Chocolate Peanut Butter No-Bake Cookies

This is a family favorite recipe and now you can make it too!

Wildly simple, no-fuss chocolate peanut butter no-bake cookies! These are ready in a snap and devoured even quicker!

Here we go! Recipe #8 in my Christmas cookie palooza. And it’s legendary.

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Kevin’s favorite foods: chicken wings, green bean casserole, beer, and the Quinn family no-bake cookies. The man never really requests dessert recipes because, let’s face it, there’s plenty of sugar in our house. But the 2 times he HAS requested dessert, it’s been for his family’s no-bake cookies. And one time he even made them himself because GASP! I didn’t feel like baking. Or no-baking. You know what I mean.

My husband grew up making and eating these chocolate peanut butter no-bake cookies with his family. They’re so easy, anyone can make them. And now that I’m apart of the Quinn family, too– I’ve had the pleasure experiencing them. Because these cookies are SO much more than cookies. Eating one is quite the experience. There is nothing on earth quite like them. And, after one bite, you’ll know what I’m talking about.

Wildly simple, no-fuss chocolate peanut butter no-bake cookies! These are ready in a snap and devoured even quicker!

There are, like, a billion and a half recipes for no-bake cookies swirling around the internet and most of them call for the same ingredients as the Quinn recipe. What makes each recipe a little different is the ratio of ingredients. More butter, less sugar, more cocoa, less peanut butter. You get the idea. The Quinn recipe, in my eyes and on my tastebuds, perfects that ratio. Just enough sugar, just enough cocoa, and definitely enough peanut butter.

There’s no turning on the oven for no-bake cookies (uh, duh)– instead, the cookies firm up in the refrigerator. Which is perfect if you’re having a baking marathon day and other cookies need the oven! Or if you have dinner in the oven. Or are in a fight with your oven. Me = currently. (I should really clean the substance burning at the bottom of it.)

Making these chocolate peanut butter no-bake cookies is incredibly simple, but let me show you a few pictures of the process.

Wildly simple, no-fuss chocolate peanut butter no-bake cookies! These are ready in a snap and devoured even quicker!

On the stove, you’ll boil butter, sugar, milk, and cocoa together. Your kitchen will smell like a chocolate candy bar. It’s awesome. Then you’ll stir in peanut butter and vanilla extract. The mixture will be thick and beautiful.

LET ME EAT THAT SPOONFUL. ↓ ↓

Wildly simple, no-fuss chocolate peanut butter no-bake cookies! These are ready in a snap and devoured even quicker!

Then, you’ll pour that completely divine chocolate peanut butter mixture over a large bowl of oats. Quick oats are the key to making these no-bake cookies. Why? Quick oats are more fine and powdery than whole oats. Because they’re cut smaller, they’ll act more as flour, binding all of the ingredients together and producing solid no-bake cookies. Cookies that won’t fall apart easily.

Here’s my secret…

I never buy quick oats. I make my own from whole, old-fashioned oats. I pulse them a few times in my food processor to cut them smaller. Voila. Quick oats.

You’ll need 3 cups of quick oats.

Wildly simple, no-fuss chocolate peanut butter no-bake cookies! These are ready in a snap and devoured even quicker!

Now, shape them into cookies. I usually use about 1 Tablespoon of dough per cookie. Just drop them on a nonstick surface like parchment paper or a silicone baking mat and shape them into neat circles. OR leave them as blobs if you aren’t psycho about making cookies pretty like I am.

Wildly simple, no-fuss chocolate peanut butter no-bake cookies! These are ready in a snap and devoured even quicker!

Here’s where the magic happens. And when you can kick your feet up because you don’t have to do anything. Just stick the cookies in the refrigerator to set. That’s all. That’s literally all you do. Practically effortless cookies, just how I like ’em.

This recipe is so easy, you’ll feel like you’re doing something wrong.

Wildly simple, no-fuss chocolate peanut butter no-bake cookies! These are ready in a snap and devoured even quicker!

As you can see, preparing them is a snap– no more than 15 minutes tops! So little work with one giant reward: a plate of chocolate and peanut butter goodness. Oh! And the cookies aren’t dry or gritty like some no-bakes. Rather, they’re soft and chewy– and taste like hot fudge meets a peanut butter cup… or something just as fantastic. If you can stop at only one, I applaud you. Also: what’s wrong with you?

A huge thank you to mama Quinn for passing down this wildly simple, yet completely addictive gem of a recipe! No-bakes forever.

PS: If using certified gluten free oats, this recipe is gluten free.

Chocolate Peanut Butter No-Bake Cookies

Give the oven a break! Whip up a batch of these super simple, no-fuss chocolate and peanut butter no-bake cookies. They're addictive!

Ingredients:

  • 3 cups (240g) quick oats1
  • 1/4 cup (1/2 stick, 60g) unsalted butter2
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/2 cup (120ml) milk (any milk works-- I usually use skim or almond milk)
  • 1/4 cup (21g) natural unsweetened or dutch-process cocoa
  • 2/3 cup (170g) creamy peanut butter3
  • 1 Tablespoon (15ml) pure vanilla extract (yes, a full Tablespoon!)

