No Bake Chocolate Peanut Butter Cookies: thick and chewy cookies made with oats, chocolate, and peanut butter. You can’t get any easier!
If you’re like me, there’s nothing better than the classic combo of chocolate and peanut butter. Combine that again with some quick oats and vanilla extract, and you’ve got a recipe for chocolate peanut butter cookies that simply hits the spot!
My husband, Jeremy, thinks these are the perfect cookies. His reasoning? All the chocolate peanut butter goodness with half the work! You can’t go wrong with a good no-bake recipe, right?
That’s right – no oven required. This means less waiting and more munching. On top of that, the oats and peanut butter mean that these chewy cookies “stick to your ribs,” as they say. Ha!
It’s a great recipe if you’re looking to save a little time and effort. For best results, get the kids involved! Our Lily absolutely loves to help make these.
Sure, having a four-year-old might mean a bit more mess (or a lot more, haha), but think of the memories being made. Think of the learning! These things are important.
And think of the melted butter, cocoa, and peanut butter flavor all coming together to make something amazing. These no bake chocolate peanut butter cookies will disappear as quickly as you can make them!
So, let’s dive right in and learn more about these deliciously chewy bites of joy! It’s my favorite recipe for Chocolate Peanut Butter Cookies that I’ve found. I’m excited to share it with you.
Some of our other favorite no-bake recipes we have on our site include: Easy Mini No Bake Key Lime Pie Recipe, Raspberry No Bake Cheesecake Bites (Easy Recipe), and No-Bake Butterfinger Cheesecake Recipe.
WHY THIS RECIPE WORKS:
- No Baking Involved: Who doesn’t love a recipe where you can skip the oven and still get a mouthwatering cookie? All you peanut butter lovers out there will love how quickly these come together.
- Quick and Simple: Ready in just about 30 minutes from start to finish. This way we can enjoy some soft chocolate peanut butter cookies in a jiffy!
- Perfect Texture: Thanks to the quick oats, you’ll get a beautifully chewy texture in every bite. No bake oatmeal cookies for the win!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Granulated sugar
- Unsalted butter
- Milk
- Unsweetened cocoa powder
- Light brown sugar, packed
- Salt
- Creamy peanut butter
- Vanilla extract
- Quick oats
HOW TO MAKE CHOCOLATE PEANUT BUTTER COOKIES:
- Line a baking sheet with parchment paper. Set aside.
- In a medium size saucepan over high heat combine sugar, butter, milk, cocoa, brown sugar and salt. Stir constantly until the mixture comes to a boil. Once boiling, let boil for 1 minute without stirring.
- Remove from heat. Add peanut butter and mix until well incorporated. Add oats and vanilla and stir to combine.
- Immediately spoon 3 Tbsp of cookie mixture onto the prepared baking sheet until you use up all the mixture. Let cool for at least 10 minutes before eating.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF OATS SHOULD I USE?
When it comes to oats, it all depends on the texture you want!
Old fashioned oats give a thick hearty cookie, while quick oats give a finer, chewy texture. I’ve used both and I really can’t say which I prefer more. You can decide for yourself!
CAN I USE CRUNCHY PEANUT BUTTER?
Absolutely! Crunchy peanut butter is one of my favorite things.
If you’re a fan of a bit of crunch, feel free to swap creamy peanut butter for the crunchy variety.
WHAT IS THE TEXTURE OF THESE COOKIES?
They are thick, chewy, and oh-so-satisfying with a creamy peanut butter and rich chocolate flavor.
It’s one of those cookie recipes that you’ll want to make again and again. If only because they disappear so quickly!
ANY ADDITIONS?
If it’s your first time making these, my guess is that they’ll soon be your new favorite cookie!
- Melted dark chocolate drizzle
- Chopped Reese’s peanut butter cups
- Peanut butter chips
- Dark chocolate chunks
- Crushed peanuts for added crunch
- A sprinkle of sea salt on top
- Coconut shreds for tropical flair
- Dried cranberries for a tangy twist
- White chocolate chips for contrast
- A dusting of cocoa powder for a fancy touch
ANY SUBSTITUTIONS?
Yeppers! Here are a few ideas that might help you out.
- Almond butter or cashew butter instead of peanut butter for a different nutty flavor
- Coconut oil in place of butter for a dairy-free version
- Maple syrup or honey instead of granulated sugar for a natural sweetener
- Almond milk or oat milk as an alternative to regular milk
- Dark cocoa powder for a deeper chocolatey cookie
- Whole grain oats if you’re out of quick oats, just keep in mind the texture might differ slightly!
HOW TO STORE:
Refrigerator & Room Temp: Keep at room temperature in a sealed container for up to 4 days.
Keep these cookies in an airtight container in the fridge for up to a week. They become even chewier when cold!
Freezer: Want to save some for later? Store them in a baggie or container in the freezer. They’ll last up to 2 months. Just thaw before enjoying.
DANA’S TIPS AND TRICKS:
- Parchment Paper is Key: Always line your baking sheet with parchment paper for easy removal and clean up.
- Stir Constantly: When heating the butter, sugar, and cocoa powder, continuous stirring prevents burning.
- Scoop and Set: Use a tablespoon or medium cookie scoop for uniform cookie sizes.
- Chill Time: Letting the cookies set in a cool place will give them the perfect chewy texture.
- Experiment with Sizes: Whether you want bigger cookies for a treat or mini ones for bite-sized fun, play around with the size when spooning out the mixture.
These Chocolate Peanut Butter No Bake Cookies aren’t just cookies; they’re memories waiting to be made. Perfect for sharing with family members or enjoying with a glass of cold milk, these cookies are bound to become a new favorite in your cookie jar.
Make sure you save the full recipe card! The combination of chocolate and peanut butter is timeless, and with this easy-to-follow recipe for chocolate peanut butter cookies, you’ll be whipping up a quick batch the next time you’ve got a sweet tooth!
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If you’ve tried these CHOCOLATE PEANUT BUTTER COOKIES, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
No-Bake Chocolate Peanut Butter Cookies
Ingredients
- 2 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup milk
- ⅓ cup + 2 tablespoons unsweetened cocoa powder
- 2 tablespoons light brown sugar packed
- 1 teaspoon salt
- 1 ½ cups creamy peanut butter
- 4 cups quick oats
- 4 teaspoons vanilla extract
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a medium size saucepan over high heat combine sugar, butter, milk, cocoa, brown sugar and salt. Stir constantly until the mixture comes to a boil. Once boiling, let boil for 1 minute without stirring.2 cups granulated sugar, ¾ cup unsalted butter, ⅔ cup milk, ⅓ cup + 2 tablespoons unsweetened cocoa powder, 2 tablespoons light brown sugar, 1 teaspoon salt
- Remove from heat. Add peanut butter and mix until well incorporated. Add oats and vanilla and stir to combine.1 ½ cups creamy peanut butter, 4 cups quick oats, 4 teaspoons vanilla extract
- Immediately spoon 3 tablespoons of cookie mixture onto the prepared baking sheet until you use up all the mixture. Let cool for at least 10 minutes before eating.
Notes
- Parchment Paper is Key: Always line your baking sheet with parchment paper for easy removal and clean up.
- Stir Constantly: When heating the butter, sugar, and cocoa powder, continuous stirring prevents burning.
- Scoop and Set: Use a tablespoon or medium cookie scoop for uniform cookie sizes.
- Chill Time: Letting the cookies set in a cool place will give them the perfect chewy texture.
- Experiment with Sizes: Whether you want bigger cookies for a treat or mini ones for bite-sized fun, play around with the size when spooning out the mixture.
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