These chewy, no-bake chocolate peanut butter cookies take only minutes to make! You’ve never made a cookie as simple as this one – plus they taste incredible.
Feel like you need a cookie, like, right now? I feel the same way 99% of the time. While I love baking cookies like chewy peanut butter cookies and chocolate ginger cookies, this recipe requires no baking and can be made very quickly.
Many of my recipes are easy and quick to make, it doesn’t get any easier than this one. So, whenever you feel like not turning on the oven but are craving something sweet, make these no-bake chocolate oatmeal cookies. They have a chewy, gooey texture and are bursting with chocolate peanut butter goodness.
How to make no-bake chocolate oatmeal cookies
- Boil ingredients in a medium-sized saucepan. Combine sugar, milk, butter, cocoa powder, and salt and heat until the butter has melted. Bring to a boil for 1 minute, then remove from heat.
- Mix in vanilla extract and peanut butter. Use a whisk to mix until completely combined.
- Combine with oats. Place the oats in a large mixing bowl. Then, pour the peanut butter chocolate mixture over the eats and use a rubber spatula or large spoon to mix together.
- Form into cookies. Using a spoon or an ice cream scoop (I use this size for most of my cookies), form cookies and drop them cookies onto baking sheets lined with parchment paper.
- Chill. Chill the cookies in the fridge until firm.
It’s that easy!
Tips for making perfect no-bake cookies
-Use quick oats. Quick oats are smaller and finer than rolled oats and give the cookies the best texture. If you use rolled oats, the cookies will be crunchy and harder to chew. If rolled oats are all you have on hand, pulse them a few times in the food processor until coarsely (not finely) ground. (Note: Do not use instant oats for this recipe).
-Keep the cookies refrigerated. The cookies will be too soft if stored at room temperature, so keep them chilled and eat them directly from the fridge. Or, if you prefer your cookies a bit softer, leave them out at room temperature for several minutes before eating.
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More quick, no-bake desserts:
- Rocky Road: So much flavor!
- Chocolate Peanut Butter Bars: Made with creamy peanut butter and rich dark chocolate.
- Chocolate Salami: Made with toasted hazelnuts, vanilla cookies, and chocolate.
- Chocolate Cookie Squares with Peanut Butter Ganache: Ooey, gooey, and delicious.
- Chocolate Biscoff Truffles: Little bites of heaven.
No-Bake Cookie Recipe
These no-bake chocolate peanut butter cookies are rich, crunchy, and super easy to make!
Ingredients
- 1 ½ cups (300g) granulated sugar
- ½ cup (120 ml) milk
- ½ cup (115g) unsalted butter
- ¼ cup (25g) unsweetened cocoa powder
- pinch of salt
- 2 teaspoons pure vanilla extract
- â…” cup (170g) creamy peanut butter (not natural)
- 3 cups (270g) quick cooking oats (GF: use gluten-free oats)
Instructions
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Line 2 baking sheets with parchment paper. Set aside.
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In a medium saucepan combine sugar, milk, butter, cocoa powder, and salt, over medium heat, until butter has melted. Bring to a boil, and allow it boil for 1 minute, then remove from heat. Add vanilla extract and peanut butter, and mix until combined. Place oats in a large bowl, and pour the peanut butter mixture over the oats, then stir until combined.
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Using a spoon or an ice cream scoop (I use this size for most of my cookies), drop cookies onto the prepared baking sheets. If the cookies are flat and you prefer them thick, let the mixture cool slightly. Flatten or shape into cookies if you like. Refrigerate until firm. Store cookies in the fridge for up to a week.
Cj says
Hi made them a few hours ago and put them into the fridge but they are still super soft , they are not setting and still shiny , did I do something wrong?
Thanks a mill
Shiran says
It’s ok if they’re a little soft, but not super soft. It’s hard to tell what went wrong without being there.
Jennifer Roman says
You can use my friend’s mom’s version. Increase the peanut butter to a cup and sugar to 2 cups. They’ve never failed me.
jennifer bragg says
okay, so i have tried making no bakes for years and years. I never knew if id get firm cookies. So it was a let down when they wouldnt harden. BUTTTTT I HAVE GOT IT ALL FIGURED OUT LADIES!!!
a candy thermometer!!! you must boil mixure to soft ball temp! which is 230 ‘F and thats it. that has been the issue for years. i have made no bakes about 50 times since this discovery and i havnt had an issue with them not hardening.
Alexis says
I have made this recipe and people love them but I have one question is it possible to make these with out the cocoa? Will they still turn out the same?
Shiran says
Yes, it’s possible 🙂
Haylie says
hi can you use something other then peanut butter or quick oats to make these cookies
Stephanie @ Pretty.Simple.Sweet. says
Hi Haylie, since those are the two main ingredients in these cookies, I’d recommend looking for a different cookie recipe. I have several cookie recipes involving regular oats instead of quick oats. The quick oats in this recipe help it to be a no bake recipe.
Dawn M. Hayes says
can I substitute coconut milk and margarine in these cookies for lactose free people
Stephanie @ Pretty.Simple.Sweet. says
Hi Dawn, I have not made those substitutions, so I cannot speak to how well they will work. The coconut milk should be just fine, but some margarine can contain trace amounts of whey or lactose. If any of your guests have a dairy allergy, you will want to use only those types of margarine that are free of even small amounts of dairy. I prefer using vegan butter instead – trader joe’s has the best vegan butter if you’re located in the states!