Directions:

  1. Place oats in a large bowl. Set aside.
  2. Combine the butter, sugar, milk, and cocoa together in a medium saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat and, using a wooden spoon or rubber spatula, stir in the peanut butter and vanilla until completely combined. Pour this mixture over the oats, then stir to combine it all. Allow it to sit for 5 minutes. This allows the oats to soak up some moisture.
  3. During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
  4. Using a 1-Tablespoon cookie scoop (or simply a spoon!), drop a Tablespoon of dough onto the lined baking sheets. If desired, flatten out and shape into a cookie. Repeat with the rest of the dough.
  5. Refrigerate the cookies for at least 30 minutes. Remove from the refrigerator and enjoy! Store leftovers covered tightly in the refrigerator for up to 1 week.

Make ahead tip: You can prepare the dough through step 2. Then, cover tightly and store in the refrigerator for up to 3 days. The mixture will be very firm after spending time in the refrigerator, so allow it to come to room temperature before continuing with step 3. No-bake cookies can be frozen up to 3 months. Allow to thaw overnight in the refrigerator.

Recipe Notes:

  1. Use oats labeled "quick oats." You can buy whole oats (which are thicker cut) and pulse them in the food processor 4-5 times to make finer cut quick oats.
  2. Coconut oil works instead of butter! Coconut oil works because it solidifies.
  3. This recipe works best using a non-natural style peanut butter like Jif or Skippy. I don't recommend an oily natural style peanut butter.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Two more no-bake chocolate & peanut butter packed recipes to try:

Peanut Butter M&Ms Truffles

Peanut Butter M&M Truffles-5

and 4 Ingredient Peanut Butter Fudge.

The BEST Peanut Butter Fudge

See more no-bake recipes.

See more gluten free recipes.

My family's favorite recipe for super easy no-bake cookies! No fuss at all and they're completely addictive!

79 Comments

Comments

  1. Rachel on January 2, 2016 at 11:49 pm

    These look amazing – can’t wait to make some! I’ve loved every recipe I’ve made from your website

    • Sally on January 3, 2016 at 2:22 pm

      Thanks Rachel! Let me know when you try these no bake cookies.

  2. K rose on January 11, 2016 at 3:51 pm

    These were awesome! Had some cream I needed to use up

  3. Carol on January 20, 2016 at 10:57 am

    These are grrrrreeeeeaaaaat!, but I’m one of those “all there is, jist ain’t enough”….soooooo, the last minute of the last five minute rest, I added 1 C marshmallows, and just barely mixed them in (so they didn’t melt too much)..just on a whim, don’t ya know. Stuck ’em in the frige right away, now I can have a kind of s’mores treat whenever I choose. Thanks again Young Lady, for yet another goodie.

  4. Liz (mom to 5 under 10) on January 25, 2016 at 5:31 pm

    I made these and my oldest son and husband devoured them!!!! They were so simple to make ! Mine actually made more than stated even scooping with a tablespoon! I will be looking at other no bakes on here soon!

  5. Amy on February 5, 2016 at 6:33 am

    Hi, Sally!
    Would it be okay to sub the peanut butter for almond butter?  I tried looking through all the comments / notes to see if you had answered this for someone else…  My toddler is severely allergic to peanut butter, so, just wanted to check if you thought it would be ok – I never deviate from your recipes!  I’m also excited to try your Maple Almond Butter Cookies, but, wanted to try your no-bake cookie first.

    Best,
    Amy

    • Sally on February 5, 2016 at 8:00 am

      Oh absolutely, Amy! Almond butter works wonderfully!

  6. Sherri on February 7, 2016 at 7:29 am

    I saw this recipe and it reminded me of the recipe from Jr. High home economics class. Much less work than my recipe from school. Gave this one a try and the cookies did not set up

  7. Susie M on February 18, 2016 at 2:36 pm

    Will these be okay if they have to be out of the fridge for ~5 hours before serving? Or do you think will they be to melty/sticky? Thanks!

    • Sally on February 18, 2016 at 3:38 pm

      They’ll be just fine!

      • Susie M on February 18, 2016 at 9:06 pm

        Thank you for your speedy response!! I’m going to make them to share at my club swim meet on Saturday :0) 



  8. Allison on March 3, 2016 at 4:56 pm

    Perfect, my boyfriend grew up on these! His family calls them cowpies!

  9. ruth on March 22, 2016 at 7:44 pm

    These are my favorite cookies but my recipe is a little different than this, same directions just different amounts of thiñgs, and have always turned out great

  10. Heidi on April 14, 2016 at 10:49 pm

    I made these, and they barely made it through the night! I had to make a second batch.
    Super easy, way worth it (well, my waistband may disagree haha!)

    I added nuts to the second batch since I love a crunch, still amazing. 
    Thanks for the recipe! 

    • Sally on April 14, 2016 at 11:20 pm

      I love the addition of nuts! I need to try it. Maybe with pecans or even chopped peanuts.

