No Bake Chocolate Peanut Butter Cookies are the ultimate easy‑treat when you’re craving something chocolatey and comforting without firing up the oven. With rich cocoa, creamy peanut butter and hearty oats, this recipe combines sweetness, texture and nostalgia all in one. In just a few minutes of stovetop cooking and a short wait to set, you’ll have a batch of cookies ready to enjoy.
Why You’ll Love These No Bake Chocolate Peanut Butter Cookies
- It’s genuinely no‑bake in terms of oven use—just a quick stovetop step and then chilling.
- The flavour combo of chocolate + peanut butter is classic, indulgent and crowd‑pleasing.
- Using oats gives each cookie a satisfying chew, making them more substantial than many simple sweets.
- Because there’s no flour to mix or dough to chill for hours, this comes together fast — ideal for a last‑minute treat.
- It’s versatile: you can modify oats, nut‑butter, type of milk and sweeteners to match your pantry or dietary needs.
Ingredients
- 2 cups granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup milk
- ½ cup salted butter
- ¼ teaspoon salt (optional)
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
Step‑by‑Step: How to Make Chocolate Peanut Butter No Bake Cookies
- In a large heavy‑bottom saucepan, combine the sugar, cocoa powder, milk, butter and salt (if using).
- Place the pan over medium heat and stir until the butter melts and the mixture comes to a full boil.
- Once boiling, continue to boil for barely 60 seconds, stirring constantly so nothing burns or sticks.
- Remove the pan from the heat immediately. Add in the peanut butter and vanilla extract, stirring until the peanut butter is fully melted in and the mixture is smooth.
- Stir in the oats until every bit is coated in the chocolate‑peanut butter mixture.
- Using a spoon (or cookie scoop), drop spoonfuls of the mixture onto silicone pan liners or parchment‑lined baking sheets.
- Let the cookies sit at room temperature until they set, about 30 minutes (or you can refrigerate to speed the process).
- Once set, store in an airtight container and enjoy.
Helpful Tips
- Use a heavy‑bottom pan so the sugar/cocoa mixture doesn’t scorch.
- When boiling, keep a close eye and stir continuously — the sugar can burn quickly.
- Use old fashioned oats (larger, chewier) for best texture, or split with quick oats for a slightly softer cookie.
- If the mixture seems too thin/dispersed when you drop it, you can refrigerate the pan for a minute to thicken before scooping.
- For clean drops and neat cookies: use a cookie scoop or tablespoon, and line your tray with parchment or silicon liner for non‑stick ease.
- If you like a hint of salt or contrast, sprinkle a tiny bit of flaky sea salt on top of each cookie right after dropping.
Substitutions And Variations
- Swap the creamy peanut butter for almond butter, cashew butter or sunflower seed butter (great for nut‑allergy version).
- Use cocoa powder alternatives like raw cacao if desired.
- Replace the milk with a plant‑based milk (almond, oat, soy) for a dairy‑free version.
- If you want to reduce refined sugar, you could experiment with natural sweeteners (like maple syrup or honey) though you’ll likely need to adjust proportions and boiling behaviour. For example, many “healthier no‑bake cookies” use maple syrup instead of large amounts of sugar.
- Add‑ins: You could fold in chopped nuts, raisins or shredded coconut for extra texture.
- Make them gluten‑free by using certified gluten‑free oats.
Storage Instructions
Store the cookies in an airtight container. They can be kept at room temperature if your home isn’t warm—but for best texture store in the fridge (especially in warmer climates) to prevent them softening. Freeze extras flat in a sealed bag for up to 2‑3 months; thaw in the fridge before eating.
Nutritional Information
- Yield: 24 cookies
- Serving Size: 1 cookie
- Approximate per serving:
- Calories: 175
- Total Fat: 7 g (Saturated 3 g)
- Trans Fat: 0 g
- Unsaturated Fat: 3 g
- Cholesterol: 11 mg
- Sodium: 84 mg
- Carbohydrates: 26 g
- Fibre: 2 g
- Sugar: 17 g
- Protein: 3 g
Serving Suggestions
- Serve chilled or slightly at room temperature for the best texture—slightly firm but chewy.
