Print

No Bake Chocolate Peanut Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

These No Bake Chocolate Peanut Butter Cookies combine rich cocoa, creamy peanut butter, and hearty oats into a quick and easy treat that requires no oven time. Perfect for satisfying your sweet tooth with a chewy, chocolatey cookie that’s ready in minutes.

Ingredients

Cookie Mixture

  • 1 cup Sugar
  • 1 cup Light Brown Sugar
  • 1/4 cup Cocoa Powder
  • 1/2 cup Butter
  • 1/2 cup Milk
  • 2/3 cup Peanut Butter
  • 1 1/2 tsp Vanilla Extract
  • 3 cup Quick Oats

Instructions

  1. Prepare Baking Sheets: Line cookie sheets with parchment paper and set aside to prevent sticking and make cleanup easier.
  2. Combine Ingredients: In a large pan over low heat, combine sugar, brown sugar, cocoa powder, butter, and milk. Stir frequently until the butter has fully melted.
  3. Boil Mixture: Increase heat to medium and stir constantly until the mixture comes to a boil. Once boiling, cook for exactly 1 minute while continuing to stir constantly to avoid burning.
  4. Add Peanut Butter and Vanilla: Remove the pan from heat and stir in peanut butter and vanilla extract until smooth and fully combined.
  5. Mix in Oats: Add the quick oats to the pan and stir thoroughly until the oats are completely incorporated into the chocolate mixture.
  6. Form Cookies: Using a cookie scoop, portion the mixture into approximately 3 1/2-inch cookies on the prepared parchment-lined sheets. You can adjust the size using the cookie scoop to make larger or smaller cookies.
  7. Cool and Set: Allow the cookies to cool completely at room temperature until they firm up enough to handle and enjoy.

Notes

  • Gather all ingredients before starting as the process moves quickly and requires constant attention.
  • Use Old-Fashioned Quick Oats for the best texture and chewiness.
  • Set a timer for exactly one minute once the chocolate mixture starts boiling to prevent overcooking, or 45 seconds for thick pots that retain heat.
  • Stir constantly during boiling to avoid burning and uneven cooking since the mixture behaves like candy.
  • Choose your preferred cookie size; the recipe suggests a 3.5-inch cookie but smaller sizes can be made with a 1.5 tablespoon cookie scoop.