Name: Chocolate Peanut Butter No Bake Cookies
Prep time: 10 min
Cook time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups granulated sugar; ½ cup unsweetened cocoa powder; ½ cup whole milk; ½ cup unsalted butter; ½ cup creamy peanut butter; 1 tablespoon vanilla extract; 3 cups quick oats

Why You’ll Love This Recipe

This recipe delivers big flavor with minimal effort. You get the perfect balance of chocolate and peanut butter wrapped around chewy oats, all without crowding your oven. They’re ideal for dessert, after-school snacks, or bringing to potlucks.

Ingredients

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

3 cups quick cook oats
¼ teaspoon salt
½ cup butter, unsalted
1 ⅔ cups sugar
½ cup milk
¼ cup unsweetened cocoa powder
1 cup creamy peanut butter
2 teaspoons vanilla extract

Directions

In a large bowl, stir together the oats and salt. Set aside.
In a small saucepan over medium-high heat, whisk together the butter, sugar, milk, and cocoa powder.
Bring the mixture to a boil and continue boiling for about one minute, then remove from heat.
Whisk in the peanut butter and vanilla until smooth and well combined.
Pour the chocolate-peanut butter mixture over the oats and stir vigorously until everything is coated.
Line a baking sheet with wax paper. Use a medium cookie scoop to drop rounded spoonfuls onto the prepared sheet.
Let the cookies cool on the countertop until set. Once cool and dry, store them in the refrigerator.

Servings and timing

This recipe makes about 30 cookies.
Prep time: approximately 10 minutes
Cook time: approximately 10 minutes
Total time: about 1 hour 20 minutes (including cooling and setting)

Variations

Nutty Crunch: Stir in chopped nuts (like walnuts or almonds) for added texture.
Salted Twist: Sprinkle a tiny pinch of flaky sea salt on top of each cookie for a sweet-salty finish.
Alternative Butters: Swap the peanut butter for almond or sunflower seed butter to suit dietary preferences.
Extra Cocoa: Increase cocoa powder slightly for a deeper chocolate flavor.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to four days, or in the fridge for up to one week. If your environment is particularly warm or humid, the refrigerator will help keep them firm. You can also freeze these cookies for up to two months — just thaw them at room temperature before enjoying.

FAQs

What kind of oats should I use?

Use quick-cooking oats; old-fashioned oats don’t set as well in no-bake cookies.

Can I use natural peanut butter?

Natural peanut butter can be too oily and may affect the set. For best results, use creamy, stable peanut butter.

Why didn’t my cookies set?

If your mixture wasn’t boiled long enough (about a full minute at a rolling boil), they might remain sticky and not firm up.

Can I reduce the sugar?

You can reduce the sugar slightly, but too much reduction may affect texture and setting.

How can I make them more chocolatey?

Add a bit more cocoa powder to the mixture for a richer chocolate flavor.

Are these gluten-free?

Yes, if you use certified gluten-free quick-cooking oats.

Can I add mix-ins like chocolate chips?

Yes, fold in mini chocolate chips after mixing to add extra chocolate bursts.

How do I serve them?

They’re best served at room temperature or slightly chilled — perfect with a glass of milk.

Can I double the recipe?

Yes, this recipe scales well; just adjust your pan space for cooling.

Do I have to refrigerate them?

Refrigeration isn’t required, but it helps keep them firmer, especially in warmer climates.

Conclusion

These Chocolate Peanut Butter No Bake Cookies are a timeless classic that combines simplicity with indulgence. With pantry-friendly ingredients and minimal hands-on time, they’re perfect for both novice and experienced home cooks looking for a quick dessert fix. Enjoy their chewy texture, rich chocolate peanut butter taste, and the fact that no oven means less heat in the kitchen.