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+ servings
no bake cookies staked on top of each other

Chocolate Peanut Butter No Bake Cookies

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Such an easy and absolutely scrumptious no bake cookie recipe!
Course cookies, Dessert
Cuisine American
Keyword chocolate peanut butter no bake cookies, no bake cookies, no bake oatmeal cookies
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 27 small cookies
Calories 131
Author Kim


  • 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.


Serving: 1cookie | Calories: 131kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 48mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 225IU | Calcium: 30mg | Iron: 2mg