Chocolate No-Bake Cookies with Peanut Butter

Chocolate No-Bake Cookies with Peanut Butter are a quick, fuss-free dessert that delivers bold chocolate flavor, creamy peanut butter goodness, and chewy oat texture—all without turning on the oven. Whether you need a last-minute sweet fix or a nostalgic treat, these cookies are always a hit.

Why You’ll Love This Recipe

• No baking required
• Ready in under 30 minutes
• Perfect balance of chocolate and peanut butter
• Made with simple pantry staples
• Great for making with kids or prepping ahead

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Milk
• Unsweetened cocoa powder
• Creamy peanut butter
• Vanilla extract
• Quick-cooking oats
• Salt

Directions

1. Prep the baking sheet
   Line two baking sheets with parchment paper or silicone mats.
2. Cook the base
   In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Bring to a boil over medium heat, stirring frequently. Once boiling, let it boil for exactly 1 minute without stirring.
3. Add flavor and oats
   Remove from heat. Stir in peanut butter, vanilla, and salt until smooth. Mix in the oats until well coated.
4. Scoop and shape
   Drop tablespoon-sized mounds onto the prepared baking sheets. Flatten slightly with the back of the spoon if desired.
5. Set and serve
   Let cookies set at room temperature for 20–30 minutes until firm. Store once cooled.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Chill Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add-ins: Try mini chocolate chips, shredded coconut, or chopped nuts
• Nut-free: Use sunflower seed butter or cookie butter
• Extra chocolatey: Add ½ cup of semi-sweet chocolate chips to the warm mixture
• Gluten-free: Use certified gluten-free oats

Storage/Reheating

• Room Temp: Store in an airtight container for up to 1 week
• Fridge: Keeps for up to 2 weeks—firmer texture
• Freezer: Freeze in a single layer, then transfer to a bag for up to 3 months
• Reheating: Not needed—best enjoyed straight from storage

FAQs

Can I use natural peanut butter?

You can, but for best results, use a no-stir peanut butter for better consistency.

Why didn’t my cookies set?

You likely didn’t boil the mixture long enough. Be sure to boil for exactly 1 minute.

Can I use old-fashioned oats?

Quick oats are best for texture, but old-fashioned oats can be used for a chewier cookie.

Are these gluten-free?

Yes, if you use gluten-free certified oats.

Can I reduce the sugar?

Reducing sugar may affect the structure and setting. Try cutting back slightly, but results may vary.

Do these need to be refrigerated?

Not necessary, but refrigerating gives a firmer, chewier cookie.

Can I make them vegan?

Use plant-based milk and a vegan butter substitute.

How do I clean up sticky oat residue?

Soak your saucepan and spoons in hot soapy water right after use for easier cleanup.

Can I double the recipe?

Yes, but work quickly when mixing and scooping before the mixture sets.

Can I use a cookie scoop?

Definitely—it helps portion evenly and keeps your hands clean.

Conclusion

Chocolate No-Bake Cookies with Peanut Butter are the ultimate quick-fix treat. With their rich flavor, chewy texture, and easy prep, they’re perfect for whenever that chocolate craving hits. Keep a batch ready for snacks, lunchboxes, or spontaneous sweet moments.

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