Name: Chocolate Peanut Butter No Bake Cookies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 1/4 cup unsweetened cocoa powder; 1/2 cup milk; 1/2 cup butter; 3/4 cup peanut butter; 1 tsp vanilla extract; 3 cups quick-cooking oats

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These chocolate peanut butter no bake cookies are my go-to treat when I want something quick, delicious, and satisfying without turning on the oven. They’re rich, chewy, and packed with the classic combo of chocolate and peanut butter, all made with simple pantry staples. Plus, they come together in just minutes! Chocolate Peanut Butter No Bake Cookies

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fast and requires minimal effort—no baking means no waiting around. The texture is perfect: a little chewy, a little crumbly, and totally addictive. The chocolate and peanut butter blend perfectly, making each bite heavenly. It’s also a versatile recipe that I can tweak based on what I have at home, and it’s a favorite with both kids and adults alike.

Ingredients

(HERE’S A TIP: Check out the full list of ingredients and measurements in the recipe card below.)

Granulated sugar
Unsweetened cocoa powder
Milk
Butter
Peanut butter
Vanilla extract
Quick-cooking oats

Directions

In a medium saucepan, I combine sugar, cocoa powder, milk, and butter. I bring this mixture to a rolling boil over medium heat, stirring constantly to avoid burning.
Once boiling, I let it cook for exactly one minute, stirring continuously to thicken the mixture.
Then, I remove the pan from heat and quickly stir in the peanut butter and vanilla extract until smooth.
Next, I fold in the oats until they’re evenly coated with the chocolate mixture.
I drop spoonfuls of the batter onto wax paper or a silicone mat, letting them cool and set at room temperature. It usually takes about 30 minutes for the cookies to firm up completely.

Servings and Timing

This recipe makes about 24 cookies, perfect for sharing or for a few days of snacking. The entire process takes less than 20 minutes from start to finish, including cooling time.

Variations

I sometimes swap peanut butter for almond or sunflower seed butter for a different flavor or to accommodate allergies. Adding shredded coconut or chopped nuts into the mixture adds extra texture I enjoy. If I want a sweeter cookie, I sprinkle a pinch of sea salt on top once they’re set—it balances the sweetness beautifully.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If it’s warm, I pop the container in the fridge to keep them firm longer. Since they’re no bake, I don’t reheat them, but if I want a softer texture, I leave one cookie out at room temperature for a few minutes before eating.

FAQs

How long do these cookies take to set?

I usually let them sit at room temperature for about 30 minutes to firm up properly, but cooler environments might take a bit longer.

Can I use old-fashioned oats instead of quick oats?

I find quick oats work best because they absorb the mixture quickly and give the right texture. Old-fashioned oats can make the cookies a bit tougher and less cohesive.

Is it possible to make these cookies dairy-free?

Yes, I substitute the butter with coconut oil and use a plant-based milk like almond or oat milk, and the cookies turn out great.

Can I add protein powder to the recipe?

I’ve tried adding a scoop of protein powder to boost nutrition, but it changes the texture a bit. If I do this, I reduce the oats slightly and mix it thoroughly.

How do I prevent the cookies from sticking to the wax paper?

I make sure to let them cool completely before trying to remove them. Using a silicone baking mat also helps prevent sticking.

Conclusion

I always come back to this chocolate peanut butter no bake cookie recipe when I want a quick, no-fuss treat that hits all the right notes. It’s fast, delicious, and flexible enough to tweak to my liking, making it a staple in my kitchen for any time chocolate cravings strike.