These classic chocolate peanut butter no bake cookies are the perfect treat. Chocolate and peanut butter combine to make the best cookie ever!
I know, you may not think this is a very special recipe, but it really is. I feel like everyone should have an awesome no-bake recipe because there are times you just need it. Like when you need a last minute treat to bring somewhere, or when you have something baking in your oven but you still want to make cookies, or when you want something that everyone is guaranteed to love.That's the truth. I've never met anyone who doesn't like these.
Except my mom who just informed me that she hates them as much as okra.
That doesn't even make sense. That's pure craziness! Moving on...
These come together really quick and you most likely have all the ingredients in your pantry already. Make sure you measure the oats out first so you're not rushing to do that while the chocolate is hot. Also, make sure you have a clear counter and put out wax paper to drop the cookies on.
I use a greased cookie scoop to portion these out onto wax paper because it makes them more consistent in size than using a spoon. That's definitely not necessary though. Use what you have.
Step-by-Step Instructions
Once you add all the ingredients to the pan it takes about 6 minutes before it comes to a boil. Just be patient and don't be tempted to turn it up. Once it starts boiling, I've found that exactly 4 minutes is perfect. I know that seems precise, but it does make a difference. Any less than that and they might not set properly and any more and they can become dry. Its also important to make sure your heat is only at medium. Any higher and 4 minutes is much too long.
I send these to my dad for his birthday and Christmas every year and he always eats them for breakfast. I mean, they do have peanut butter, oatmeal, and milk in them. That qualifies them as breakfast food I'm pretty sure.
These may be simple, but it's a cookie I will never stop making. The peanut butter and chocolate work so well together and the oats give it the perfect texture.
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Chocolate Peanut Butter No-Bakes
Ingredients
- 3 cups oats old fashioned or quick
- ½ cup butter
- ½ cup milk
- 2 cups sugar
- ½ cup peanut butter
- ¼ cup cocoa powder
- 1 teaspoon vanilla
Instructions
- Measure oats into a large bowl and set aside.
- In a large skillet, combine butter, milk, sugar, peanut butter, and cocoa.
- Stir together over medium heat (no higher) until fully combined. Don't quit stirring.
- Once it is boiling while you stir (not just small bubbles around the edge, but a rolling boil) set the timer for 4 minutes.
- Continue stirring constantly making sure to scrap the sides of the pan as needed.
- When the timer goes off, turn off the heat and add vanilla. This will cause the mixture to bubble up. Stir to incorporate.
- Add the oats and mix until completely covered. Try to work fast as the start to harden as they cool.
- Scoop onto wax paper, using a greased cookie scoop if you have one.
- Let fully cool, about 20 minutes.
Nutrition Information
Are these cookies something you made growing up?
Deanne says
How many calories per cookie?
Jessica DeMay says
Hi Deanne- I don't calculate that, but you can use a site like My Fitness Pal to figure that out if desired.
Becky Bailey says
Has anyone tried these with Splenda? I don't like to eat much sugar but I do love these cookies. If you don't think it would work I do also have coconut sugar, can't wait to try these..
Jessica DeMay says
Hi Becky- it will not work with splenda. Splenda doesn't have that ability to "candy" like sugar does. Coconut sugar will work great and be a lot lower glycemic index! Hope you enjoy!
Becky Bailey says
Thanks so much, I'll try them with the coconut sugar, not exactly low carb or keto but a different kind of sugar then refined, I'm sure I'll love them, thanks 🙂
Barbara says
My mom made these when I was young! She hasn't made them for years and years. My Dad's birthday is July 20th and I am making these for him! These cookies bring back so many memories for me! Thank you!
Jessica DeMay says
You're welcome, Barbara! I'm so glad they can bring back those memories for you! I hope your dad loved them 🙂 Thanks for trying my recipe!
Kym says
I like to venture a little when it comes to recipes and decided to use a mixed nut butter instead of peanut butter and half light brown sugar/half cane sugar i also used real butter and almond extract instead of vanilla.Boy was it out of this world delisiosus.
Jessica DeMay says
Thanks, Kym! That sounds delicious! Thanks for the great feedback!
Cathy Malec says
I tried this recipe last night and they turned out perfectly! I loooove no bakes and have not had any success in the past, too dry and crumbly, don't harden, etc. I am a pretty experienced baker and thought that this may just be one of those things that I never get right (that's me with a meringue pie also). I followed your instructions and they turned out fantastic. My husband said when he come home "who made the no bakes?", I said "me" and he patted me on the back and said "awesome" (he knows the history of my no bake experiences, having had to eat the hard crumbly bits or scoop up the unset ones with a spoon).
Thanks!
Jessica DeMay says
You're welcome, Cathy! Thanks for trying my recipe! I am so happy then turned out perfectly for you! This story makes me so happy! 🙂 I love that your husband was so proud of you. Thanks for the feedback and I hope you have many more successful batches!
Adrian says
So this isn't necessarily a Paleo recipe, correct? I grew up eating these......and they're awesome.
Jessica DeMay says
That's correct, Adrian. My older recipes weren't always paleo. I am thinking of doing a paleo version though. 🙂
Mrs.Confused says
So I’m trying to make a double batch. But I can’t get the cooking time down. What would the time be?
Jessica DeMay says
Hi! It's not that easy. You'll need to just do two batches. Doubling the ingredients you will have to adjust the cooking time, but I don't know exactly what it would be. I hope that helps!
Erin says
I tried these in 'bar' form. Put the parchment paper in a cookie sheet that had walls, and spread it out; got a little tough as the cooling process is a bit quick. After it cooled I cut it (be careful if you're a tiny person, when cutting it there were spots I had a tough time cutting) and if you don't mind crumbs it worked out great!
Thank you For sharing the recipe! It has been a blessing to find as I struggle with my search for dairy free recipes.
Jessica DeMay says
What a great idea! I like that idea. You're welcome, I hope you find more dairy free recipes of mine that you enjoy! 🙂
Jack Smith | BBQRecipez.com says
I made these, and they barely made it through the night! I had to make a second batch.
Super easy, way worth it.
I added nuts to the second batch since I love a crunch, still amazing.
Thanks for the recipe!
Jessica DeMay says
You're welcome, Jack! Thanks for trying them! I'm so glad you like them. The added nuts sound delicious!
Daryl says
I made these often for my Boys while they were growing up. Now they are grown and gone. I made a batch to entice them to come and visit dear old dad. I will let you know if it works. Thanks
Jessica DeMay says
You're welcome, Daryl! I hope it works for you 🙂 Thanks for trying my recipe!