If you are searching for a quick and irresistibly delicious treat, look no further than this Chocolate Peanut Butter No-Bake Cookies Recipe. These cookies come together in just 10 minutes and require no oven time, making them perfect for busy days or sudden sweet cravings. Combining the rich creaminess of peanut butter with intense chocolate and hearty oats, they deliver a perfect bite of comfort and energy. Whether you’re a seasoned baker or a kitchen rookie, this recipe is a joyful adventure you’ll want to revisit often.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet essential ingredients, each carefully chosen to bring out the best taste, texture, and color in the cookies. From the quick-cooking oats that provide a satisfying chew, to the cocoa powder adding that deep chocolate flavor, every component plays a key role.
- 3 cups (270g) quick-cooking oats: These provide the hearty texture and wholesome base that makes the cookies both filling and chewy.
- ¼ teaspoon kosher salt: Just a pinch to enhance all the flavors and balance the sweetness.
- ½ cup (1 stick / 113g) unsalted butter: Adds richness and helps create the perfect texture for binding the cookies.
- 2 cups (400g) packed brown sugar: Brings deep caramel notes and sweetness that beautifully marry with chocolate and peanut butter.
- ¼ cup cocoa powder: Gives those cookies their luscious chocolatey depth without overpowering the peanut butter.
- ½ cup (122.5g) whole milk: Adds moisture and helps dissolve the sugar, ensuring a smooth mixture.
- 1 cup (258g) creamy peanut butter: The star ingredient that provides creamy texture and nutty flavor to every bite.
- 1 tablespoon vanilla extract: Enhances the overall richness and adds a subtle warmth to the cookies.
How to Make Chocolate Peanut Butter No-Bake Cookies Recipe
Step 1: Prepare Your Workspace
Start by lining two baking sheets with parchment paper. This simple step helps the cookies set beautifully without sticking, and keeps cleanup a breeze.
Step 2: Combine Oats and Salt
In a large bowl, mix together the quick-cooking oats and the pinch of kosher salt. Setting this aside will allow you to effortlessly combine it with the warm chocolate-peanut butter mixture later.
Step 3: Melt and Mix the Chocolate Base
Over medium-high heat in a saucepan, melt the butter first. Then add the brown sugar, cocoa powder, and whole milk. Whisk this mixture constantly until the sugar completely dissolves and it comes just to a boil. Timing is key here — remove from the heat immediately to prevent any bitterness from over-boiling.
Step 4: Add Peanut Butter and Vanilla
Stir in the creamy peanut butter and vanilla extract while the mixture is still warm. This creates a luxurious, glossy chocolate-peanut butter sauce that will beautifully coat the oats.
Step 5: Combine the Mixture with Oats
Pour the warm peanut butter mixture over your oats and salt. Use a sturdy wooden spoon to mix thoroughly, ensuring every oat is coated in that rich, chocolatey goodness.
Step 6: Shape the Cookies
Using a 2-3 tablespoon cookie scoop, drop generous mounds of the mixture onto the parchment-lined sheets. Leave about 1-2 inches between each cookie to allow for slight spreading as they cool.
Step 7: Cool and Let Set
Allow the cookies to cool completely at room temperature. As they set, they will firm up and flatten slightly, achieving that perfect no-bake cookie texture.
How to Serve Chocolate Peanut Butter No-Bake Cookies Recipe
Garnishes
For an extra special touch, sprinkle a few crushed peanuts or a light dusting of powdered sugar on top of the cookies just before serving. It adds an elegant crunch or a delicate sweetness that’s simply irresistible.
Side Dishes
These cookies go wonderfully with a tall glass of cold milk or a warm cup of coffee or tea. The creamy drink perfectly complements the rich flavors and makes the indulgence feel even more comforting.
Creative Ways to Present
Try stacking the cookies between layers of parchment and tying them with colorful twine for a charming gift. Alternatively, serve them on a wooden platter for a rustic vibe, or pair them with fresh berries to introduce a fresh, fruity contrast.
Make Ahead and Storage
Storing Leftovers
Once your cookies have completely cooled, keep them fresh by storing in an airtight container in the refrigerator. They will stay delicious for up to one week, retaining their texture and flavor.
Freezing
If you want to enjoy these treats later, they freeze beautifully. Place the cookies in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container. They’ll keep for up to 3 months — just thaw at room temperature before eating.
