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

Chocolate Peanut Butter Oatmeal No Bake Cookies in Bucket

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 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. Yes, you can use old-fashioned if that is what you have, but the cookies may not be as tender and could end up chewier.

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.

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

What if the Cookies are Not Set?

That happens when the chocolate mixture doesn’t get hot enough. I let the mixture come to a soft boil (you should be bubbles on top) and then remove it from the heat. Conversely, if you let the chocolate mixture boil for too long, the cookie could be dry and crumbly. So once the chocolate mixture hits that soft boil, you should be at the perfect consistency.

Split in Half Chocolate Peanut Butter Oatmeal No Bake Cookies

How to Store and Freeze No-Bake Cookies

We prefer enjoying these cookies at room temperature. I will often store them in a single layer in an airtight container for a few days. If it is warm, you can absolutely refrigerate them.

To freeze, make sure they are cooled completely and then place them in a freezer-safe plastic bag or freezer-friendly airtight container for up to 3 months. Be sure to label them!

To thaw the cookies, place them on the counter and let them come to room temperature.

No-Bake Deliciousness

5 from 8 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 (270 g) quick-cooking oats
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick / 113g) unsalted butter
  • 2 cups (400 g) brown sugar, packed
  • ¼ cup cocoa powder
  • ½ cup (122.5 g) whole milk
  • 1 cup (258 g) creamy peanut butter
  • 1 tablespoon vanilla extract

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. My grandma made these as long as I can remember and taught me how back in the mid 70’s. I couldn’t wait to get in the kitchen and make them with her! I still make em today, but I make mine by the teaspoon. They’re alittle rich, but oh so good!

  2. Made this for my son he love cookies and this had chocolate oats in it was so easy to make no mixer just stir it up

  3. My grandmother taught me how to make these cookies when I can barely walk. I got the recipe memorized and I make them quite frequently for my children and my neighbors. But I never put peanut butter in it some people like it that way but not me but they are delicious

  4. My Grandma calls them “Poo Cookies” because of how they look. 😅
    Can I use any kind of milk? I have fat free milk.

  5. Do you boil for one minute? That is traditionally the amount of time and I want to make sure it is the same with your recipe–which sounds wonderful.
    Thanks!

    1. I don’t. I found the boiling for too long turned the cookies dry. But letting the chocolate mixture come to a soft boil and then removing from the heat always works perfectly. 🙂

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