Name: No-Bake Chocolate Peanut Butter Cookies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter; 2 cups granulated sugar; 1/2 cup milk; 1/4 cup unsweetened cocoa powder; 1/2 cup creamy peanut butter; 1 teaspoon vanilla extract; 3 cups quick-cooking oats; Pinch of salt

Rich, chewy, and irresistibly easy, these no-bake chocolate peanut butter cookies are my go-to when I need a quick, satisfying treat without turning on the oven. With just a handful of pantry staples and under 20 minutes of hands-on time, I can whip up a batch of these decadent, chocolatey, peanut buttery bites that everyone loves. Whether I’m making them for a party, holiday platter, or just to satisfy a craving, they never disappoint.

Why You’ll Love This Recipe

I love how these no-bake cookies skip the oven yet still deliver that perfect soft-chewy texture. The classic combo of chocolate and peanut butter is always a hit, and these cookies are naturally gluten-free friendly since they’re made with oats instead of flour. They’re ideal for hot days when I want a sweet fix without heating up the kitchen, and they’re quick enough to throw together even on the busiest nights. Plus, they store beautifully—if they last that long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (1 stick) unsalted butter

2 cups granulated sugar

1/2 cup milk

1/4 cup unsweetened cocoa powder

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

3 cups quick-cooking oats

Pinch of salt

Directions

I start by lining two baking sheets with parchment paper so they’re ready for the cookie mixture.

In a medium saucepan over medium heat, I combine the butter, sugar, milk, and cocoa powder, stirring constantly until the mixture comes to a full rolling boil.

I let it boil for exactly 1 minute—this step is key to getting the texture just right.

Then, I remove the pan from the heat and quickly stir in the peanut butter, vanilla extract, and a pinch of salt until everything is fully mixed and smooth.

Next, I add the oats and stir until they’re completely coated.

Using a tablespoon, I drop scoops of the mixture onto the prepared baking sheets.

I let the cookies sit at room temperature for about 30 minutes to set, or I pop them in the fridge if I want them ready faster.

Once they’re firm, I store them in an airtight container at room temperature or in the fridge.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Servings: 24 cookies

Calories per cookie: 215 kcal

Variations

I sometimes switch things up depending on what I have in my pantry. For a crunchier bite, I swap in chunky peanut butter. When I want extra richness, I mix in a handful of mini chocolate chips right after stirring in the oats. I’ve also made these with almond butter or sunflower seed butter for a nut-free version, and they come out just as delicious. If I want a festive twist, I sprinkle sea salt or holiday sprinkles on top before they set.

Storage/Reheating

Once the cookies are set, I keep them in an airtight container at room temperature for up to a week. If I want to extend their freshness or prefer a firmer texture, I store them in the fridge for up to two weeks. They also freeze well—I place them in a freezer-safe container with parchment between the layers, and they keep for up to 3 months. No reheating is needed—just thaw for a few minutes if frozen.

Related Recipes:

FAQs

What if my cookies don’t set properly?

If the cookies are too soft or sticky, it’s usually because the mixture didn’t boil long enough. I make sure to boil it for a full minute once it reaches a rolling boil to ensure the right consistency.

Can I use old-fashioned oats instead of quick oats?

Yes, but the texture will be a bit chewier and less cohesive. I prefer quick oats for the best no-bake cookie consistency.

Are these cookies gluten-free?

While oats are naturally gluten-free, I always make sure to use certified gluten-free oats if I’m serving someone with a gluten intolerance.

Can I make these without peanut butter?

Absolutely—I’ve made them with almond butter, cashew butter, and even sunflower seed butter for a nut-free version. Just make sure the substitute is creamy and unsweetened.

Can I reduce the sugar?

I’ve found that reducing the sugar can affect how well the cookies set, but I can cut back slightly without major issues. Just keep in mind they may be a bit softer.

Conclusion

These no-bake chocolate peanut butter cookies are a lifesaver when I need a quick, crowd-pleasing treat. With just a few ingredients and no oven, I can pull off a rich, satisfying dessert anytime. Whether I’m keeping them simple or dressing them up with mix-ins, they always deliver. I love having a batch ready for sharing—or just sneaking one whenever I need a sweet pick-me-up.

📖 Recipe: