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Chocolate No Bake Cookies With Peanut Butter

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Chocolate no bake cookies are loaded with peanut butter, and oatmeal. They only take a few minutes to make and they taste amazing. They are the perfect quick dessert when you don’t feel like turning on the oven.

Plate of shiny chocolate no bake peanut butter and oatmeal cookies ready to be eaten.

Enjoy the rich combination of chocolate and peanut butter in no bake oatmeal cookies. They were a favorite treat from my childhood and are still perfect today.

When your sweet tooth is acting up, this recipe is a great way quiet it with very little preparation or effort. They are also great for when you have a last minute guest show up, and you want to serve them something tasty.

Ingredients including oats, peanut butter sugar, cocoa powder, vanilla ready to be made into cookies.

No bake cookies have been a favorite of mine since I was very young. Maybe because they were one of the first treats I was able to make completely on my own.

There is just something about their rich chocolate flavor and oatmeal chew. It gets me every single time.

sauce pan with cookie scoop and chocolate oatmeal mixture.

I whipped up a batch of peanut butter no bake cookies several years ago and shared the recipe here on the site. I had a hankering for this chocolate version and realized I haven’t shared the recipe yet.

So I immediately sprung into action to change that! Now we all have easy access to the recipe moving forward.

I served them along with the peanut butter toffee cheesecake at my sister’s birthday dinner. As soon as I placed the plate down, the smiles spread across everyone’s face.

scoops of chocolate peanut butter no bake cookie mixture on wax paper.

Hands immediately reached for the plate. Everyone instantly knew what they were and were excited to have one.

You are sure to get a similar reaction if you make a batch.  So what are you waiting for?

Do you have any childhood favorite recipes you haven’t had in a while? I’d love to hear about them in the comments.

hand holding no bake cookie with bite missing.

Tips and Tricks for Making No Bake Cookies

Don’t overcook the chocolate mixture. If you do, your cookies could end up crumbly.

If just boiling the mixture doesn’t seem specific enough, feel free to use a candy thermometer. Remove the pan from the heat when the mixture reaches 230 F.

You can use either instant or old fashioned oats, either work fine. Both will be absolutely delicious.

Serving plate pile high with peanut butter chocolate no bake oatmeal cookies.

You want to add the peanut butter, vanilla and oats off the heat. Pull the pan off the burner after the boil to add the rest.

You can let your cookies set at room temperature if you would like. Or for a faster road to enjoyment feel free to put the trays in the refrigerator.

Once they are set, you can move them into a smaller airtight container.  Store them for up to a week in the refrigerator.

Pile of peanut butter chocolate no bake cookies with oatmeal.

Then put them in small baggies and toss them into lunchboxes throughout the week.  Or serve them as a simple after school treat or bedtime snack.

If you like no bake treats, try making peanut butter dirt pudding too. It is another easy winner.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Plate of shiny chocolate no bake peanut butter and oatmeal cookies ready to be eaten.

Classic Peanut Butter and Chocolate No Bake Oatmeal Cookies

Sink your teeth into a chocolate and peanut butter loaded no bake cookie and you'll instantly know why they're a classic. This recipe comes together quickly and doesn't require you to turn on the oven.
4.54 from 26 ratings
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 25 minutes
Course Cookies, Dessert
Cuisine American
Servings 30 Cookies
Calories 123 kcal


  • ¼ cup unsweetened cocoa powder
  • cups granulated white sugar
  • ¼ cup butter
  • ½ cup milk
  • cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 3 cups dry oats instant or old fashioned


  • In a medium saucepan, mix together the sugar and cocoa powder until there are no clumps.
    ¼ cup unsweetened cocoa powder, 1½ cups granulated white sugar
  • Add the milk and butter to the saucepan.
    ¼ cup butter, ½ cup milk
  • Cook over medium heat, stirring frequently, until the butter is melted.
  • When the mixture begins to bubble, set aside the spatula. Allow to boil for 1 minute without stirring.
  • Remove the pan from the heat and stir in the peanut butter and vanilla. 
    ⅔ cup creamy peanut butter, 2 teaspoons vanilla extract
  • After the peanut butter is incorporated into the chocolate mixture, stir in the oats.  
    3 cups dry oats
  • Allow to sit for a couple of minutes, then scoop a Tablespoon at a time onto a wax paper or parchment paper lined baking sheet. 
  • Allow to set at room temperature or move to the refrigerator to set them quicker. 
  • Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.



Serving: 1ServingCalories: 123kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 4mgSodium: 42mgFiber: 1gSugar: 10g
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Recipe Rating


Tuesday 29th of August 2023

These are awesome. I used ‘special dark’ cocoa, and added just a bit of cinnamon to mine. So good!


Tuesday 29th of August 2023

That sounds delicious!

Bernice Hawk

Wednesday 21st of June 2023

I have a similar recipe that I brought from Canada as a teen in 1964 that is called Chocolate Macaroons. My best friend (and we are still friends) gave it to me. It has 1/2 cup of shortening instead of butter, 1/4 tsp. salt, plus a cup of coconut. There is no peanut butter in the recipe I have, but I have seen other recipes in cookbooks that do have peanut butter. All the other ingredients in my recipe are the same as your recipe.


Thursday 22nd of June 2023

The coconut sounds delicious! I have made them all peanut butter, no chocolate before. But I have never done the chocolate without peanut butter. I will have to give that a try.


Monday 19th of June 2023

I am so disappointed! I decided to use my candy thermometer and you said to leave the pan on the Burner until the thermometer reads 230 degrees. Well it never reached 230!! And it boiled for a long time. Totally ruined and wasted all those ingredients. Please tell me what I did 😑 wrong!


Monday 19th of June 2023

Are you sure your thermometer was measuring in Fahrenheit? 230F is just below soft ball stage on a candy thermometer and it should have gotten there pretty quickly if the mixture was boiling.

Mary Williams

Saturday 7th of January 2023

Only once in my life did my cookys firm and its because I boiled for 4 minutes. In the last week I tried again to make and they stay soft and I throw them away. Help,What can I do to make these cookies?


Saturday 7th of January 2023

Hmmm. That is really strange. I would think boiling it that long would make really crumbly cookies. You are using dry uncooked oatmeal, correct? Otherwise the answer would definitely be to boil the mixture a little longer.

Dee Dee

Monday 19th of December 2022

These sound better than they are, at least for me.

I object to the taste & bulk of the RAW oats, an integral part of this cookie...

Anybody else thinking same or similar?

What about first oven-toasting the oats on a sheet pan just like for Toasted Oatmeal Cookies??

I love the flavor of the ingredients just not quite as they stand.


Tuesday 20th of December 2022

You could certainly do that and it would probably be delicious.