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?
Janet Fortner says
Your recipe was great ! Made a perfect batch. Thank you.
Jessica DeMay says
You're welcome, Janet! Thanks for trying them!
Tammy says
I love these
Jessica DeMay says
Thanks, Tammy!
Rhonda Heaven says
Yummy and easy! Thankg you!
Jessica DeMay says
You're welcome, Rhonda! Thanks for trying them!
Rosa says
Can I use shortening?
Jessica DeMay says
Hi Rosa- I wouldn't recommend it.
David Chase says
My mother used to make a variation of this, she would spread it out on a small baking dish and let it set, then cut it into squares. Never seemed to last very long for some reason. Got to thinking of them the other day and realized that I didn't have her recipe with me, hince my looking it up now. I'll pick up the ingredients tomorrow to bring home after work and try to put up a batch. Thank you
Jessica DeMay says
You're welcome, David! I love the idea of making them in a baking dish. I hope you love these!
Aaron G says
These cookies have been a cherished member of our family since before my arrival in the 1950s. We've nicknamed them "dog food cookies" in honor of their appearance.
As aforementioned, there are several cooking options. I also alternate between Nestle's Quik and Hershey's Cocoa, regular and chunky peanut butter, and I have a friend who prefers honey to sugar in her recipe.
I introduced them to a kindergarten teacher who taught all 30 years of her students to create them as part of their academic experience and to ensure their survival (the kids and the cookies) into the future. I've given several dozen people their first one and have only gotten two reactions-- "It's too sweet," or "I'd like another 50."
Jessica DeMay says
Yes- definitely a classic! Thanks, Aaron!
Misty says
I use a 7 qt. Calphalon stock pot. It's bigger than needed but it seems to distribute the heat more broadly than a skillet.
One it starts to boil, like a lot of other reviewers I only let it boil for 1 minute. I have a gas range and use the large burner with the heat set up to straight up medium.
I've used both the generic cocoa powder and Ghirardelli and for these generic is best. Ghiradelli makes them a little too rich for my liking.
Do NOT use old fashioned oats. Quick oats are the best for no bakes. Old Fashioned oats make the cookies too dry, I think.
Dorie says
I used Mexican chocolate that I pulverized in my food processor. I also put them in a square pan. Absolutely wonderful! Easy and fun to make. Brings bake memories of when my daughter was young and we would make these. Thank you!
Jessica DeMay says
You're welcome, Dorie! Thanks for trying it and I love your ideas.
Kirsten says
My first time making no bakes, so I followed the recipe to the T. Mine came out beautifully - shiny, nicely formed, perfectly set and most importantly, delicious! Definitely a keeper!
Jessica DeMay says
Thanks, Kristen! I'm so glad you liked them and that they turned out perfect. Thanks for trying them and for the great feedback!
sascha says
Made these today and I left them on the heat for a bit too long. As I started scooping them out they crumbled up incredibly quick! I was a bit concerned because I had done everything correctly (except leave the mix on the heat for 10 minutes total?) I scooped everything back into the pan and slowly added a coconut-almond milk blend I had. They became smooth once again and they tasted wonderful! Next time adding a bit less sugar,, super sweet! Thx!