Peanut Butter Fudge No-Bake Cookies
Classic no-bake cookies with chocolate, peanut butter, and oats — no oven required. The one-minute boil from a full rolling boil is the technique that determines whether these turn out fudgy or fall apart.
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 3 cups quick-cooking oats
- ¼ teaspoon salt
Instructions
- Line two baking sheets or trays with parchment paper.
- In a medium saucepan, combine the sugar, butter, milk, cocoa, and salt.
- Bring to a full rolling boil over medium heat, stirring frequently.
- Once boiling, cook exactly 1 minute, stirring constantly.
- Remove from the heat.
- Immediately stir in the vanilla and peanut butter until smooth.
- Fold in the oats until completely coated.
- Using a medium cookie scoop (about 2 tablespoons), drop onto the prepared parchment.
- Allow to cool 30–45 minutes until firm.
- Store in an airtight container for up to 5 days.
Notes
Full rolling boil means vigorous bubbling you can't stir down — not just simmering edges. Start the timer ONLY when it reaches a true rolling boil. One minute exactly. Have all ingredients measured and ready before the pot goes on. Peanut butter goes in before oats — stir until smooth first. Work quickly scooping — mixture firms as it cools. Don't move cookies while setting. If they don't set, refrigerate 30 minutes. High altitude: add 30 seconds to boil time. Store airtight up to 5 days; freeze up to 3 months.