Chocolate Peanut Butter No-Bake Cookies
I first learned this chocolate peanut butter no-bake cookie from a friend’s quick bake-off and have been making them whenever I want a fast, nostalgic treat that doesn’t require turning on the oven. They’re fudgy, peanut-buttery, and set up in minutes — perfect for last-minute desserts, bake sales, or when you want something sweet after dinner. If you enjoy similar pantry-friendly no-bake recipes, you might also like this take on No-Bake Chocolate Peanut Butter Cookies.
Why you’ll love this dish
These cookies give you maximum comfort with minimal effort. No chopping, no creaming, and no oven means you can have a batch on the counter in under 15 minutes. They’re budget-friendly (simple pantry staples), kid-approved, and scale easily for a crowd. Because they’re made with quick oats, they have a tender, fudgy bite instead of a denser cookie crumb. They’re also the kind of nostalgic treat that brings out memories of school bake sales and after-school snacks.
“A little fudgy, a little crunchy, and impossibly fast—these are my go-to when I need a homemade dessert without the fuss.”
These are also great for warm-weather baking days when you don’t want to heat the kitchen. Note: these contain peanuts, so they aren’t suitable for people with nut allergies.
How this recipe comes together
Quick overview so you know what to expect: you’ll make a simple chocolate syrup by boiling sugar, milk, cocoa, and butter briefly; stir in peanut butter and vanilla to create a glossy mixture; fold in quick oats; then drop spoonfuls onto parchment to chill and set. The whole process takes about 10–15 minutes of active work and another 10–30 minutes to firm up, depending on room temperature. Expect roughly 20–30 cookies (depending on the scoop size) and a fudgy, chewy texture rather than a crunchy bite.
What you’ll need
- 1 cup granulated sugar
- 1/2 cup milk (whole milk gives the richest result; dairy-free milks can work)
- 1/2 cup unsweetened cocoa powder (sift if lumpy)
- 1/2 cup butter (substitute coconut oil for dairy-free)
- 1/2 cup peanut butter (smooth or chunky — smooth blends easiest)
- 3 cups quick oats (see notes about old-fashioned oats below)
- 1 teaspoon vanilla extract
Notes and substitutions:
- Quick oats are called for for a tender texture. If you only have old-fashioned oats, pulse them briefly in a food processor to slightly chop them (see how similar recipes treat oats in this No-Bake Chocolate Peanut Butter Haystacks).
- To make dairy-free, swap butter for coconut oil and milk for an unsweetened plant milk; increase peanut butter slightly if the mixture seems loose.
- For less sweet cookies, reduce sugar by 1–2 tablespoons, but texture will shift slightly.
Step-by-step instructions
- Line a baking sheet with parchment paper or silicone mat. This prevents sticking and lets cookies set cleanly.
- Combine the sugar, milk, cocoa powder, and butter in a medium saucepan. Whisk to dissolve lumps of cocoa before heating.
- Place the pan over medium heat and bring the mixture to a boil, stirring constantly so it doesn’t scorch. Once it reaches a rolling boil, continue cooking for 1 full minute — this helps the sugar dissolve and gives the right set.
- Remove the pan from heat. Immediately stir in the peanut butter and vanilla until the mixture is smooth and glossy.
- Add the quick oats and fold until every oat flake is coated and the batter holds together. Work quickly; the mixture will begin to thicken as it cools.
- Use a tablespoon or small cookie scoop to drop mounds onto the prepared sheet. Leave a bit of space between cookies — they won’t spread much.
- Let cookies cool at room temperature until set, about 10–30 minutes. For faster setting, place the tray in the refrigerator for 10–15 minutes.
Pro tip: If the mixture sets before you finish scooping, gently rewarm the pan over low heat for a few seconds and stir to loosen.
Best ways to enjoy it
- Classic pairing: an ice-cold glass of milk (dairy or plant) brings out the peanut butter and balances the cocoa.
- Coffee companion: serve with a strong espresso or iced coffee for a grown-up dessert.
- Dessert platter: arrange on a platter with fresh berries and dark chocolate squares for variety.
- Lunchbox idea: pack one or two in a small container for a sweet snack—wrap them between wax paper so they don’t stick.
