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.
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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.
Tips & Tricks
- Get all your ingredients ready because once the mixture comes off the store, it comes together quickly.
- Using a cookie scoop will help you easily get the batter on the baking tray.
- Although we have not tried it, some readers have used instant oats with good results.
- ADD-INS: You can stir some coconut shavings or nuts into the recipe before it hardens.
- Although not our favorite, you can use crunchy peanut butter in the recipe.
How to Avoid Crumbly Cookies
- Make sure you measure your ingredients correctly. Having your ingredient proportions off (especially the oats) will make the whole recipe off.
- 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
We suggest eating your no-bake cookies within a week of making them or freezing them for up to three months.
When no-bake cookies don't harden, it usually means they weren't boiled long enough. Boiling 1 minute after the mixture comes to a rolling boil is usually enough. Boil too long, and your cookies will become dry and crumbly.
More No-Bake Recipes
Love this no-bake cookie recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Easy No-Bake Chocolate Peanut Butter Cookies Recipe
Equipment
- Mixing spoon
- Parchment or wax paper
Ingredients
- 1 ½ cups sugar
- ½ cup milk (low-fat or regular)
- 1 stick (8 tablespoons unsalted butter)
- ¼ cup unsweetened cocoa powder
- 1 cup dark chocolate morsels
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring sugar, milk, butter, cocoa, and dark chocolate morsels to a boil in a medium pan over medium heat, stirring occasionally, then let boil for 1 minute.PRO TIP: you can use you can use an instant-read thermometer to ensure the mixture is at the correct temperature, 230 degrees F.
- Remove from the heat. Add oats, peanut butter, vanilla, and salt, and stir to combine.
- Drop a tablespoon of the mixture onto the prepared baking sheet, flatten slightly.
- Let sit at room temperature until cooled and hardened, about 30 minutes. Or place them the refrigerator to harden. Refrigerate in an airtight container for up to 3 days.
Notes
- Milk: You can substitute cow's milk with your favorite non-dairy milk, including almond, cashew, or soy.
- Nut-Free: If you need a nut-free version, swap the peanut butter for sunflower seed butter.
- Oats: We prefer the chewy texture of using old-fashioned oats in the recipe. However, you can also use instant oats.
- 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.
- Butter: You can swap the butter for coconut oil as it solidifies when cold.
Nutrition
This recipe was originally published on June 2, 2016. We updated it with enhanced instructions on August 2, 2020.
This post contains affiliate links. Disclosure Policy here.
April says
Love these! So easy to make and taste great.
Kristyn says
These are one of my husband's favorite!! You won't find an easier cookie make!! They are chocolate-y goodness!!
Jamie says
Simple the best no bake cookies! So easy to make! kids all love them!
Erin Henry says
Thanks so much for giving them a try, Jamie. They are so delish!
Toni Dash says
I love how easy this is to make!! These won't last long at my house!
Erin Henry says
They never last long at our house! Enjoy the recipe!
Beth says
These look so delicious and tasty! I can't wait to make these! My husband is going to love these!
Erin Henry says
Husbands everywhere seem to like this one! It's a keeper. Plus, no need to turn the oven on!
Jen says
These cookies take me right back to my childhood! My mom and I used to make them all the time. Love them so much!
Erin Henry says
They are classic because they are so good. I'm so glad you love them!
Emily says
Yum! I gotta pass this recipe along to my husband - he loves chocolate & peanut butter too 😉 Thanks for linking up with Merry Monday this week!
Erin says
Thanks for stopping by Emily! My husband just love these! As I said he was even willing to make them himself so he could gobble them all up!
Lisa O'Driscoll says
Chocolate and peanut butter??? It doesn't get much better than that! This sounds delicious and I am definitely going to have to make it sometime soon! Thanks so much for sharing with us at Share The Wealth Sunday!
Erin says
They are ready in no time at all, Lisa. So when you have the craving for chocolate and peanut butter, this recipe is a go-to. Plus, you don't need your oven 🙂
Melissa Ruddy says
Since these are no bake they are perfect to get my kids to make for me!
Erin says
Yep! Everyone will love these no bake cookies...all the better if you didn't have to make them!
Linda at Mixed Kreations says
This look yummy! I do love a good chocolate cookie, the hubby loves anything sweet I do believe. These do look easy to make. I am pinning for the next time we have a sweet craving and nothing in the house I can whip up some of these for the hubby.
Erin says
They are really, really good, Linda! Once they set, they are kinda like a fudge cookie because they don't have the flour. They were so simple to whip up and my husband was so glad we had all the ingredients on hand 🙂
Abigail says
They look fantastic! My hubby is a huge peanut butter lover and his favorite cookie is a no bake peanut butter. I've never thought about adding cocoa. I will have to mix it up and see how he likes it. 🙂
Erin says
My husband couldn't get over how good they were, so I hope your husband likes them too! They kept so well in the fridge too. I gave some to a friend that can't eat gluten and he fell in love 🙂