheets with parchment paper. Set aside.
In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
Set over medium heat, and cook stirring frequently until it reaches a full boil.
Remove from heat, immediately add in vanilla, peanut butter and quick oats.
Stir mixture until well combined then, using a medium cookie scoop drop mixture onto lined baking sheets.
Allow to rest at room temperature until set, about 20 – 30 minutes (to speed up setting refrigerate the cookies).
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