No-Bake Chocolate Peanut Butter Cookies

No-Bake Chocolate Peanut Butter Cookies are a quick and easy treat that requires no oven time, making them perfect for warm weather or when you’re short on time. These cookies combine the rich flavors of chocolate and peanut butter with the hearty texture of oats, creating a satisfying dessert that’s both chewy and indulgent.

With just a few simple ingredients and minimal effort, you can whip up a batch of these no-bake delights that are sure to please both kids and adults alike.

No-Bake Chocolate Peanut Butter Cookies

Ingredients

1/4 cup (56g) unsalted butter

1 1/2 cups (300g) granulated sugar

1/2 cup (120ml) milk

1/4 cup (21g) cocoa powder (either natural unsweetened or Dutch-process)

2/3 cup (170g) creamy peanut butter

1 tablespoon (15ml) pure vanilla extract

3 cups (255g) old-fashioned whole rolled oats or quick oats

1/8 teaspoon salt

Instructions:

Combine Ingredients in a Saucepan:

In a medium-sized saucepan (about 3-quart capacity), combine the butter, sugar, milk, and cocoa powder.

Place the saucepan over medium heat and whisk continuously until the butter has melted and the mixture is smooth.

Bring to a Boil:

Once the butter has melted, continue to whisk occasionally and bring the mixture to a boil. As soon as it begins to boil, stop whisking and allow it to boil undisturbed for 1 minute.

After 1 minute, remove the saucepan from the heat.

Mix in Peanut Butter and Vanilla:

Immediately stir in the peanut butter and vanilla extract until the mixture is completely smooth and well combined.

Incorporate Oats and Salt:

Add the oats and salt to the mixture, stirring until everything is evenly coated and combined.
Let the mixture sit for about 5 minutes to allow the oats to absorb some of the moisture.

Prepare Baking Sheets:

While the mixture is resting, line two baking sheets with parchment paper or silicone baking mats.

Ensure your refrigerator has enough space to accommodate the baking sheets.

Form the Cookies:

Using a 1-tablespoon cookie scoop or a spoon, drop tablespoon-sized portions of the cookie mixture onto the prepared baking sheets.

If desired, gently flatten each cookie with the back of the spoon.

Chill to Set:

Place the baking sheets in the refrigerator and chill the cookies for 30-60 minutes, or until they are firm and set.

Serve and Store:

Once the cookies are set, remove them from the refrigerator and enjoy!

Store any leftover cookies in a covered container in the refrigerator for up to one week.

Notes:

Type of Oats: You can use either old-fashioned rolled oats or quick oats. Old-fashioned oats will give the cookies a chewier texture, while quick oats will make them softer.

Consistency: If your cookies turn out too soft or don’t set properly, try boiling the mixture for a few more seconds next time. Conversely, if they’re too dry or crumbly, reduce the boiling time slightly.

Peanut Butter: Creamy peanut butter works best in this recipe for a smooth texture, but you can use chunky peanut butter if you prefer some added crunch.

Cocoa Powder: Both natural unsweetened and Dutch-process cocoa powder will work, but Dutch-process will give the cookies a deeper chocolate flavor.

Chilling Time: The cookies need to be chilled for at least 30 minutes to set properly. If you’re in a hurry, placing them in the freezer for about 15 minutes can speed up the process.

Add-ins: You can customize these cookies by adding ingredients like chopped nuts, chocolate chips, or shredded coconut before chilling them.

Storage: Store the cookies in an airtight container in the refrigerator to keep them fresh. They can last up to a week.

Serving Suggestions: These cookies are great on their own but can also be served with a glass of cold milk or crumbled over ice cream for an extra treat.

Avoid Overmixing: When adding the oats, mix just until combined to prevent the cookies from becoming too dense.

Room Temperature: The cookies will soften slightly at room temperature, so if you prefer them firmer, keep them chilled until just before serving.

Nutrition Information:

YIELDS: 24 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in your cookies.

The recipe will work well with either type.

Can I substitute a different type of milk?

You can use almond milk, soy milk, or any other milk alternative.

The cookies will still turn out well, though the flavor might slightly change based on the milk used.

What should I do if the mixture is too runny?

If the mixture seems too runny, allow it to boil for a few more seconds to thicken up.

Letting it sit for a few extra minutes before scooping can also help it set better.

Can I make these cookies without cocoa powder?

You can omit the cocoa powder for a different flavor.

The cookies will be peanut butter-flavored but will lack the chocolate component.

How long can I store these cookies?

The cookies can be stored in an airtight container in the refrigerator for up to one week.

For longer storage, you can freeze them for up to 3 months.

Can I use instant oats instead of rolled oats?

Yes, instant oats can be used, but they may make the cookies a bit softer and less chewy compared to using old-fashioned rolled oats.

What can I use instead of vanilla extract?

If you don’t have vanilla extract, you can use almond extract or omit it entirely.

The cookies will still taste delicious.

Can I add other mix-ins to these cookies?

Absolutely! You can add ingredients like mini chocolate chips, nuts, or dried fruit to customize your cookies.

Why did my cookies turn out crumbly?

Crumbly cookies might be due to insufficient boiling time or an imbalance in ingredients.

Ensure you boil the mixture long enough to help it set and absorb moisture properly.

Can I make these cookies vegan?

To make these cookies vegan, substitute the butter with a dairy-free alternative, and use plant-based milk.

Ensure the peanut butter is also free of added dairy.