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Chocolate peanut butter no bake cookies are chewy, rich, and full of cocoa and peanut butter goodness with no oven needed. Made with simple pantry staples and quick to prep, they’re a fun, easy treat kids can help make too.

a couple chocolate peanut butter no bake cookies on top of the plate.
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Why You’ll Love This Recipe

These no-bake cookies are the perfect mix of rich chocolate and creamy peanut butter with a chewy texture that’s ready fast and always hits the spot.

  • No oven needed, great for warm days
  • Quick and easy with just a few basic ingredients
  • Kid-friendly and fun to make together
  • Stores well for easy snacking all week
  • Naturally gluten-free with no flour or eggs

Ingredients Notes

Chocolate Peanut Butter No Bake Cookies ingredients.
  • Butter – Salted or unsalted butter both work. If you’re using salted butter, skip the added salt! For a dairy-free version, substitute with coconut oil—it creates a slightly softer texture with a hint of coconut flavor.
  • Sugar – White granulated sugar is best for structure and sweetness.
  • Milk – Whole or 2% milk is preferred for richness. To make these cookies dairy-free, use a plant-based milk like oat or almond milk.
  • Unsweetened cocoa powder – Adds deep chocolate flavor. You can use Dutch process cocoa for a smoother, less acidic chocolate taste.
  • Creamy peanut butter – Use processed peanut butter (like Jif or Skippy) for the best results. Avoid natural peanut butter, as it can separate and affect the texture. Need a nut-free option? Try sunflower seed butter. Want a variation? Almond butter works too!
  • Vanilla extract – Use pure vanilla extract for the best flavor—skip imitation if possible.
  • Quick-cooking oats – These create the perfect texture. Old-fashioned rolled oats are too chewy; if that’s all you have, pulse them in a blender a few times.
  • Salt – A pinch helps balance the sweetness. Omit if you’re using salted butter.
  • Optional Mix-Ins – Stir in raisins, shredded coconut, or chocolate chips for extra texture and fun flavor.

See the recipe card for full information on ingredients and quantities.

A close-up of chocolate peanut butter no bake cookies stacked on a white plate.

How to Make No-Bake Chocolate Peanut Butter Cookies

  1. Prep the oats: In a large bowl, stir together the oats and salt. Set aside.
  2. Make the chocolate base: In a small saucepan over medium-high heat, whisk together the butter, sugar, milk, and cocoa powder. Bring to a boil and let it boil for exactly 1 minute, then remove from heat.
  3. Add peanut butter and vanilla: Whisk in the peanut butter and vanilla until smooth and fully combined.
  4. Combine everything: Pour the warm chocolate mixture over the oats and stir until well coated.
  5. Form the cookies: Use a medium cookie scoop or tablespoon to drop the mixture onto a wax or parchment paper lined baking sheet.
  6. Cool and store: Let the cookies cool completely on the countertop to set before storing them in the fridge, about 20–30 minutes.
Pouring warm chocolate mixture over oats in a clear bowl,Mixed oats and chocolate peanut butter batter,Scooping chocolate oat batter onto parchment paper on a baking sheet.

Recipe Tips

Follow these easy tips to get perfect no bake chocolate peanut butter oatmeal cookies and avoid sticky or crumbly cookies every time.

  • Use quick-cooking oats: Old-fashioned oats can make the cookies tough and too chewy. Quick oats blend in better and create the ideal texture.
  • Boil for exactly 1 minute: Start timing only once the mixture reaches a full rolling boil. Boiling too long or too short can affect how well the cookies set.
  • Cool completely at room temperature: Let the cookies cool on the counter. Placing them in the fridge too soon can cause them to become sticky or soft.
  • Use a cookie scoop: This helps portion the cookie dough evenly and keeps your cookies uniform in size.
Chocolate peanut butter no bake cookies arranged near a bowl of creamy peanut butter.

Storage and Freezing Instructions

  • To store: Let the cookies cool completely at room temperature before transferring them to an airtight container. They’ll stay fresh for up to 3 days at room temperature or up to 1 week in the refrigerator.
  • To freeze: Place the fully cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or airtight container. Freeze for up to 3 months. When ready to enjoy, thaw the cookies in the fridge for best texture.
A plate full of chocolate peanut butter no bake cookies ready to enjoy.

More No-Bake & Peanut Butter Desserts

If you’ve tried this Chocolate Peanut Butter No Bake Cookies Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 3 votes
a couple chocolate peanut butter no bake cookies on top of the plate.

No Bake Peanut Butter Chocolate Cookies

Serves —
Soft and chewy no-bake cookies made with rich chocolate, creamy peanut butter, and quick oats. Ready in just 30 minutes, no oven required!
Prep Time 10 minutes
Cook Time 10 minutes
Let Set 1 hour

Video

Ingredients
 

  • 1 stick butter
  • 1⅔ cups sugar
  • ½ cup milk
  • ¼ cup cocoa
  • 1 cup peanut butter
  • 2 tsp vanilla
  • 3 cups quick cook oats
  • ¼ tsp salt

Instructions
 

  • In a large bowl stir together oats and salt. Set aside.
    3 cups quick cook oats, ¼ tsp salt
  • In a small saucepan, over medium high heat, whisk together butter, sugar, milk, and cocoa.
    1 stick butter, 1⅔ cups sugar, ½ cup milk, ¼ cup cocoa
  • Bring the mixture to a boil for about a minute and then remove from heat.
  • Whisk in peanut butter and vanilla until well combined.
    1 cup peanut butter, 2 tsp vanilla
  • Pour chocolate peanut butter mixture over oats and stir until combined.
  • Line a baking sheet with wax paper. Drop cookies onto the wax paper using a medium cookie scoop.
  • Let the cookies cool on the counter top. Store in the refrigerator once cookies are cool and dry.

Jenn’s Notes

**If you don’t let them cool on the counter before putting them in the refrigerator they will become very gooey.**

Nutrition Info

Calories: 123kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 110IU | Calcium: 28mg | Iron: 1.7mg

I hope your friends and family love these classic chocolate and peanut butter no-bake cookies as much as mine do!

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5 from 3 votes (3 ratings without comment)

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Comments

  1. I have made these no bake cookies several times…they are soft for a little while…then turn hard as rocks. I only boil them for 1 min. & someone told me to use marg. instead of butter. HELP!!!

    1. Boiling too long or over high heat is the usual culprit—1 minute can be too much if your stove runs hot. Try boiling *just* until you see a full, rolling boil, then start timing for 30 seconds. Also, stick with butter—margarine can change the texture. A little less cook time usually keeps them soft!