No-Bake Chocolate Peanut Butter Oatmeal Cookies
No-Bake Chocolate Peanut Butter Oatmeal Cookies are packed with hearty oats, they have plenty of chocolate peanut butter flavor, and they’re the easiest cookies you’ll ever make. They’re made with a few simple ingredients and they’re naturally gluten-free!
I got a jump on my holiday baking and no-baking last week. The other two treats will be coming soon, but for now let’s enjoy these classic No-Bake Chocolate Peanut Butter Oatmeal Cookies!
These cookies take me back to my childhood because my mom made them every Christmas.
She baked a huge variety of cookies and breads to give away to family members as gifts, and she had a few no-bake cookie recipes in her arsenal as well.
I always include Christmas sugar cookies and gingerbread cookies in my holiday baking, which are very time consuming.
It’s nice to have really simple recipes like rocky road candy, chocolate peanut butter fudge and these no bake cookies as they make a fabulous addition to a Christmas cookie box as well. 🙂
Why you’ll love this recipe:
- These cookies are packed with the irresistible flavors of chocolate and peanut butter and hearty oats for a nice chewy texture.
- They come together in mere minutes and come together in one pot.
- No bake peanut butter chocolate cookies contain just a few simple ingredients.
- They’re gluten-free, and you can easily make them dairy-free or vegan as well. See the substitutions below for the details.
Recipe ingredients
- Quick oats. This recipe includes quick oats because they’re not as chewy as rolled oats. They can certainly be substituted with rolled oats for added texture.
- Peanut butter. For best results, use natural unsweetened peanut butter as the cookies are sweet enough already.
- Sugar. The granulated sugar may be substituted with brown, coconut or maple sugar. Honey or maple syrup may be used, but the cookies may have a softer, stickier texture.
- Cocoa powder. Be sure to use unsweetened cocoa powder.
- Milk. Use your favorite dairy or non-dairy milk.
- Butter. Swap the butter out for coconut oil to make these cookies vegan.
- Vanilla. A bit of vanilla extract adds a nice depth of flavor.
- Chocolate chips. These are completely optional, but they add texture and more chocolate flavor. I love using mini dark chocolate chips.
How to make chocolate peanut butter no bake cookies
These no bake cookies are beyond easy to make following the simple instructions below.
Pro tip: Rolled oats may be used instead of quick oats, but the cookies will have a chewier texture. If you don’t have quick oats on hand, simply pulse old fashioned rolled oats in your food processor a few times until coarsely chopped.
See the recipe below for full instructions.
- Place the butter, sugar, milk, cocoa powder and salt in the pan and stir, then bring to a rolling boil over medium heat, then boil for one minute. Remove from heat, then stir in the peanut butter and vanilla.
- Add the oats to the chocolate peanut butter mixture.
- Stir until the oats are well coated with the mixture.
- Using a 1 1/2″ cookie scoop or tablespoon, scoop about 1 1/2 tablespoons of the cookie mixture onto a baking sheet lined with waxed paper or parchment and flatten slightly with the palm of your hand. For an extra dose of chocolate, top the cookies with mini chocolate chips.
FAQs
Chocolate peanut butter no bake cookies take about 30 minutes to set at room temperature, or they can be placed in the refrigerator to speed up the process.
If the cookie mixture is dry and crumbly, they’ve been overcooked.
It’s very important to bring the cookie mixture to a rolling boil, and continue to boil for 1 minutes so that the mixture thickens. Set your timer to ensure that you boil the mixture long enough.
No bake cookies do not have to be refrigerated. They’ll keep for 5-7 days in an air tight container at room temperature, or up to 2 weeks in the refrigerator.
Recipe notes
- Pro tip: Rolled oats may be used instead of quick oats, but the cookies will have a chewier texture. If you don’t have quick oats on hand, simply pulse old fashioned rolled oats in your food processor a few times until coarsely chopped.
- Store chocolate peanut butter no bake cookies in an air tight container at room temperature for 5-7 days, or in the refrigerator for 1-2 weeks.
- This recipe is easily doubled!
More no bake treats you’ll love:
- Buckeye Balls by Dinner Then Dessert
- Homemade Peanut Butter Cups
- Mini No Bake Cheesecakes
- No Bake Nutella Oatmeal Cookies
- No Bake White Chocolate Biscoff Cookies
- No Bake Peanut Butter Bars
- Peanut Butter Rice Krispies Treats
- Salted Caramel Chocolate Truffles
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
No-Bake Chocolate Peanut Butter Oatmeal Cookies
Ingredients
- 4 tablespoons unsalted butter sub with oil for dairy-free
- 1/2 cup granulated sugar
- 1/4 cup milk your favorite dairy or non-dairy
- 3 tablespoons unsweetened cocoa powder
- pinch of salt
- 1/2 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups quick oats
- 1/4 cup mini dark chocolate chips optional
Instructions
- Add the butter, sugar, milk, cocoa powder and pinch of salt to a medium sauce pan and stir. Bring to a rolling boil over medium heat, stirring occasionally. Once the mixture has reached a rolling boil, boil for 1 minute. Remove from heat and stir in the peanut butter and vanilla until smooth. Add the oats, stirring until they oats completely coated with the chocolate mixture.4 tablespoons unsalted butter, 1/2 cup granulated sugar, 1/4 cup milk, 3 tablespoons unsweetened cocoa powder, pinch of salt, 1/2 cup smooth peanut butter, 1 teaspoon vanilla extract, 1 1/2 cups quick oats
- Using a 1 1/2″ cookie scoop, drop the cookies by heaping tablespoonfuls (about 1 1/2″ tablespoons per cookie) onto a baking sheet lined with parchment or waxed paper. Flatten the cookies with the palm of your hand or the bottom of a glass and top with the mini chocolate chips if desired.1/4 cup mini dark chocolate chips
- Let stand at room temperature until set, about 30 minutes, or chill in the refrigerator to speed up the process. Enjoy!
Notes
- Pro tip: Rolled oats may be used instead of quick oats, but the cookies will have a chewier texture. If you don’t have quick oats on hand, simply pulse old fashioned rolled oats in your food processor a few times until coarsely chopped.
- Store chocolate peanut butter no bake cookies in an air tight container at room temperature for 5-7 days, or in the refrigerator for 1-2 weeks.
- This recipe is easily doubled!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in December 2012. The photos have been updated to include step by step instructions.
8 Comments on “No-Bake Chocolate Peanut Butter Oatmeal Cookies”
There is no better combo than peanut butter and chocolate! And I totally agree, gingerbread and other cut out cookies are fun but so time consuming. It’s nice to have some go-to no-bake options! Most of my excitement about holiday baking also comes from watching my mother bake cookies when I was younger. And I still make some of her classic recipes. Have a great week Marcie!
It sounds like we both got our love of baking the same way…I still make some of my mom’s classic recipes too. Thanks Leanne!
Love these gorgeous new photos! I’m ALWAYS down for a no-bake cookie and these ones are screaming my name with all that chocolate and peanut butter goodness!!
Thank you so much Sarah! You can’t go wrong with peanut butter and chocolate right? 🙂
When it comes to making food, the phrase NO BAKE is my absolute FAVORITE!!!
It doesn’t get easier than that does it?! 🙂
It’s been far far too long since I’ve made no bake cookies! I’ve been on such a baking kick lately (that and soups lol) – plus I can NEVER turn down chocolate + peanut butter!
I hadn’t make no bake cookies in ages before I made these again…I’d forgotten how much I loved these! Thanks Ashley!