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No Bake Preacher Cookies

These no-bake preacher cookies combine chocolate and peanut butter for a nostalgic treat, easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups granulated sugar classic sweet base; don't skimp
  • 1/2 cup unsalted butter 1 stick; salted is fine if you omit added salt
  • 1/2 cup whole milk adds creaminess — can substitute with almond milk for a lighter version
  • 1/4 cup unsweetened cocoa powder for that deep chocolate note
  • 1/2 teaspoon fine salt balances the sweetness — reduce if using salted butter
  • 1 teaspoon pure vanilla extract aroma booster
  • 1 cup creamy peanut butter room temperature; natural works but may be thinner
Dry Ingredients
  • 3 cups old-fashioned rolled oats for chewy texture — don't use instant
  • 1 cup sweetened shredded coconut optional, but this adds chew and a beachy flavor
  • 1/2 cup chopped pecans optional; toast for extra nuttiness
Extras
  • 1/4 cup dark chocolate chips for a richer cookie, stir in while warm

Method
 

Preparation
  1. Line two baking sheets with parchment paper or silicone mats to prevent sticking.
  2. In a large mixing bowl, combine the oats, coconut, and chopped pecans.
Make the Filling
  1. In a medium saucepan, combine sugar, butter, milk, and cocoa powder.
  2. Bring to a vigorous boil over medium heat, stirring constantly. Allow to boil for exactly 60 seconds.
  3. Remove from heat, stir in salt and vanilla, then add peanut butter and mix until smooth and glossy.
Assemble and Set
  1. Pour the chocolate mixture over the oat mixture, stirring until evenly coated.
  2. Using a cookie scoop or spoon, drop rounded mounds onto the lined baking sheets, spacing them about 1.5 inches apart.
  3. Let the cookies sit at room temperature for 30-45 minutes or refrigerate for 15-20 minutes to set.

Notes

Store in an airtight container at room temperature for 4-5 days, or refrigerate for up to 2 weeks. Freeze for up to 3 months and thaw at room temperature before serving.