These sweet No Bake Preacher Cookies blend creamy peanut butter, rich chocolate, and hearty oats into a delightful, no oven dessert that’s ready in under an hour. You won’t believe how easy and delicious these preacher cookies are—you’ll reach for them again and again!
Why You’ll Love This Recipe
- No oven needed—just stovetop and fridge.
- Ready in under 40 minutes from start to finish.
- Classic preacher cookie flavors: peanut butter, chocolate, oats.
- Perfect sweet treat for gift boxes or potlucks.
- Budget-friendly pantry staples—no fancy ingredients.
- Gluten-free oats option for dietary needs.
- Freezer-friendly; make ahead for busy days.
- Approximately 150 calories per cookie for mindful snacking.
Ingredients
- 2/3 cup unsalted butter (or plant-based butter for dairy-free)
- 2 cups granulated sugar (or coconut sugar for lower glycemic index)
- 1/2 cup whole milk (or almond milk for vegan)
- 1/3 cup unsweetened cocoa powder (Dutch-processed for richer flavor)
- 1 cup creamy peanut butter (natural or classic style)
- 3 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 teaspoon pure vanilla extract
- Pinch of salt (optional, balances the sweetness)
- ½ cup chocolate chips or chopped nuts (optional garnish)
Directions
- Prepare your workstation: Line two baking sheets with parchment paper or silicone mats for easy cleanup and perfect cookie shape.
- Combine butter, sugar & milk: In a medium saucepan over medium heat, stir together butter, sugar, and milk until sugar dissolves completely.
- Bring to a rolling boil: Increase heat slightly and stir constantly until bubbles break the surface continuously (use a candy thermometer—about 230°F for soft-ball stage).
- Boil exactly 1 minute: Set a timer as soon as it boils; stirring ensures a smooth, non-grainy texture in your preacher cookies.
- Cool 2 minutes: Remove from heat and let the mixture rest—this drop in temperature prevents gummy oats.
- Stir in peanut butter & vanilla: Add peanut butter and vanilla extract, mixing until the sauce is creamy and glossy.
- Fold in oats & salt: Add oats and a pinch of salt, stirring until each flake is coated in chocolate-peanut butter goodness.
- Scoop onto sheets: Use a 2-tablespoon scoop (wet it lightly to prevent sticking) to drop mounds 1″ apart on prepared pans.
- Garnish: Press a few chocolate chips or chopped nuts into the tops for extra texture and sweet pops of flavor.
- Chill to set: Refrigerate for 30–45 minutes (or freeze 15–20) until cookies are firm to the touch.
- Serve: Let cookies sit at room temperature for 5 minutes before serving so flavors mellow and textures soften.
Servings & Timing
Makes: 18–20 cookies
Prep Time: 10 minutes
Chill Time: 30–45 minutes
Total Time: 40–55 minutes
Variations
- Add ½ cup shredded coconut for a tropical preacher cookie twist.
- Swap peanut butter for almond or cashew butter for a nutty flavor change.
- Stir in ¼ cup dried cranberries or raisins for a fruity variation.
- Use maple syrup instead of sugar for a Paleo-friendly version (adjust boil time slightly).
- Mix in 2 tablespoons chia seeds for added fiber and crunch.
- Top with sea salt flakes instead of chocolate chips for a salted–chocolate vibe.
Storage & Reheating
Store cookies in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months.
To thaw frozen cookies, leave at room temperature for 10–15 minutes or warm for 5 seconds in the microwave—just enough to soften without melting.
FAQs
- What makes these preacher cookies “no bake”? Instead of an oven, these cookies set by chilling the stovetop-cooked mixture until firm.
- Can I use quick oats instead of rolled oats? Quick oats work but yield a softer, less chewy cookie; old-fashioned oats give classic texture.
- Why did my cookies turn out chalky? If sugar cooks too long or you let the mixture cool too much before adding oats, it can recrystallize—stick to the timings.
- How do I make these gluten-free? Simply swap regular oats for certified gluten-free rolled oats—easy!
- Can I halve the recipe? Yes—just cut all ingredient amounts in half and use a smaller saucepan.
- Are these cookies vegan? Use dairy-free butter, plant-based milk, and check that your peanut butter has no added dairy to make them vegan.
- Can I add protein powder? Stir in one scoop of chocolate or vanilla protein powder after adding the oats for an extra protein boost.
- Why are my cookies too soft? They may need more chill time—freeze for an extra 5–10 minutes or reduce milk by 1 tablespoon next time.
Conclusion
No Bake Preacher Cookies are the perfect blend of chocolate, peanut butter, and oats—ready in under an hour with no oven required. They’re a crowd-pleasing dessert, gift-box favorite, and a simple afternoon pick-me-up.
Give this easy, sweet recipe a try, then drop a comment below to share your favorite variation or rate it with stars. Happy cookie-making!
No Bake Preacher Cookies
These No Bake Preacher Cookies combine creamy peanut butter, rich chocolate, and hearty oats into a sweet, no oven dessert that's ready in under an hour—perfect for gatherings or a quick treat!
Ingredients
- 2/3 cup unsalted butter or plant-based alternative
- 2 cups granulated sugar or coconut sugar
- 1/2 cup whole milk or dairy-free milk
- 1/3 cup unsweetened cocoa powder
- 1 cup creamy peanut butter (natural or regular)
- 3 cups old-fashioned rolled oats (gluten-free if needed)
- 1 teaspoon pure vanilla extract
- Pinch salt (optional)
- 1/2 cup chocolate chips or chopped nuts optional garnish
Instructions
- In a medium saucepan, combine butter, sugar, milk, and cocoa powder; cook over medium heat, stirring constantly until the mixture reaches a full rolling boil.
- Allow the mixture to boil for exactly one minute while stirring constantly, then remove from heat and cool for two minutes to prevent oats from overcooking.
- Stir in peanut butter and vanilla extract until the sauce is smooth and glossy.
- Fold in the rolled oats and a pinch of salt, ensuring each flake is coated in chocolate-peanut butter mixture.
- Drop heaping spoonfuls (about 2 tablespoons each) onto parchment-lined baking sheets, spacing them about an inch apart.
- Press chocolate chips or chopped nuts into each mound if desired for extra texture and flavor.
- Refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until cookies are firm to the touch.
- Let cookies rest at room temperature for five minutes before serving to enhance flavor and texture.
Notes
For a nut-free version, swap peanut butter for sunflower seed butter and use dairy-free milk to make these cookies vegan.
Nutrition
Calories: 150kcal
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