These chocolate peanut butter no-bake cookies are rich, fudgy, and wonderfully chewy, made with simple pantry staples and no oven required. They come together quickly and set beautifully, making them perfect for last-minute treats or warm days when you want a dessert without baking.
Why You’ll Love This Recipe
You’ll love this recipe because it’s fast, reliable, and incredibly satisfying. The combination of cocoa and creamy peanut butter creates a deep chocolate flavor balanced with nutty richness. Since there’s no baking involved, it’s ideal for beginners, busy schedules, or anytime you want a foolproof sweet treat with minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups granulated sugar
½ cup unsalted butter
½ cup milk
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
2 teaspoons vanilla extract
3 cups quick oats
Directions
Line a baking sheet with parchment paper and set it aside.
In a medium saucepan placed over medium heat, combine the granulated sugar, unsalted butter, milk, and unsweetened cocoa powder. Stir continuously as the mixture heats up.
Once the mixture comes to a full boil, continue cooking for 1 to 2 minutes, stirring constantly to prevent scorching.
Remove the saucepan from the heat. Immediately stir in the creamy peanut butter and vanilla extract until the mixture is smooth and fully combined.
Add the quick oats to the saucepan and mix thoroughly until all the oats are evenly coated.
Using a spoon, drop portions of the mixture onto the prepared baking sheet, spacing them slightly apart.
Allow the cookies to cool at room temperature for 20 to 30 minutes, or until they are fully set.
Servings and timing
This recipe makes approximately 18 to 24 cookies, depending on the size of each scoop.
Preparation time is about 10 minutes, cooking time is 5 minutes, and setting time is 20 to 30 minutes, for a total time of roughly 35 to 45 minutes.
Variations
For a chewier texture, substitute old-fashioned oats for the quick oats.
Add a pinch of salt to enhance the chocolate and peanut butter flavors.
Sprinkle a small amount of chocolate chips or chopped nuts on top before the cookies set for added texture.
Use chunky peanut butter instead of creamy for a bit of crunch.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, keep them in the refrigerator for up to 10 days.
These cookies do not require reheating, but if they become too firm, letting them sit at room temperature for a few minutes will soften them slightly.
FAQs
Why didn’t my cookies set properly?
This usually happens if the mixture didn’t boil long enough. Make sure it reaches a full boil and cooks for at least one minute.
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be chewier and slightly less cohesive.
Can I reduce the sugar in this recipe?
Reducing the sugar may affect how well the cookies set, as sugar plays a key role in structure.
Is it possible to make these cookies dairy-free?
You can try using a dairy-free butter and milk alternative, but results may vary slightly.
Can I freeze no-bake cookies?
Yes, they freeze well for up to 2 months when stored in an airtight container.
Why are my cookies dry and crumbly?
Overcooking the mixture can cause dryness. Stick closely to the recommended boiling time.
Can I add extra peanut butter?
A small increase is fine, but too much may prevent the cookies from setting properly.
Do these cookies need to be refrigerated to set?
No, they will set at room temperature, though refrigeration can speed up the process.
Can I make these cookies smaller?
Yes, simply use smaller spoonfuls and reduce the setting time slightly.
Are these cookies good for making ahead?
Absolutely. They hold their texture and flavor well for several days when stored properly.
Conclusion
Chocolate peanut butter no-bake cookies are a classic, dependable treat that delivers big flavor with minimal effort. With simple ingredients and quick preparation, this recipe is perfect for satisfying sweet cravings anytime, whether for family desserts, gatherings, or a quick homemade indulgence.
These Chocolate Peanut Butter No-Bake Cookies are rich, fudgy, and chewy treats made with cocoa, peanut butter, and oats. Quick to prepare with no oven required, they’re perfect for last-minute desserts or warm days.
Ingredients
2 cups granulated sugar
½ cup unsalted butter
½ cup milk
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
2 teaspoons vanilla extract
3 cups quick oats
Instructions
Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine sugar, butter, milk, and cocoa powder. Stir continuously until fully heated.
Bring the mixture to a full boil and continue boiling 1–2 minutes, stirring constantly.
Remove from heat and immediately stir in peanut butter and vanilla extract until smooth.
Add quick oats and mix thoroughly until evenly coated.
Drop spoonfuls of the mixture onto the prepared baking sheet, spacing slightly apart.
Allow cookies to cool at room temperature for 20–30 minutes until set.
Notes
Substitute old-fashioned oats for chewier texture.
Add a pinch of salt to enhance flavors.
Top with chocolate chips or chopped nuts before setting for extra texture.
Use chunky peanut butter for a crunchier cookie.
Store in an airtight container at room temperature up to 5 days, or refrigerate up to 10 days.