  11. Valora on May 31, 2016 at 8:16 pm

    I’d love to make these but I only buy natural peanut butter. Why wouldn’t it be OK to make these with natural peanut butter (no palm oil or sugar added) but at the same time be OK to use almond butter? That’s usually a natural product too, with no added palm oil.

    • Jen on October 15, 2016 at 11:18 am

      I tried a no-bake food bar (similar makeup with a few added items), and it didn’t solidify well. I’m guessing this is the reason peanuts-only peanut butter isn’t recommended.

  12. mia on June 2, 2016 at 8:32 pm

    anything PB and I am there! going to need to save this recipe for later – love no bake goodies!

  13. Brittani on June 8, 2016 at 11:40 pm

    Just made these last night and they were amazing…one of the best no bake recipes I’ve ever tried! I can attest to using a non oily PB though…I didn’t read the additional notes and so mine craft out a tiny bit gooey but popping them in the freezer helped. I’m sure a little longer on the stove would’ve done the trick as well, but they were fantastic regardless. Lesson learned on scrolling down to read the whole recipe as well haha

  14. Sonja on June 11, 2016 at 1:29 am

    Hi Sally

    Really looking forward to trying these. Can you please clarify the amount of milk to use? Recipe says 1/2 cup (60ml) but 60ml is only 1/4 cup. 

    Thanks!

    • Sally on June 11, 2016 at 8:59 am

      Sorry about that! It’s 1/2 cup– 120ml.

  15. Verona on July 9, 2016 at 5:38 pm

    Hi Sally! I can’t wait to make these cookies but I think there’s a mistake in the amount of sugar in the recipe. It says 1 and 1/2 cups (150 gms) but 1 and 1/2 cups of granulated sugar weighs 300 gms. Please clarify it.
    Thanks!

  16. Jenny on August 5, 2016 at 5:13 am

    I just made these to take camping and they are so amazingly easy and delicious. So delicious in fact that I got nervous and calculated the calories. If making 24 cookies as per the recipe, they work out at roughly 127 calories per cookie according to my calculation 🙂  Thanks for the splendid recipe 🙂 

    • Jenny on August 5, 2016 at 5:18 am

      Oh, just saw Verona’s comment above; if the sugar is 300 grams then that makes each cookie about 150 calories. 

  17. Jen on August 12, 2016 at 12:47 am

    I’m a tad bit confused! You have listed 1 & 1/2 cups (150g) granulated sugar, but isn’t 150g of sugar equivalent to 3/4c? How much sugar do I use, 1 & 1/2 or 3/4 cup?

    • Sally on August 12, 2016 at 6:52 am

      Thanks Jen– it’s 1 and 1/2 cups, so 300g.

  18. Lauren on August 29, 2016 at 4:20 pm

    These are OMG delicious! I replaced the creamy peanut butter with powdered peanut butter(PBFIT) and they turned out great! Love these cookies! Thank you

  19. Yiska on August 30, 2016 at 4:51 pm

    Hey!
    Is that OK if I’ll use the super-chunk-PB?

    • Sally on August 30, 2016 at 8:51 pm

      I find the cookies are a little crumbly with crunchy PB, but it still works.

      • Yiska on August 30, 2016 at 10:17 pm

        Thank for the quick replaing!
        I think I’ll give it a try.



  20. Crystal on September 1, 2016 at 4:21 pm

    I have made a similar recipe for years but the oatmeal is a little less and I add coconut instead! Have you ever tried coconut in these? You would LOVE them Sally!

  21. Rachel vee on September 20, 2016 at 3:27 am

    Oh gosh! Sooooo delicious. My family loves it. Will try to make more cookies for my filipino friends. Thank you so much!

  22. Mary Urman on October 7, 2016 at 1:25 am

    Has anyone made these without milk? We’re staying in a cabin, away from any stores, and I have limited resources. I know, no milk of any kind and a hubby with a no bake craving and not a single substitute. Ideas?

    • Nichole Sifontes on January 28, 2017 at 4:38 pm

      I use Evaporated milk!

  23. Pam White on December 3, 2016 at 4:53 pm

    I made these cookies and after 1 hour in the refrigerator, they are still soft. What can I do to avoid that next time? As a kid, I remember them having a harder texture. Taste is great, though!

  24. LC on December 20, 2016 at 11:49 am

    Why did  you use no salt butter?

  25. Nichole Sifontes on January 28, 2017 at 4:37 pm

    I use evaporated milk instead of regular milk.

  26. Sarah on April 21, 2017 at 11:15 am

    I made these last night using salted earth’s balance margarine and chocolate almond milk (it’s all I had milk-wise, haha). They turned out fantastic! Because of the choc almond milk they turned out SUPER dark and fudgy. So delicious! I also added just a 1/4 cup more oats because seemed a bit too liquidy after waiting the 5 minutes. They are just SO good. I am so glad I found your recipe. I had a real hankering for them but have developed a cow’s milk sensitivity so I thought maybe they were a thing of the past for me. SO happy they aren’t! Thank you!

  27. willow on June 26, 2018 at 11:12 pm

    if i use coconut oil and almond milk subs, would these be considered vegan? thanks!

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