These chocolate peanut butter no-bake cookies are a chewy, rich, and satisfying treat made without even turning on the oven. Packed with creamy peanut butter, oats, and cocoa, they come together in under 30 minutes and are perfect for a quick dessert or snack. I love how kid-friendly and fuss-free they are, making them one of my go-to recipes when I want something sweet and simple.
Why You’ll Love This Recipe
I always reach for this recipe when I need something quick, chocolatey, and satisfying. Here’s why it stands out:
No oven needed – ideal for hot days or when I just don't feel like baking.
Done in 30 minutes or less – minimal prep and cook time.
Simple pantry ingredients – everything is usually already in my kitchen.
Kid-approved – chewy, chocolatey, and fun to help make.
Customizable – I can easily toss in extras like coconut or chocolate chips.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup butter
2 cups granulated sugar
½ cup milk (whole or 2%)
¼ cup unsweetened cocoa powder
1 cup creamy peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats
¼ teaspoon salt
directions
I start by stirring together the oats and salt in a large bowl and set them aside.
Then, in a saucepan over medium-high heat, I whisk together the butter, sugar, milk, and cocoa powder. I bring it to a boil and let it boil for exactly 1 minute—this timing is key for the right texture.
After removing from heat, I whisk in the peanut butter and vanilla until the mixture is smooth and well blended.
I pour the hot chocolate mixture over the oats and stir everything together until fully coated.
Using a spoon, I drop portions of the mixture onto a parchment-lined baking sheet.
Finally, I let the cookies cool at room temperature until they’re set, which usually takes about 20–30 minutes, and then I store them in the fridge.
Servings and timing
Yield: About 30 cookies
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Serving Size: 1 cookie
Calories per serving: 150
Variations
I like to change things up sometimes by adding:
Shredded coconut for a tropical twist
Mini chocolate chips for extra richness
Raisins or dried cranberries for a chewy texture
Chopped nuts for crunch
Sea salt flakes on top for a sweet-salty finish
storage/reheating
Once the cookies are completely cooled and set, I store them in an airtight container in the fridge for up to one week. They also freeze well—just layer them with parchment paper in a freezer-safe container and freeze for up to 3 months. I don’t usually reheat them, but if I want one a bit softer, I let it sit at room temperature for a few minutes before eating.
FAQs
How do I know if I’ve boiled the mixture long enough?
I make sure to boil it for exactly 1 minute once it starts bubbling. Less than that and the cookies might not set properly; too much and they can turn dry and crumbly.
Can I use old-fashioned oats instead of quick oats?
I prefer quick oats because they create a softer, more cohesive texture. Old-fashioned oats can be used, but the cookies will be chewier and less uniform.
Can I make these cookies dairy-free?
Yes, I can swap the butter with a plant-based alternative and use a dairy-free milk like almond or oat milk.
Why didn’t my cookies set?
This usually happens if the mixture didn’t boil long enough. Timing that 1-minute boil is crucial for the sugar to bind everything together.
Can I use crunchy peanut butter?
Definitely. I sometimes use crunchy peanut butter for a bit of added texture and nutty crunch.
Conclusion
These chocolate peanut butter no-bake cookies are one of my favorite easy desserts. They’re fast, flavorful, and flexible, making them ideal for last-minute cravings or quick batch treats. Whether I'm making them for myself, my family, or to share with friends, they never disappoint.
Chewy, chocolatey no-bake cookies packed with peanut butter and oats. Quick to prepare in under 30 minutes with no oven needed, making them the perfect kid-friendly treat.
Ingredients
½ cup butter
2 cups granulated sugar
½ cup milk (whole or 2%)
¼ cup unsweetened cocoa powder
1 cup creamy peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats
¼ teaspoon salt
Instructions
In a large bowl, stir together oats and salt. Set aside.
In a saucepan over medium-high heat, whisk together butter, sugar, milk, and cocoa powder. Bring to a boil and let boil for exactly 1 minute, then remove from heat.
Whisk in peanut butter and vanilla until smooth.
Pour the chocolate mixture over the oats and stir until fully coated.
Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
Cool completely at room temperature until set, about 20–30 minutes. Store in fridge.
Notes
Use quick-cooking oats for the best texture.
Boil for exactly 1 minute—timing is crucial.
Let cookies cool completely at room temperature before refrigerating.
Optional mix-ins: raisins, shredded coconut, or chocolate chips.
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