These Chocolate Peanut Butter No Bake Cookies blend irresistible sweetness with a quick, oven-free process—perfect for anyone craving a homemade chocolate-peanut butter treat in a flash.
Why You’ll Love Chocolate Peanut Butter No Bake Cookies
– No oven needed—your kitchen stays cool.
– Ready in under 30 minutes from start to finish.
– Perfect for last-minute dessert emergencies or potlucks.
– Kid-friendly snack that’s fun to scoop and shape.
– Sweet, rich chocolate meets creamy peanut butter in every bite.
– Easy pantry staples—no fancy ingredients required.
– Great make-ahead option for busy weeks or holiday trays.
– Gluten-free option when you choose certified oats.
Ingredients
– ½ cup (1 stick) unsalted butter
– 2 cups granulated sugar
– ½ cup whole milk (or dark chocolate almond milk for a twist)
– ¼ cup unsweetened cocoa powder (I love Hershey’s)
– 1 cup creamy peanut butter (natural or brand of your choice)
– 3 cups quick-cooking oats (for gluten-free, grab Bob’s Red Mill certified oats)
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine salt
Directions
1. Line up your gear. Grab a medium saucepan, a sturdy wooden spoon, and parchment-lined baking sheets. I always set these out first—saves scrambling later and makes me feel like a cookie pro before I even start.
2. Melt butter and whisk in dry ingredients. Over medium heat, melt the butter, then stir in sugar, milk, and cocoa powder. Keep whisking until the mixture is smooth and free of lumps—about 2 minutes. A quick, steady stir is key.
3. Bring to a rolling boil. Here’s the thing: a true boil means big, bubbling action all across the surface. Once it hits that point, let it bubble for exactly one minute, whisking occasionally so nothing clings to the bottom. According to a small poll of my readers, timing this step exactly makes cookies set perfectly every time.
4. Stir in peanut butter and vanilla. Remove from heat, then immediately add peanut butter and vanilla extract. Stir in gentle circles until it’s glossy and uniform. You’ll know it’s right when the aroma of chocolate-peanut butter fills your kitchen—honestly, that smell is half the joy!
5. Fold in oats and salt. Sprinkle in oats and a pinch of salt, then fold with a wooden spoon until every oat flake is coated. If you prefer a chewier bite, let the mixture rest for 30 seconds off the heat before scooping.
6. Scoop onto sheets. Use a 1.5-inch cookie scoop or two spoons to drop heaping tablespoons onto your parchment. Space them about 2 inches apart—they won’t spread, but giving them room feels organized.
7. Chill to set. Slide the trays into the fridge or a cool corner of the countertop. In 20 minutes or so, they’ll firm up into sweet, fudgy pillows. For an extra glossy finish, press gently on each cookie with the back of a spoon about 5 minutes into chilling.
Servings & Timing
– Makes 24 cookies
– Prep Time: 10 minutes of active mixing
– Chill Time: 20 minutes for perfect set
– Total Time: 30 minutes from pantry to plate
Variations
– Swap almond butter for a nut-free twist with sunflower seed butter.
– Mix in ¼ cup mini chocolate chips for extra melty pockets.
– Stir 1 tablespoon of chia seeds for a fiber boost without noticeable texture change.
– Add a sprinkle of crushed pretzels on top for sweet-and-salty contrast.
– Use old-fashioned oats for a chewier, rustic bite.
– Drizzle melted white chocolate on chilled cookies for a pretty finish.
Storage & Reheating
Store your cookies in an airtight container at room temperature for up to 5 days—just layer parchment between them so they don’t stick. If you want a longer shelf life, freeze in a sealed bag for up to 3 months. No reheating needed: just let frozen cookies sit at room temperature for 10–15 minutes before serving.
FAQs
Q: Can I use natural peanut butter?
A: Absolutely—just give it a good stir before measuring, and watch your cookies set a little firmer.
Q: Why won’t my cookies harden?
A: If your boil time was too short, the sugar mixture stays too soft—make sure it boils full-on for one minute.
Q: Can I halve the recipe?
A: Sure thing! Just halve each ingredient and keep an eye on the boil, as a smaller pot may heat faster.
Q: Are these cookies gluten-free?
A: They can be—use certified gluten-free oats and double-check your peanut butter label.
Q: How do I get a shinier top?
A: Gently press each cookie with the back of a spoon 3–5 minutes into chilling for a glossy sheen.
Q: Can I add mix-ins like nuts or coconut?
A: Of course—fold in up to ½ cup of chopped extras right after the oats step.
Conclusion
These Chocolate Peanut Butter No Bake Cookies are the ultimate quick dessert—rich, sweet, and endlessly adaptable. Give them a whirl next time you need a fuss-free homemade treat, then come back and let me know how your family (or your taste buds) reacted! Don’t forget to explore my easy fudge bars or peanut butter blossoms if you’re craving more no-bake fun.
Chocolate Peanut Butter No Bake Cookies
Ingredients
- ½ cup unsalted butter
- 2 cups granulated sugar
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- 1 cup creamy peanut butter
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
Instructions
- Line a baking sheet with parchment paper and set out a medium saucepan, wooden spoon, and cookie scoop for smooth workflow.
- Over medium heat, melt butter, then whisk in sugar, milk, and cocoa powder until the mixture is completely smooth and lump-free.
- Allow the mixture to reach a full, rolling boil and maintain it for one minute, stirring occasionally to prevent scorching.
- Remove the pan from heat and stir in the peanut butter and vanilla extract until the mixture turns glossy and uniform.
- Sprinkle in the oats and salt, then fold gently until every oat is coated and the dough pulls away from the sides of the pan.
- Drop heaping tablespoons of dough onto the prepared sheet, spacing cookies about 2 inches apart; use a cookie scoop or two spoons.
- Refrigerate for 20 minutes or until cookies are firm; gently press each cookie with a spoon after 5 minutes for an extra smooth top.
Notes
Nutrition
