No-Bake Chocolate Peanut Butter Oatmeal Cookies
No-Bake Chocolate Peanut Butter Oatmeal Cookies are easy, classic no bake cookies made with simple ingredients and they come together in minutes!
**This post was originally published in December 2012. I’ve updated the photos and text but the recipe remains the same.
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 recipes like these cookies in her arsenal as well.
Most of the reason that I love baking so much stems from being in the kitchen and watching my mom in action, and I loved helping as I got older.
No-Bake Chocolate Peanut Butter Oatmeal Cookies
I started my own tradition of baking for the holidays because I love giving away homemade gifts to friends and family. Some of the baked goods like sugar cookies and gingerbread men are so time consuming, so it’s nice to have really simple recipes like this that people love as well.
These no bake cookies are my idea of the perfect cookie. They come together in mere minutes and in one pot which means you get a delicious treat that doesn’t require much work or dishes.
It doesn’t get much better than peanut butter and chocolate in my book, and these cookies are big on both flavors. The oats give the cookies a nice chewiness too — these cookies have it all.
I love that these no bake peanut butter chocolate cookies contain only simple ingredients. The cookies don’t contain flour or eggs, which means that they’re gluten-free and you can easily make them dairy-free or vegan as well. See the substitutions below for the details.
How to make No-Bake Chocolate Peanut Butter Oatmeal Cookies
Prepping these cookies is beyond easy. Simply place the butter, sugar, milk, cocoa powder and salt in the pan and stir.
Bring to a rolling boil over medium heat and boil for one minute. Remove from heat, then stir in the peanut butter and vanilla.
Add the oats and stir until they’re well coated with the chocolate peanut butter 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.
How long do no bake cookies to sit?
No bake cookies take about 30 minutes to set at room temperature, but I like to place them in the fridge to speed up the process. Chilled no-bake cookies stay intact much better as well.
Recipe tips and substitutions for No-Bake Chocolate Peanut Butter Oatmeal Cookies
Store cookies at room temperature or in the fridge. They’re freezer friendly as well!
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.
Use gluten-free certified oats to make these no bake cookies gluten-free.
You may substitute the granulated sugar with the same amount of maple syrup or honey to make them refined sugar free.
Substitute the butter for coconut oil and use dairy free mini chocolate chips to make these cookies dairy free.
More no bake cookie recipes!
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup skim 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
- 1/4 cup semi-sweet mini chocolate chips
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.
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.
Let stand at room temperature until set, about 30 minutes, or chill in the refrigerator.
- Nutrition information was calculated using My Fitness Pal and is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used or substitutions that are made.
- Cookies stay intact much better when chilled. They may be frozen as well!
- 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.
- Use gluten-free certified oats to make these no bake cookies gluten-free.
- You may substitute the granulated sugar with the same amount of maple syrup or honey to make them refined sugar free.
- Substitute the butter for coconut oil, and use dairy free milk and chocolate chips to make these cookies dairy free and vegan.
Serving Size:1 cookie
Amount Per Serving: Calories: 230 Total Fat: 12g Saturated Fat: 4g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 37mg Carbohydrates: 29g Fiber: 3g Sugar: 13g Protein: 5g