If you’re on the hunt for a quick, indulgent treat that melts in your mouth and satisfies both your chocolate and peanut butter cravings, this Chocolate Peanut Butter No-Bake Cookies Recipe is exactly what you need. Easy to whip up in just 10 minutes, these little delights combine the chewy goodness of oats with rich cocoa and creamy peanut butter for a snack that feels like a hug in cookie form. No oven required, no complicated steps, just pure, comforting flavor that comes together effortlessly every time.
Ingredients You’ll Need
These simple but essential ingredients come together brilliantly to create the perfect balance of taste, texture, and color in this no-bake cookie classic. Each one plays a key role—from the hearty oats adding chew to the cocoa bringing that irresistible chocolate depth.
- 3 cups (270g) quick-cooking oats: These oats provide a hearty texture and the perfect base for the cookies to hold together.
- ¼ teaspoon kosher salt: Just a pinch to enhance and balance the sweetness.
- ½ cup (1 stick / 113g) unsalted butter: Adds richness and helps bind the cookies.
- 2 cups (400g) packed brown sugar: Gives the cookies their sweet, caramel undertone and chewy texture.
- ¼ cup cocoa powder: Brings the signature deep chocolate flavor that makes these cookies irresistible.
- ½ cup (122.5g) whole milk: Adds moisture to the mixture and helps dissolve the sugar.
- 1 cup (258g) creamy peanut butter: The star ingredient that adds creaminess and that classic peanut butter punch.
- 1 tablespoon vanilla extract: Enhances flavor and adds warmth to every bite.
How to Make Chocolate Peanut Butter No-Bake Cookies Recipe
Step 1: Prepare Your Workspace
Start by lining two baking sheets with parchment paper. This simple step ensures your cookies won’t stick and makes cleanup a breeze—no fuss, just ready for the deliciousness ahead.
Step 2: Combine Oats and Salt
In a large bowl, toss the quick-cooking oats with kosher salt. This mix-up ensures the salt is evenly distributed, subtly enhancing the sweetness and chocolate intensity later.
Step 3: Melt Butter and Mix Sugar, Cocoa, and Milk
Over medium-high heat, melt the butter in a medium saucepan. Then stir in the packed brown sugar, cocoa powder, and whole milk. Whisk this mixture continuously until the sugar dissolves and it comes just to a light boil. This stage is crucial for the perfect texture—remove immediately from heat to avoid burning or over-boiling.
Step 4: Add Peanut Butter and Vanilla
Once the mixture is off the heat, stir in the creamy peanut butter and vanilla extract until smooth and velvety. This luscious blend forms the heart of the cookies, balancing chocolate richness with peanut butter creaminess.
Step 5: Combine with Oats
Pour the warm peanut butter and chocolate mixture over your oat and salt combination. Use a wooden spoon to mix everything thoroughly so each oat is generously coated, guaranteeing every bite bursts with flavor and texture.
Step 6: Shape Your Cookies
Grab a 2-3 tablespoon cookie scoop or spoon to drop mounds of the mixture onto your prepared baking sheets. Leave about 1-2 inches between each cookie to give them room to set properly.
Step 7: Cool and Set
Let the cookies cool completely at room temperature. During this time, they’ll flatten slightly and firm up just right for that signature chewy, melt-in-your-mouth experience.
Step 8: Store
Once cooled, transfer the cookies to an airtight container and pop them in the refrigerator to keep fresh until you’re ready to indulge.
How to Serve Chocolate Peanut Butter No-Bake Cookies Recipe
Garnishes
Sprinkling a light dusting of powdered sugar or a drizzle of melted chocolate over the cookies adds an appealing finish and an extra layer of flavor. Chopped peanuts on top give a little crunch contrast perfectly complementing the creamy interior.
Side Dishes
These cookies are fantastic with a glass of cold milk or a cup of rich coffee to balance their sweetness. For an extra indulgent treat, pair with vanilla ice cream or fresh berries to introduce a fresh, tangy twist to the richness.
Creative Ways to Present
Serve these no-bake gems stacked on a pretty platter for gatherings or arrange them individually on parchment squares inside decorative jars as thoughtful homemade gifts. Their rustic shape and glossy finish make them irresistibly inviting for any occasion.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers fresh by storing them in an airtight container in the refrigerator. They stay soft and perfect for snacking up to a week—ready whenever your sweet tooth calls.
