Preparation: Line a baking sheet with parchment paper or wax paper.
Cooking the Mixture:
In a large saucepan, combine the granulated sugar, unsalted butter, milk, and unsweetened cocoa powder.
Bring the mixture to a boil over medium heat, stirring constantly. Let it boil for 1 minute, then remove from heat.
Mixing In:
Stir in the creamy peanut butter until melted and well combined.
Add the quick oats, vanilla extract, peppermint extract, and green food coloring (if using). Mix until the oats are fully coated and the mixture is smooth.
Forming Cookies:
Drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into cookies using a spoon or your hands. You can make them as large or small as you like.
If desired, press a few chocolate chips or mint chips into the tops of the cookies for extra decoration.
Setting:
Let the cookies cool at room temperature until set, about 20-30 minutes.
For faster setting, you can place the baking sheet in the refrigerator for 10-15 minutes.
Serving:
Once set, store the cookies in an airtight container at room temperature for up to 1 week.
Enjoy your Fudgy Mint Chocolate No-Bake Cookies as a delightful snack or dessert!
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