Name: Chocolate & Peanut Butter No-Bake Cookies
Prep time: 10 min
Cook time: 5 min
Total time: PT-485597H37M32S
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter; 2 cups granulated sugar; 1/2 cup milk; 1/4 cup unsweetened cocoa powder; 1/2 cup peanut butter (creamy or crunchy); 1 tsp vanilla extract; 3 cups quick oats

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I love how these Chocolate & Peanut Butter No-Bake Cookies come together quickly and deliver a perfect balance of rich chocolate and creamy peanut butter without ever turning on the oven. They’re chewy, satisfying, and great when I want a sweet treat that doesn’t require much fuss.

Ingredients

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

½ cup (1 stick) unsalted butter

2 cups granulated sugar

½ cup milk

¼ cup unsweetened cocoa powder

½ cup peanut butter (creamy or crunchy—your call!)

1 teaspoon vanilla extract

3 cups quick oats

Directions

I start by lining a baking sheet with parchment or wax paper.

In a medium saucepan over medium heat, I combine the butter, sugar, milk, and cocoa powder. I stir constantly until everything melts together and becomes smooth.

Once the mixture reaches a full rolling boil, I let it boil for exactly 1 minute before removing it from the heat.

Quickly, I stir in the peanut butter, vanilla extract, and oats, mixing well until the mixture is fully combined and glossy.

I then scoop spoonfuls of the mixture onto the lined baking sheet.

Finally, I let the cookies sit at room temperature for about 20–30 minutes to set before enjoying.

Servings and Timing

This recipe makes about 24 cookies, depending on the size of your scoops.
Prep time is around 10 minutes, with an additional 20-30 minutes to let the cookies set.

Variations

I sometimes sprinkle a pinch of sea salt on top to enhance the flavors.

Adding a handful of mini chocolate chips or chopped peanuts gives a delightful crunch.

For a tropical twist, I swap ½ cup of oats for shredded coconut, which adds a nice chewiness and a bit of sweetness.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to a week. If I want to store them longer, I pop them in the fridge, where they last about two weeks. They don’t need reheating but if I like them a bit softer, I let them sit out at room temperature for a few minutes before eating.

FAQs

How do I know when the mixture has boiled enough?

I wait until the mixture reaches a full rolling boil — it should be bubbling vigorously and not stop bubbling when stirred. Then, I time exactly one minute of boiling before taking it off the heat.

Can I use natural peanut butter?

Yes, but natural peanut butter might make the cookies a little softer or oilier. I recommend stirring it well before measuring to avoid separation.

Can I substitute the quick oats with old-fashioned oats?

You can, but the texture will be different. Old-fashioned oats make the cookies chewier and chunkier, while quick oats give a smoother consistency.

What if my cookies don’t set?

If your cookies remain sticky or don’t hold shape, you might have missed the full boil or boiled for less than one minute. Try boiling a bit longer next time, exactly one minute after the boil starts.

Can I make these gluten-free?

Absolutely. Just make sure to use certified gluten-free oats to keep the cookies gluten-free.

Conclusion

I always keep this Chocolate & Peanut Butter No-Bake Cookies recipe handy for a quick, comforting treat that requires minimal effort and no oven time. The rich, chocolatey flavor combined with the creamy peanut butter and chewy oats hits all the right notes. Whether I keep them classic or add a little twist with coconut or nuts, these cookies are a reliable crowd-pleaser and a go-to for any sweet craving.

Recipe:

Chocolate & Peanut Butter No-Bake Cookies

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Author: Cheryl
Total Time: 30-40 minutes (including setting time)
Yield: About 24 cookies
Diet: Vegetarian

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Description

Quick and easy no-bake cookies combining rich chocolate and creamy peanut butter with chewy oats for a satisfying treat without using the oven.

Ingredients

½ cup (1 stick) unsalted butter

2 cups granulated sugar

½ cup milk

¼ cup unsweetened cocoa powder

½ cup peanut butter (creamy or crunchy)

1 tsp vanilla extract

3 cups quick oats

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Instructions

Line a baking sheet with parchment or wax paper.
In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder. Stir constantly until melted and smooth.
Bring the mixture to a full rolling boil, then boil for exactly 1 minute.
Remove from heat and quickly stir in peanut butter, vanilla extract, and oats until fully combined and glossy.
Scoop spoonfuls onto the lined baking sheet.
Let cookies sit at room temperature for 20–30 minutes to set before enjoying.