Start by gathering all your ingredients and equipment. Line a cookie sheet with parchment paper to make it easy to transfer your cookies later.
In a medium saucepan over medium heat, add the unsalted butter, granulated sugar, milk, and a pinch of kosher salt. Stir continuously until the mixture comes to a rolling boil.
Once it reaches a boil, let it boil for exactly 1 minute without stirring. This step is crucial as it helps achieve the perfect texture for your No-Bake Cookies.
Remove the saucepan from heat. Immediately stir in the unsweetened cocoa powder and creamy peanut butter until fully combined and smooth.
Add the vanilla extract next, mixing well. Once that’s combined, stir in the quick-cooking oats until the oats are fully coated in the chocolate-peanut butter mixture.
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared cookie sheet. Let the cookies sit at room temperature for about 30 minutes to set. You can also refrigerate them for a quicker setting time!
Once your cookies are set, they are ready to be enjoyed! Store any leftovers in an airtight container for up to a week.
