2 tbsp peanut butter, preferably natural
2 heaping tbsp quick-cooking or instant oats
1 teaspoon confectioners' sugar
1/4 tsp pure vanilla extract
1 tbsp semisweet chocolate chips
flaky sea salt, for garnish (optional)
- Stir the peanut butter, oats, sugar, and vanilla together in a small bowl until completely combined. Using your fingers, shape the mixture into a 2 1/2-inch-wie (6-cm), 1/2-inch-thick (12-mm) disk. Press the tines of a fork into the top of the cookie. Chill on parchment paper-lined plate in the freezer until firm, about 5 minutes.
- Once the cookie is cold and hard, melt the chocolate in 15-second bursts until stirrable. Spread half the chilled cookie with the chocolate, and sprinkle with a little flaky sea salt, if you like. The chocolate should set when it hits the cold cookie, but if it doesn't, you can return it to the freezer for a minute or two.