Hey y'all! If you love the classic combo of chocolate and peanut butter, you’re going to fall head-over-heels for these No Bake Chocolate Peanut Butter Cookies. They're rich, fudgy, and oh-so-easy to whip up in just 20 minutes, making them perfect for last-minute gatherings, potlucks, or simply satisfying your sweet tooth any time of year. No oven? No problem! Let's get cooking!
Why You'll Love This No Bake Chocolate Peanut Butter Cookies Recipe
- Effortless: No baking required—just mix, scoop, and chill!
- Quick: Ready in just 20 minutes from start to finish.
- Irresistibly Delicious: Rich, chocolatey, and packed with peanut butter flavor.
- Perfect for Any Occasion: Great for parties, lunches, or as a quick snack.
- Customizable: Easy to adapt with your favorite mix-ins.
Ingredients for No Bake Chocolate Peanut Butter Cookies
- ½ cup (1 stick) unsalted butter
- 2 cups granulated sugar
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 3 cups quick-cooking oats
How to Make No Bake Chocolate Peanut Butter Cookies
Step 1: Prepare Your Workspace
Line two large baking sheets with parchment or wax paper and set aside.
Step 2: Melt and Mix
In a medium saucepan over medium heat, melt the butter. Add sugar, milk, and cocoa powder. Stir well and bring the mixture to a rolling boil, stirring constantly. Boil for exactly 1 minute—set a timer!
Step 3: Stir in Peanut Butter and Oats
Remove the saucepan from the heat. Stir in peanut butter, vanilla extract, and salt until smooth. Quickly add the oats and mix until fully combined and coated.
Step 4: Scoop and Set
Drop spoonfuls (about 2 tablespoons each) of the warm mixture onto the prepared baking sheets. Flatten slightly with the back of the spoon if desired.
Step 5: Chill and Enjoy
Let the cookies sit at room temperature for about 30 minutes, or refrigerate for 15 minutes, until set and firm. Enjoy your No Bake Chocolate Peanut Butter Cookies!
Notes for the Best No Bake Chocolate Peanut Butter Cookies
- Boil the chocolate mixture for exactly 1 minute—too short and your cookies may not set, too long and they’ll turn dry.
- For a dairy-free version, substitute the butter and milk with plant-based alternatives like coconut oil and almond milk (see more vegan substitutions).
- Learn the science behind no bake cookies for more troubleshooting tips!
Variations of No Bake Chocolate Peanut Butter Cookies
- Nutella Twist: Replace half the peanut butter with Nutella for an extra creamy, chocolatey flavor.
- Almond Joy: Add ½ cup shredded coconut and substitute almond butter for a tropical spin.
- Gluten-Free: Use certified gluten-free oats for a celiac-friendly treat.
Required Equipment for No Bake Chocolate Peanut Butter Cookies
- Medium saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheets
- Parchment or wax paper
Storage Instructions for No Bake Chocolate Peanut Butter Cookies
Store these cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For longer storage, freeze for up to 3 months and thaw as needed.
Serving and Pairing Suggestions for No Bake Chocolate Peanut Butter Cookies
- Pair with a cold glass of milk or a hot cup of coffee.
- Serve alongside fresh berries for a fruity balance.
- Stack and wrap as edible gifts for friends and family!
Pro Tips for Perfect No Bake Chocolate Peanut Butter Cookies
- Use quick oats, not old-fashioned oats, for the best chewy texture.
- If your cookies don’t set, pop them in the fridge to help them firm up faster.
- For a glossy finish, stir in the oats quickly while the mixture is still hot (see more cookie tips).
FAQ: No Bake Chocolate Peanut Butter Cookies
- Can I use old-fashioned oats instead of quick oats?
- You can, but the cookies will be chewier and may not hold together as well—quick oats are best for texture and binding.
- Why didn’t my No Bake Chocolate Peanut Butter Cookies set?
- They likely needed to boil for the full minute; undercooking prevents the sugar from reaching the right stage to set.
- Can I make these cookies nut-free?
- Yes, use sunflower seed butter as a substitute for a nut-free version.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (includes cooling)
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter
- ½ cup milk
- ¼ cup unsweetened cocoa powder
- 1 cup creamy peanut butter
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1Line two baking sheets with parchment paper and set aside.
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2In a medium saucepan over medium heat, combine sugar, butter, milk, cocoa powder, and salt. Stir frequently until the mixture comes to a rolling boil.
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3Boil the mixture for 1 minute, then remove from heat.
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4Stir in the peanut butter and vanilla extract until smooth and fully combined.
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5Add the oats and mix until evenly coated.
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6Drop spoonfuls of the mixture onto the prepared baking sheets. Let cookies cool and set for about 30 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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