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Chocolate Peanut Butter No Bake Cookies

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These soft, chewy, moist classic no bake cookies are filled with chocolate, peanut butter, and oatmeal!
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  5.  FAQ

Growing up, my mom always made these chocolate peanut butter no bake cookies. I loved stealing them fresh off the counter as soon as she finished each batch. They are moist and chewy and oh so tasty. 

If you’re looking for even more easy cookie recipes, you’ll want to try our Doubletree cookies, peanut butter oatmeal cookies or peanut butter no bake cookies. If you love lemon, make sure you check out our Lemon Sugar Cookies and our Lemon Crinkle Cookies.

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Chocolate Peanut Butter No-Bake Cookies

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Carmelitas | 5 Star Bars | Rice Krispie Treats


You will need:

  • 1 stick butter (½ cup, approximately 113 grams)
  • 2 cups of sugar
  • ½ cup of milk
  • ¼ cup of cocoa
  • 1 cup of peanut butter
  • 2 tsp of vanilla extract
  • 3 cups of quick cook oats
  • ¼ tsp salt

PRO TIP: If using salted butter, do not add any additional salt! 


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

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


It really doesn’t get any easier than these no bake drop cookies. The recipe is so easy and simple, it’s a great option to have your kids help with. And since there is no oven involved, they’ll be able to help you with the process from start to finish. Especially taste-testing!

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STEP ONE: To start, stir together oats and salt in a large bowl and then set aside. 

STEP TWO: 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.

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

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

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

A plate of food, with Cookie and Butter


IN THE FRIDGE: Let the cookies cool on the countertop and then store in the refrigerator once cookies are cool and dry. 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 no bake cookies. Just make sure they’re stored in an air-tight 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. Best of all, with just a handful of ingredients, and a few minutes, these classic no-bakes are ready in no time.


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 cause the cookies to turn out crumbly.

Do no-bake cookies need to be refrigerated?

No-bake cookies do not need to be refrigerated. They can be stored on the counter at room temperature.


Chocolate Peanut Butter No Bake Cookies

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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 classic 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


  • 1 stick butter, unsalted approx. 113 grams
  • 2 cups sugar
  • ½ cup milk
  • ¼ cup cocoa
  • 1 cup peanut butter
  • 2 tsp vanilla
  • 3 cups quick cook oats
  • ¼ tsp salt


  • 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.



**If you don’t let them cool on the counter before putting them in the refrigerator they will become very gooey.**
If using salted butter, do not add additional salt. 


Calories: 150kcal
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Proudly Prepared by the Spaceships Kitchen

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    Recipe Rating


  1. Treena says

    5 stars
    Any no bake recipe in my opinion is wonderful plus the ingredients for this recipe are super simple and inexpensive.

  2. Marie says

    You had me at chocolate and sold me at peanut butter – a mouth-watering combination! Definitely trying your cookies! Pinned 🙂

  3. Irene Cyr says

    This is one of my most popular recipe that my family ask for I replace the 3 cups oats with (2 cup oats and 1 cup coconut).

  4. Lora says

    5 stars
    Love these cookies!! Just a quick question ? Why the salt? What’s it good for ? I see u use Xtra peanut butter also- but this recipe is great!!

    • Layne Kangas says

      I have never made it without traditional sugar. I would suggest double-checking the sweetener to see what that product recommends in place of sugar. Some measure cup for cup the same as sugar, and some are a reduced amount, etc. Enjoy 🙂

    • Layne Kangas says

      You don’t have to put them in the fridge. I like to because they last a little longer but it’s fine to leave them on the counter in an airtight container as well. Enjoy 🙂

      • Dawn says

        5 stars
        Layne, we have 3 boys too. If left on the counter they will all be Gone in 24 hours. Refrigeration helps if not readily visible from the door.

  5. TJ says

    5 stars
    These cookies were the first thing they taught us how to make in 7th grade home ec in 1986. Been making them ever since. Still love them.

  6. HeatherO says

    Has anyone tried using monk fruit sweetener instead of sugar? It’s a 1:1 ratio replacement, but I’d hate to waste 2 cups of it if it won’t work…..

