Chocolate Peanut Butter No‑Bake Cookies are the perfect quick dessert when you’re craving something sweet but don’t want to preheat an oven. With pantry staples—oats, peanut butter, cocoa, butter, sugar, and milk—you’ll stir together a glossy chocolate‑peanut butter mixture, fold in oats, and drop neat little mounds that set as they cool. In about 30–40 minutes start to finish, you’ll have a tray of fudgy, chewy cookies that feel nostalgic and satisfying.
Want to keep your kitchen cool and your dessert game strong? After this recipe, browse more treats in our no‑bake hub: No‑Bake Desserts. For chocolate lovers, jump to our 3‑Ingredient Chocolate Bark . Peanut butter crew, you’ll also love our Peanut Butter Banana Smoothie for a sweet‑savory sip.
Why this No-Bake Cookies recipe works
- The one‑minute boil sweet spot: A precise 60‑second rolling boil concentrates the syrup so sugar dissolves and the cookies set properly. Too short and the cookies stay tacky; too long and they turn dry.
- Pantry‑friendly formula: There’s no flour, eggs, or leaveners to balance—just a simple chocolate syrup that binds oats as it cools.
- Texture you control: Quick oats hydrate fast for a uniform, chewy cookie. You can swap a portion for old‑fashioned oats if you like a heartier bite.
- Peanut butter for structure and flavor: It contributes fat for fudginess, salt for balance, and extra protein so the cookies feel satisfying.
- Speed and simplicity: From first stir to set cookies in under an hour, with only one saucepan and two lined trays to clean.
Want to understand what sugar contributes to structure and sweetness? See FDA guidance on added sugars: FDA—Added Sugars on the Nutrition Facts Label.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter (113 g)
- 1/2 cup milk (120 ml; whole or 2%)
- 1/4 cup unsweetened cocoa powder (25 g)
- 1/2 cup creamy peanut butter (128 g)
- 1 teaspoon vanilla extract
- 3 cups quick‑cooking oats (about 270–300 g)
- Pinch of fine salt
Helpful references while you shop or substitute:
- Cocoa primer (natural vs. Dutch‑process and flavor differences): King Arthur Baking—Dutch‑process vs. Natural Cocoa
- Peanut butter nutrition basics: USDA FoodData Central
- Oat types explained (quick vs. old‑fashioned): Quaker—Types of Oats
Step‑by‑step Of No-Bake Cookies instructions
- Prep your trays
Line two baking sheets with parchment or wax paper. Measure peanut butter and vanilla so they’re ready the moment you take the pot off the heat. - Make the chocolate base
In a medium saucepan over medium heat, combine sugar, butter, milk, and cocoa powder. Stir frequently until the mixture reaches a full, rolling boil. - Boil for exactly one minute
Once the boil is vigorous and steady, start a 60‑second timer. Stir constantly to prevent scorching. This is the crucial step that determines the final texture of your Chocolate Peanut Butter No‑Bake Cookies. - Stir in flavor and fat
Remove the pan from heat. Immediately add peanut butter, vanilla, and a pinch of salt. Stir until the mixture is completely smooth and glossy. - Fold in oats
Add the oats and stir until every flake is evenly coated and the mixture thickens slightly. - Form the cookies
Drop tablespoon‑sized mounds onto your prepared trays, leaving a bit of space between each. - Let them set
Cool at room temperature for about 30 minutes, or chill the trays for 15–20 minutes if you want to speed things up. - Enjoy
Once the tops feel firm and the bottoms release cleanly from the liner, dig in.
If you like visuals for this critical boil stage, check our One‑Minute Boil Guide and Sugar Syrup Temperatures.
Pro tips for perfect results
- Timing is everything: Less than 1 minute gives soft, sticky cookies; more than 1 minute can make them dry or crumbly. If you own a thermometer, the mixture should be roughly 110–113°C (230–235°F) at the end of the boil.
- Prep first, then cook: No‑bake cookies move fast after the boil. Pre‑measure peanut butter and vanilla so you can stir immediately.
- Dial in texture: For more chew, replace 1/2 cup of the quick oats with old‑fashioned oats. For a smoother bite, pulse quick oats a few times in a blender before adding.
- Flavor boosters: Add 1/2 teaspoon espresso powder to deepen chocolate notes; finish with a pinch of flaky sea salt on each mound for contrast.
- Mix‑ins that work: Stir 1/2 cup shredded coconut, mini chocolate chips, or chopped roasted peanuts into the oat mixture.
Allergy‑friendly swaps: Use sunflower seed butter or tahini instead of peanut butter. For background on peanut allergies, see FDA—Peanut Allergies
Serving For No-Bake Cookies ideas
- Classic pairing: A cold glass of milk or your favorite coffee.
- Dessert board: Plate alongside No‑Bake Cheesecake Bars and 5‑Minute Chocolate Bark
- Ice‑cream sandwiches: Press two cookies slightly flatter and sandwich a scoop of vanilla ice cream between them.
- Lunchbox win: Wrap individually; they thaw to perfect texture by midday if you freeze them.
Storage and make‑ahead
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store up to 1 week for a firmer, fudge‑like texture.
- Freezer: Freeze for up to 2 months. Layer with parchment to prevent sticking, and thaw 10–15 minutes at room temperature.
For general shelf‑life guidance on pantry desserts, consult FoodSafety.gov’s FoodKeeper resource: FoodKeeper Storage Guide
Troubleshooting
- Too soft or sticky: The mixture didn’t boil long enough. Pop the tray into the fridge to help set this batch, and next time ensure a full rolling boil for 60 seconds.
- Dry and crumbly: You likely boiled too long or added too many oats. If still in the pot, add 1–2 teaspoons milk and gently warm to loosen before scooping.
- Oily sheen: Natural peanut butter can separate; stir the jar well before measuring or use a no‑stir variety.
- Sugar crystals/graininess: Make sure sugar fully dissolves before the 1‑minute timer starts. Stir continuously as the mixture comes up to a boil.
Frequently asked questions
- Can I use old‑fashioned oats?
Yes, but the cookies will be chunkier and may not bind quite as tightly. Quick oats hydrate faster and give a more uniform bite. For oat differences, see Quaker—Types of Oats - Can I reduce the sugar?
You can try 1 1/2 cups instead of 2 cups, but structure and fudginess may suffer. Sugar is key to set in no‑bake cookies. If you adjust, watch the boil closely. - Are these gluten‑free?
Use certified gluten‑free oats and confirm that your cocoa and vanilla are gluten‑free. - What kind of cocoa is best?
Both natural and Dutch‑process work because there’s no baking soda or powder to react with. Expect a flavor difference; details here: King Arthur—Dutch‑process vs. Natural Cocoa - How do I make them dairy‑free?
Use plant milk and a vegan butter with similar fat content. Some spreads are softer and may need an extra tablespoon or two of oats. - Can I make them nut‑free?
Yes—use sunflower seed butter and avoid peanut mix‑ins. For allergy context, see FDA—Peanut Allergies - How many calories per cookie?
Roughly 150–175 kcal per cookie when you portion the batch into 24 cookies. Numbers vary by brand and scoop size.
Conclusion
When you want dessert now—not after mixing doughs, chilling, and baking—Chocolate Peanut Butter No‑Bake Cookies deliver. A one‑minute boil, a quick stir, and a short rest transform simple pantry staples into fudgy, chewy cookies everyone loves. Keep oats and peanut butter on hand and you’re always just about 40 minutes away from a tray of chocolate‑peanut bliss.