Name: No‑Bake Chocolate Peanut Butter Cookies
Prep time: 15 min
Cook time: 1 min
Total time: PT-486690H6M1S
Cuisine: American
Ingredients: 1/4 cup (4 Tbsp; 56 g) unsalted butter; 1½ cups (300 g) granulated sugar; 1/2 cup (120 ml) milk; 1/4 cup (21 g) unsweetened cocoa powder; 2/3 cup (170 g) creamy peanut butter; 1 Tbsp (15 ml) pure vanilla extract; 3 cups (255 g) old‑fashioned or quick oats; 1/8 tsp salt

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I whipped these no‑bake cookies together using simple pantry staples—rich chocolate, creamy peanut butter, and oats—without turning on the oven. They’re fudgy, comforting, and come together in no time.

Why I’ll Love This Recipe

I love how quickly these cookies come together—no mixer, no oven, no fuss. Just one saucepan and a few ingredients deliver that classic chocolate-peanut butter combo I can’t resist. They set in the fridge for a delightfully fudgy texture every time.

ingredients

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

¼ cup (4 Tbsp; 56 g) unsalted butter
1½ cups (300 g) granulated sugar
½ cup (120 ml) milk
¼ cup (21 g) unsweetened cocoa powder
⅔ cup (170 g) creamy peanut butter
1 Tbsp (15 ml) pure vanilla extract
3 cups (255 g) old‑fashioned or quick oats
⅛ tsp salt

directions

In a medium saucepan, melt butter with sugar, milk, and cocoa over medium heat, whisking to combine.
Let the mixture come to a rolling boil. Once boiling, stop stirring and let it boil for exactly 1 minute.
Remove from heat, then stir in peanut butter, vanilla, and salt until fully incorporated.
Add the oats and stir until every bit is coated.
Let the mixture rest for about 4–5 minutes (leave it 10 min if using natural peanut butter—it thickens more slowly).
Line baking sheets with parchment. Drop heaping tablespoonfuls onto the sheets and flatten a bit if desired.
Chill in the fridge for 30–60 minutes, or until firm to the touch.

Servings and timing

Yield: about 24 cookies
Prep time: ~15 minutes
Chill time: 30–60 minutes
Total time: ~45–75 minutes

Variations

Nut‑free: Substitute peanut butter with sunflower seed butter or cookie butter.
Almond twist: Swap in almond butter for peanuts.
Fudgy version: Use Nutella instead of peanut butter for an extra-chocolatey spin.
Add‑ins: Stir in sprinkles, shredded coconut, chopped nuts, or raisins for texture or flair.
Salty-sweet: Sprinkle flaky sea salt on top before chilling for a flavor contrast.

storage/reheating

Store in an airtight container in the fridge for up to 1 week.
Freeze fully set cookies for up to 3 months, then thaw in the fridge overnight or enjoy one frozen.
For softened cookies, let frozen or refrigerated cookies sit a few minutes at room temperature before serving.

FAQs

What if my cookies turn out crumbly?

If they’re crumbly, you may have boiled the sugar mixture too long. Be sure to boil for exactly 1 minute—any longer and they’ll dry out.

Can I use rolled oats instead of quick oats?

Yes—rolled oats give a chewier texture, while quick oats yield softer cookies. Both work beautifully.

Do they have to be chilled in the fridge?

Chilling isn’t strictly required, but it speeds up the setting process. You can let them cool at room temperature (20–30 minutes), though the fridge gives a firmer result.

Can I use natural peanut butter?

Absolutely—you may just need to let the mixture rest a bit longer before scooping, since natural peanut butter thickens more slowly.

Can I reduce the sugar?

Reducing the sugar can affect the texture and setting of the cookies, so I recommend sticking with the measurements as written.

Conclusion

These no‑bake chocolate peanut butter cookies are one of my go-to treats—simple, satisfying, and always a hit. Whether it’s snack time, dessert, or a last-minute craving, they deliver creamy, fudgy goodness without ever needing an oven. I hope they bring as much joy to your kitchen as they have to mine.

No‑Bake Chocolate Peanut Butter Cookies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 1 minute
Total Time: 45–75 minutes
Yield: 24 cookies
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

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Description

Rich and fudgy no-bake cookies that combine chocolate, creamy peanut butter, and oats for an easy, crowd-pleasing treat with minimal cleanup.

Ingredients

¼ cup (4 Tbsp; 56 g) unsalted butter
1½ cups (300 g) granulated sugar
½ cup (120 ml) milk
¼ cup (21 g) unsweetened cocoa powder
⅔ cup (170 g) creamy peanut butter
1 Tbsp (15 ml) pure vanilla extract
3 cups (255 g) old‑fashioned or quick oats
⅛ tsp salt

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Instructions

In a medium saucepan, whisk together butter, sugar, milk, and cocoa over medium heat until the butter is melted.
Bring mixture to a boil, stirring; once boiling, stop stirring and let it boil for 1 minute.
Remove from heat; stir in peanut butter, vanilla, and salt until smooth.
Stir in oats until well combined.
Let mixture sit for 4–5 minutes to thicken slightly (about 10 minutes if using natural peanut butter).
Line baking sheets with parchment. Drop heaping tablespoonfuls (about 1 tablespoon each) onto sheets, flattening slightly if desired.
Refrigerate 30–60 minutes until firm.

Notes

Use natural peanut butter for a slightly softer cookie; allow extra setting time.
Do not overboil—this can make the cookies dry and crumbly.
Store in the fridge for up to 1 week or freeze for up to 3 months.
Optional: add flaky sea salt or mix-ins like coconut, nuts, or raisins for extra flair.