If you’re on the hunt for a delightful treat that hits all the right notes of chocolate and peanut butter without heating up the oven, you’re going to adore this Chocolate Peanut Butter No-Bake Cookies Recipe. It’s a quick, fuss-free classic that combines rich cocoa, creamy peanut butter, and hearty oats into chewy, luscious cookies that come together in under an hour. Trust me, these no-bake cookies deliver that perfect homemade comfort with minimal effort and maximum smile-inducing flavor.

Ingredients You’ll Need

The image shows a white marbled surface with several clear glass bowls and measuring cups arranged. In the center is a small clear bowl filled with smooth, light brown peanut butter, swirled on top. To the right of it is a large clear bowl filled with pale beige rolled oats. Above is a purple and silver scoop filled with dark brown cocoa powder. To the left is a clear measuring cup with white milk inside, and below it is a rectangular piece of pale yellow butter, partially wrapped in paper. In the lower right corner is a clear bowl that looks empty or filled with white sugar, and next to it is a dark brown bottle, possibly syrup or molasses. The scene is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

These simple, pantry-friendly ingredients work together in harmony to create the perfect balance of texture and taste in this Chocolate Peanut Butter No-Bake Cookies Recipe. Each element plays a vital role, from the buttery richness to the wholesome oats, making every bite a deliciously satisfying experience.

Unsalted butter (1/4 cup; 4 Tbsp; 56g): Adds creamy richness and helps bring everything together in the saucepan.
Granulated sugar (1 and 1/2 cups; 300g): Brings sweetness and helps give the cookies structure.
Milk (1/2 cup; 120ml): Adds moisture and helps dissolve the cocoa and sugar for a smooth base.
Natural unsweetened or dutch-process cocoa powder (1/4 cup; 21g): Gives that deep chocolate flavor without extra sweetness.
Creamy peanut butter (2/3 cup; 170g): The star ingredient adding nutty richness and creaminess.
Pure vanilla extract (1 Tablespoon; 15ml): A full tablespoon for bold aroma and flavor depth.
Old-fashioned whole rolled oats or quick oats (3 cups; 255g): Provides chewy texture and heartiness to each cookie.
Salt (1/8 teaspoon): Enhances all the sweet and savory flavors just perfectly.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chocolate Peanut Butter No-Bake Cookies Recipe

Step 1: Combine the Base Ingredients

Start by melting the unsalted butter, granulated sugar, milk, and cocoa powder together in a medium saucepan over medium heat. Whisk constantly until the butter has melted completely, then let the mixture come to a boil while whisking occasionally. Once it reaches a boil, stop whisking and let it bubble for exactly one minute — this is the secret to getting your cookies to set properly later on.

Step 2: Mix in the Peanut Butter and Flavorings

Remove the saucepan from heat immediately after that one-minute boil and stir in the creamy peanut butter and pure vanilla extract. Stir until the mixture is smooth and homogeneous — this luscious blend is what gives your no-bake cookies their signature rich and creamy chocolate-peanut butter flavor.

Step 3: Add the Oats and Salt

Sprinkle in the oats and a pinch of salt, then fold gently but thoroughly so every oat is coated in the chocolaty mixture. This step is vital because the oats will give your cookies their chewy texture and heartiness.

Step 4: Let the Mixture Rest

Allow your cookie dough to rest for about 5 minutes. This little pause lets the oats soak up moisture and helps the mixture thicken up enough to scoop and shape easily.

Step 5: Form the Cookies

Line two baking sheets with parchment paper or silicone mats. Using a tablespoon cookie scoop or spoon, drop rounded spoonfuls of dough onto the sheets and gently flatten with the back of the spoon if you like a bit of a defined cookie shape.

Step 6: Refrigerate to Set

Pop your trays into the refrigerator for 30 to 60 minutes to allow the cookies to firm up and set. Once chilled, they hold their shape beautifully with that trademark gooey-but-structured texture.

How to Serve Chocolate Peanut Butter No-Bake Cookies Recipe

The image shows a close-up view of a black pot filled with a mixture of oats and thick, dark brown syrup. Some of the oats remain dry and light beige, while others are coated in the glossy syrup, which has a smooth, sticky texture. A white spatula with a wooden handle is partially submerged in the pot, stirring the mixture from the right side. The pot sits on a white marbled surface, adding a clean and bright contrast to the rich colors of the mixture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these no-bake cookies are delicious just as they are, why not elevate the experience with some simple garnishes? A light dusting of powdered sugar, a drizzle of melted dark chocolate, or even a sprinkle of crushed peanuts can add a lovely textural or visual contrast that takes your serving to the next level.

Side Dishes

Pair your Chocolate Peanut Butter No-Bake Cookies Recipe with something refreshing like a cold glass of milk, a scoop of vanilla ice cream, or a fresh berry compote. The creamy, sweet cookie pairs beautifully with these sides, creating a wonderful balance of flavors and temperatures.