    • ginger l peterson says

      5 stars
      i used to at christmas time make them without the peanut butter and add marocinio cherries cut in fourths no juice and sometimes i will add cocoanut to them but cut back a tiny bit on oats

  7. Jette says

    Hi, I am in Canada and we can’t buy sticks of butter (at least in my area) like you can in the States. Can you confirm how much is in a stick of butter?


  8. Ethel Planchock says

    5 stars
    My family loves these too. in my recipe, I add coconut and walnuts to the oatmeal and mix before adding it to the chocolate mixture.

  9. Judy Stebbins says

    5 stars
    I grew up eating these cookies, and my children and grandchildren love them as well. I use 1/2 cup smooth peanut butter and 1/2 cup of crunchy peanut butter (I don’t recommend using 1 cup of just crunchy peanut butter because the cookies turn out a little dry). These cookies freeze well, and you can also crumble one over ice cream for an extra treat.

  10. Alma says

    I have never been able to master this cookie. It is my husband’s favorite but I have to buy them at bake sales! Either mine are too hard and crumbly or do sticky and gooey you have to eat with a spoon. Wish I could make these. I am a decent cook but this darn cookie escapes me!

    • Jolene says

      The key to no bake cookies is the boil time. Once it reaches a rolling boil, it must boil for a minimum of 1 (one) minute. Any less, they are gooey and won’t set up. Too much longer and they are dry and crumbly.
      You’re basically making a candy, that’s why the boil time is crucial.

      I’ve been making these for years and have made every mistake in the book my first times out. (This was the first thing we ever made in home ec in middle school, so that’s a good 26ish years I’ve been making them.)

  11. Kimberly says

    Does it have to be quick cooking oats? I just purchased a large can of old fashioned oats and was hoping to use those.

  12. Courtney says

    Any reason a vegan butter (sunflower oil based spread) wouldn’t work? I’m worried it won’t set the same.

  13. Ms Smith says

    My son is dairy, gluten, and soy free due to medical issues. I made this recipe using almond milk, butter substitute like country crock, and gluten-free oats. I followed the directions on everything else. They turned out amazing! Chewy and sweet and chocolatey.

    • Ali Hyde says

      Ha, my kid is the same but also allergic to peanuts too. So I did the same thing but also substituted almond butter!

  14. Mike says

    5 stars
    Any thoughts on using almond milk in place of cow milk? we aren’t able to drink regular milk for health reasons

  15. Brandi says

    This was my first attempt. They taste great but the edges are a little crumbly. What did I do wrong?

  16. Robin Cummins says

    5 stars
    An old coworker of mine used to make these many years ago. I was pretty excited to find the recipe online. They turned out perfect.

  17. Leslie says

    5 stars
    Love these cookies! I use dark chocolate cocoa! And i just made them with almond milk, they were great! Thank you!

  18. TaylorpTsy says

    Great I used to make them For my grandkids lost the recipe but now I can make them for great and great great grandkids

  19. Jan says

    I was a latchkey kid and this recipe was one I made after school every week. The recipe was called “Idiot’s Delight.” Over my school years I made and introduced them to all my friends. They were always a huge hit! You have to be careful not to add the oatmeal to soon after removing from the heat or the oatmeal gets soft and you w wind up with chocolate peanut butter mush… taste is still great but the texture leaves much to be desired.

    • Debbie Saulniers says

      I am making these cookies using PB2.. Which is Peanut butter powder with cocoa! Hope they are good!

    • Beverly says

      I have made these for years and for some reason aren’t coming out correct. They are mushy like mentioned above. My grands still eat them but I want them right. What’s the deal about not adding oatmeal too soon? And doesn’t the quick oats make them too wet? I’ve always used Old Fashioned Oats?

      • Christina says

        Old fashioned oats are always better for more chew but the trick and how you change the firmness is to boil the sugar mix for longer the difference of a few seconds changes how well they harden and the sugar crystallizes start increasing the time by 30 seconds till you find your sweet spot then add that time to your recipe. My Grandma taught me this when I was little ❤️

  20. Mary Hegre says

    Oh, my gosh! We made these almost every evening after chores. What great memories!
    My mom passed and husband and I asked the siblings which dishes they loved the best. Hands-down. This was one of them!
    We put the recipes that my siblings liked on recipe cards, (@40 favorites) with mom’s picture & “Proven Dishes from Hattie’s Kitchen” and gifted all 13 siblings the cards for Christmas! It was a wonderful Christmas!

