No Bake Chocolate and Peanut Butter Cookies

Ingredients

• 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
• 3 tablespoons creamy peanut butter
• 2 teaspoons coconut oil

Directions

1. Cover a baking sheet with parchment and move it aside. For the cookie mixture, add the sugar, butter, milk, and cocoa powder to a medium saucepan set over medium heat. Warm everything, stirring as you go, until the butter and sugar have melted and the mixture is smooth.
2. Once it reaches a boil, let it bubble for 1 minute.
3. Transfer the hot mixture to a large mixing bowl, then stir in the peanut butter, vanilla, and salt. Add the rolled oats and mix until they are evenly coated. With a medium cookie scoop, portion the dough onto the parchment-lined baking sheet. If a scoop is not handy, use a tablespoon measure and make each portion a generously rounded tablespoon of dough.
4. Leave the cookies as scooped, or gently roll and press them between your palms to shape them. For the optional peanut butter drizzle, combine the peanut butter and coconut oil and microwave for 30 seconds, then stir until smooth. Use a spoon to drizzle it over the cookies.
5. If the cookies are going to be packed for eating away from home, skip the drizzle; it softens at room temperature and can get a little messy. Chill the cookies for 20 minutes so they firm up and the drizzle sets, then move them to an airtight container.
6. The cookies will keep for about a week at room temperature, or a month in the refrigerator. If you used the peanut butter drizzle, store them chilled so the topping stays firm.