Freezing
Want to enjoy them later? Freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They freeze beautifully for up to three months without losing their flavor or texture.
Reheating
If you prefer them a bit softer, allow frozen cookies to thaw at room temperature or microwave for 10-15 seconds. This quick warm-up revives their luscious, gooey texture, making you feel like they were just made fresh.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Absolutely! Natural peanut butter works great but may make the mixture a bit less creamy and slightly drier. You might want to stir it well before measuring since natural peanut butter tends to separate.
What if I don’t have quick-cooking oats? Can I use old-fashioned oats?
Old-fashioned oats can work, but the texture will be chewier and less uniform. Quick-cooking oats absorb the mixture faster and make for a softer cookie, so they’re preferred for this recipe.
Is there a way to make these cookies vegan?
Yes! Substitute the butter with a plant-based margarine or coconut oil, use a non-dairy milk like almond or oat milk, and make sure your peanut butter and sugar are vegan-friendly. The cookies will still be deliciously chocolaty and peanut buttery!
Can I adjust the sweetness level?
You can reduce the brown sugar slightly if you prefer less sweet cookies, but keep in mind that sugar helps with the texture and binding. Cutting too much might affect how well they set.
How long do these cookies typically last?
When stored properly in the fridge, these no-bake cookies stay fresh for up to one week. Beyond that, they might start losing their chewy texture and flavor intensity.
Final Thoughts
Seriously, once you try this Chocolate Peanut Butter No-Bake Cookies Recipe, it’s bound to become a favorite go-to for quick desserts or anytime snacks. It’s the perfect blend of flavors and textures, fuss-free, and just downright comforting. Trust me, your kitchen (and your sweet tooth) will thank you for making them!
Print
Chocolate Peanut Butter No-Bake Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Delicious and easy Chocolate Peanut Butter No-Bake Cookies that combine quick-cooking oats, creamy peanut butter, and rich cocoa for a sweet treat without the need for an oven. Ready in just 10 minutes, these cookies are perfect for a quick snack or dessert.
Ingredients
Dry Ingredients
- 3 cups (270g) quick-cooking oats
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup (1 stick / 113g) unsalted butter
- 2 cups (400g) packed brown sugar
- ¼ cup cocoa powder
- ½ cup (122.5g) whole milk
- 1 cup (258g) creamy peanut butter
- 1 tablespoon vanilla extract
Instructions
- Prepare: Line two baking sheets with parchment paper to prevent sticking and facilitate cooling of the no-bake cookies.
- Combine Oats and Salt: In a large bowl, mix the quick-cooking oats with kosher salt; set this aside to be combined with the chocolate-peanut butter mixture later.
- Melt and Mix: In a medium saucepan over medium-high heat, melt the unsalted butter. Then add the brown sugar, cocoa powder, and whole milk. Whisk continuously until the sugar is fully dissolved and the mixture reaches a slight boil, being careful to remove from heat immediately to avoid over-boiling.
- Add Peanut Butter and Vanilla: Stir in the creamy peanut butter and vanilla extract into the hot mixture until it is smooth and creamy, ensuring the peanut butter melts and blends well.
- Combine with Oats: Pour the chocolate-peanut butter mixture over the oat and salt mixture. Use a wooden spoon to stir thoroughly until all oats are evenly coated with the chocolate mixture.
- Shape Cookies: Using a 2 to 3 tablespoon cookie scoop, drop mounds of the mixture onto the prepared baking sheets. Space the mounds 1 to 2 inches apart to allow for slight spreading.
- Cool and Set: Allow the cookies to cool completely on the counter at room temperature. They will flatten slightly as they cool and firm up.
- Store: Once fully cooled and set, store the no-bake cookies in an airtight container in the refrigerator to maintain freshness until serving.
Notes
- Use quick-cooking oats for the best texture; old-fashioned oats may alter the softness.
- Do not over-boil the chocolate mixture to prevent graininess in the cookies.
- For a crunchy variation, substitute creamy peanut butter with chunky peanut butter.
- Cookies can be stored refrigerated for up to one week.
- To soften cookies before serving, let them sit at room temperature for 10 minutes.
