I’m a huge chocoholic, and peanut butter is definitely up there on my list of faves, too. These two flavors rock my world upside down in all the best ways!
But here’s the thing: I’m not always in the mood to work up the oven, and I bet so are you. That’s why I whipped up this ridiculously simple recipe for chocolate peanut butter no-bake cookies.
Why We All Love No-Bake Cookies With Peanut Butter Recipe
- These cookies are oven-free, so there’s no need to worry about burns or difficult baking steps! They come together instantly with just a few basic ingredients you probably already have in your pantry.
- Creamy peanut butter mingles with rich cocoa powder, while the oats add a nice chew — plus that hint of caramelized sweetness from sugar cooked in milk. Even the heavens can’t compare to this!
- The best part? You can get wild with them, just like with regular peanut butter cookies. Craving more chocolate? Toss in extra cocoa powder. Prefer a stronger peanut butter punch? Dial down the sugar or add some chopped peanuts for added crunch. The world is your oyster!
- You can easily pack them in lunchboxes or take on picnics. Plus, since they’re so easy to whip up in big batches, these cookies will be your lifesaver for potlucks, bake sales, or any time you’ve got a hungry crowd to feed.
4 Basic Steps To Make Chocolate Peanut Butter No-bake Cookies
Ingredients
Let’s break down the awesome lineup of ingredients for our no-bake cookies!
Butter: Ah, butter – the foundation of all great cookies. It brings that rich, buttery goodness we all love.
Sugar: We’re talking 1 ½ cups of granulated sugar here. Trust me, after testing different amounts, I can confirm this is the sweet spot for perfection.
Milk: A key player in creating the cookie base, milk adds moisture and richness to the mix.
Cocoa Powder: This guy not only gives our cookies their chocolatey flavor but also helps thicken and bind everything together. Whether you’re team Dutch-process or natural cocoa powder, it doesn’t matter because both work like a charm here!
peanut butter: Next, we’ve got peanut butter for that irresistible nutty taste. I usually go for the standard store-bought kind, like creamy Jif, but feel free to use natural peanut butter if that’s your favorite. Just make sure to stir it well before measuring.
Vanilla Extract + Salt: A dash of vanilla extract and a pinch of salt brings that extra flavor boost. Got some homemade vanilla extract stashed away in your cupboard? Even better!
Oats: I was a fan of quick oats, but lately, I’ve been falling in love with the texture that whole rolled oats bring to the table. Surprisingly, either type works like a pro here. You’ll need about 3 cups to make the magic happen!
Instructions
Step 1.
First, grab a 3-quart saucepan (or something similar) and toss in butter, sugar, cocoa powder, and milk. Heat it up on medium heat and keep whisking until your butter melts. Once it’s all smooth, let it come to a gentle boil. Give it a minute to bubble away without stirring, then take it off the heat.
Step 2.
Mix in peanut butter and vanilla until well combined, then stir in those oats with a pinch of salt. Let it sit for about 5 minutes so the oats can soak up some of that moisture.
While it’s chillin’, line a couple of baking sheets with silicone mats or parchment paper. Make sure your fridge has enough space for the trays!
Step 3.
With a cookie scoop or tablespoon, drop dollops of the dough onto your lined sheets. If you like, gently press them down with a spoon. Keep going until all the dough’s used up!
Step 4.
Pop those babies into the fridge for about half an hour to 1 hour to firm up. Once they’re set, take them out and dig in!
If you want the same texture and flavor but in bar form, try my recipe for no-bake chocolate peanut butter bars.
Notes
1. NEVER walk away while cooking the sugar mixture on the stovetop. Once reaching a boil, it can quickly burn if left unattended!
And have I told you how the boiling time also affects the final texture of the cookies? A shorter boil (around 30 seconds) results in softer cookies, but a longer boil (around 1 minute) creates a chewier feel. I’m speaking from experience.
