This super easy recipe for no-bake cookies is made on the stovetop in about 15 minutes. No chilling required; the cookies harden as they cool. They are chocolatey and peanut buttery and get their texture from the quick-cooking oats and butter. No eggs are needed in this recipe either. Because there is no flour in these cookies, it is simple to make this no bake cookies recipe gluten-free by using gluten free oats. Yields 36 cookies.
Try more no bake recipes from my no-bake recipe collection like No-Bake Coconut Balls and S'more Rice Krispie Treats.
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Reasons why this recipe works
- The classic combination of chocolate and peanut butter makes these a favorite cookie recipe. And the chocolate flavor comes only from cocoa powder. For best results, use your pantry staple peanut butter instead of natural peanut butter to get the best peanut butter flavor without separation occurring. Love chocolate + peanut butter? Try my Salty Peanut Butter Chocolate Marshmallow Cookies.
- This recipe uses simple ingredients found in your pantry and no fancy equipment like a candy thermometer or food procssor needed.
- No chilling is required amazingly! These cookies set up at room temperature in about 30 minutes.
Ingredients needed to make the easiest no-bake cookies recipe
- Brown sugar: I like to use dark brown sugar for the caramely flavor, but light brown sugar will work equally as well.
- Granulated sugar: regular white sugar.
- Cocoa powder: Use unsweetened cocoa powder such as Hershey's. Do not use Dutch-processed cocoa powder - it will not work as well in the chocolate mixture, making for drier cookies with a crumbly texture.
- Salt
- Milk: I recommend using whole milk in this recipe, although 2% milk will work as well. I have not tried making this recipe with with non dairy milk, however, it should work.
- Butter: use unsalted butter and cut it into cubes. This allows the butter to melt quickly and evenly into the chocolate mixture.
- Quick oats: the type of oats used in these no bake oatmeal cookies is important. Do not use old fashioned oats as they will not cook quickly enough or help the cookies firm up as they cool.
- Peanut butter: I recommend using creamy peanut butter rather than crunchy peanut butter, although both will work equally as well. Do not use natural peanut butter, as the oil will likely separate during the cooking process which is not what we want. If you have peanut allergy concerns, swap the peanut butter out for your favorite smooth nut or seed butter like almond butter, cashew butter, or sunflower butter.
- Vanilla extract: you will need one teaspoon vanilla extract to add great flavor to these no bake chocolate oatmeal cookies.
Instructions to make no bake peanut butter cookies
Step 1
Line two baking sheets with parchment paper or wax paper and set aside.
Step 2
To a medium saucepan, combine sugar and brown sugar, cocoa powder, and salt. Whisk together.
Step 3
To the dry ingredients, add the milk and butter. Turn the heat to low and bring to a boil, stirring constantly, until the butter is completely melted.
Step 4
Once the butter is fully melted, increase the heat to medium and bring to a full rolling boil, continuing to stir. Keep at a full boil for exactly one minute while stirring continuously. I like to set a timer to make sure it boils for exactly one minute.
After one minute, remove the mixture from the heat and keep stirring.
Step 5
Working quickly, add in the peanut butter and vanilla and stir until the peanut butter is melted.
Step 6
Add in the oats and stir with a rubber spatula until evenly incorporated.
Step 7
Using a 1-tablespoon cookie scoop (#60), scoop portions onto the prepared cookie sheet. The cookies may spread a little - that’s okay. As they cool, they will harden and form a cookie shape.
Allow the cookies to cool at room temperature until firm, about 30 minutes, before serving. Tip: For a firmer texture, refrigerate cookies for 30 minutes before serving
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
How to store no bake peanut butter chocolate cookies
To store, place the cooled cookies in an airtight container and store at room temperature for up to 3 days. Alternately, cover the cooled cookies tightly with plastic wrap.
Store the cooled cookies in the refrigerator for up to 1 week. I prefer eating the cookies when they've been chilled, however, chilling is not necessary.
To freeze, place cookies on a parchment paper lined baking sheet and freeze for at least one hour. Transfer frozen cookies to a freezer bag and store in the freezer for up to 3 months. Thaw this delicious cookie at room temperature.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!
Ingredients
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder not Dutch-processed
- ½ teaspoon salt
- ½ cup milk
- ½ cup unsalted butter cut into cubes
- ¾ cup creamy peanut butter not natural
- 1 teaspoon vanilla extract
- 3 cups quick oats do not use old fashioned oats
Instructions
- Line two baking sheets with parchment paper and set aside.
- To a medium saucepan, add brown sugar, granulated sugar, cocoa powder, and salt. Whisk together.1 cup packed dark brown sugar, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, ½ teaspoon salt
- To the dry ingredients, add the milk and butter. Turn the heat to low and bring to boil, stirring constantly, until the butter is completely melted.½ cup milk, ½ cup unsalted butter
- Once the butter is fully melted, increase the heat to medium and bring to a boil, continuing to stir. Boil the mixture for exactly one minute while stirring continuously. After one minute, remove the mixture from the heat and keep stirring.
- Working quickly, add in the peanut butter and vanilla and stir until the peanut butter is melted.¾ cup creamy peanut butter, 1 teaspoon vanilla extract
- Add in the oats and stir with a rubber spatula until evenly incorporated.3 cups quick oats
- Using a 1-tablespoon cookie scoop (#60), scoop portions onto the prepared baking sheets. The cookies may spread a little - that’s okay. As they cool, they will harden. Allow the cookies to cool at room temperature until firm, about 30 minutes, before serving. Tip: For a firmer texture, refrigerate cookies for 30 minutes before serving
Notes
- Store cookies at room temperature in an airtight container for up to 3 days.
- Store in the refrigerator for up to 1 week.
- To freeze, place cookies on a parchment paper lined baking sheet and freeze for at least one hour. Transfer frozen cookies to a freezer-safe bag and store in the freezer for up to 3 months. Thaw at room temperature.
Comments
Kathryn C.
I was given this same recipe by my aunt 60 years ago in Ovid, Colorado!
I also like to add 1/2 cup shredded coconut! Yum!
Kimberlee Ho
That's funny because my husband told me to add coconut and I'm coming out soon with a take on this recipe with the coconut in there! Stay tuned!
Robyn
These are delicious, especially when baked as bars!
(This comment was made by a family member of Kickass Baker's owner.)
Kimberlee Ho
So glad you loved them!