No-Bake Chocolate Peanut Butter Cookies are the perfect solution for satisfying your sweet tooth without the need for baking. Rich in flavor and wonderfully chewy, these cookies combine the timeless pairing of chocolate and peanut butter with the satisfying texture of oats. They’re quick to prepare and ideal for sharing—or keeping all to yourself.
Why You’ll Love This Recipe
These cookies are incredibly easy to make and require no oven time, making them perfect for hot days or when you want a treat in minutes. The combination of pantry staples like oats, cocoa, and peanut butter results in a nostalgic, fudgy cookie that sets up beautifully at room temperature. Plus, they store well and are great for lunchboxes, snack time, or last-minute guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups white sugar
- 1/2 cup butter
- 1/2 cup milk
- 1/3 cup unsweetened cocoa powder
- 2/3 cup peanut butter
- 3 cups quick-cooking oats
- 1/2 cup chopped peanuts (optional)
- 2 teaspoons vanilla extract
Directions
- Prepare the cookie sheet:
Line a baking sheet with wax paper or foil. Set aside. - Cook the chocolate mixture:
In a medium saucepan over medium heat, combine sugar, butter, milk, and cocoa powder. Stir constantly until the mixture reaches a rolling boil. - Cool slightly:
Remove the saucepan from the heat and let it sit for 1 minute. - Add peanut butter and oats:
Stir in the peanut butter until fully melted and incorporated. Then mix in the oats, chopped peanuts (if using), and vanilla extract until the mixture is evenly combined. - Form the cookies:
Using a spoon, drop the mixture by heaping teaspoons onto the prepared cookie sheet. Space them out slightly to allow for spreading. - Cool and set:
Let the cookies cool at room temperature until set. Once firm, they are ready to enjoy.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 24 cookies
Variations
- Nut-Free Version: Use sunflower seed butter or almond butter instead of peanut butter.
- Chocolate Lovers: Stir in mini chocolate chips after the mixture cools slightly.
- Extra Crunch: Use chunky peanut butter or increase the amount of chopped peanuts.
- Coconut Twist: Mix in 1/2 cup shredded coconut for added flavor and texture.
- Espresso Flavor: Add 1 teaspoon of instant espresso powder for a mocha-style treat.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For a firmer texture, refrigerate them for up to 7 days. They can also be frozen for up to 2 months—simply place parchment between layers and store in a freezer-safe container.
FAQs
Do I need to use quick oats?
Yes, quick-cooking oats provide the best texture. Old-fashioned oats may result in a chewier cookie that doesn’t hold together as well.
Can I use natural peanut butter?
You can, but it may affect the texture. Stir well before using to ensure consistency and avoid separation.
Why didn’t my cookies set?
If the mixture didn’t boil long enough or cool properly before adding the oats, the cookies may not firm up. Make sure the mixture reaches a full rolling boil for at least one minute.
Can I use margarine instead of butter?
Yes, but the flavor and texture will be slightly different. Butter is preferred for richness.
Can I halve the recipe?
Yes, this recipe is easily halved for smaller batches.
Are these cookies gluten-free?
If you use certified gluten-free oats, this recipe is gluten-free.
Can I make these cookies vegan?
Yes, substitute plant-based butter, non-dairy milk, and ensure the sugar is vegan-friendly.
Can I freeze the cookie dough?
It’s better to form and freeze the finished cookies. The dough sets quickly and can be difficult to portion once cooled.
Can I add raisins or dried fruit?
Yes, you can stir in 1/4 cup of raisins or dried cranberries after mixing in the oats.
Can I reheat the mixture if it starts to harden?
If it thickens before you finish forming the cookies, gently warm it over low heat while stirring to loosen it.
Conclusion
No-Bake Chocolate Peanut Butter Cookies are a quick, satisfying treat that combines simplicity with rich, indulgent flavor. Whether you’re making them for a party, after-school snack, or just because, they’re always a hit. With no oven required and just a few basic ingredients, this recipe proves that delicious doesn’t have to be complicated.
Print
No-Bake Chocolate Peanut Butter Cookies
- Total Time: 15 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These No-Bake Chocolate Peanut Butter Cookies are the ultimate quick and easy dessert. Rich chocolate, creamy peanut butter, and hearty oats come together in a chewy, delicious cookie you can make in just 15 minutes—no oven required!
Ingredients
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2 cups white sugar
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1/2 cup butter
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1/2 cup milk
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1/3 cup unsweetened cocoa powder
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2/3 cup peanut butter
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3 cups quick-cooking oats
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1/2 cup chopped peanuts (optional)
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2 teaspoons vanilla extract
Instructions
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Prep the Cookie Sheet: Line a baking sheet with wax paper or foil and set aside.
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Make Chocolate Base: In a saucepan over medium heat, combine sugar, butter, milk, and cocoa powder. Stir constantly until it reaches a rolling boil.
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Cool Slightly: Remove from heat and let the mixture cool for 1 minute.
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Add Peanut Butter & Oats: Stir in peanut butter until melted and smooth. Add oats, optional chopped peanuts, and vanilla extract. Mix well.
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Form Cookies: Drop mixture by heaping teaspoons onto the prepared sheet.
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Set & Serve: Let cookies cool completely at room temperature until firm.
Notes
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Smooth peanut butter creates a creamy texture; chunky adds crunch.
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Chopped peanuts are optional for extra texture.
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Store in an airtight container at room temp or refrigerate for a firmer bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American