Easy No Bake Chocolate Peanut Butter Cookies

Why You’ll Love This Recipe

• Quick & simple – Ready in about 30 minutes from start to finish.

• No baking required – Great for hot days or quick treats.

• Fudge-like texture – Soft, chewy, and melt-in-your-mouth delicious.

• Kid-friendly – Easy enough for children to help make.

• Pantry staples – Made from ingredients you probably already have.

• Versatile oats – Use quick or old-fashioned oats based on your preference.

• Perfect for gifting – Great for holidays, parties, or care packages.

• Freezer-friendly – Make ahead and freeze for later.

• Crowd-pleaser – Everyone loves the classic chocolate and peanut butter combo.

• No-fuss cleanup – Minimal dishes and no oven mess.

ingredients

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

• Butter (salted, real butter recommended)

• Milk (any kind: skim, 1%, 2%, or whole)

• Granulated sugar

• Unsweetened cocoa powder

• Pure vanilla extract

• Creamy peanut butter

• Quick oats or old-fashioned oats

directions

1. In a medium saucepan, combine butter, milk, sugar, and cocoa powder. Heat over medium heat, stirring continuously.

2. Once the mixture comes to a rapid boil, continue boiling and stirring for exactly 1½ minutes. Remove from heat.

3. Stir in vanilla extract and peanut butter until smooth.

4. Add oats and mix thoroughly to coat.

5. Drop heaping spoonfuls of the mixture onto wax paper. Let cool and set for about 25–30 minutes.

6. Enjoy with a cold glass of milk or store for later.

Servings and timing

Servings: 24 cookies
Prep time: 5 minutes
Cook time: 10 minutes
Cooling time: 30 minutes
Total time: 45 minutes

Variations

• Add coconut flakes for texture and a tropical twist.

• Use crunchy peanut butter for a bit of bite.

• Swap in almond or sunflower butter for allergy-friendly options.

• Mix in mini marshmallows or chocolate chips for extra indulgence.

• Add a pinch of sea salt on top for a sweet-salty flavor contrast.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Let frozen cookies thaw at room temperature before enjoying.

FAQs

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

Yes, though they may make the cookies chewier and a bit more textured.

What happens if I overboil the mixture?

Overboiling can make the cookies dry and crumbly. Use a timer for accuracy.

Can I make these with a sugar substitute?

Yes, but texture may vary. Some users recommend monk fruit over Splenda.

Can I add nuts or other mix-ins?

Absolutely! Walnuts, coconut, or mini marshmallows are great additions.

Why didn’t my cookies set?

They may have under-boiled. Be sure to boil the mixture for a full 1½ minutes.

Can I double the recipe?

Yes, just be sure to boil a bit longer to ensure everything heats evenly.

Are these cookies gluten-free?

They can be if you use certified gluten-free oats.

Can I use natural peanut butter?

Yes, but stir it well to prevent oil separation affecting the texture.

How should I shape the cookies?

Use a tablespoon or cookie scoop for even, mess-free portions.

Can I store these in the freezer?

Yes, freeze in a single layer, then transfer to a container or bag.

Conclusion

These Easy No Bake Chocolate Peanut Butter Cookies are the ultimate no-fuss dessert for any occasion. With just a few pantry staples and no oven needed, they’re a quick, nostalgic treat you’ll want to make again and again. Whether you’re whipping them up for guests or just for yourself, these cookies never disappoint.