Print

Chocolate Peanut Butter No-Bake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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.

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

  1. 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.
  2. Boil Mixture: Once boiling, let it boil without whisking for exactly 1 minute, then remove from heat.
  3. Add Peanut Butter and Vanilla: Immediately stir in peanut butter and vanilla extract until fully combined into a smooth mixture.
  4. Mix in Oats and Salt: Stir in oats and salt thoroughly to evenly coat the oats with the chocolate mixture.
  5. Let Sit: Allow the mixture to rest for 5 minutes so the oats absorb moisture and the mixture slightly thickens.
  6. Prepare Baking Sheets: Meanwhile, line two baking sheets with parchment paper or silicone mats and clear space in your fridge to accommodate them.
  7. 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.
  8. Refrigerate Cookies: Place baking sheets in the refrigerator and chill for 30 to 60 minutes until cookies are fully set.
  9. 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.

Find it online: https://bitezly.com/chocolate-peanut-butter-no-bake-cookies/