No Bake Chocolate and Peanut Butter Cookies

1. Stage

Line a baking sheet with parchment and set to the side.

2. Stage

Boil 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. Stage

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. Stage

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. Stage

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.