Sometimes, you just want a quick, no-fuss dessert that satisfies your sweet tooth without requiring an oven. That’s where no-bake chocolate and peanut butter cookies come in! These cookies are rich, chewy, and loaded with chocolatey goodness, balanced perfectly by creamy peanut butter. Whether you’re a seasoned baker or just starting, these cookies are easy to make, delicious to eat, and guaranteed to become a household favorite.
Why No-Bake Chocolate and Peanut Butter Cookies Are the Perfect Treat
- Quick and Easy: No oven required, and the cookies come together in less than 30 minutes.
- Minimal Ingredients: You likely already have everything you need in your pantry.
- Customizable: Add-ins like shredded coconut, chopped nuts, or even a peanut butter drizzle make these cookies your own.
- Great for All Ages: Kids can help shape the cookies, making it a fun family activity.
Ingredients for No-Bake Chocolate and Peanut Butter Cookies
Here’s what you’ll need to make these delicious cookies:
Cookie Base | Quantity |
Sugar | 1 1/2 cups |
Unsalted butter | 1/2 cup |
Milk | 1/2 cup |
Cocoa powder | 1/4 cup |
Creamy peanut butter | 1/2 cup |
Vanilla extract | 1 teaspoon |
Kosher salt | 1/4 teaspoon |
Rolled oats (gluten-free, if needed) | 3 cups |
Peanut Butter Drizzle (Optional) | Quantity |
Creamy peanut butter | 3 tablespoons |
Coconut oil | 2 teaspoons |
Step-by-Step Guide to Making No-Bake Chocolate and Peanut Butter Cookies
1. Prep Your Workspace
- Line a baking sheet with parchment paper and set it aside. This will make it easy to transfer and cool the cookies later.
2. Cook the Cookie Base
- In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder.
- Stir continuously until the butter and sugar are completely melted, creating a smooth mixture.
- Bring the mixture to a boil and let it boil for exactly 1 minute. Be careful not to overcook, as this can affect the texture of your cookies.
3. Combine the Ingredients
- Pour the hot mixture into a large mixing bowl.
- Stir in the peanut butter, vanilla extract, and salt until fully incorporated.
- Add the rolled oats and mix thoroughly until the oats are evenly coated in the chocolate-peanut butter mixture.
4. Scoop and Shape the Cookies
- Use a medium cookie scoop or a tablespoon to scoop portions of the dough onto the prepared baking sheet.
- If desired, gently roll and flatten the dough between your palms to create uniform shapes. You can also leave them as-is for a rustic look.
5. Add the Peanut Butter Drizzle (Optional)
- Melt the peanut butter and coconut oil together in the microwave for about 30 seconds. Stir to combine.
- Use a spoon to drizzle the mixture over the cookies.
- Keep in mind: if you’re packing these cookies for travel or on-the-go snacking, it’s best to skip the drizzle, as it can soften at room temperature.
6. Chill the Cookies
- Transfer the baking sheet to the refrigerator and chill for about 20 minutes, or until the cookies are firm.
- If you added the drizzle, make sure to store the cookies in the refrigerator so the topping stays intact.
Pro Tips for Perfect No-Bake Cookies
- Timing Matters: Boiling the mixture for exactly 1 minute is crucial for the cookies to set properly. Under-boiling can make them too soft, while over-boiling can make them crumbly.
- Use Fresh Ingredients: Opt for high-quality cocoa powder and peanut butter for the best flavor.
- Customize to Your Liking: Add mix-ins like shredded coconut, mini chocolate chips, or chopped nuts for extra texture and flavor.
Nutritional Information (Per Cookie)
Nutrient | Amount |
Calories | 130 |
Total Fat | 6g |
Carbohydrates | 17g |
Protein | 3g |
Sugar | 12g |
FAQs About No-Bake Chocolate and Peanut Butter Cookies
1. Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works just as well and adds a bit of texture to the cookies.
2. How should I store these cookies?
Store them in an airtight container at room temperature for up to a week. If you’ve added the drizzle, keep them refrigerated to maintain the firmness of the topping.
3. Can I make these cookies dairy-free?
Absolutely! Replace the butter with a plant-based alternative and use non-dairy milk.
4. Are these cookies gluten-free?
As long as you use certified gluten-free oats, this recipe is naturally gluten-free.
5. Can I freeze these cookies?
Yes! Freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. They’ll keep for up to 3 months.
6. What’s the best way to serve these cookies?
Enjoy them straight from the fridge for a firmer texture or let them sit at room temperature for a softer bite.
Why You’ll Love Making These Cookies
No-bake chocolate and peanut butter cookies aren’t just a dessert—they’re a stress-free solution to your sweet cravings. From their rich, chocolatey flavor to their chewy, melt-in-your-mouth texture, these cookies deliver everything you could want in a treat. Plus, the lack of baking means less time spent in the kitchen and more time enjoying the results.
Your Turn: Try These Cookies Today!
Now that you know how to make these no-bake chocolate and peanut butter cookies, it’s time to roll up your sleeves and get started. Share them with your family, pack them for a picnic, or keep them all to yourself (we won’t judge). If you loved this recipe, share it with friends and let them join in the fun!
PrintThe Ultimate Guide to No-Bake Chocolate and Peanut Butter Cookies
- Total Time: 35 minutes
- Yield: About 24 cookies
Description
Craving a sweet treat without turning on the oven? These no-bake chocolate and peanut butter cookies are the perfect solution! Rich, chewy, and loaded with chocolatey goodness, they’re quick to make and customizable with your favorite add-ins. Perfect for dessert, a snack, or anytime you need a little indulgence.
Ingredients
For the Cookie Base:
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1/4 cup cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3 cups rolled oats (use gluten-free oats if needed)
Optional Peanut Butter Drizzle:
- 3 tablespoons creamy peanut butter
- 2 teaspoons coconut oil
Instructions
- Prepare the Workspace:
- Line a baking sheet with parchment paper and set it aside.
- Cook the Cookie Base:
- In a medium saucepan over medium heat, combine sugar, butter, milk, and cocoa powder.
- Stir continuously until the butter and sugar melt completely, forming a smooth mixture.
- Bring the mixture to a boil and let it boil for exactly 1 minute.
- Combine the Ingredients:
- Pour the hot mixture into a large mixing bowl.
- Stir in peanut butter, vanilla extract, and salt until fully combined.
- Add rolled oats and mix thoroughly until evenly coated.
- Shape the Cookies:
- Use a tablespoon or cookie scoop to portion the dough onto the prepared baking sheet.
- Shape the cookies with your hands or leave them rustic, depending on your preference.
- Add the Optional Drizzle:
- Melt peanut butter and coconut oil together in the microwave for about 30 seconds. Stir to combine.
- Drizzle over the cookies using a spoon.
- Chill the Cookies:
- Transfer the baking sheet to the refrigerator and chill for about 20 minutes, or until the cookies are firm.
Notes
- Boiling Tip: Boil the mixture for exactly 1 minute to ensure proper setting. Over-boiling can result in crumbly cookies.
- Customization: Add shredded coconut, chopped nuts, or mini chocolate chips for extra flavor and texture.
- Storage: Store in an airtight container at room temperature for up to a week. If drizzled, keep refrigerated.
- Freezing: Freeze cookies in a single layer before transferring them to a freezer-safe container. They’ll last up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American