Name: Easy No‑Bake Chocolate Peanut Butter Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1/3 cup unsweetened cocoa powder; 1/2 cup milk; 1 1/2 cups granulated sugar; 1/3 cup light or dark brown sugar; 3 cups quick oats; 2/3 cup creamy peanut butter; 2 tsp vanilla extract; 1/2 tsp salt

I always love how quickly these no‑bake cookies come together—rich chocolate and creamy peanut butter mixed with oats, all without turning on the oven. Easy No‑Bake Chocolate Peanut Butter Cookies

Why You’ll Love This Recipe

I adore this recipe because it’s fuss‑free and perfect for busy days or warm weather. With just a handful of pantry staples and minimal hands‑on time, I can mix, set, and have delicious treats ready in under half an hour. Plus, the combo of chocolate and peanut butter never fails to hit the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/2 cup milk
1 1/2 cups granulated sugar
1/3 cup light or dark brown sugar
3 cups quick oats
2/3 cup creamy peanut butter
2 tsp vanilla extract
1/2 tsp salt

directions

I line two large baking sheets with parchment or silicone mats and set them aside.
In a 3‑quart saucepan, I combine sugars, butter, milk, and cocoa.
I heat the mixture over medium, stirring occasionally, and when it starts boiling, I set a timer and boil for exactly one minute—this step is crucial or the cookies won’t set properly.
Off the heat, I stir in 2 cups of oats until coated, then add peanut butter, vanilla, salt, and the remaining oats just until combined.
I immediately scoop the mixture onto the prepared sheets using a cookie scoop or spoons.
I let the cookies sit at room temperature for 20–30 minutes until firm.

Servings and timing

Yields: about 24 cookies
Prep time: ~5 minutes
Cook time: ~10 minutes
Setting time: 20–30 minutes

Variations

I sometimes tweak the recipe to keep things exciting:

Swap creamy peanut butter for crunchy or another nut butter
Omit peanut butter completely for nut‑free, or add a cup of shredded coconut or toffee bits
Change up the oats: old‑fashioned oats work if pulsed briefly, though quick oats give the best texture
Stir in chocolate chips or candy pieces for extra color and flavor

storage/reheating

I store my cookies in an airtight container at room temperature; they stay fresh for about a week. For a firmer texture, I keep them in the fridge. If they get crumbly, a brief microwave zap (5–10 seconds) softens them nicely.

FAQs

What if my cookies are too dry or crumbly?

It usually means the mixture boiled too long or at too high heat. Next time, I reduce the boiling time slightly.

Can I make these without peanut butter?

Absolutely. I can leave it out altogether or try another nut or seed butter for a different flavor.

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

Yes—I pulse old‑fashioned oats in a food processor until they’re finer, or expect a chewier, denser texture.

How can I make them chewier?

Slightly shortening the boil time or adding a bit more milk helps. I also find that cooling them in the fridge helps retain chewiness.

Can I freeze these cookies?

Definitely. I freeze them in a single layer, then transfer to a freezer bag once solid. They thaw quickly and keep their texture well.

Conclusion

I love how this no‑bake cookie recipe delivers rich, chocolate‑peanut butter goodness in a flash. Whether it’s a last‑minute dessert or a hot‑day treat, I find these cookies to be a lifesaver. Simple to make, easy to customize, and always a crowd‑pleaser—I always keep this recipe on hand.