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How to make Chocolate No Bake Cookies with Peanut Butter

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a 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. What you’ll need for Chocolate Peanut Butter No Bake Cookies
  2. Substitutions for Chocolate No Bake Cookies
  3. How to make No Bake Cookies with Peanut Butter
  4. Tips for No Bake Chocolate Peanut Butter Oatmeal Cookies
  5. How to serve Peanut Butter Chocolate No Bake Cookies
  6. How To Store No-Bake Chocolate Peanut Butter Cookies
  7. FAQs for No Bake Cookies with Peanut Butter
  8. More Recipes You’ll Love
  9. JUMP TO RECIPE
  10. Even More Recipes You’ll Love

Our crew of recipe developers, testers, and food photographers are all passionate about creating sweet treats that are both easy and impressive – just like these chocolate peanut butter no bake cookies. This recipe has been tested in six kitchens to ensure that when you make it in your own home, it will come out perfect every time.

close up shot of Chocolate Peanut Butter No Bake Cookies
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We’re ditching the oven for a no-bake treat that’s perfect for busy schedules and sweet tooths alike. These cookies are so soft and chewy, without the hassle of preheating and baking – but taste like you spent hours on them.

We don’t just invent tasty recipes, we perfect them – that’s why millions of people trust us for their dessert needs!

What you’ll need for Chocolate Peanut Butter No Bake Cookies

You’ll need:

  • 3 cups of quick-cooking oats
  • ¼ teaspoon of salt
  • ½ cup of 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

PRO TIP:

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

Substitutions for Chocolate No Bake Cookies

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 with Peanut Butter

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.

PRO TIP:

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

milk being poured into a pot and ingredients in a measuring cup

PRO TIP:

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

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

peanut butter and vanilla being added to the pot

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

chocolate peanut butter mixture being poured over oats

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

cookies scooped onto wax paper

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

cookies being cooled on a pan

Tips for No Bake Chocolate Peanut Butter Oatmeal Cookies

Oatmeal: Quick-cook oats are your best friend here. They soften up perfectly without needing baking. No quick-cook oats? Pulse old-fashioned oats in a food processor a few times for a close substitute.

Sugar: Don’t walk away from the stove when cooking the sugar mixture! Watch it closely and bring it to a boil for exactly one minute.

Overcooking makes crumbly and dry cookies.

If your cookies don’t set up, it’s likely because the mixture wasn’t boiled long enough.

Cool It Down: Patience is key! Let the cookies completely cool on the counter before popping them in the fridge. Warm cookies in the fridge turn gooey.

Freeze and Be Happy: Leftovers are a good thing! Freeze these cookies in an airtight container to enjoy later. They’ll thaw perfectly at room temperature.

How to serve Peanut Butter Chocolate 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.

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.

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 them before serving to allow the cookies 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.

FAQs for No Bake Cookies with Peanut Butter

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.

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 stovetop.

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.

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a close up shot of Chocolate Peanut Butter No-Bake Cookies stacked on top of each other
4.99 from 50 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
  

  • 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

Instructions
 

  • 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.

Video

Notes

  • 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. 

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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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  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?

    Thanks

  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?
    Thanks!

  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!

  34. Dawna says

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

  35. 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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