Ingredients
Method
Preparation
- Combine the butter, sugar, milk, and cocoa powder in a saucepan.
- Bring this mixture to a boil and let it cook for just 1 minute.
- Remove from heat and mix in the peanut butter and vanilla extract until everything is smooth.
- Stir in the quick-cook oats and salt until fully combined.
- Using a spoon, drop dollops of the mixture onto wax paper and allow them to cool and set.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze individual cookies wrapped in plastic wrap inside a freezer bag. Enjoy with milk or ice cream for a fantastic dessert combo.
