Easy No-Bake Chocolate Peanut Butter Cookies Recipe

Four Chocolate peanut butter no-bake cookies stacked.

Easy No-Bake Chocolate Peanut Butter Cookies Recipe

These no-bake chocolate peanut butter cookies make a perfect indulgent treat. Made with cocoa powder, dark chocolate, peanut butter, and oats, these no-bake cookies are a winner! No need to turn on the oven!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Resting Time 30

Total Time 45

Servings medium cookies

Calories 151kcal

Author Erin @ Suburban Simplicity

Equipment

2 Baking pan
Mixing spoon
Parchment or wax paper

Ingredients

1 ½ cups sugar
½ cup milk low-fat or regular
1 stick 8 tablespoons unsalted butter
¼ cup unsweetened cocoa powder
1 cup dark chocolate morsels
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
⅛ teaspoon sea salt

US Customary - Metric

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Instructions

Line a baking sheet with wax paper or parchment.
Bring sugar, milk, butter, cocoa, and dark chocolate morsels to a boil in a medium pan over medium heat, stirring occasionally, then let boil for 1 minute.
PRO TIP: you can use you can use an instant-read thermometer to ensure the mixture is at the correct temperature, 230 degrees F.
Remove from the heat. Add oats, peanut butter, vanilla, and salt, and stir to combine.
Drop a tablespoon of the mixture onto the prepared baking sheet, flatten slightly.
Let sit at room temperature until cooled and hardened, about 30 minutes. Or place them the refrigerator to harden. Refrigerate in an airtight container for up to 3 days.

Notes

Milk: You can substitute cow's milk with your favorite non-dairy milk, including almond, cashew, or soy.
Nut-Free: If you need a nut-free version, swap the peanut butter for sunflower seed butter.
Oats: We prefer the chewy texture of using old-fashioned oats in the recipe. However, you can also use instant oats.
Peanut butter: this recipe works best with traditional peanut butter like Jif or Skippy. If you plan to use natural peanut butter, let the mixture sit for about 10 minutes after you mix it in.
Butter: You can swap the butter for coconut oil as it solidifies when cold.

Storing: Cool completely, and then refrigerate in an airtight container for up to 1 week. To freeze, cool completely and then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge, or eat them right from the freezer!

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition