Easy No Bake Chocolate Peanut Butter Cookies

Easy, No-bake Chocolate Peanut Butter Cookies make the perfect indulgent treat. Made with cocoa powder, dark chocolate, peanut butter, and oatmeal, these fudgy no-bake cookies are a winner! No need to turn on the oven!

If you’re a chocolate and peanut butter fan, you likely have the simple ingredients in your pantry to make No-Bake Peanut Butter Fudge Cookies! They’re perfect for a last-minute dessert!

If you want a healthier version, make these Healthy No-Bake Chocolate Cookies. Or if you need a No-bake Cookie without Peanut Butter, we’ve got you covered! 

Try our Dark Chocolate Brownies, these decadently delicious Double Dark Chocolate Cookie Cups, and Chocolate Peanut Butter Bars if you’re a fan of chocolate.

Why These No-Bake Cookies Are the Best!

• You don’t need a mixer or an oven.
• Only 9 simple pantry ingredients are needed. 
• Because chocolate and peanut butter are amazing! 
• It takes almost no time at all to make them!
• It’s such an easy recipe, and even beginner cooks can make them.

Ingredient Notes

This sweet cookie is a great egg-free option, and the classic recipe requires only a handful of simple ingredients.

• Sugar – you’ll use white granulated sugar in the recipe.
• Milk – is the base of the recipe. Use whatever type of milk you like, including low-fat or regular.
• Butter – to control the amount of salt in the finished cookies, we use unsalted butter and add sea salt to the batter.
• Unsweetened cocoa powder – this gives the cookies their nice deep chocolate flavor and helps thicken them up.
• Dark chocolate morsels – are optional but add a rich, fudgy flavor.
• Old fashioned oats – the oats bind the cookies together and give them their incredible chewy texture. You’ll need 3 cups.
• Creamy Peanut butter – this recipe works best with traditional peanut butter like Jif or Skippy. If you plan to use natural peanut butter, let the mixture sit for about 10 minutes after you mix it in.
• Vanilla – pure vanilla extract rounds out the flavor of the cookies, and yes, you use 1 tablespoon.
• Sea salt – pairs perfectly with the sweetness of the cookies.

Substitutions

• Milk: You can substitute cow’s milk with your favorite non-dairy milk, including almond, cashew, or soy milk.
• Butter: You can swap the butter for coconut oil as it solidifies when cold. 
• Peanut Butter: If you need a nut-free version, swap the peanut butter for sunflower seed butter. If tolerated, you can also use almond butter.
• Oats: We prefer the wonderful chewy texture of using old-fashioned oats in the recipe. However, you can also use quick oats.
• Gluten-Free: To make these cookies gluten-free, use certified gluten-free oats. 

Step By Step Instructions

Step 1: Line a baking sheet with wax paper or parchment paper. We like to use our Silpat Mat. Place your cookie scoop next to the baking sheet.

Grab your medium saucepan, and let’s get to these easy, peasy cookies! 

Step 2: Bring the sugar, milk, butter, cocoa, and dark chocolate morsels to a boil in a medium saucepan over medium heat, stirring occasionally, then let the sugar mixture boil for 1 minute.

PRO TIP: you can use an instant-read thermometer (candy thermometer) to ensure the mixture is at the correct temperature, 230 degrees F.

Step 3: Remove the mixture from the heat. Add the oats, peanut butter, vanilla, and salt, and stir to combine.

Step 4: Let the mixture sit for a couple of minutes, then drop a tablespoon onto the prepared baking sheet and flatten slightly to make a cookie shape.

PRO TIP: Use a medium cookie scoop to place your batter on the cookie sheet.

Step 5: Let the cookies sit at room temperature until cooled and hardened, about 30 minutes.

How to Avoid Crumbly Cookies

1. Make sure you measure your ingredients correctly. Having your ingredient proportions off (especially the oats) will make the whole recipe off. 
2. Do not overcook your mixture. Once it comes to a boil, you only need to boil the mixture for 60 seconds (1 minute). Set a timer and take it off the heat immediately. Then add your remaining ingredients. 

How To Store 

Cool the Oatmeal Chocolate Peanut Butter No-bake Cookies completely, and then refrigerate them in an airtight container for up to 1 week.

You can also freeze these peanut butter chocolate no-bake cookies. Again, cool completely and then store in an airtight container (or freezer bag) in the freezer for up to 3 months. Thaw overnight in the fridge, or eat them right from the freezer!

Recipe FAQs

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This recipe was originally published on June 2, 2016. We updated it with enhanced instructions on August 2, 2020. 

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