Name: Chocolate Peanut Butter No-Bake Cookies Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/4 cup (4 Tbsp; 56g) unsalted butter; 1 and 1/2 cups (300g) granulated sugar; 1/2 cup (120ml) milk; 2/3 cup (170g) creamy peanut butter; 1 Tablespoon (15ml) pure vanilla extract; 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder; 3 cups (255g) old-fashioned whole rolled oats or quick oats; 1/8 teaspoon salt

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Introduction

Chocolate Peanut Butter No-Bake Cookies are a quick and delicious treat perfect for satisfying your sweet tooth without turning on the oven. Combining rich cocoa, creamy peanut butter, and hearty oats, they set up firm in the fridge for a chewy, delightful snack.

A stack of three round no-bake chocolate oat cookies sits on a white marbled surface, each cookie showing a rough, chunky texture with visible oat flakes coated in dark brown chocolate. The cookies are thick, uneven, and glossy, highlighting their chewy and dense nature. In the background, a few blurred cookies add depth, with the focus sharply on the middle cookie stack, showing detailed oats and shiny chocolate glaze. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (4 Tbsp; 56g) unsalted butter
1 and 1/2 cups (300g) granulated sugar

1/2 cup (120ml) milk
1/4 cup (21g) natural unsweetened or dutch-process cocoa powder

2/3 cup (170g) creamy peanut butter
1 Tablespoon (15ml) pure vanilla extract

3 cups (255g) old-fashioned whole rolled oats or quick oats
1/8 teaspoon salt

Instructions

Step 1: In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder. Whisk constantly until the butter melts, then whisk occasionally until the mixture comes to a boil. Once boiling, stop whisking and let it boil for exactly 1 minute.

Step 2: Remove the saucepan from the heat. Immediately stir in the peanut butter and vanilla extract until fully combined, then add the oats and salt, mixing well.
Step 3: Let the mixture sit for 5 minutes to allow the oats to absorb moisture.
Step 4: While waiting, line two baking sheets with parchment paper or silicone mats and make space in your refrigerator for the sheets.

Step 5: Using a tablespoon or cookie scoop, drop spoonfuls of the cookie mixture onto the lined baking sheets. Optionally, press down gently with the back of a spoon to flatten slightly.
Step 6: Refrigerate the cookies for 30 to 60 minutes so they set firm. Once chilled, enjoy your no-bake cookies!

Tips & Variations

For a nut-free version, substitute the peanut butter with sunflower seed butter or tahini.

Use quick oats for a softer texture or rolled oats for a chewier bite.
If you prefer sweeter cookies, add a pinch of salt to balance the sweetness and enhance flavor.
Adding a handful of mini chocolate chips after mixing in the oats adds extra chocolate bursts.

Storage

Store leftover cookies covered in the refrigerator for up to 1 week. They can be enjoyed chilled or at room temperature. To soften chilled cookies, let them sit at room temperature for 10 minutes before serving.

How to Serve

The image shows several no-bake chocolate oat cookies scattered on a white marbled surface. Each cookie is a single thick layer, dark brown from the chocolate, with visible rolled oats embedded throughout, giving a rough texture. The cookies are irregular in shape but generally round and clumped, with a shiny, slightly glossy look from the chocolate coating. In the top left corner, there is a white bowl filled with plain rolled oats, showing their pale tan color and flat, slightly curved shape. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute dairy milk with any plant-based milk like almond, oat, or soy milk. Just keep in mind some non-dairy milks may alter the flavor slightly.

Why did my cookies turn out dry or crumbly?

This usually happens if the mixture is cooked too long or if the oats absorb too much moisture. Make sure to boil the mixture for only 1 minute and use the exact oat quantity. Allowing the mixture to sit before scooping helps achieve the right texture.