Chocolate Peanut Butter Cookies {No Bake} are a no-bake treat made with quick oats, cocoa, and creamy peanut butter for a quick, but flavorful cookie. Check out my peanut butter cookie recipe for a more classic peanut butter cookie.

Chocolate Peanut Butter Cookies {No Bake}

The combination of chocolate and peanut butter in this no-bake cookie is the perfect pairing of flavors. I have plenty of chocolate and peanut butter desserts like my Chocolate Peanut Butter Ooey Gooey Cake, Chocolate Peanut Butter Fudge, and Peanut Butter Hi-Hat Cookies (just to name a few). But, it’s nice to have a quick treat like these No-Bake  Chocolate Peanut Butter Cookies when you are craving that chocolate peanut butter combo.

Chocolate Peanut Butter Oatmeal No Bake Cookies in Bucket

Chocolate Peanut Butter Cookies Ingredients

With just a few common ingredients (and without turning on your oven) you can have these no-bake chocolate peanut butter cookies made to enjoy in just a few minutes!

Quick-cooking oats: These quick oats are more processed than old-fashioned oats, which allows the oats to cook faster. 

Butter: I used unsalted butter for this recipe, so I added 1/4 teaspoon salt. If you use a stick of salted butter, you could leave out the salt.

Brown Sugar: Use light or dark brown sugar for this recipe–whatever you have on hand.

Milk: I prefer whole milk in recipes, but you could get by with 2% milk.

Peanut Butter: Because of the texture you get from the oats, I chose to use creamy peanut butter. But, for a little crunch in each bite, you could use crunchy peanut butter.

No Bake Chocolate Peanut Butter Cookies from Overhead

How to Make Chocolate Peanut Butter Cookies

Again, there is no reason to turn on your oven to get these no-bake chocolate peanut butter cookies made. First, line a couple of baking sheets with parchment paper and set them aside. Next, add the quick oats and salt to a large mixing bowl. Stir to combine and set that aside as well.

Then, in a medium saucepan over medium-high heat, melt butter. Add brown sugar, cocoa powder, and milk. Bring the mixture to a low boil (just long enough to dissolve the sugar) and then promptly remove the saucepan from the heat. Over-boiling the chocolate mixture will lead to a dry crumbly cookie.  Next, add the peanut butter and vanilla to the saucepan and whisk together until smooth.

Finally, pour the mixture over the salted oats and fold the oats in the mixture with a wooden spoon. Be sure to get all the oats coated with the peanut butter mixture. Use a 2-3 tablespoon scoop to drop the cookies on the lined baking sheets. Let them cool completely at room temperature before serving. Store leftovers in the refrigerator.

Split in Half Chocolate Peanut Butter Oatmeal No Bake Cookies

Looking for More No-Bake Treats?

No-Bake Chex Cookies

No-Bake Oreo Cheesecake

Golden Oreo Dessert

Snickerdoodle Rice Krispy Bars

5 from 7 votes

Chocolate Peanut Butter Cookies {No Bake}

Prep Time 10 mins
Total Time 10 mins
Chocolate Peanut Butter Cookies are a no-bake treat made with quick oats, cocoa, and creamy peanut butter for a quick, but flavorful cookie.

Ingredients

  • 3 cups (270g) quick-cooking oats
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick or 113g) unsalted butter
  • 2 cups (400g) brown sugar
  • ¼ cup cocoa powder
  • ½ cup (122.5g) milk
  • 1 cup (258g) creamy peanut butter
  • 1 tablespoon vanilla

Instructions

  • Line two baking sheets with parchment paper. Set aside.
  • In a large mixing bowl, add quick oats and salt. Stir to combine. Set aside.
  • In a medium saucepan, over medium-high heat, melt butter.
  • Add brown sugar, cocoa powder, and milk whisking until sugar is dissolved. The mixture will boil slightly, then, promptly remove from heat. (Over-boiling will cause a dry/crumbly cookie)
  • Add peanut butter and vanilla and whisk until smooth and creamy.
  • Pour peanut butter mixture over the oats and fold in with a wooden spoon until incorporated. Make sure all oats are fully coated.
  • Use a 2-3 tablespoon cookie scoop and drop the mixture onto the lined baking sheet, leaving 1-2 inches between each cookie.
  • Let the cookies completely cool on the counter. (They will flatten out a bit as they cool.)
  • Store cooled cookies in the refrigerator until ready to serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Thank you for this posting. I used to have a similar recipe, but it has been lost in the shuffle. I love these cookies. Thanks again for all your easy to follow recipes.

  2. Absolutely delicious! Not really my idea of a cookie. More like candy. Great to not have to turn on the oven on a 90° day😊

  3. I work at a peanut/tree nut free facility and I wanted to know if sun butter would work just as well? I love these cookies and would love to bring them in but I need to use something that doesn’t have peanuts or tree nuts.

  4. These are my husband’s favorites! I’ve made them for years but I love this recipe with the brown sugar and additional vanilla.
    You can’t go wrong when you make this recipe! (Clearly I rushed to make it right away!!) taste tested and husband approved too!

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