Chocolate Peanut Butter No Bake Cookies
No baking required and only simple ingredients needed to make these irresistible, totally crave-worthy, chocolate peanut butter no bake cookies! They’re super easy and so incredibly tasty, your family and friends won’t be able to stop eating them. Consider this a warning, you can’t have just one of these chocolatey, peanut buttery mounds of deliciousness!
Grandma’s Chocolate Peanut Butter No Bake Cookies
My grandma seriously made the BEST old fashioned chocolate peanut butter no bake cookies. As simple as these are, they are one of my favorites to enjoy around the holidays or really anytime!
These classic no bake cookies are perfect for those times when you’re craving a sweet treat, but don’t want to take the time to make a full batch of regular cookies. You honestly only need several minutes to whip these up! The perfect quick and easy dessert options for any occasion.
Ingredients in peanut butter no bake cookies
There are tons of no bake cookie recipes on the internet and most of them are very similar. To get the most wonderful taste, it’s all about the right ratio of ingredients. Trust me… my grandma’s recipe is perfect! Here’s what you’ll need:
- Sugar. Regular, granulated sugar is a must for these cookies! It helps them cook and set with the best texture.
- Cocoa. Use unsweetened cocoa powder for that classic no bake cookie flavor.
- Butter. Pretty much necessary for any good cookie recipe!
- Milk. You can use regular milk, almond milk, or soy milk.
- Peanut butter. I like to use creamy Jif peanut butter for my no bake cookies. If you want bites of crunchy in your cookie, feel free to use crunchy peanut butter. DO NOT use a natural peanut butter. You need the higher oil content and sugar that are found in the Jif variety type of peanut butter.
- Vanilla. Adds an extra boost of flavor!
- Quick oats. You can use regular old-fashioned rolled oats, but I recommend using quick oats for no bake cookies. I personally like the texture better and feel that the quick oats help the cookies stay together better. Do not use instant oats or steel cut oats, however, because those textures won’t work for these cookies.
- Salt. A little salt brings out the delicious chocolate and peanut butter flavors.
How to make classic no bake cookies
Irresistible and as easy as they sound, I love letting my kids help with this one. These are a great starter cookie when those little hands are begging to help.
- Prep ingredients. I recommend measuring your ingredients before starting this recipe because once things are cooking, it moves pretty quickly. Also, lay out your parchment paper on the counter or over two baking sheets.
- Heat ingredients. In a 3 quart saucepan, over medium heat, stir together sugar, cocoa, butter, and milk.
- Boil mixture. Bring butter/cocoa mixture to a boil. Once it is at a rolling boil (not just a simmer), set your timer for 1 minute 30 seconds and allow mixture to continue to boil while stirring.
- Stir in peanut butter, vanilla, oats and salt. When timer goes off, remove from heat and stir in peanut butter and vanilla until completely combined. Then, stir in oats and salt.
- Drop cookies on parchment. Using a spoon or 1-tablespoon cookie scoop, drop cookies onto parchment paper.
- Cool and set. Allow cookies to set at room temperature for 20-30 minutes. Enjoy!
Watch the video tutorial for no bake cookies!
This is a super easy recipe, but here are some tips to ensure you make perfect no bake cookies!
- I recommend having ingredients prepped and ready. Once you remove the cocoa mixture from the heat, you will want to immediately stir in the peanut butter and vanilla, and then the oats and salt. You will also want to have the parchment paper out on either a countertop or baking sheets.
- It is essential that you get the boil time right for no bake cookies with the perfect texture. You should actually get a rolling boil, not just a simmer. Once there is a rolling boil, continue to cook for exactly 1 minute and 30 seconds. I use a timer to make sure I’m spot on with the time!
- If your cookies turn out dry and crumbly, it’s probably because you boiled the mixture too long. If your cookies turn out too wet and don’t fully set, it’s probably because you didn’t boil long enough.
- Once you drop the cookies on the parchment paper, go back and shape each one together, so you don’t have any little crumblies.
We love this no bake cookie recipe as-is, but here are some fun ideas to customize your cookies.
- Once set, drizzle melted white chocolate over the tops of cookies for a pretty presentation and yummy flavor.
- You can stir in a variety of favorite add-ins! Try mixing in about 1/2 cup shredded coconut, mini M&Ms, mini marshmallows or chopped nuts.
- Customize your peanut butter no bake cookies for any holiday by adding fun and festive sprinkles. Choose a color or sprinkle fitting for the occasion and you’ve got an easy no-bake treat to match your event. Before setting and while still warm, add sprinkles over the tops of cookies.
- Try using Nutella instead of peanut butter for a different taste.
Storing and freezing
Store cookies in an airtight container or bag for up to about one week, maybe slightly longer. You can also store them in the fridge, which extends the shelf life to about two weeks. However, I don’t think they would ever last that long. 😉
They also freeze well. Once they’re completely cooled and set, add them to a freezer bag or container and store in the freezer for 1 to 2 months. When ready to enjoy, remove from freezer about 10 to 15 minutes beforehand.
Seriously, guys, if you’ve never experienced the goodness of the chocolate peanut butter no bake cookies, you seriously MUST give these a try. I guarantee this is a recipe that you’ll want to stash away and use time and time again. And if you’re anything like me, you love having quick, simple recipes on hand to whip up in a moment’s notice.
This was one of my favorite cookies growing up and I have to say, it’s still on my top 10 list of favorite cookies. I used my grandma’s no bake cookie recipe, but after a search of other no bake cookies; this recipe is pretty common. It’s a good one, though!! Hope you get a chance to give it a try!
More favorite sweet treats to try
If you try these peanut butter no bake cookies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Such an easy and absolutely scrumptious no bake cookie recipe!
- 1 3/4 cups (350g) granulated sugar
- 4 tablespoons (21g) unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- ½ cup (120ml) milk (any kind works)
- ½ cup (125g) creamy peanut butter (or other preferred nut butter)*
- 2 teaspoons vanilla
- 3 cups (275g) quick-cooking oats (gluten-free, if needed)**
- 1/8 teaspoon salt (if using salted butter, omit)
Grab all of your ingredients and measure them all out before starting the recipe. This recipe moves quickly, so it's helpful to have everthing prepped and ready.
Line two baking sheets with parchment paper or set out a couple of large sheets of parchment paper on your countertop.
In a 2.5 to 3 quart medium saucepan combine sugar, cocoa, butter, and milk.
Set over medium heat, and cook stirring frequently until it reaches a full boil. Be patient, this can take up to about 10 minutes, but you don't want to turn the heat up because the bottom of the mixture will burn.
Once the mixture comes to a full boil (not just a simmer), set your timer for 1 minute 30 seconds. Conutine to cook and stir until timer goes off.
Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Stir in the oats and salt. Mix well and using a 1-tablespoon cookie scoop or a spoon, drop a tablespoon of dough onto the parchment paper. Repeat with the rest of the dough. Let cool.
Allow cookies to rest at room temperature until set, about 20 - 30 minutes. Store cookies in an airtight container at room temperature.
*Using a natural peanut butter may change the consistency of the cookie. I used Jif.
**Quick-cooking oats give the cookies the best texture. Regular oats work, though.
Photos from Molly at Yes to Yolks.
This post was originally published December 2017. It was republished with new content December 2020.