- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1/4 cup cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3 cups rolled oats (gluten-free, if needed)
For the peanut butter drizzle (optional):
- 3 tablespoons creamy peanut butter
- 2 teaspoons coconut oil
1 Line a baking sheet with parchment and set to the side.
2 Make and mix the cookie base: In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine.
Bring the mixture to a boil, and then continue to boil for 1 minute.
Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats.
3 Scoop the cookies: Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie.
You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms.
4 Make the peanut butter drizzle (optional): If you’d like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon.
Skip this drizzle if you’re planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go.
5 Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container.
Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm.
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