May 26, 2023Review Recipe
Chocolate Peanut Butter No-Bake Cookies
Table of Contents
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.
Chocolate Peanut Butter No-Bake Cookies Ingredients
- 3 cups quick-cooking oats
- ¼ teaspoon salt
- 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
If using salted butter rather than unsalted butter, do not add any additional salt!
Substitutions for No Bake Cookies with Peanut Butter
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 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
These peanut butter chocolate no bakes are a classic treat that are so easy to make, you don’t even need an oven.
These delicious cookies have the perfect balance of sweetness and salty flavor thanks to creamy peanut butter, sugar, and oats. Preparing them could not be simpler.
Here’s how you make our recipe for no bake cookies with peanut butter:
STEP ONE: Stir together quick oats and salt in a large bowl and then set them aside.
STEP TWO: In a small saucepan, over medium-high heat, whisk together the butter, sugar, milk, and cocoa. Bring the butter and sugar mixture to a boil for about a minute and then remove from the heat.
Make sure you have your other ingredients measured and ready to stir in as soon as the chocolate comes off the heat.
Don’t overcook the chocolate mixture. Otherwise, it will become too thick, and you will end up with crumbly cookies.
STEP THREE: Whisk in peanut butter and vanilla until well combined.
STEP FOUR: Pour the chocolate peanut butter mixture over the oats and stir until combined.
STEP FIVE: Line a baking sheet with wax paper. Drop the mixture onto the prepared baking sheet using a medium cookie scoop.
STEP SIX: Let the cookies cool on the countertop. Store in the refrigerator once the cookies are cool and dry.
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.
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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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 them in the refrigerator once the cookies are cool and dry.
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 them before serving to allow the cookies to thaw.
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
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.
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.
This no-bake cookie recipe does not need to be refrigerated. They can be stored on the counter at room temperature.
No-bake cookies won’t set if the mixture has not been boiled for a long enough time.
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.
Your no-bake cookies may turn out gooey if the mixture has not been cooked long enough on the stovetop.
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.
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Chocolate Peanut Butter No Bake Cookie Recipe
- 3 cups quick cook oats
- ¼ teaspoon salt
- ½ cup butter, unsalted
- 2 cups sugar
- ½ cup milk
- ¼ cup cocoa powder
- 1 cup peanut butter
- 2 teaspoons vanilla extract
- In a large bowl, stir together the oats and salt. Set aside.
- In a small saucepan, over medium-high heat, whisk together the butter, sugar, milk, and cocoa.
- Bring the mixture to a boil for about a minute and then remove from heat.
- Whisk in the peanut butter and vanilla until well combined.
- Pour the chocolate peanut butter mixture over the oats and stir until combined.
- Line a baking sheet with wax paper. Drop the 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.
- If using salted butter rather than unsalted butter, do not add any additional salt!
- Make sure you have your other ingredients measured and ready to stir in as soon as the chocolate comes off the heat.
- Don’t overcook the chocolate mixture. Otherwise, it will become too thick, and you will end up with crumbly cookies.
- It’s VERY important you let them cool on the countertop before putting them in the fridge, or they will become gooey.
Carol Rose says
Can you use natural peanut butter that doesn’t have sugar or palm oil in it. Will they still set
Layne Kangas says
Hi, Carol – I don’t think it will set up correctly.
I just made a double batch for a picnic. They are delicious! Your directions were very easy to follow.
Bonnie Wilcoxson says
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?
Layne Kangas says
Hi, Bonnie – I’m not sure as I don’t use monk fruit. Please let me know if you try it!
Can these be made into bars instead of cookies? Maybe double the recipe ?
My husband is obsessed with these cookies! They have become a staple in our home. Thank you!!!
Absolutely PERFECT….. the very 1st time!!!!! Just like my Mother-in-law’s!!!!
Thelma Underwood says
this is such an easy and delicious cookie……mmmmmmmm
Melinda Havens says
Very easy recipe to follow. Family loved them!
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