- Pair with a glass of cold milk (dairy or non‑dairy) or a warm cup of coffee or tea for a satisfying dessert or snack.
- Great to pack in lunchboxes (as long as they’re kept cool) or for gatherings—just place them on a platter and they hold up well.
- Ideal as a sweet treat after meal prep or when you want something homemade and quick.
Frequently Asked Questions About No Bake Chocolate Peanut Butter Cookies
Why did my cookies not set properly?
If your mixture didn’t firm up, it likely means the sugar‑milk‑butter mixture didn’t boil long enough to reach the proper temperature (so the oats weren’t sufficiently “glued” together) or the mixture was too thin when dropped. Make sure you boil for the full ~60 seconds and let the mixture sit briefly after adding oats so it can begin thickening.
Can I make them vegan or dairy‑free?
Yes — substitute the milk and butter with plant‑based milk (like almond or oat milk) and a vegan butter or margarine. Use a nut/seed butter instead of peanut butter if you need nut‑allergy friendly.
How long do they keep?
Stored in an airtight container in the fridge, they can stay good for about a week. If you freeze extras, they can keep for up to 2‑3 months. One blogger notes that at room temperature they may soften and lose shape.
Can I change the oats to quick oats or instant oats?
Yes — using quick oats will yield a slightly softer texture. The original recipe uses old fashioned oats for chew and texture, but you can split or substitute as preferred.
Is it okay to use half quick oats and half regular (old fashioned) oats?
Definitely — mixing oats gives a nice balance of chew and quicker set. The author of the recipe notes that they like using half quick oats and half regular oats.
Final Thoughts
Thank you so much for choosing this Chocolate Peanut Butter No Bake Cookies recipe. I hope you absolutely love it! There’s something so comforting about the rich chocolate, smooth peanut butter and hearty oats coming together, and the ease of making them just adds to the joy. I personally love how quickly they come together and how satisfying they are without needing to turn on the oven. Please enjoy these cookies, share them with friends or family if you like, and know that one‑of‑the‑best parts of cooking is simply the pleasure it brings. Wishing you a delightful time baking (or in this case, no‑baking), indulging, and reveling in the flavour. Thanks for being part of this food‑loving community. Happy cooking and enjoy every bite!
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No Bake Chocolate Peanut Butter Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Chewy, chocolatey, and full of peanut butter flavor, these No Bake Chocolate Peanut Butter Cookies are a no-fuss, no-oven classic. Made with simple ingredients in under 30 minutes, they’re a quick treat for any occasion.
Ingredients
2 cups granulated sugar
¼ cup unsweetened cocoa powder
½ cup milk
½ cup salted butter
¼ teaspoon salt (optional)
½ cup creamy peanut butter
1 teaspoon vanilla extract
3 cups old fashioned oats
Instructions
- In a large heavy‑bottom saucepan, combine the sugar, cocoa powder, milk, butter and salt (if using).
- Place the pan over medium heat and stir until the butter melts and the mixture comes to a full boil.
- Once boiling, continue to boil for barely 60 seconds, stirring constantly so nothing burns or sticks.
- Remove the pan from the heat immediately. Add in the peanut butter and vanilla extract, stirring until the peanut butter is fully melted in and the mixture is smooth.
- Stir in the oats until every bit is coated in the chocolate‑peanut butter mixture.
- Using a spoon (or cookie scoop), drop spoonfuls of the mixture onto silicone pan liners or parchment‑lined baking sheets.
- Let the cookies sit at room temperature until they set, about 30 minutes (or you can refrigerate to speed the process).
- Once set, store in an airtight container and enjoy.
Notes
Use half quick oats and half regular oats for ideal texture. Store in fridge for firmer cookies or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 17g
- Carbohydrates: 26g
- Protein: 3g