I love how these chewy, fudgy no‑bake cookies combine rich chocolate, creamy peanut butter, and hearty oats—all without turning on the oven. They’re a timeless childhood favorite that’s ready in under 20 minutes. Chocolate Peanut Butter No‑Bake Cookies

Why You’ll Love This Recipe

I’m drawn to this recipe because it’s fast, easy, and packed with flavor. The classic combo of chocolate and peanut butter is balanced by quick oats for texture. Plus, there’s no baking involved, making cleanup a breeze!

ingredients

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

3 cups quick‑cooking oats
¼ teaspoon salt
½ cup unsalted butter
1⅔ cups sugar
½ cup milk
¼ cup unsweetened cocoa powder
1 cup creamy peanut butter
2 teaspoons vanilla extract

directions

In a large bowl, I stir together the oats and salt and set it aside.
Over medium‑high heat in a small saucepan, I whisk butter, sugar, milk, and cocoa powder.
Once it reaches a full rolling boil, I boil for exactly one minute (timing starts when it’s bubbling all over).
I remove from heat and quickly whisk in peanut butter and vanilla until smooth.
I pour that mixture into the oats and stir until evenly coated.
I line a baking sheet with wax or parchment paper and drop spoonfuls (or use a medium scoop) onto it.
I let cookies cool completely at room temperature before storing.

Servings and timing

Yield: Makes about 30 cookies
Prep time: 10 minutes
Cooking time: 10 minutes
Cooling/resting time: Approximately 1 hour until set

Variations

I like to add chopped nuts, marshmallows, or mini chocolate chips for texture.
For a nut‑free option, I’ve swapped peanut butter with sunflower seed or almond butter.
To reduce sweetness, I sometimes cut sugar by ¼ cup, though I watch the set, as too little sweetness affects texture.

storage/reheating

I always let cookies cool fully at room temperature before storing. They keep well in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week—especially in warm or humid weather, to keep them firm. I’ve even frozen them for up to 2 months, separating layers with parchment paper.

FAQs

How do I know when the boiling mixture is ready?

I wait until it reaches a rolling boil—where bubbles are bubbling evenly across the entire surface. I then boil for exactly one minute. Undercook and cookies stay sticky; overcook and they turn dry.

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

I don’t recommend it directly, but if that’s all I have, I pulse them briefly in a food processor so they act more like quick oats.

What’s the best way to scoop cookies?

I use a medium cookie scoop or two tablespoons to portion the cookies quickly while the mixture is warm—it sets fast!

Can I make these cookies ahead of time?

Absolutely! I prepare and store them as described above. They stay fresh and chewy for days. I’ve even frozen them and thawed as needed.

Do I need to refrigerate them right away?

Nope—I always let them cool completely on the counter first. If I put warm cookies in the fridge, they become sticky and lose their texture.

Conclusion

I love these chocolate peanut butter no‑bake cookies because they’re nostalgic, delicious, and practically effortless. With minimal ingredients and zero oven time, they’re perfect for last‑minute cravings or easy dessert prep. Give them a try, and I bet they’ll become a go‑to in your kitchen too!