I adore these old-fashioned no-bake cookies—the perfect blend of chocolate and peanut butter, chewy oats, and no oven required. They come together in about 15 minutes and set into thick, nostalgic treats.
Why You’ll Love This Recipe
I love how effortlessly this recipe delivers on flavor and texture. I combine pantry staples, boil them briefly, scoop them out, and let them set while I relax. The result is a soft, fudgy cookie packed with peanut butter and chocolate goodness—it’s a family favorite every time.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- granulated sugar
- salted butter
- milk
- unsweetened cocoa powder
- creamy peanut butter
- pure vanilla extract
- quick-cook oats
Directions
- I line two baking sheets with parchment or wax paper.
- In a saucepan, I bring sugar, butter, milk, and cocoa to a rolling boil over medium heat. Once the center bubbles too, I boil it for exactly 60 seconds—timing is key.
- I remove it from heat, stir in peanut butter, vanilla, and oats until fully combined.
- I drop spoonfuls onto the prepared sheets and let them set at room temperature, about 30 minutes.
Servings and timing
- Servings: around 24 cookies
- Prep time: ~10 minutes
- Cook time: ~5 minutes
- Setting time: ~30 minutes
- Total time: around 45 minutes
Variations
- Use rolled oats for a chewier texture.
- For a nut-free version, I swap in sunflower seed butter.
- To make it dairy-free, I use vegan butter and plant-based milk.
- When I want extra fudgy cookies, I add a pinch of salt or let them sit longer to firm up more.
Storage/Reheating
- I store them at room temperature in an airtight container for up to one week.
- For longer storage, I freeze the cookies (layered with parchment) for up to 3 months and thaw them at room temperature.
- I don’t reheat them, but leaving them out for a bit after refrigeration brings back a great texture.
FAQs
What if my no-bake cookies don’t set?
That usually means they didn’t boil long enough. I always make sure to boil for a full 60 seconds after it reaches a rolling boil.
Can I use old-fashioned oats?
Yes, I use them sometimes for a heartier, chewier cookie. The texture changes a bit, but they still taste great.
Do they have to be refrigerated?
No, they set well at room temperature. But I sometimes chill mine for a firmer bite.
Can I freeze leftovers?
Absolutely. I freeze them in airtight containers for up to 3 months. Thawing them at room temperature works perfectly.
How can I make them gluten-free?
I use certified gluten-free oats. Everything else in the recipe is naturally gluten-free.
Conclusion
I always keep this recipe in my back pocket—simple, nostalgic, and reliably delicious. With just a few common ingredients and no oven required, I can whip up comfort food in no time. These cookies are my go-to for quick, homemade treats that never disappoint.
Chocolate Peanut Butter No-Bake Cookies
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Old-fashioned no-bake cookies blending chocolate, peanut butter, and oats into fudgy, nostalgic treats made without an oven.
Ingredients
- 2 cups granulated sugar
- ½ cup salted butter
- ½ cup milk
- 4 Tbsp unsweetened cocoa powder
- 1 cup creamy peanut butter
- 1 tsp pure vanilla extract
- 3 cups quick-cook oats
Instructions
- Line two baking sheets with parchment or wax paper.
- In a saucepan over medium heat, combine sugar, butter, milk, and cocoa. Bring to a rolling boil and boil for exactly 60 seconds.
- Remove from heat and stir in peanut butter, vanilla extract, and oats until well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets.
- Let cookies set at room temperature for about 30 minutes until firm.
Notes
- Ensure a full rolling boil for 60 seconds to help cookies set properly.
- Use rolled oats for a chewier texture.
- Use certified gluten-free oats for a gluten-free version.
- Cookies can be stored at room temperature or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
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