Did you grow up eating no-bake cookies? Well I didn’t, but apparently everyone else in the world did.
My husband introduced me to them. He had them often growing up and has such nice memories of making them with his cousins.
Classic no-bake cookies are traditionally a blend of sugar, butter, cocoa powder, milk, peanut butter and oats. You cook it all in a saucepan and add the oats, then scoop them onto trays and let them set up at room temp.
We updated them by making two flavors — white and dark chocolate — and by using real chopped chocolate (not cocoa powder), a mix of brown and white sugar and real natural peanut butter. And, of course, I added a sprinkle of flaked sea salt to balance out all that sweetness.
They are so, so good — more like a candy than a cookie. The white chocolate ones remind me of pralines. I’m thinking I’ll have to add toasted pecans next time. Feel free to do that if you are so inclined.
Stay cool, friends!
Classic No-Bake Cookies
1 stick butter (4 oz.)
1 cup light brown sugar
1 cup white granulated sugar
1/2 cup chopped white or dark chocolate (or use chips or chunks)
1/2 cup whole milk
1/2 cup peanut butter
1 teaspoon vanilla extract
Pinch of salt
3 1/4 cups old-fashioned rolled oats
Add butter, sugars, chocolate and milk to saucepan and bring to a boil over medium heat, stirring frequently. Once boiling, remove from heat and stir in peanut butter until combined. Next, add vanilla, salt and oats and mix thoroughly.
Drop by tablespoons onto parchment or wax paper, sprinkle with sea salt (optional) and let cool to room temperature. Store in an airtight container at room temperature for up to 5 days; refrigerated they will last longer.
- Use creamy or chunky peanut butter for this.
- I always use salted butter, but unsalted will work just fine here.