Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon pure peppermint extract
- 1 teaspoon pure vanilla extract
- 2 3/4 cups quick-cooking oats
- 1/2 cup semisweet chocolate chips
- 1/4 teaspoon salt
Instructions
- Line two baking sheets with parchment or wax paper.
- In a saucepan over medium heat, combine sugar, butter, milk, and cocoa powder. Stir until butter melts completely.
- Bring to a rolling boil and boil exactly 1 minute while stirring constantly.
- Remove from heat and stir in peanut butter until smooth.
- Add peppermint extract, vanilla extract, and salt. Mix well.
- Fold in oats and chocolate chips until evenly combined.
- Drop tablespoon-sized portions onto prepared sheets.
- Let set at room temperature 30–40 minutes or refrigerate 20 minutes until firm.
- Serve once fully set.
Notes
- Boil exactly 1 minute to ensure proper setting.
- Quick oats provide best texture; old-fashioned oats create thicker cookies.
- Store airtight at room temperature up to 5 days.
- Freeze up to 2 months with parchment between layers.
- Adjust peppermint extract to control mint intensity.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