Creative Ways to Present

Try stacking your cookies with a smear of peanut butter or chocolate ganache in between for a decadent sandwich cookie twist. Alternatively, place a few cookies on a rustic wooden board alongside fresh fruits and nuts for a charming dessert platter that’s perfect for sharing with friends and family.

Make Ahead and Storage

Storing Leftovers

Leftover cookies can be stored covered in the refrigerator for up to one week. Keeping them chilled maintains their ideal chewy texture and keeps the peanut butter from becoming too soft or oily.

Freezing

If you want to keep these treats longer, freezing works like a charm! Place the no-bake cookies in an airtight container with parchment layers in between and freeze for up to three months. When ready to enjoy, simply thaw in the fridge overnight for a fresh-from-the-fridge texture.

Reheating

While these cookies are best eaten chilled, if you prefer a softer bite, you can microwave them for about 10-15 seconds. Be careful not to overheat or the cookies may become too melty and lose their perfect set texture.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add a bit more texture and nutty bites throughout your cookies, giving a pleasant crunch to this chewy treat.

Do I have to use old-fashioned oats?

Old-fashioned oats are preferred for their chewy texture, but quick oats can work in a pinch. Just expect the cookies to be slightly less textured and more uniform.

Can I substitute the sugar with a natural sweetener?

It’s possible but tricky. The sugar not only sweetens but also crystallizes to help set the cookies properly. Natural alternatives may alter the texture and setting time, so experiment cautiously.

Why do I need to boil the mixture for exactly one minute?

The one-minute boil is crucial because it activates the sugars to reach the right temperature and consistency needed for the cookies to set up correctly once chilled.

Can I make smaller or larger cookies?

Definitely! Using a smaller spoon will give bite-sized treats perfect for snacking, while larger scoops make for more indulgent, dessert-sized cookies. Just adjust the chilling time accordingly.

Final Thoughts

This Chocolate Peanut Butter No-Bake Cookies Recipe is truly one of those quick, comforting classics you’ll want to keep in your back pocket for any time a sweet craving strikes. With its easy prep, no oven needed, and every bite packing creamy chocolate and peanut butter goodness, these cookies are perfect for sharing, gifting, or simply treating yourself. Go ahead, give them a try — your taste buds will thank you!

Chocolate Peanut Butter No-Bake Cookies Recipe

Print Recipe

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3.8 from 11 reviews

Delicious and easy-to-make Chocolate Peanut Butter No-Bake Cookies that come together quickly on the stovetop and set in the fridge. These sweet treats combine the rich flavors of cocoa and creamy peanut butter with hearty oats for a perfect no-oven snack that satisfies your chocolate cravings.

Author: Paula
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Yield: 24 servings
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Wet Ingredients

1/4 cup (4 Tbsp; 56g) unsalted butter
1/2 cup (120ml) milk
2/3 cup (170g) creamy peanut butter
1 Tablespoon (15ml) pure vanilla extract

Dry Ingredients

1 and 1/2 cups (300g) granulated sugar
1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
3 cups (255g) old-fashioned whole rolled oats or quick oats
1/8 teaspoon salt

Instructions

Combine Ingredients: In a medium saucepan over medium heat, whisk together butter, sugar, milk, and cocoa powder until the butter melts completely. Continue whisking occasionally until the mixture reaches a boil.
Boil Mixture: Once boiling, let it boil without whisking for exactly 1 minute, then remove from heat.
Add Peanut Butter and Vanilla: Immediately stir in peanut butter and vanilla extract until fully combined into a smooth mixture.
Mix in Oats and Salt: Stir in oats and salt thoroughly to evenly coat the oats with the chocolate mixture.
Let Sit: Allow the mixture to rest for 5 minutes so the oats absorb moisture and the mixture slightly thickens.
Prepare Baking Sheets: Meanwhile, line two baking sheets with parchment paper or silicone mats and clear space in your fridge to accommodate them.
Portion Cookies: Using a 1-Tablespoon cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared sheets. Slightly flatten each cookie with the back of the spoon if desired.
Refrigerate Cookies: Place baking sheets in the refrigerator and chill for 30 to 60 minutes until cookies are fully set.
Serve and Store: Once firm, remove cookies from sheets and enjoy. Store any leftovers covered in the refrigerator for up to one week.

Notes

Use natural or dutch-process cocoa powder depending on your preference; both work well.
Quick oats will yield a softer texture, while old-fashioned rolled oats provide more chewiness.
You can substitute milk with any plant-based milk for a dairy-free variation, but this will slightly alter the flavor.
Ensure cookies are fully cooled in the fridge before handling to avoid crumbling.
For a nut-free version, substitute peanut butter with sunflower seed butter but be aware the flavor will change.

Chocolate Peanut Butter No-Bake Cookies

Ingredients You’ll Need