Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peanut Butter No-Bake Cookies 3.6 (42) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 9, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Yield: 18 Protein-packed natural peanut butter and oats form the base of these chewy retro treats drizzled with dark chocolate. They're delicious, gluten-free, and best of all, super easy to make. Ingredients 1 cup packed light-brown sugar ¼ cup whole milk 2 tablespoons unsalted butter 1 ½ cups quick-cooking oats ½ cup creamy natural peanut butter, such as Justin's 1 teaspoon pure vanilla extract ¼ teaspoon kosher salt Melted dark chocolate, slightly cooled but still pourable Directions Bring brown sugar, milk, and butter to a boil in a small saucepan, stirring occasionally. Boil 1 minute, then remove from heat. Stir in oats, peanut butter, vanilla, and salt until well combined. Transfer dough to a small heatproof bowl. Drop level tablespoons of dough onto a parchment-lined baking sheet, pressing down slightly. Let stand, uncovered, at room temperature until cool and set, at least 1 hour. Drizzle with chocolate; refrigerate until chocolate is set, about 5 minutes. Cookies can be refrigerated in an airtight container up to 3 days. Bring to room temperature before serving. Bryan Gardner Print