Let’s whip up these easy and delicious Peanut Butter No-Bake Cookies:

1. Prepare Baking Sheet:

• Line a large baking sheet with parchment paper. Set it aside.

2. Combine Wet Ingredients and Seasonings:

• In a medium mixing bowl, add the ⅔ cup of well-stirred natural creamy peanut butter, ½ cup pure maple syrup, 2 tablespoons melted (and slightly cooled) coconut oil, 1 teaspoon pure vanilla extract, and a heaping ½ teaspoon of sea salt.
• Stir these ingredients together thoroughly with a sturdy spoon or spatula until the mixture is completely smooth, well combined, and glossy.

3. Add Oats and Chocolate Chips:

• Add the 2 ½ cups of whole rolled oats and the ¼ cup of mini chocolate chips to the peanut butter mixture in the bowl.
• Stir well with the spoon or spatula until all the oats and chocolate chips are evenly coated and the mixture is thoroughly combined. The “dough” will be thick and somewhat sticky.

4. Scoop and Shape Cookies:

• Use a 2-tablespoon cookie scoop (or two regular spoons) to portion out the dough.
• Use your hands to briefly roll each portion into a ball.
• Place the dough balls onto the prepared parchment-lined baking sheet, spacing them slightly apart (they won’t spread).
• Gently flatten each ball into a disk shape with your fingers or the bottom of a glass. The recipe notes that the disks will become more cohesive as they chill.

5. Chill Until Firm (Crucial Step!):

• Place the baking sheet with the formed cookies into the refrigerator.
• Chill overnight, or for at least 4-6 hours, to allow the cookies to firm up completely and for the flavors to meld. This extended chilling time is very important for these cookies to achieve their best texture. The recipe specifies overnight for best results.

6. Store and Enjoy:

• Once firm, the Peanut Butter No-Bake Cookies can be enjoyed immediately or transferred to an airtight container.
• Store in the refrigerator to maintain their firmness.

Incredibly easy to mix, shape, and chill!