Ingredients
1½cupssugar
½cupunsalted butter
½cupmilk
¼cupcocoa powder
½cupcreamy peanut butter
1tspvanilla extract
¼tspkosher salt
3cupsrolled oats,gluten-free, if needed
3tbspcreamy peanut butter
2tspcoconut oil
Preparation
Line a baking sheet with parchment and set to the side.
In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine. Bring the mixture to a boil, and then continue to boil for 1 minute.
Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats.
Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet.
Melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon. Skip this drizzle if planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go.
Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container.
Cookies will keep for about a week at room temperature, or a month if refrigerated. If there is peanut butter drizzle, keep refrigerated so the drizzle stays firm.
