No-Bake Chocolate Peanut Butter Cookies Recipe
These no-bake cookies are a delightful combination of chocolate, peanut butter, and oats, coming together quickly without an oven. Perfect for a quick treat, they offer rich, buttery, and nutty flavors with a soft yet chewy texture.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 2 hours 14 minutes
- Yield: About 20 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ¾ cups granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 cups quick-cooking oats
- ½ teaspoon sea salt
- 2 tablespoons raw sugar, for sprinkling (optional)
- Flaky salt, for sprinkling (optional)
Wet Ingredients
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, softened
- ½ cup peanut butter (smooth or crunchy recommended)
- 2 teaspoons vanilla extract
Instructions
- Prepare Baking Sheets: Line two rimmed sheet pans with parchment paper or wax paper and set aside to catch cookies as they set.
- Combine Sugar Mixture: In a medium pot over medium heat, add granulated sugar, whole milk, softened butter, and unsweetened cocoa powder. Stir frequently and cook for about 4 minutes until sugar and cocoa are fully dissolved and mixture is smooth. Then remove from heat.
- Add Remaining Ingredients: Into the pot with the chocolate mixture, stir in quick-cooking oats, peanut butter, vanilla extract, and sea salt until the dough appears uniform and well combined.
- Cool the Dough: Let the mixture cool in the pot for 15 minutes to thicken slightly and make it easier to handle.
- Form the Cookies: Using heaping 2-tablespoon portions, drop dollops of dough onto the prepared sheet pans. You can leave them round or gently flatten each cookie with your fingers. This recipe yields about 20 cookies.
- Add Toppings and Chill: Optionally sprinkle raw sugar and flaky salt on each cookie for added texture and flavor. Place the sheet pans in the refrigerator and chill the cookies until firm and set, about 2 hours.
- Store Properly: Once chilled, remove the cookies from the pans and store them in an airtight container at room temperature for up to one week.
Notes
- Both smooth and crunchy peanut butter work well, but natural peanut butter is not recommended due to oil separation causing a softer, greasier texture.
