Missouri Cookies Recipe
No-bake Missouri cookies made with cocoa, peanut butter, vanilla, and quick oats for a chewy chocolate-peanut butter treat that sets without an oven.
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Servings: 35 cookies
Ingredients
- ½ cup unsalted butter
- ¾ cup sugar
- 3 tbsp unsweetened cocoa powder
- ½ cup milk
- ⅛ tsp kosher salt
- ¾ cup chunky peanut butter
- 1 tsp vanilla extract
- 3 cups quick oats also known as 1-minute oats
Instructions
Prepare the cooling surface.
- Line a baking sheet or flat work surface with parchment paper. Set aside.
Melt the butter.
- Place the unsalted butter in a saucepan over medium heat. Heat until fully melted.
Add the sugar, cocoa, milk, and salt.
- Whisk the sugar, unsweetened cocoa powder, milk, and kosher salt into the melted butter until the mixture is smooth and fully combined.
Boil the mixture.
- Increase the heat to high and bring the mixture to a boil. Boil for 1 minute, or until slightly thickened.
Remove from heat.
- Remove the saucepan from the heat immediately after boiling.
Add the peanut butter and vanilla.
- Stir the chunky peanut butter and vanilla extract into the hot chocolate mixture until the peanut butter is fully melted and the mixture is smooth.
Add the oats.
- Add the quick oats to the saucepan. Stir until the oats are evenly coated with the chocolate peanut butter mixture.
Shape the cookies.
- Using a small ice cream scoop or a 1-tablespoon measuring spoon, portion the mixture onto the prepared parchment paper. Shape each portion into a flattened cookie or leave it rounded, as preferred.
Cool the cookies.
- Allow the cookies to cool at room temperature for 30 to 45 minutes, or until fully set.
Optional quick setting method.
- To speed up the cooling process, place the cookies in the freezer for a short time until firm.
Serve.
- Serve once the cookies are completely set.
Notes
This recipe can be gluten-free when all ingredients are verified gluten-free.
Use certified gluten-free quick oats, as regular oats may be processed in facilities with wheat.
Confirm that the cocoa powder, peanut butter, vanilla extract, and other packaged ingredients are labeled gluten-free.
Use a clean saucepan, scoop, parchment paper, and work surface to avoid cross-contamination.
If serving guests with gluten sensitivities or celiac disease, choose certified gluten-free brands for all packaged ingredients.
Use certified gluten-free quick oats, as regular oats may be processed in facilities with wheat.
Confirm that the cocoa powder, peanut butter, vanilla extract, and other packaged ingredients are labeled gluten-free.
Use a clean saucepan, scoop, parchment paper, and work surface to avoid cross-contamination.
If serving guests with gluten sensitivities or celiac disease, choose certified gluten-free brands for all packaged ingredients.