Reheating
Since these no-bake cookies are best enjoyed cool or at room temperature, reheating is not necessary. However, if you prefer a softer texture, allow them to warm slightly in your hands or sit out at room temperature for 10–15 minutes.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Yes! Natural peanut butter works, but it may alter the texture slightly, making the mixture less creamy. You might want to stir it well beforehand or add a touch more milk to help it blend smoothly.
What’s the difference between quick-cooking oats and rolled oats in this recipe?
Quick-cooking oats absorb the chocolate mixture faster and create a softer texture, which is ideal for no-bake cookies. Rolled oats can be used but will result in chewier, more textured cookies.
Can I substitute cocoa powder with chocolate chips?
Substituting cocoa powder with chocolate chips isn’t recommended here because cocoa powder evenly distributes the chocolate flavor and melts smoothly within the mixture. Chocolate chips may not melt fully and could change the texture.
Are these cookies gluten-free?
They can be if you use certified gluten-free quick-cooking oats. Always check your oat packaging to be sure, as some oats can be cross-contaminated with gluten.
How long do these cookies take to set properly?
These cookies usually set within 30 minutes to an hour at room temperature. If your kitchen is warm, you might want to pop them in the refrigerator for a little faster firming.
Final Thoughts
I can’t recommend this Chocolate Peanut Butter No-Bake Cookies Recipe enough for anyone looking for a quick, tasty, and fuss-free dessert that never disappoints. Whipping these up is like wrapping yourself in a warm, chocolatey hug, and sharing them makes it even sweeter. So grab those ingredients and create some cookie magic today—you’ll be so glad you did!
Print
Chocolate Peanut Butter No-Bake Cookies Recipe
- Total Time: 10 minutes
- Yield: 25 cookies 1x
- Diet: Vegetarian
Description
Delicious and easy Chocolate Peanut Butter No-Bake Cookies that come together in just 10 minutes. These rich, chewy treats combine quick-cooking oats, cocoa powder, peanut butter, and brown sugar for a decadent snack or dessert without the need for an oven. Perfect for when you want a sweet fix without the hassle of baking.
Ingredients
Dry Ingredients
- 3 cups (270g) quick-cooking oats
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup (1 stick / 113g) unsalted butter
- 2 cups (400g) packed brown sugar
- ¼ cup cocoa powder
- ½ cup (122.5g) whole milk
- 1 cup (258g) creamy peanut butter
- 1 tablespoon vanilla extract
Instructions
- Prepare: Begin by lining two baking sheets with parchment paper to ensure your cookies will not stick when setting.
- Combine Oats and Salt: In a large mixing bowl, combine the quick-cooking oats and kosher salt. Set this bowl aside as you prepare the chocolate mixture.
- Melt and Mix: In a medium saucepan over medium-high heat, melt the unsalted butter. Once melted, add the brown sugar, cocoa powder, and whole milk. Whisk continuously until the sugar dissolves and the mixture reaches a slight boil, then immediately remove the pan from heat to prevent burning.
- Add Peanut Butter and Vanilla: Stir in the creamy peanut butter and vanilla extract into the hot chocolate mixture until the mixture is smooth and evenly combined.
- Combine with Oats: Pour the peanut butter chocolate mixture over the oats and salt in the large bowl. Using a wooden spoon, mix thoroughly until all oats are well coated with the chocolate mixture.
- Shape Cookies: Using a 2-3 tablespoon cookie scoop, drop mounds of the cookie mixture onto the prepared baking sheets. Space them about 1-2 inches apart to allow room as they flatten and set.
- Cool and Set: Allow the cookies to cool completely on the counter. During this time, they will flatten slightly and firm up to create the classic texture of no-bake cookies.
- Store: Once cooled, transfer the cookies to an airtight container and store them in the refrigerator until ready to enjoy. This will help them keep their shape and freshness longer.
Notes
- Use quick-cooking oats for best texture and binding; rolled oats can be used but will create a chewier cookie.
- Be sure to remove the saucepan from heat immediately after boiling to avoid burnt or grainy sugar.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
- For a vegan option, substitute butter with coconut oil and use a plant-based milk.
- If you prefer chunky peanut butter, feel free to substitute to add texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
