This recipe for quick and easy no-bake chocolate peanut butter cookies is a lifesaver for busy days when you need a sweet treat without turning on the oven. Combining rich cocoa, creamy peanut butter, and chewy oats, these cookies come together on the stovetop in just a few minutes. They set into a fudgy, satisfying treat that perfectly balances sweet and salty. Ideal for an emergency dessert, a fast after-school snack, or a simple solution when the oven is occupied.
Table of Contents
Why You’ll Love no-bake chocolate peanut butter cookies
These no-bake cookies are a classic for a reason—they are incredibly fast, simple, and consistently delicious. The magic happens in one pot, making cleanup a breeze.
- Quick & Easy: Ready from start to finish in under 20 minutes, with most of that time spent waiting for them to set.
- No Oven Required: The perfect recipe for hot summer days or when you don’t want to heat up the kitchen.
- Simple Ingredients: Made with common pantry staples you likely already have on hand.
- Unbelievably Delicious: A fudgy, chewy texture with the irresistible flavor combination of chocolate and peanut butter.
- Perfect for Beginners: A foolproof recipe that is great for getting kids involved in the kitchen.
Ingredients For no-bake chocolate peanut butter cookies
- 2 cups granulated sugar
- ½ cup milk (any kind works, including dairy-free)
- ½ cup (1 stick) unsalted butter, cut into pieces
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups old-fashioned or quick-cooking oats
How to Make no-bake chocolate peanut butter cookies
- Prep Your Station: Before you start, lay out two large sheets of parchment paper or wax paper on your counter. This is where you’ll drop the cookies to set, and things move quickly once you start cooking.
- Combine Core Ingredients: In a medium-sized saucepan, combine the granulated sugar, milk, butter, cocoa powder, and salt.
- Bring to a Boil: Place the saucepan over medium heat. Stir constantly as the butter melts and the sugar dissolves. Bring the mixture to a full, rolling boil.
- The Critical Minute: Once the mixture reaches a rolling boil, stop stirring and let it boil for exactly 60 seconds. This step is crucial. Boiling for too long will result in dry, crumbly cookies; not boiling long enough will prevent them from setting properly. Set a timer!
- Remove from Heat & Add Flavor: Immediately remove the saucepan from the heat. Stir in the peanut butter and vanilla extract until the peanut butter is completely melted and the mixture is smooth.
- Add the Oats: Quickly stir in the oats until they are evenly coated with the chocolate-peanut butter mixture.
- Drop and Set: Working quickly, drop heaping tablespoons of the mixture onto your prepared parchment paper. Let the cookies sit at room temperature for at least 30 minutes, or until they are firm and completely set. To speed up the process, you can place them in the refrigerator.
Serving and Storage Tips
- Serving: These cookies are ready to eat as soon as they are set. They are a wonderful snack with a glass of milk or a cup of coffee.
- Storage: Store the cookies in a single layer in an airtight container at room temperature for up to a week. If stacking, place a sheet of parchment paper between the layers to prevent sticking.
Helpful Notes
- The 60-Second Rule: The boiling time is the most important step. Use a timer to ensure accuracy for the perfect fudgy texture.
- Oat Type: Both quick-cooking and old-fashioned rolled oats work well in this recipe. Rolled oats will give a chewier, more distinct texture, while quick oats yield a softer, more uniform cookie.
- Weather Watch: Humidity can affect how no-bake cookies set. On very humid or rainy days, they may take longer to firm up or remain slightly tacky.
Conclusion
This quick and easy no-bake chocolate peanut butter cookie recipe is the ultimate go-to for instant gratification. With its minimal effort and maximum flavor payoff, it’s a treasured recipe for any home baker. The rich, fudgy texture and classic flavor pairing make it an irresistible treat for all ages. If you made these no-bake wonders, please let us know how they turned out by leaving a comment and a star rating below! We love seeing your creations, so be sure to share a photo on Facebook or Pinterest.
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Quick & Easy No-Bake Cookies
Ingredients
- 2 cups granulated sugar
- ½ cup milk any kind works, including dairy-free
- ½ cup 1 stick unsalted butter, cut into pieces
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups old-fashioned or quick-cooking oats
Instructions
Prep Your Station:
- Before you start, lay out two large sheets of parchment paper or wax paper on your counter. This is where you’ll drop the cookies to set, and things move quickly once you start cooking.
Combine Core Ingredients:
- In a medium-sized saucepan, combine the granulated sugar, milk, butter, cocoa powder, and salt.
Bring to a Boil:
- Place the saucepan over medium heat. Stir constantly as the butter melts and the sugar dissolves. Bring the mixture to a full, rolling boil.
The Critical Minute:
- Once the mixture reaches a rolling boil, stop stirring and let it boil for exactly 60 seconds. This step is crucial. Boiling for too long will result in dry, crumbly cookies; not boiling long enough will prevent them from setting properly. Set a timer!
Remove from Heat & Add Flavor:
- Immediately remove the saucepan from the heat. Stir in the peanut butter and vanilla extract until the peanut butter is completely melted and the mixture is smooth.
Add the Oats:
- Quickly stir in the oats until they are evenly coated with the chocolate-peanut butter mixture.
Drop and Set:
- Working quickly, drop heaping tablespoons of the mixture onto your prepared parchment paper. Let the cookies sit at room temperature for at least 30 minutes, or until they are firm and completely set. To speed up the process, you can place them in the refrigerator.
Notes
Nutrition Information (per serving)
- Calories: 155 kcal
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Sugar: 16g
- Protein: 3g
- Fiber: 1.5g
-
Sodium: 85mg
(Disclaimer: Nutrition information is an estimate and may vary based on ingredients and preparation.)
Frequently Asked Questions (FAQ)
Can I use an alternative ingredient?
Yes, you can use crunchy peanut butter for more texture or substitute other nut/seed butters like almond butter or Sunbutter. You can also use a dairy-free milk and butter alternative to make them vegan.
How do I make this gluten-free?
This recipe is easily made gluten-free. Just ensure you are using certified gluten-free oats. All other ingredients are typically gluten-free, but it’s always wise to check the labels.
Why did my cookies not set?
The most common reason for no-bake cookies not setting is that the sugar mixture was not boiled for the full 60 seconds. Reaching the right temperature is what allows the sugar to set up properly once it cools.
Is this recipe freezer-friendly?
Yes! Once the cookies are fully set, you can freeze them in a freezer-safe container or bag, with parchment paper between layers, for up to 3 months. Let them thaw at room temperature for a few minutes before enjoying.
How thick should the consistency be?
After adding the oats, the mixture will be thick but still easy to scoop and drop. It should look glossy and wet. It will firm up as it cools on the parchment paper.
