Chocolate Peanut Butter Cookies {No Bake} are a no-bake treat made with quick oats, cocoa, and creamy peanut butter for a quick, but flavorful cookie. Check out my peanut butter cookie recipe for a more classic peanut butter cookie.
Chocolate Peanut Butter Cookies {No Bake}
The combination of chocolate and peanut butter in this no-bake cookie is the perfect pairing of flavors. I have plenty of chocolate and peanut butter desserts like my Chocolate Peanut Butter Ooey Gooey Cake, Chocolate Peanut Butter Fudge, and Peanut Butter Hi-Hat Cookies (just to name a few). But, it’s nice to have a quick treat like these No-Bake Chocolate Peanut Butter Cookies when you are craving that chocolate peanut butter combo.
Chocolate Peanut Butter Cookies Ingredients
With just a few common ingredients (and without turning on your oven) you can have these no-bake chocolate peanut butter cookies made to enjoy in just a few minutes!
Quick-cooking oats: These quick oats are more processed than old-fashioned oats, which allows the oats to cook faster.
Butter: I used unsalted butter for this recipe, so I added 1/4 teaspoon salt. If you use a stick of salted butter, you could leave out the salt.
Brown Sugar: Use light or dark brown sugar for this recipe–whatever you have on hand.
Milk: I prefer whole milk in recipes, but you could get by with 2% milk.
Peanut Butter: Because of the texture you get from the oats, I chose to use creamy peanut butter. But, for a little crunch in each bite, you could use crunchy peanut butter.
How to Make Chocolate Peanut Butter Cookies
Again, there is no reason to turn on your oven to get these no-bake chocolate peanut butter cookies made. First, line a couple of baking sheets with parchment paper and set them aside. Next, add the quick oats and salt to a large mixing bowl. Stir to combine and set that aside as well.
Then, in a medium saucepan over medium-high heat, melt butter. Add brown sugar, cocoa powder, and milk. Bring the mixture to a boil and remove the saucepan from the heat. Add the peanut butter and vanilla to the saucepan and whisk together until smooth.
Finally, pour the mixture over the salted oats and fold the oats in the mixture with a wooden spoon. Be sure to get all the oats coated with the peanut butter mixture. Use a 2-3 tablespoon scoop to drop the cookies on the lined baking sheets. Let them cool completely at room temperature before serving. Store leftovers in the refrigerator.
Looking for More No-Bake Treats?
Snickerdoodle Rice Krispy Bars
Ingredients
- 3 cups (270g) quick-cooking oats
- ¼ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter
- 2 cups (400g) brown sugar
- ¼ cup cocoa powder
- ½ cup (122.5g) milk
- 1 cup (258g) creamy peanut butter
- 1 tablespoon vanilla
Instructions
-
Line two baking sheets with parchment paper. Set aside.
-
In a large mixing bowl, add quick oats and salt. Stir to combine. Set aside.
-
In a medium saucepan, over medium-high heat, melt butter.
-
Add brown sugar, cocoa powder, and milk. Bring the mixture to a boil. Then, remove from heat.
-
Add peanut butter and vanilla and whisk until smooth and creamy.
-
Pour peanut butter mixture over the oats and fold in with a wooden spoon until incorporated. Make sure all oats are fully coated.
-
Use a 2-3 tablespoon cookie scoop and drop the mixture onto the lined baking sheet, leaving 1-2 inches between each cookie.
-
Let the cookies completely cool on the counter. (They will flatten out a bit as they cool.)
-
Store cooled cookies in the refrigerator until ready to serve.