These Chocolate Peanut Butter No Bake Cookies are the ultimate no-oven-needed treat—rich, chewy, and utterly irresistible. With pantry staples and under an hour to set, you’ll wonder why you ever turned on the oven for cookies!
Why You’ll Love This Recipe
- No oven needed—perfect for hot days and busy schedules
- Ready in under an hour from start to finish
- Uses simple pantry staples—no fancy ingredients required
- Kid-friendly drop cookies that double as a fun cooking activity
- Easily customizable—swap nut butters, add mix-ins, or adjust sweetness
- Pantry-to-plate in just 20 minutes of hands-on time
- Gluten-free option with certified oats
- Great for gift boxes, school bake sales, and last-minute parties
Ingredients
- ½ cup unsalted butter (sub coconut oil for dairy-free)
- 2 cups granulated sugar (or coconut sugar for paleo twist)
- ½ cup whole milk (almond or oat milk works too)
- 4 tablespoons unsweetened cocoa powder (Dutch process optional)
- ½ cup creamy peanut butter (natural or your favorite brand)
- 3 cups quick oats (gluten-free oats optional)
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt (balances sweetness)
Directions
- In a medium saucepan over medium heat, melt butter with sugar and milk. Stir gently to dissolve the sugar—this helps you avoid gritty cookies.
- Once the mixture reaches a rolling boil, set a timer and boil exactly 60 seconds, stirring constantly. (Tip: use a candy thermometer—235°F is the “soft ball” stage.)
- Remove the pan from heat immediately, then whisk in cocoa powder, peanut butter, vanilla extract, and a pinch of salt until glossy and smooth.
- Transfer the saucepan to a cool surface or an ice-bath-lined countertop for 30 seconds—this brings the temperature down just enough to fold in oats without melting them too fast.
- Add oats in two batches, folding gently until every flake is coated in chocolate-peanut goodness. If you like extra crunch, stir in ¼ cup chopped peanuts or shredded coconut now.
- Using a cookie scoop or two spoons, drop generous tablespoons of the mixture onto parchment-lined baking sheets, leaving about an inch between cookies.
- Let the cookies rest at room temperature for 15 minutes, then chill in the fridge for 30–45 minutes until set. (Tip: chilling on a metal tray speeds up the process.)
- Once firm, lift off the parchment, arrange on a platter, and enjoy!
Servings & Timing
- Makes 18–20 cookies (depending on scoop size)
- Prep Time: 20 minutes hands-on
- Chill Time: 45 minutes (minimal effort!)
- Total Time: ~1 hour
Variations
- “Crispy Crunch”: Fold in ½ cup rice cereal for an extra snap.
- Nut-Free Swap: Use sunflower seed butter or soy nut butter.
- Vegan Delight: Replace butter with vegan spread, use plant-based milk and maple syrup for sweetness.
- Minty Twist: Stir in ½ teaspoon peppermint extract.
- Protein-Boost: Mix in ¼ cup chocolate protein powder.
- Tropical Flair: Add shredded coconut and swap half the oats for shredded pineapple.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 3 days—if you’re in a humid climate, keep them in the fridge. For longer life, freeze between parchment layers in a sealed freezer bag for up to 1 month. No reheating needed; simply thaw at room temperature for 10–15 minutes, then dig in.
FAQs
Q: Can I use old-fashioned oats instead of quick oats?
A: Yes—old-fashioned oats work, but your cookies will be denser and chewier.
Q: Why did my cookies turn out too hard?
A: You likely boiled the sugar mixture too long—aim for a 60-second boil at medium heat, stirring constantly.
Q: Are these gluten-free?
A: They can be—just choose certified gluten-free oats and ensure no cross-contamination.
Q: Can I reduce the sugar?
A: You can drop to 1½ cups, but the texture may be less glossy; a touch of honey or maple syrup can help balance.
Q: How do I prevent cookies from sticking?
A: Use parchment or a silicone mat and let cookies chill completely before handling.
Q: Why won’t the peanut butter mix in smoothly?
A: Make sure to stir it in off heat—if the mixture is too hot, the peanut oil can separate.
Q: Can I add chocolate chips?
A: Yes—stir in ¼ cup mini chips after mixing in the oats for pockets of melty chocolate.
Conclusion
These Chocolate Peanut Butter No Bake Cookies prove you don’t need an oven to bake up big flavor. With just a handful of ingredients and minimal effort, you’ll have a platter of crowd-pleasing treats in under an hour. Give them a try, leave a comment below to let me know how you customized yours, and don’t forget to explore my other no-bake favorites!
Chocolate Peanut Butter No Bake Cookies
Ingredients
- 0.5 cup unsalted butter (or coconut oil for dairy-free)
- 2 cups granulated sugar (or coconut sugar)
- 0.5 cup whole milk (or plant-based milk)
- 4 tablespoons unsweetened cocoa powder (Dutch process optional)
- 0.5 cup creamy peanut butter (natural or your favorite brand)
- 3 cups quick oats (gluten-free optional)
- 1 teaspoon vanilla extract
- Sea salt Pinch, to taste
Instructions
- In a medium saucepan over medium heat, melt the butter with sugar and milk, stirring until the sugar dissolves.
- Bring to a rolling boil, then cook exactly 60 seconds, stirring constantly (235°F on a candy thermometer).
- Remove from heat; whisk in cocoa powder, peanut butter, vanilla, and salt until smooth.
- Let the mixture sit off heat for 30 seconds to cool slightly before adding oats.
- Stir in oats (and any mix-ins) until fully coated in the chocolate-peanut butter mixture.
- Drop tablespoonfuls onto parchment-lined baking sheets, spacing them evenly.
- Refrigerate cookies for 30–45 minutes until firm, then serve.
Notes
Nutrition
