Ingredients
- 1 stick butter (4 ounces)
- 1 cup light brown sugar
- 1 cup white granulated sugar
- 1 cup chopped white or dark chocolate (or use chips/chunks)
- 1/2 cup whole milk
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- pinch of salt
- 3 1/4 cups old fashioned rolled oats
Instructions
- Add butter, sugars, white or dark chocolate, and milk to saucepan and bring to boil over medium heat, stirring frequently.
- Once at a full, rolling boil, remove from heat and stir in peanut butter until combined.
- Next, add vanilla, salt, and oats and mix thoroughly.
- Drop by tablespoons onto parchment or wax paper, sprinkle with sea salt (optional), and let cool to room temperature.
- Store in an airtight container at room temperature for up to 5 days, refrigerated they will last longer.
Notes
Use creamy or chunky peanut butter for this
I always use salted butter, but unsalted will work just fine here.
I like to make two sizes especially when I'm adding these to Christmas Cookie Boxes as it just adds a fun bit of visual interest. I use a 2 tablespoon scoop and a 1 tablespoon scoop to create the two sizes.
This recipe was originally published July 21, 2020 and was updated December 15, 2023 with more body text and new photos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cookie, dessert
- Method: stovetop