Whip up a batch of cookies in no time with this delicious no bake recipe! Made with pantry staple ingredients, these chocolate peanut butter oatmeal cookies take 15 minutes to make in one pot. The hardest part is waiting for them to set!
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With the most perfect fudgy texture that resembles Reese's Peanut Butter Cups, these no bake chocolate peanut butter cookies are too good (and too easy!) not to try!
I'm definitely not the most skilled baker, so these classic no bake cookies are a great way to whip up a sweet treat with not too much care needed! Just heat and mix the ingredients together in a pot on the stovetop, spoon on to wax paper and let them set.
If you don't think you have time to make homemade cookies, think again!
Be sure to check out these No Bake Peanut Butter Crunch Bites too!
Why You Will Love This Recipe!
- Pantry-Staple Ingredients: I actually didn't have to make a trip to the store as I had all the ingredients on hand to make these! No excuses!
- Quick and Easy: There's nothing complicated about these no bake cookies. You can easily make up a batch in less than 15 minutes before you let them set in the fridge. You don't even need to preheat the oven as everything comes together in a pot on the stovetop.
- Family Friendly: Great for adults' lunchboxes or an after school treat for the kids.
- Dietary Info: These no bake chocolate peanut butter cookies are gluten-free (use certified gluten-free oats) and vegetarian.
Ingredients and Notes
- Butter: I like to use salted butter for these cookies. If you use unsalted butter, add in a pinch of additional salt to boost that rich chocolate flavor.
- Sugar: Use white sugar, also known as table sugar or granulated sugar.
- Milk: Regular 2% milk (semi-skimmed) works best.
- Cocoa Powder: Use unsweetened cocoa powder.
- Peanut Butter: Use smooth peanut butter for the best results. Crunchy peanut butter will work if that's what you have to hand, but it won't give you that silky smooth texture. Don't use natural peanut butter as the oils will separate.
- Vanilla Extract: You can use pure or imitation in this recipe.
- Oats: I find that these no bake cookies work best with quick-cooking oats that are broken into smaller flakes. Large flake (old fashioned oats) will work well, but they will have a more chewy texture.
How to Make No Bake Chocolate Oatmeal Cookies
Be sure to scroll down for the full recipe!
- Melt the butter in a medium saucepan.
- Stir in the cocoa powder and sugar until smooth.
- Stir the oats into the chocolate mixture.
- Spoon the mixture onto a baking sheet lined with wax paper.
- Allow them to set in the fridge before tucking in.
Storage
Once the cookies are set, store them in an airtight container, with the layers separated with wax or parchment paper.
- Room temperature: Store at room temperature for up to 5 days (if your kitchen isn't too warm)
- Fridge: Store in the fridge for up to 2 weeks.
- Freezer: Store for up to 3 months.
Cookies stored in the fridge will be firmer. They are still delicious, but if you prefer them softer, just leave them at room temperature for 5 to 10 minutes before enjoying. These are the kind of cookies that also taste great right out of the freezer!
Recipe Variations
The no bake chocolate peanut butter cookies are delicious as they are, but you can totally get creative with different add-ins!
Before spooning the mixture out, try stirring in a ½ cup of:
- Shredded coconut
- Mini chocolate chips
- Chopped peanuts
- Cranberries
- Raisins
- Mini marshmallows
- M&Ms
Try stirring in a little ground cinnamon, flaky sea salt or espresso powder, or replace half of the peanut butter with Nutella. The possibilities are endless!
Recipe Notes and Tips
- Don't let the mixture boil for too long. It should come to a full rolling boil, but for no longer that 60 seconds before you take it off of the heat.
- Spoon out your cookies before the mixture cools, work fairly quickly.
- Each cookie is about 2 tablespoons of mixture. You can use a cookie scoop or just a regular spoon.
No Bake Chocolate Peanut Butter Oatmeal Cookies
Equipment
Ingredients
- ½ cup salted butter
- 2 cups sugar
- ½ cup milk
- ¼ cup cocoa powder
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick oats
Instructions
- Line a large baking sheet with wax paper.
- Melt the butter in a medium sized pot on the stove top on a low heat.½ cup salted butter
- Add the sugar, cocoa powder and milk. Stir well to combine.2 cups sugar, ½ cup milk, ¼ cup cocoa powder
- Let the mixture come to a boil. Boil for 60 seconds whilst stirring.
- Take the pot off of the heat and stir in the peanut butter and vanilla.½ cup creamy peanut butter, 1 teaspoon vanilla extract
- Stir in the oats so that they are well coated.3 cups quick oats
- Spoon onto the wax lined tray and place in the fridge for 30 minutes. Each cookie is about 2 tablespoons of mixture.
Notes
- Don't let the mixture boil for too long. It should come to a full rolling boil, but for no longer that 60 seconds before you take it off of the heat.
- Spoon out your cookies before the mixture cools, work fairly quickly.
- Each cookie is about 2 tablespoons of mixture. You can use a cookie scoop or just a regular spoon.
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