Peanut butter and chocolate are a match made in heaven.
Baked cookies make for a tasty treat whether theyre dunked in coffee or enjoyed as a snack.
The cookie Im truly craving all the time?
Simply Recipes / Mark Beahm
This recipe doesnt require any preheating and youll only need one large saucepan to make the mixture.
Fewer dishes, less prep, more fun!
However, theyll set up even faster in the fridge.
Simply Recipes / Mark Beahm
My favorite way to store and enjoy these cookies is straight from the fridge or freezer.
Theres nothing I love more than cold chocolate, and these hit the spot.
Plus, theyll last even longer when stored that way.
Simply Recipes / Mark Beahm
In a small bowl, whisk together the oats and cocoa powder.
In a medium saucepan set over low heat, melt the butter.
Whisk in the sugar and milk until combined and the sugar has dissolved, 1 minute.
Turn the heat up to medium and bring the mixture to a rolling boil.
Boil for exactly 2 minutes without stirring.
Remove the mixture from heat.
Stir in the peanut butter and vanilla extract.
Stir in the oats and cocoa powder mixture.
Let sit for 2 minutes before stirring in half of the M&Ms.
Use a cookie scoop to scoop balls of dough onto the lined baking sheet.
Press additional M&Ms on top of each cookie.
Let the cookies sit at room temperature for 1 hour to firm up and set.
For a firmer cookie, refrigerate the cookies for 45 minutes.
These cookies can also be stored in the freezer for up to 3 months.
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