These Chocolate Peanut Butter Stovetop Cookies come together in no time at all. They only require a little bit of prep and a few minutes of cooking up a delicious potion on the stove.
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Chocolate Peanut Butter Stovetop Cookies
Ingredients
- 1 ½ cups rolled oats
- ¼ cup peanut butter
- ½ cup sugar
- ¼ cup cocoa powder
- ¼ cup butter
- ¼ cup milk
- 1 teaspoon vanilla extract
- dash salt
Instructions
- Grab a baking sheet and line it with parchment paper, wax paper, or a silicone mat. Set it aside.
- Measure out the oats and peanut butter. Set this aside right next to your bottle of vanilla and salt. This step will make your life easier later on.
- In a medium saucepan, add the sugar, cocoa powder, butter, and milk. Turn your stove on high heat because you want to bring this mixture to a boil. Stir it and keep stirring until your arm falls off. We're making potions, baby!Once the mixture has reached a boil, cook it for 1 minute. (As soon as I notice the first bubble popping through, I start my timer.) If you need to call the fire department at this step, you didn't do it right.
- Take the saucepan off the heat. Add in the peanut butter and stir it in until it's mixed with the chocolatey goodness. After that's a heavenly blend of chocolate and peanut butter, add the rolled oats, vanilla, and salt. It's much easier to grab ingredients and throw them in, am I right? Preparing ahead is the key.
- Scoop out some of the mixture and throw it on the baking sheet we prepped in step 1. Really throw it on there. Give your arms the workout it deserves. Shape them into nice, round, pretty cookies, or create monstrous globs if you're feeling that.I highly recommend using a cookie scoop or a spoon at this step, unless you're cool with bathing your hands in chocolate peanut butter batter.
- Once all of your beauties are on the cookie sheet, leave it on the counter for 30 minutes to harden. After 30 minutes on the counter, throw it in the fridge for at least 30 minutes. Again, really throw it in there for maximum impact.After 30 minutes, the cookies are ready to eat! You can store them in the fridge too. Enjoy!
Notes
I spent an entire weekend messing around with these until I found the perfect combination. At first, I added too much peanut butter, and I didn’t want the nut flavour to be too strong, since I’m nuts enough, so I don’t need more of that.
Tips and Tricks for Chocolate Peanut Butter Stovetop Cookies
Don’t Stop Stirring
I know I keep saying this, but it’s super important. If you leave it alone for too long, it’ll start to burn.
Prep Ingredients in Advance
This step is essential for all cooking and baking. Prep your ingredients first, then do everything else. You’ll thank yourself later when you’re not scrambling around the kitchen trying to do everything as your food is burning.
Use a Cookie Scoop or Ice Cream Scoop
If you want to avoid your hands getting messy, use a cookie or ice cream scoop to get the batter from the saucepan onto a baking sheet. This is also awesome if you want all your cookies around the same size.
Variations for Chocolate Peanut Butter Stovetop Cookies
Go Nuts With a Different Nut Butter
I feel like every time I shop, there’s a new nut butter that catches my eye. Try this recipe but swap out the peanut butter for something else. Here are a few ideas.
- Almond
- Brazil Nut
- Cashew
- Hazelnut
- Macadamia nut
Optional Mixins
If you’d like, you can add up to 1/2 cup of a mix in. I wouldn’t recommend going past 1/2 cup because it might throw off the ratio. Here are a few ideas of what you can mix in to the cookies.
- Chocolate chips (Milk, dark, white, etc.)
- Chopped nuts
- Pretzel bits
- Raisins
- Shredded coconut
Make it Vegan
You can use vegan butter and dairy-free milk instead of the real stuff. Keep in mind that ingredient substitutions may alter the taste and texture of the final product.