Chocolate Peanut Butter No-Bake Cookies

Why You’ll Love This Recipe

I love this recipe because it’s quick, reliable, and uses pantry staples I always have on hand. The texture is perfect: moist, chewy, and packed with rich chocolate and nutty peanut butter flavor. It’s a great recipe to make with kids or when I don’t feel like baking. I can whip up a big batch in minutes, and they’re ready to eat once they cool. Plus, they store beautifully for days—if they last that long!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups quick-cook oats

• ¼ teaspoon salt

• ½ cup unsalted butter

• 1 ⅔ cups sugar

• ½ cup milk

• ¼ cup cocoa powder

• 1 cup peanut butter

• 2 teaspoons vanilla extract

Directions

1. I start by stirring the oats and salt together in a large mixing bowl. I set this aside while I prepare the chocolate mixture.

2. In a saucepan over medium-high heat, I combine the butter, sugar, milk, and cocoa powder. I whisk it all together and bring it to a gentle boil.

3. I let it boil for just 1 minute—no longer—to avoid over-thickening, then I immediately remove it from the heat.

4. Off the heat, I whisk in the peanut butter and vanilla extract until the mixture is smooth and glossy.

5. I pour the hot chocolate mixture over the oats and stir everything until well combined.

6. Using a medium cookie scoop, I drop portions of the dough onto a wax paper-lined baking sheet.

7. I let the cookies cool on the counter until they’re fully set and dry. Once cooled, I store them in the fridge to keep them fresh and chewy.

Servings and timing

This recipe makes 30 cookies.
Prep Time: 10 minutes
Cook Time: 10 minutes
Cool Time: 1 hour
Total Time: 1 hour 20 minutes
Calories per Cookie: Approx. 142 kcal

Variations

These cookies are super versatile, and I love experimenting with different flavors:

• Use crunchy peanut butter for added texture.

• Add shredded coconut or chopped nuts for an extra bite.

• Swap the peanut butter with almond or sunflower butter for a nut-free option.

• Try a pinch of cinnamon or espresso powder to deepen the chocolate flavor.

• Drizzle with melted chocolate or white chocolate after they cool for a fancier finish.

Storage/Reheating

These cookies are easy to store:

• Counter: Once fully cooled and set, I store them at room temperature in an airtight container for up to 3 days.

• Fridge: I keep them in the fridge for up to a week if I want them to stay firmer and chewier.

• Freezer: I freeze them in a single layer in a container or freezer bag for up to 2 months. They thaw quickly at room temperature.

FAQs

Why did my cookies turn out crumbly?

Overcooking the chocolate mixture can make the cookies dry and crumbly. I always make sure to boil the mixture for only 1 minute.

Can I use old-fashioned oats instead?

Quick-cook oats are best for the chewy texture. Old-fashioned oats can work but will make the cookies more coarse and less cohesive.

Do I need to refrigerate them?

They don’t need refrigeration once they’re set, but I like to store them in the fridge to keep them firm and fresh longer.

Can I make them dairy-free?

Yes. I use plant-based butter and almond or coconut milk to make these dairy-free.

How do I know when they’re ready to go in the fridge?

I let them cool completely on the counter before moving them to the fridge—this helps them set properly and avoid becoming gooey.

Conclusion

These Chocolate Peanut Butter No-Bake Cookies are the perfect solution for when I want something sweet, fast, and foolproof. With minimal effort and maximum flavor, they’ve earned a permanent spot in my recipe rotation. Whether I’m making them for a holiday tray, a party, or just because, they’re always a chewy, chocolatey hit.