Chocolate Peanut Butter No Bake Cookies

I whisk together sugar, butter, milk, and cocoa on the stovetop, then stir in creamy peanut butter and quick oats to make soft, chewy chocolate peanut butter no-bake cookies—no oven required.

Why You’ll Love This Recipe

I love how effortlessly these cookies come together in just minutes. They’re packed with rich chocolate and peanut butter flavor, and because they’re no-bake, they’re perfect for keeping the kitchen cool. They’re nostalgic, comforting, and always a hit whether I make them for a snack, dessert, or holiday treat.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups granulated sugar

• ½ cup salted butter

• ½ cup milk (whole milk works best)

• 4 tablespoons unsweetened cocoa powder

• 1 cup creamy peanut butter

• 1 teaspoon vanilla extract

• 3 cups quick-cook oats

Directions

1. Line two baking sheets with parchment or wax paper and set aside.

2. In a medium saucepan, combine sugar, butter, milk, and cocoa powder over medium heat. Stir frequently until it reaches a full rolling boil.

3. Once boiling, let it continue for exactly 60 seconds, stirring often so it doesn’t burn.

4. Remove from heat and immediately stir in peanut butter, vanilla, and quick oats until everything is well combined.

5. Use a scoop or spoon to drop cookie rounds onto prepared sheets.

6. Let them sit at room temperature for about 30 minutes to fully set and harden.

Servings and timing

• Yields about 24 cookies

• Prep time: ~10 minutes

• Cook time: ~5 minutes

• Setting time: ~30 minutes

• Total time: ~45 minutes

Variations

• Substitute old-fashioned rolled oats for a chewier texture—though quick oats give softer cookies.

• Swap peanut butter with sunflower seed butter for a nut-free version.

• Use unsalted butter? Just add a pinch of salt to balance flavors.

Storage/reheating

I store these in an airtight container at room temperature for up to a week. For longer storage, they freeze beautifully for up to 3 months—just thaw before enjoying. Reheat by letting them come to room temperature; no microwave needed.

FAQs

Why didn’t my cookies set properly?

Often it’s because the sugar mixture didn’t boil long enough. I make sure to wait for a full, rolling boil and then let it go for 60 seconds. If it's humid, I sometimes refrigerate them to help them firm up.

Can these cookies be refrigerated?

Yes, though they don’t need to be. I keep them at room temp in an airtight container for up to one week. Refrigeration is optional and mostly helpful in humid conditions.

Can I freeze them?

Absolutely. I freeze the cooled cookies in airtight containers for up to 3 months. I always thaw them before serving for best texture.

Why are my cookies dry or crumbly?

That usually means they were cooked too long. Precise timing during the boil is crucial—overcooking dries them out.

Can I make these as bars instead of individual cookies?

Definitely! I’ve pressed the mixture into a pan, let it set, then cut into bars. It works great—just line the pan with foil or parchment and press firmly.

Conclusion

These classic chocolate peanut butter no-bake cookies are quick, nostalgic, and irresistibly delicious. I love that I can whip them up with pantry staples, then sit back and watch them set without turning on the oven. I hope they become one of those comfort recipes you reach for again and again.