My kids love baking cookies with me, but sometimes I want to skip the whole oven and baking part. That’s why I love these no bake cookies – delicious and totally easy for kids (and us moms) to whip up!
This is a super easy cookie recipe with just a few simple ingredients, including chocolate and peanut butter.
Did you catch that? Chocolate and peanut butter.
And um, no baking required.
See what I mean about loving this recipe?
Easy No Bake Cookies
Can I tell you a secret? Forget the kids, this is one of my favorite cookie recipes!
But we can pretend this one is for the kids, and of course, we have to help “taste-test” right?
These chocolate peanut butter no bake cookies require a whopping 5 minutes of prep time and then you pop them in the fridge for 20-30 minutes of chill time. Boom, they’re ready!
Seriously, these are SO good.
I always have at least two. Just make these cookies and you’ll see just how addicting they are, which can be a good thing or a bad thing depending on how you look at it.
The ingredients are simple and you probably already have them in your kitchen. Here’s what you need to whip up a batch of these treats!
- granulated sugar
- unsweetened cocoa powder
- milk (I’ve used both almond milk and whole milk in the past)
- creamy peanut butter
- vanilla extract
- quick oats (old fashioned oats tend to not work as well in my experience)
How to Make No-Bake Chocolate Peanut Butter Oatmeal Cookies:
First, melt the butter in a large saucepan over low-medium heat.
Add the sugar, cocoa powder, and milk…
…Stir well and increase the heat to medium-high.
Stir occasionally as the mixture heats to a boil. Once it begins to boil, stir constantly for 1 minute. Make sure not to skip this step as it will prevent your cookies from becoming a gooey mess!
Next, remove your saucepan from the heat and stir in the peanut butter and vanilla extract.
Still stirring, add in the quick-cooking oats.
You don’t have to space these cookies very far apart because there’s no baking here (which would normally end up with the cookies spreading out further.) They might spread out a tiny bit as they settle but that’s it. So feel free to cram more cookies than usual onto your baking sheet.
Chill in the refrigerator for 20-30 minutes or even overnight.
Watch kids and adults alike gobble up your tasty No-Bake Chocolate Peanut Butter Cookies!
You’ll want to store these yummy cookies in your refrigerator as the oil from the peanut butter is prone to melting and making a mess, particularly in hot summer weather. Just a head’s up.
Just add them to an airtight container and place them in the fridge. You can enjoy them cold, or give them a few minutes to come to room temperature
Can you freeze no bake cookies?
Yes, you can also freeze the cookies easily. Just place them from the fridge directly into zipped freezer bags, and place in the freezer where they will stay good for about 3 months.
Then, let them sit out on the counter a bit before biting into them.
FAQs About This Recipe
Can I make these gluten free?
Yes! This recipe is flour-free, making it naturally gluten-free. However, if you are trying to avoid gluten make sure to purchase gluten-free oats and you’re good to go. Guilt (and gluten!) free treats await.
Can I make these dairy free?
Yes you can, easily. In fact, this no-bake cookie recipe was originally developed to be gluten and dairy free to accommodate some family allergies. You’ll keep the basic steps the same, but you will switch out the ingredients slightly. Just swap in almond milk instead of the dairy version, and use coconut oil instead of butter.
See the recipe card at the bottom for specifics.
Why are my no bake cookies gooey?
This is supposed to be a chewy dessert. But, if your cookies are gooey or wet, there are a few things you can do!
Try reforming the cookies with extra oatmeal or even a little flour. Then, reshape them and place into the fridge to chill.
Is there a way to harden no bake cookies?
You can try refrigerating or even freezing them to see if the texture firms up. Usually, this does the trick. You could also try adding some more oats to the mix. If all else fails, just grab a spoon and dig in. I promise they are delicious!
Can I make these gluten and dairy free?
If you need to make your cookies without gluten and dairy, you can still enjoy this dessert with just a few simple swaps.
I like these cookies when made with almond milk best, but you can use coconut milk, soy milk, oat milk, or any other kind of non-dairy milk you prefer!
If you are making these gluten-free, make sure to only buy oats that have been certified as GF! Unfortunately, not all oats are due to cross-contamination, so look for one that is specifically labeled as such.
To make these gluten and dairy free you’ll need:
- 2/3 cup coconut oil
- 1 cup sugar or coconut sugar if you want to make these paleo-friendly
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup of almond milk (or preferred non-dairy milk)
- 1 cup of peanut butter
- 1 tbsp vanilla extract
- 2 cups of gluten free oats
Then, all you need to do is a modified version of the recipe card below.
- Melt the coconut oil in a saucepan over medium-low heat.
- Add the coconut sugar, almond milk, and cocoa powder to the pan.
- Increase the heat to a medium high and bring the mixture to a rolling boil. Then stir constantly for one minute.
- Remove from the stove and whisk in the peanut butter, oatmeal, and vanilla extract. Then stir in the oatmeal.
- Scoop the dough onto parchment paper and refrigerate for at least 60 minutes, if not overnight.
That’s it! Enjoy your cookies.
More Cookie Recipes to Try:
- Chocolate Mint Sandwich Cookies
- The Best Gluten Free Chocolate Chip Cookies
- Peanut Butter Sandwich Cookies
No Bake Cookies with Chocolate and Peanut Butter
These no bake cookies are a family favorite! Kids can help mix these up with ease and will love the chocolate and peanut butter combination.
- Prep Time: 5 min
- Cook Time: 5 mins + 20 min chill
- Total Time: 40 mins
- Yield: 18 cookies 1x
- Category: dessert
- Method: stovetop
- Cuisine: American
- Melt the butter in a large saucepan over low-medium heat.
- Add the sugar, cocoa powder, and milk.
- Increase the heat to medium-high and bring to a rolling boil, stirring frequently. When the mixture is boiling, stir constantly for 1 minute.
- Remove from heat and whisk in the peanut butter and vanilla extract. Stir in the oats.
- Using a cookie scoop or spoon, drop onto a parchment paper lined cookie sheet and refrigerate for 30-60 minutes or overnight.
- Keep refrigerated until you’re ready to enjoy them.
Store these cookies in the refrigerator. They will last for up to 2 weeks.
Keywords: no bake cookies, chocolate, peanut butter cookies