Why You’ll Love Chocolate Peanut Butter No-Bake Cookies Recipe
These cookies combine the classic pairing of chocolate and peanut butter in a soft, satisfying bite. They come together with simple pantry staples and are ready to enjoy in under 30 minutes. No baking means no worrying about overcooking—just mix, scoop, and set. They’re also great for making with kids since the process is simple and mess-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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Granulated sugar
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Milk
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Unsweetened cocoa powder
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Peanut butter (creamy or crunchy)
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Vanilla extract
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Rolled oats
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Pinch of salt
Directions
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In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder. Stir until butter is melted and mixture comes to a full boil.
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Boil for 1–2 minutes, stirring constantly.
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Remove from heat and stir in peanut butter, vanilla extract, and salt until smooth.
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Fold in rolled oats until fully coated.
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Drop spoonfuls of the mixture onto parchment or wax paper.
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Let cookies sit at room temperature for about 20–30 minutes, or until set.
Servings and timing
Makes about 24 cookies.
Preparation time: 10 minutes
Setting time: 20–30 minutes
Total time: 30–40 minutes
Variations
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Nut-Free: Use sunflower seed butter or almond butter instead of peanut butter.
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Extra Chocolatey: Stir in mini chocolate chips after mixing in oats.
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Coconut Twist: Add shredded coconut for extra texture.
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Protein Boost: Mix in a scoop of chocolate or vanilla protein powder.
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Spiced Version: Add cinnamon or espresso powder for depth of flavor.
Storage/Reheating
Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months. Thaw at room temperature before eating. No reheating is necessary.
FAQs
Can I use quick oats instead of rolled oats?
Yes, they’ll give the cookies a softer texture.
Can I make them vegan?
Yes, use plant-based butter and non-dairy milk.
Why are my cookies too soft?
They may not have boiled long enough—be sure to boil for the full 1–2 minutes.
Why are my cookies dry and crumbly?
They may have boiled too long, causing excess moisture loss.
Can I make them less sweet?
Yes, reduce the sugar slightly, but keep enough to help them set.
Do they have to cool completely before eating?
Not necessarily—they’re delicious warm but will be messier.
Can I double the recipe?
Yes, but work quickly so the mixture doesn’t set before scooping.
Can I add nuts?
Yes, chopped peanuts or pecans work well.
Will almond milk work?
Yes, any non-dairy milk will work in place of regular milk.
Can kids help make these?
Yes, but supervise closely since the mixture boils on the stove.
Conclusion
Chocolate peanut butter no-bake cookies are a nostalgic, fuss-free dessert that delivers big flavor with minimal effort. Their fudgy texture, rich chocolate taste, and creamy peanut butter notes make them a go-to treat for any occasion—whether you whip them up for a party, an after-school snack, or a late-night craving.
Chocolate Peanut Butter No-Bake Cookies
Rich, fudgy no-bake cookies made with chocolate, peanut butter, and oats — quick to whip up and perfect when you need a sweet treat fast.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 3 cups quick oats
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder.
- Bring to a boil and let boil for 1 minute, stirring constantly.
- Remove from heat and stir in peanut butter, vanilla, and salt until smooth.
- Add oats and mix until fully coated.
- Drop spoonfuls of the mixture onto parchment paper and let cool until set (about 20–30 minutes).
- Store in an airtight container at room temperature or in the fridge.
Notes
- Use quick oats for a softer texture; old-fashioned oats for more chew.
- For a richer flavor, add 1/4 cup mini chocolate chips after mixing in oats.
- These freeze well for up to 2 months.
