Easy, satisfying, and packed with chocolate and peanut butter flavor, these Classic No-Bake Chocolate Peanut Butter Cookies are the perfect treat when I don’t want to deal with the oven. With just a few pantry staples and about half an hour, I can whip up a batch of these chewy, sweet, and totally nostalgic cookies.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups granulated sugar
½ cup unsalted butter
½ cup milk
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick oats
Pinch of salt (optional)
Directions
Combine Wet Ingredients: I start by combining the sugar, butter, milk, and cocoa powder in a medium saucepan over medium heat. I stir frequently until it begins to boil, then let it boil undisturbed for 1 minute.
Add Peanut Butter and Vanilla: I remove the pan from the heat and stir in the peanut butter and vanilla until smooth and fully incorporated.
Add the Oats: Next, I fold in the oats (and salt if I’m using it) until everything is evenly coated.
Form the Cookies: I drop spoonfuls of the mixture onto wax paper or parchment paper, shaping them into little mounds.
Cool and Set: I let the cookies cool at room temperature for 20 to 30 minutes until they’re firm and ready to eat.
Servings and timing
Servings: 24 cookies
Prep Time: 10 minutes
Total Time: 30 minutes
Calories per cookie: 210 kcal
Variations
Add-ins: Sometimes I mix in mini chocolate chips, chopped nuts, or shredded coconut for a twist.
Nut-Free Version: I swap the peanut butter for sunflower seed butter to make them allergy-friendly.
Richer Flavor: I’ve used dark cocoa powder for a more intense chocolate taste.
Less Sweet: I reduce the sugar slightly or use a natural sweetener like coconut sugar.
Chunky Peanut Butter: For texture, I use chunky peanut butter instead of creamy.
Storage/Reheating
I store these cookies in an airtight container at room temperature, and they stay fresh for up to a week. If I want to keep them longer, I place them in the fridge or freeze them for up to 3 months. They thaw quickly at room temp, and I never need to reheat them—they’re best served cool or at room temperature.
FAQs
How do I know when the mixture is ready to be removed from heat?
Once the mixture reaches a full boil, I let it boil for exactly 1 minute without stirring. That’s the key to getting the cookies to set properly.
Can I use old-fashioned oats instead of quick oats?
I can, but the texture will be chewier and more rustic. I prefer quick oats for a softer, more uniform cookie.
Why didn’t my cookies set properly?
If I don’t boil the mixture long enough, they stay too soft. If I overboil it, they can turn dry and crumbly. Timing is everything.
Are these cookies gluten-free?
They can be! I make sure to use certified gluten-free oats if I need a gluten-free version.
Can I make them dairy-free?
Yes, I’ve used plant-based butter and non-dairy milk with great results. Just make sure they’re unsweetened to avoid altering the flavor too much.
Conclusion
These classic no-bake chocolate peanut butter cookies are one of my favorite easy treats. They’re quick, satisfying, and totally crave-worthy—perfect for busy days, hot weather, or anytime I want a sweet fix without turning on the oven. With a few variations and basic ingredients, I can make them my own every time.
📖 Recipe:
Classic No-Bake Chocolate Peanut Butter Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These classic no-bake chocolate peanut butter cookies are quick, easy, and made with pantry staples. Rich, chewy, and full of nostalgic flavor, they’re perfect for any time of year—no oven required.
Ingredients
2 cups granulated sugar
½ cup unsalted butter
½ cup milk
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
1 tsp vanilla extract
3 cups quick oats
Pinch of salt (optional)
Instructions
- In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Stir frequently until the mixture begins to boil.
- Once boiling, allow the mixture to boil undisturbed for exactly 1 minute.
- Remove from heat and stir in the peanut butter and vanilla extract until smooth and fully combined.
- Fold in the oats and optional salt until the mixture is evenly coated.
- Drop spoonfuls of the mixture onto wax or parchment paper, forming mounds.
- Let the cookies cool at room temperature for 20 to 30 minutes until firm.
Notes
Use quick oats for a softer texture; old-fashioned oats will make them chewier.
Boil the mixture exactly 1 minute for ideal consistency.
Store in an airtight container for up to 1 week or freeze for up to 3 months.
To make them gluten-free, use certified gluten-free oats.
Plant-based butter and non-dairy milk work well for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
