Description
Chocolate Peanut Butter No-Bake Cookies are rich, fudgy, and packed with delicious peanut butter and chocolate flavor. Made with simple pantry ingredients, old-fashioned rolled oats, and no eggs, these cookies come together in just 5 minutes without turning on the oven. They’re perfect for busy days, afternoon snacks, parties, or whenever you crave a quick homemade treat!
Ingredients
- 8 tablespoons (113 g) unsalted butter or plant-based butter
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) light brown sugar
- ⅓ cup (36 g) cocoa powder
- ½ cup (120 g) whole milk or non-dairy milk
- ½ cup (123 g) creamy peanut butter
- 2¾ cups (270 g) gluten-free old-fashioned rolled oats
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Add the butter, granulated sugar, brown sugar, cocoa powder, and milk to a medium saucepan.
- Place the saucepan over medium-high heat and stir until the butter melts and the mixture reaches a full rolling boil in the center.
- Once the mixture reaches a rolling boil, stop stirring and let it cook for exactly 1 minute.
- Remove the saucepan from the heat and quickly stir in the creamy peanut butter until smooth.
- Add the rolled oats, vanilla extract, and salt. Stir until everything is evenly combined.
- Let the mixture rest for 2–3 minutes so the oats can absorb some of the moisture.
- Line a baking sheet with parchment paper.
- Scoop approximately 2 tablespoons of the mixture for each cookie and place them on the prepared baking sheet.
- Shape the cookies into small mounds if necessary. If the mixture spreads too much, allow it to cool for another minute before scooping.
- Let the cookies cool completely until firm, about 1–2 hours at room temperature or 15–30 minutes in the refrigerator.
- Serve and enjoy your delicious chocolate peanut butter cookies!
Notes
- Serving: Enjoy these cookies straight from the refrigerator or at room temperature with a glass of cold milk, coffee, or hot chocolate.
- Cookie size: Use a medium cookie scoop or tablespoon to create evenly sized cookies.
- Setting time: Allow the cookies to firm up completely before moving them from the baking sheet.
- Room temperature storage: Store in an airtight container for up to 3 days.
- Refrigerator storage: Keep the cookies in an airtight container in the refrigerator for up to 1 week.
- Freezing: Place the completely cooled cookies in a freezer-safe container with parchment paper between the layers. Freeze for up to 2 months for best quality.
- Thawing: Let frozen cookies thaw in the refrigerator or at room temperature before serving.
- Make-ahead tip: Prepare the cookies a day ahead and refrigerate them until ready to serve.
- Prevent spreading: Let the oat mixture rest for 2–3 minutes before scooping so the oats absorb some of the liquid.
- Keep them fresh: Always use a tightly sealed container to prevent the cookies from drying out.