No-Bake Chocolate Peanut Butter Cookies
Give your oven a break and whip up these irresistibly chewy no-bake chocolate peanut butter cookies in just 15 minutes of active time! With only 8 simple ingredients and no baking required, these chocolate-peanut butter oatmeal cookies are perfect for hot summer days, last-minute desserts, or when you want homemade cookies without the wait. They set up beautifully in the refrigerator and deliver that perfect combination of rich chocolate, creamy peanut butter, and satisfying oat texture that everyone loves.
Ingredients
For the Cookie Base:
- 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
For the Mix:
- 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
- Prepare workspace: Line two baking sheets with parchment paper or silicone baking mats. Make sure there's enough room in your refrigerator for the baking sheets.
- Combine and melt base: In a medium saucepan (about 3 quart), combine the butter, sugar, milk, and cocoa powder over medium heat. Whisk constantly until the butter melts completely.
- Bring to boil: Continue whisking occasionally and bring the mixture to a full rolling boil. Once boiling, stop whisking and allow to boil for exactly 1 minute.
- Add peanut butter and vanilla: Remove from heat immediately, then stir in the peanut butter and vanilla extract until completely combined and smooth.
- Add oats and salt: Stir in the oats and salt until everything is evenly coated with the chocolate-peanut butter mixture.
- Rest the mixture: Allow mixture to sit undisturbed for 5 minutes. This allows the oats to soak up moisture.
- Scoop cookies: Using a 1-Tablespoon cookie scoop (or spoon), drop tablespoon-sized portions of dough onto the lined baking sheets. If desired, slightly flatten with the back of a spoon. Repeat with remaining dough.
- Refrigerate: Refrigerate the cookies for 30-60 minutes until completely set. Remove from refrigerator and enjoy!
Equipment
Storage:
- Store in an airtight container in the refrigerator for up to 1 week
- These taste best served cold directly from the refrigerator
- Once completely set, cookies can be frozen for up to 3 months
- Layer between parchment paper in a freezer-safe container
- Thaw overnight in the refrigerator before serving
- Butter: Substitute coconut oil (refined for no coconut flavor). Like butter, it solidifies when cold
- Peanut Butter: Works best with non-natural peanut butter (Jif or Skippy). For natural peanut butter, stir well and let mixture rest 10 minutes in step 6. For nut-free, use sunflower seed butter or Biscoff spread
- Milk: Use any milk - dairy or non-dairy (almond, oat, soy all work)
- Oats: Both old-fashioned rolled oats and quick oats work well. Do NOT use steel cut oats
- The 1-minute boil time is essential - do not skip or shorten it! This allows the sugar to reach the proper temperature for cookies to set
- Have all ingredients measured and ready before starting - this recipe moves quickly
- Don't skip the 5-minute resting period after adding oats - this helps cookies hold their shape
- Use a cookie scoop for uniform size and consistent setting time
- Cookies won't set: Most likely didn't boil for full minute or used steel cut oats. Pop in freezer for 15-20 minutes to firm up
- Cookies too crumbly: Mixture was boiled too long. Still delicious crumbled over ice cream!
- Cookies too soft: Let rest longer before scooping, or chill for full 60 minutes