These Chocolate Peanut Butter No-Bake Cookies are made with pantry staples and made in a pot on the stove. Perfect for the hot summer months these cookies are made quickly then chilled in the fridge.
These no-bake cookies may look dark in color like chocolate but let me tell you the main flavor you get is all of the gorgeous peanut butter flavor.
It's been a sad week at my house. Our oven broke 🙁 I find myself getting anxious to bake!! So today I made some "no-bake" cookies because I just NEEDED to make something! And what's better than peanut butter and chocolate?
These "cookies" are shaped like a cookie, chewy like a cookie, but not baked. Which is perfect when you want an easy recipe. These are great to make with kids. And also perfect in the summertime when you don't want to heat the oven up.
If are looking for another delicious chocolate and peanut butter dessert check our my peanut butter swirled brownies.
Let's get to the recipe.
You only need a few ingredients to make these addicting no-bake cookies.
- Sugar. Just good old granulated sugar or caster sugar.
- Butter. I like to use salted butter but you could use unsalted and add a pinch of salt.
- Cocoa Powder. You can use natural or Dutch-process cocoa powder. My favorite is Bensdorp Dutch Cocoa Powder.
- Milk. You can use any kind --whole milk, 2% milk, almond milk.
- Oats. You can quick-cooking or old fashioned oats. I like to use a combo.
- Peanut Butter. I like to use creamy peanut butter but you could use crunchy in a pinch!
- Chocolate Chips. Since more chocolate is always better I like to add some chocolate but you could omit it if you don't care for it! The chocolate kind of melts so you end up with pockets of chocolate.
📖How to make them
When the cookies are chilling you want to prevent them from sticking to the pan, so let's start by lining two cookie sheet pans with either a Silpat liner, waxed paper, or parchment paper.
We're going to start with the wet ingredients, in a medium to large saucepan over medium heat mix together the sugar, butter, cocoa powder, and milk. Once all everything is melted let the mixture come to a slight boil for 1-2 minutes.
Remove from heat and stir in the peanut butter and vanilla then mix until the peanut butter has completely melted.
Next, you'll gently stir in the oats. Once the oats are evenly coated in the peanut butter mixture let the batter sit for 5-8 minutes, this helps the oats absorb and soak up some of the liquid.
Add chocolate chips and stir to combine, they will probably melt but that is just fine!
Use a medium cookie scoop to place cookies on the prepared baking sheet. I like to use the back of a spoon to gently flatten the cookies, but you can leave them as scoops. Now, the hard part let the cookies cool for at least 1 hour, you can place the tray in the fridge for 30 minutes.
Store any leftover cookies in the fridge in an air-tight container for up to 1 week.
Check out this post on my Cookie Baking Tips
More no-bake recipes
My no-bake cheesecake is easy to make, and incredibly creamy and delicious!
Golden Oreo Cake Batter Ice Cream Pie is a sweet lovers dream!
Strawberry Cream Cheese Pie has a luscious cream cheese filling in a nice crunchy crust and then topped with a sweet strawberry topping.
You cannot beat Tiramisu, it's one of my all-time favorite desserts.
My friend Ari has the most amazing no-bake chocolate mousse pie, you have to try it!!
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
Chocolate Peanut Putter No Bake Cookies
These Chocolate Peanut Butter No Bake Cookies are made with pantry staples and made in a pot on the stove. Perfect for the hot summer months these cookies are made quickly then chilled in the fridge.
- Total Time: 1 Hour 15 Minutes
- Yield: 30 1x
- 266 grams (1 ⅓ Cups) Granulated/ Caster Sugar
- 4oz (½ Cup) Salted Butter
- 4 Tablespoons Natural or Dutch Process Cocoa Powder, I use Bensdorp Dutch Cocoa Powder
- 4oz (½ Cup) Milk, any
- 300 grams (3 Cups) Quick or Rolled Oats
- 6oz (¾ Cup) Creamy Peanut Butter
- 2 Teaspoons Pure Vanilla Extraxt
- 85 grams (½ Cup) Chocolate Chips, I use Callebaut Chocolate Callets
- Line two cookie sheets with parchment paper or a Silpat liners and set aside.
- In a medium saucepan mix together the sugar, butter, cocoa powder, and milk. Once all melted together let come to a slight boil for 1-2 minutes.
- Remove pot from heat and add the peanut butter and vanilla extract, mix until the peanut butter has completely melted. Gently fold in the oats. Let the mixture sit for 5-8 minutes so the oats can soak up the liquid.
- Add chocolate chips and stir to combine, they will probably melt but that is just fine! Use a medium cookie scoop to place cookies on prepared baking pan. Use the back of a spoon to gently flatten the cookies. Let the cookies cool for at least 1 hour, you can place the tray in the fridge for 30 minutes.
- Store leftover cookies in the fridge in an air-tight container for up to 1 week.
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: Cook
- Cuisine: American
Keywords: no bake cookie recipe, peanut butter no bake cookies, chocolate no bake cookies, oat no bake cookies
This post was originally published on September 28, 2012 as of April 17 2020 the photos and text have been updated.
How much vanilla do you use? I couldn't find it.
Elizabeth Waterson says
Hi Kat! sorry about that it is 2 teaspoons vanilla extract. Please let me know if you have any other questions or if you try the recipe. Xx Liz
Elizabeth Waterson says
Hi Mads, thank you so much for the 5-star review. So glad you enjoyed the cookies! XX Liz