    • Layne Kangas says

      I prefer to. You let them cool all the way on the counter first, then put them in the fridge. However, sometimes my guys eat them so fast that they don’t even make it to the fridge after cooling! LOL Enjoy 🙂

  21. Holly says

    My mom made these each Christmas and they are a family fav. Trying to carry on the tradition my sister and I attempt to make them each year. We live in different states. Some years they come out just fine but the last few years they have come out dry. Any insight?

  22. Saundra says

    5 stars
    These cookies are fantastic, and I’m pretty picky. My husband and I made them together for date night and now plan on making them for Christmas as well. Super tasty with a perfect texture!

    • Janice Hill says

      I made 2 batches of these, however The first batch I substituted the peanut butter with sun butter(sunflower seed butter). They came out awesome.

  23. Michelle C says

    I make these but mine have 1/2 cup of cocoa and 1/2 cup of peanut butter and boil for 2 minutes. I find if I don’t put them in the fridge they stay too soft. I store mine in the fridge. They are a family favorite here too.

  24. Barbara E. says

    5 stars
    We just made these and dropped each cookie onto a butter pretzel, the sweet and salty with the crunch of the pretzel are a good mix.

  25. Amy says

    5 stars
    The VERY BEST Recipe I have ever found for these cookies!! Made mine in the microwave and was ABSOLUTELY AMAZING!! ❤️❤️❤️

    • Deborah says

      5 stars
      I’ve made these for years and sometimes add raisins for a little variety. You don’t need to change anything else in recipe. Mix raisins into the oats so they distribute well in cookies.

  26. Debbie says

    5 stars
    Just made these cookies and they were a hit with my kids (adult kids)! We were craving something sweet and quick. I only had enough ingredients for half a batch but it satisfied our sweet tooth. I will definitely make these again. 😋

    • Layne Kangas says

      Hi, Nicole – I’ve never tried making these without peanut butter. If it is an allergy issue, you might be able to use a nut butter alternative but I haven’t made them that way personally. They are my husband’s favorite cookie – very easy and yummy! Enjoy 🙂

  27. Debbie says

    5 stars
    I think the flavor of these are absolutely delicious. I’ve made them twice now. My only downside is my first batch was a bit on the dry side. My second batch was better – I cut back a little on the oats. But the taste is so good on this recipe. Any suggestions for getting them creamier?

    • Kristen says

      This is the recipe I grew up making! I have found if you let the chocolate boil longer than recommended then the cookies will be more dry. I also use crunchy peanut butter or add chopped almonds… I love the crunch! Thanks for this recipe!

      • Kimmi says

        I think I’m going to try adding crushed graham crackers, marshmallows and chopped almonds or pecans. I think they would be good!

    • Micky kirkland says

      5 stars
      The kids and I made them and they were very good a little sweet but good.
      We enjoy making your recipes and then putting a twist on it.

  28. Kerita says

    Has anyone tried to halve this recipe? Would it still work? Some recipes are tricky with the science of it and will only work with the full amount of an ingredient…THANKS!

  29. Alain Charlebois says

    5 stars
    My mom used to make this with shredded coconut and/or walnuts added… YUM
    Dried fruit also would work well in the recipe…

    • Layne Kangas says

      Hi, Joan – I’ve never tried them that way. I am not sure how well they would work, as I think they might get crumbly when you try to cut them. Please let me know if you try it that way.

  30. Connie V says

    5 stars
    My mom always made these for our after school snack thanks for the great recipe I have added Heath toffee bits once and coconut today I remember mom adding coconut snd chopped walnuts! Easy snd thd Kidd live em!! Thank you!!

  31. Lexi says

    I made these all the time as a kid. I never took the time to use a baking sheet….don’t need to bake them, so why? I just put the waxed paper directly on the counter and dropped the cookies on it. These are soooo yummy!

  32. Patti says

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

  33. 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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