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Chocolate Peanut Butter No Bake Cookies

A close up of a plate covered with chocolate, with Butter and Cookie
These soft, chewy, moist chocolate peanut butter no bake cookies are filled with chocolate, peanut butter, and oatmeal!
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Table of Contents
  1. CHOCOLATE PEANUT BUTTER NO BAKE COOKIES INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE PEANUT BUTTER NO BAKE COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Growing up, my mom always made these classic chocolate peanut butter no bake cookies. They have a moist and chewy texture full of rich peanut butter and decadent chocolate and are an oh-so-tasty treat. 

If you’re looking for even more easy cookie recipes, you’ll want to try our Doubletree cookies or peanut butter oatmeal cookies.

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CHOCOLATE PEANUT BUTTER NO BAKE COOKIES INGREDIENTS

You’ll need:

  • ½ cup butter
  • 2 cups of sugar
  • ½ cup of milk
  • ¼ cup of unsweetened cocoa powder
  • 1 cup of creamy peanut butter
  • 2 teaspoons of vanilla extract
  • 3 cups quick-cooking oats
  • ¼ teaspoon salt

PRO TIP:

If using salted butter rather than unsalted butter, do not add any additional salt! 

SUBSTITUTIONS AND ADDITIONS

NUT-FREE: Substitute sunflower seed butter for the peanut butter if you want to make these cookies nut-free.

ALMOND BUTTER: You can also use almond butter in place of the peanut butter if you want an almond version of this simple recipe.

OATS: We would recommend quick-cooking oats rather than old-fashioned oats for this no-bake recipe.

MIX-INS: Add raisins, coconut, or chocolate chips to this great treat for more fun surprises in every bite

HOW TO MAKE THIS CHOCOLATE PEANUT BUTTER NO BAKE COOKIES RECIPE

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STEP ONE: Stir together quick oats and salt in a large bowl and then set them aside. 

PRO TIP:

Make sure you have your other ingredients measured and ready to stir in as soon as the chocolate comes off the heat.

STEP TWO: In a small saucepan, over medium-high heat, whisk together butter, sugar, milk, and cocoa. Bring the butter and sugar mixture to a boil for about a minute and then remove from heat. Whisk in peanut butter and vanilla until well combined.

PRO TIP:

Don’t overcook the chocolate mixture. Otherwise, it will become too thick, and you will end up with crumbly cookies.

STEP THREE: Pour the chocolate peanut butter mixture over oats and stir until combined.

STEP FOUR: Line a baking sheet with wax paper. Drop mixture onto the prepared baking sheet using a medium cookie scoop.

A plate of food, with Cookie and Butter

HOW TO SERVE

Whip up a batch of these no bake chocolate peanut butter cookies the next time you are craving that magical combination of chocolate and peanut butter. They would be the perfect treat for after-school snacks along with a cold glass of milk or a warm cup of rich whipped hot chocolate.

STORAGE

IN THE FRIDGE: Let the peanut butter chocolate cookies cool on the countertop and then store in the refrigerator once the cookies are cool and dry.

PRO TIP:

It’s VERY important you let them cool on the countertop before putting them in the fridge or they will become gooey. 

IN THE FREEZER: You can freeze these sweet cookies. Just make sure they’re stored in an airtight container so they don’t get freezer burn. I would remove before serving to allow it to thaw. 

A piece of cake on a plate, with Cookie and Chocolate

I’m sure your family will love these delicious chocolate peanut butter no-bake cookies as much as we do. Moist, soft, and chewy, they are bursting with chocolate and peanut butter. The best part is with just a handful of simple ingredients, and a few minutes, this favorite cookie will be ready in no time.

FREQUENTLY ASKED QUESTIONS

Can you put no-bake cookies in the fridge to harden?

These no-bake cookies should not be put into the fridge while hardening as they will become gooey. Leave them on the counter until they are solid.

Why are my no-bake cookies crumbly?

There are two primary reasons why the cookies turn out crumbly. If the ingredients are measured incorrectly, especially the oats, your cookies will be crumbly. Overcooking the mixture can also be a common cause for the cookies to turn out crumbly.

Do no-bake cookies need to be refrigerated?

This no-bake cookie recipe does not need to be refrigerated. They can be stored on the counter at room temperature.

MORE RECIPES YOU’LL LOVE

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A close up of a plate covered with chocolate, with Butter and Cookie

Chocolate Peanut Butter No Bake Cookies

5 from 37 votes
These soft, chewy, moist chocolate peanut butter no bake cookies are filled with chocolate, peanut butter, and oatmeal!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 30

Ingredients
  

  • ½ cup butter unsalted
  • 2 cups sugar
  • ½ cup milk
  • ¼ cup cocoa powder
  • 1 cup peanut butter
  • 2 teaspoons vanilla extract
  • 3 cups quick cook oats
  • ¼ teaspoon salt

Instructions
 

  • In a large bowl stir together oats and salt. Set aside.
  • In a small saucepan, over medium-high heat, whisk together butter, sugar, milk, and cocoa.
  • Bring the mixture to a boil for about a minute and then remove from heat.
  • Whisk in peanut butter and vanilla until well combined.
  • Pour chocolate peanut butter mixture over oats and stir until combined.
  • Line a baking sheet with wax paper. Drop cookies onto the wax paper using a medium cookie scoop.
  • Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.

Video

Notes

TIP: If using salted butter rather than unsalted butter, do not add any additional salt! 
TIP: Make sure you have your other ingredients measured and ready to stir in as soon as the chocolate comes off the heat.
TIP: Don’t overcook the chocolate mixture. Otherwise, it will become too thick, and you will end up with crumbly cookies.
TIP: It’s VERY important you let them cool on the countertop before putting them in the fridge or they will become gooey. 

Nutrition

Calories: 150kcal
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  1. Patti says

    Would this work if Rice Krispies is used in place of oats? Just for variety?
    Would Rice Krispies loose their crunch? Thanks!

  2. Diana Tull says

    5 stars
    I made this recipe many times as a teenager and young adult. My parents didn’t like chocolate and rarely bought any, so when I was craving chocolate, I made these. My brothers and I would eat them all before they needed to be stored. I probably haven’t made these in 40 years or so. The recipe alone makes my teeth ache. So much sugar! I guess that’s why I stopped making them. I’m 72 now and no longer crave chocolate. Now I crave salt! Aaaack!

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