- Party upgrade: sprinkle flaky sea salt or drizzle melted dark chocolate over the tops just after scooping for a pretty finish.
How to store & freeze
- Room temperature: Store in an airtight container at cool room temperature for up to 2–3 days. If your kitchen is warm (>75°F / 24°C), store them in the refrigerator to prevent softness.
- Refrigerator: Cookies will keep well for up to 1 week when refrigerated in a sealed container. Let them come to room temperature before serving for best texture.
- Freezing: Freeze in a single layer on a baking sheet until firm (about 30 minutes), then transfer to a freezer-safe bag or container. They keep for up to 3 months. Thaw in the refrigerator or at room temperature.
Food safety note: because these contain milk and butter, keep them chilled if not consumed within a day in warm climates.
Pro chef tips
- Timing the boil: start counting your 1-minute boil when the mixture reaches a true rolling boil (large bubbles across the surface). That short boil is crucial — undercook and the cookies stay too soft; overcook and they can become dry.
- Prevent grainy cocoa: whisk the cocoa with a little of the milk first to make a paste, then add remaining milk and heat. This removes lumps and gives a smoother chocolate base.
- Peanut butter temperature: room-temperature or slightly warmed peanut butter blends more smoothly. If it’s stiff, microwave the jar for 10–15 seconds.
- Oat texture: quick oats make a softer cookie. If you prefer a chewier texture, pulse old-fashioned oats once or twice in a food processor. For more hearty bars, try this idea for No-Bake Chocolate Peanut Butter Oatmeal Bars.
- Portioning: use a 1-tablespoon scoop for uniformly sized cookies; compress slightly with a spoon for tidier edges.
Creative twists
- Nut-free version: swap peanut butter for sunflower seed butter to omit peanuts.
- Coconut chocolate: replace 1/4 cup of oats with flaked coconut and top with toasted coconut.
- Espresso boost: stir 1 teaspoon of instant espresso powder into the cocoa mixture for a mocha note.
- Spicy kick: add 1/4 teaspoon cinnamon and a pinch of cayenne for a Mexican chocolate vibe.
- Chocolate chips: fold in 1/4 cup mini chocolate chips after mixing oats for melty pockets.
- Bar format: press the mixture into an 8×8 pan lined with parchment and chill; cut into bars once set.
Your questions answered
Q: Can I use old-fashioned (rolled) oats instead of quick oats?
A: Yes. Pulse them briefly in a food processor (just a couple of pulses) to reduce the size; this helps them bind better and yields a texture closer to quick oats.
Q: Why does the recipe call for boiling 1 minute?
A: The brief rolling boil dissolves sugar properly and evaporates a little liquid so the cookies set correctly. Skipping it can leave cookies too soft or loose.
Q: Can these be made vegan?
A: Yes — substitute butter with coconut oil and milk with an unsweetened plant milk. Use maple syrup if you prefer to replace some sugar, but note texture and setting times may change.
Q: How long until they set?
A: At room temperature, most cookies set in 10–30 minutes. Refrigeration speeds this to about 10–15 minutes.
Q: Can I double the recipe?
A: Yes. Use a larger saucepan and mix in batches if needed. Be mindful that the mixture thickens as it cools, so work quickly when portioning.
Conclusion
If you want to compare variations or read alternate techniques, these trusted recipes are excellent references: check this version from Sally’s Baking, a slightly different take at Girl Versus Dough, and a classic preparation from the Food Network.
Chocolate Peanut Butter No-Bake Cookies
Ingredients
Method
- Line a baking sheet with parchment paper or silicone mat.
- Combine the sugar, milk, cocoa powder, and butter in a medium saucepan. Whisk to dissolve lumps of cocoa before heating.
- Place the pan over medium heat and bring the mixture to a boil, stirring constantly. Once it reaches a rolling boil, continue cooking for 1 minute.
- Remove the pan from heat. Immediately stir in the peanut butter and vanilla until the mixture is smooth and glossy.
- Add the quick oats and fold until every oat flake is coated and the batter holds together.
- Use a tablespoon or small cookie scoop to drop mounds onto the prepared sheet.
- Let cookies cool at room temperature until set, about 10–30 minutes, or refrigerate for 10–15 minutes for faster setting.
