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Chocolate Peanut Butter No Bake Cookies

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close up shot of Chocolate Peanut Butter No Bake Cookies stacked on top of each other
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. SUBSTITUTIONS AND ADDITIONS
  3. HOW TO MAKE NO BAKE COOKIES
  4. HOW TO SERVE THIS RECIPE FOR NO BAKE COOKIES
  5. HOW TO STORE NO BAKE CHOCOLATE PEANUT BUTTER COOKIES
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE YOU’LL LOVE
  8. 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.

close up shot of Chocolate Peanut Butter No Bake Cookies

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 NO BAKE COOKIES

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.

PRO TIP:

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

Chocolate Peanut Butter No Bake Cookies process shot of milk being poured into a pot and ingredients in a measuring cup

STEP THREE: Whisk in peanut butter and vanilla until well combined.

Chocolate Peanut Butter No Bake Cookies process shot of ingredients being added to the pot

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

Chocolate Peanut Butter No Bake Cookies process shot of chocolate peanut butter mixture being poured over oats

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

Chocolate Peanut Butter No Bake Cookies process shot of cookies scooped onto wax paper

STEP SIX: Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.

Chocolate Peanut Butter No Bake Cookies process shot of cookies after being cooled

HOW TO SERVE THIS RECIPE FOR NO BAKE COOKIES

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.

HOW TO STORE NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

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. 

close up overhead shot of Chocolate Peanut Butter No Bake Cookies stacked together on a plate

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.

Why did my no bake cookies not set?

No-bake cookies won’t set if the mixture has not been boiled for a long enough time.

Why are my no bake cookies dry and hard?

No-bake cookies turn out dry and hard if the mixture has been overcooked. Make sure to follow the precise cooking time to avoid the mixture drying out.

Why do my no bake cookies turn out gooey?

Your no-bake cookies may turn out gooey if the mixture has not been cooked long enough on the stove top.

Can you use old fashioned oats instead of quick oats in no bake cookies?

If you can avoid it, we don’t recommend using old-fashioned oats as they are larger in size and won’t soften up enough during the cooking process. If you don’t have any other oats on hand, you can pulse the old-fashioned oats in a food processor to make smaller pieces.

MORE YOU’LL LOVE

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close up shot of Chocolate Peanut Butter No Bake Cookies stacked on top of each other
4.98 from 43 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 | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 99mg | Potassium: 88mg | Fiber: 1g | Sugar: 14g | Vitamin A: 202IU | Calcium: 29mg | Iron: 2mg
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  1. Dawna says

    5 stars
    I just made a double batch for a picnic. They are delicious! Your directions were very easy to follow.

  2. Bonnie Wilcoxson says

    5 stars
    These are very good! And thank you for great instructions.

    Question: I use monk fruit rather than cane or beet sugar; it’s quite a bit sweeter and I’m wondering if the cookies will set up properly if I reduce the monk fruit by a quarter. They set up fine using the same measure of monk fruit as sugar called for in the recipe but they’re very sweet.
    What do you think?

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