No Bake Cookies With Chocolate, Peanut Butter & Oats
No Bake Cookies With Chocolate, Peanut Butter & Oats
Description
These classic no-bake cookies combine the rich flavor of chocolate, the creaminess of peanut butter, and the hearty texture of oats into one irresistible treat. Perfect for when you want dessert in a hurry, these cookies require no oven just a quick stovetop boil and a little cooling time.
Ingredients (Makes about 24 cookies)
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½ cup (1 stick) unsalted butter
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2 cups granulated sugar
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½ cup whole milk
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¼ cup unsweetened cocoa powder
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½ cup creamy peanut butter
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1 teaspoon vanilla extract
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3 cups quick-cooking oats
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Pinch of salt
Instructions
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Prepare the baking surface: Line two baking sheets with parchment paper or wax paper.
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Cook the chocolate mixture: In a medium saucepan, combine butter, sugar, milk, cocoa powder, and salt. Place over medium heat and stir until the butter is melted.
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Bring to a boil: Once the mixture starts boiling, stop stirring and allow it to boil for 1 minute exactly.
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Add peanut butter & vanilla: Remove from heat. Stir in peanut butter and vanilla until smooth and fully combined.
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Mix in oats: Add oats and stir until well coated in the chocolate mixture.
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Scoop cookies: Drop spoonfuls (about 1–2 tablespoons each) of the mixture onto the prepared baking sheets.
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Cool & set: Allow cookies to cool at room temperature for 20–30 minutes until firm.
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Enjoy: Once set, transfer to an airtight container or enjoy immediately.
Equipment Needed
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Medium saucepan
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Wooden spoon or silicone spatula
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Measuring cups and spoons
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Baking sheets
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Parchment paper or wax paper
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 35 minutes (including cooling)
Serving Size: 1 cookie
Servings: About 24 cookies
No Bake Cookies With Chocolate, Peanut Butter & Oats
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or wax paper
Ingredients
- ½ cup 1 stick unsalted butter
- 2 cups granulated sugar
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- Pinch of salt
Instructions
- Prepare the baking surface: Line two baking sheets with parchment paper or wax paper.
- Cook the chocolate mixture: In a medium saucepan, combine butter, sugar, milk, cocoa powder, and salt. Place over medium heat and stir until the butter is melted.
- Bring to a boil: Once the mixture starts boiling, stop stirring and allow it to boil for 1 minute exactly.
- Add peanut butter & vanilla: Remove from heat. Stir in peanut butter and vanilla until smooth and fully combined.
- Mix in oats: Add oats and stir until well coated in the chocolate mixture.
- Scoop cookies: Drop spoonfuls (about 1–2 tablespoons each) of the mixture onto the prepared baking sheets.
- Cool & set: Allow cookies to cool at room temperature for 20–30 minutes until firm.
- Enjoy: Once set, transfer to an airtight container or enjoy immediately.
10 FAQs About No Bake Cookies With Chocolate, Peanut Butter & Oats
1. Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be chewier. Quick oats give a softer, more cohesive cookie.
2. My cookies didn’t set—what went wrong?
If the mixture didn’t boil for a full 1 minute, the cookies may remain too soft. Boiling helps the sugar set properly.
3. Can I make these cookies without peanut butter?
Yes. You can substitute almond butter, sunflower seed butter, or even skip it for a different texture.
4. Can I make them less sweet?
You can reduce sugar to 1½ cups, but keep in mind the texture may be slightly softer.
5. Can I add mix-ins like coconut or nuts?
Yes! Shredded coconut, chopped pecans, walnuts, or mini chocolate chips can be stirred in with the oats.
6. Can I make them dairy-free?
Yes. Use vegan butter or coconut oil and a non-dairy milk such as almond or oat milk.
7. Can I freeze no bake cookies?
Yes, they freeze beautifully for up to 3 months. Thaw at room temperature before eating.
8. How long do they take to firm up?
Usually 20–30 minutes at room temperature, or you can speed it up by chilling them in the fridge for 15 minutes.
9. Why do my cookies turn out dry and crumbly?
Boiling the mixture too long will evaporate too much liquid, making them dry. Stick to exactly 1 minute at a boil.
10. Can I double this recipe?
Yes, but boil the mixture for the same amount of time. You may need a larger saucepan to avoid overflow.
How To Store No Bake Cookies
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Room Temperature: Store in an airtight container, layered with parchment paper, for up to 5 days.
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Refrigerator: Store in an airtight container for up to 2 weeks. They will be slightly firmer when chilled.
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Freezer: Place in a freezer-safe bag or container, with parchment paper between layers, for up to 3 months.
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Tip: To keep them from sticking together, always layer with parchment or wax paper.
