No Bake Peanut Butter Cocoa Cookies Recipe
This delicious No Bake Cookie Recipe combines creamy peanut butter, honey, and cocoa powder with quick cooking oats and mini chocolate chips to create easy, chewy cookies that require no oven time. Perfect for a quick snack or dessert, these cookies come together fast and chill in the fridge or freezer for a hassle-free treat.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes plus chilling time
- Yield: 14 to 18 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- ½ cup creamy peanut butter
- ¼ cup pure honey
- ¼ cup salted or unsalted butter or coconut oil
- ¼ teaspoon fine salt
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 ⅓ cups quick cooking oats
- ¼ cup mini chocolate chips
Optional Add-Ins
- ¼ cup finely chopped dates or dried cranberries
- ¼ cup chopped nuts
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to prevent the cookies from sticking.
- Heat Wet Ingredients: In a medium saucepan over medium heat, combine peanut butter, honey, butter (or coconut oil), and salt. Stir continuously for 5-6 minutes until the mixture is hot, melted, and near simmering.
- Add Cocoa and Vanilla: Remove the saucepan from heat. Stir in the vanilla extract and unsweetened cocoa powder until fully blended.
- Mix in Dry Ingredients: Add the quick cooking oats, mini chocolate chips, and optional mix-ins like chopped dates, dried cranberries, or nuts. Stir well; the chocolate chips will melt slightly giving a rich texture.
- Shape Cookies: Using a spoon or cookie scoop, drop about 2 tablespoons of the mixture onto the prepared baking sheet, forming 14 to 18 mounds. Flatten and shape each mound into a round cookie about ½ inch thick.
- Chill Cookies: Place the baking sheet in the refrigerator or freezer and chill the cookies until they have hardened, for at least 15 minutes or longer as needed.
- Store Properly: Transfer the cookies to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months to maintain freshness.
Notes
- Use creamy peanut butter for a smooth texture. Natural peanut butter can be used but may affect consistency.
- If you prefer vegan, substitute honey with maple syrup and use coconut oil instead of butter.
- Quick cooking oats work best here; avoid using steel cut or old-fashioned oats as they don’t bind as well.
- The cookies harden as they chill, so avoid skipping refrigeration to ensure proper texture.
- Optional mix-ins add flavor and texture but can be omitted for a simple cookie.
- They melt slightly if left out at room temperature for too long, so keep them refrigerated.