2. Make sure the hot sugar mixture cools slightly before adding the peanut butter and vanilla extract. Too hot will scald the peanut butter and cause it to separate, which is not the vibe we are going after here!
Also, once you add the oats, it’s important to fold them gently rather than overmix — unless you want to let everyone down with tough, dry cookies.
3. Want some extra twists? Here are several amazing options:
- You already know I’m a huge chocolate fan, right? So, after I remove the pan from the heat, I usually fold in a cup of semi-sweet chocolate chips.
- Reserve a few tablespoons of peanut butter before mixing it all in. Once the cookies are shaped, use a spoon to swirl the reserved peanut butter on top for a stunning visual feast!
- Let the cookies cool completely, then melt some chocolate chips or candy melts. Dip half of the cookie in the chocolate.
- Add chopped peanuts, almonds (or any of your favorite nuts) for more texture and flavor.
FAQs
Can I Substitute Other Nut Butter For Peanut Butter?
Why not? Almond, cashew, or even a nut butter mix can be used for a different flavor twist! But I must say that I haven’t tried that many variants myself, so be aware that the taste and texture may vary slightly depending on the nut butter you choose.
I Don’t Have Any Oats On Hand. Can I Use Another Ingredient?
Oats are still the best and classic choice. But if you are in a pinch, you can swap them with other chopped nuts (I love sliced almonds! Try it!), shredded coconut, or even crumbled protein bars. I’m not sure the texture will be the same, but at least it can still be delicious!
Can I Make These Cookies Ahead Of Time?
Sure you can! They’re perfect for make-ahead treats. Once shaped, store them in an airtight container in the fridge for up to 2 weeks or the freezer for about 3 months. Just make sure you let it defrost before digging in. If you have put them in your pantry, find the coolest place to keep their texture.
How Can I Make These Cookies Gluten-Free?
Use certified gluten-free oats! That’s the best shortcut I can think of. Double-check any other ingredients you use, like chocolate chips, to make sure they are gluten-free as well.
I hope you get the best results with this recipe!
Discover More Unique Cookies Recipes:
Chocolate Peanut Butter No-Bake Cookies
Ingredients
- ¼ cup or 4 tbsp unsalted butter
- 1 ½ cups granulated sugar
- ½ cup milk
- ¼ cup dutch-process or unsweetened natural cocoa powder
- ⅔ cup creamy peanut butter
- 1 tbsp full pure vanilla extract
- 3 cups quick oats or whole rolled oats
- ⅛ tsp salt
Instructions
- In a 3-quart saucepan (or something similar), toss in butter, sugar, cocoa powder, and milk. Heat it up on medium heat and keep whisking until your butter melts.
- Once it’s all smooth, bring it to a gentle boil. Let it bubble away without stirring for a minute, then remove it from the heat.
- Mix in peanut butter and vanilla until well combined, then stir in your oats with a pinch of salt. Let it sit for about 5 minutes. Line a couple of baking sheets with silicone mats or parchment paper. (Make sure your fridge has enough space for the trays).
- Drop dollops of the dough onto your lined sheets with a cookie scoop or tablespoon. If you like, gently press them down with a spoon. Keep going until all the dough is used up.
- Pop them into the fridge for about half an hour to 1 hour to firm up. Once they’re set, take them out and dig in.
Notes
- While cooking the sugar mixture, never leave it unattended. The boiling time affects the cookie’s final texture; shorter boils make softer cookies, while longer boils result in chewier ones.
- Allow the hot sugar mixture to cool slightly before adding peanut butter and vanilla extract. When adding oats, gently fold them to prevent tough, dry cookies.
- After removing the mixture from the heat, consider adding semi-sweet chocolate chips. Or you can: reserve some peanut butter to swirl on top of shaped cookies; dip half of the cookie in melted chocolate after cooling; throw in chopped peanuts, almonds, or other favorite nuts for added texture and flavor.
