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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.
Enjoy the rich combination of chocolate and peanut butter in no bake cookie form. They come together in just a few minutes and taste amazing. When your sweet tooth is acting up, this recipe is a great way quiet it with very little preparation or effort. It’s like taking a little bite out of the sweetest parts of childhood.
No bake cookies have been a favorite of mine since I was very young. Maybe because they were likely 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.
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.
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.
Tips and tricks
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.
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.
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.
Also you can watch the video of me making a batch if you want to see the whole process.
- 1/4 cup butter
- 1 1/2 cups sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 2/3 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. Add the milk and butter.
- 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.
- Remove the pan from the heat and stir in the peanut butter and vanilla.
- After the peanut butter is incorporated into the chocolate mixture, stir in the 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.
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Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 42mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.
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