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No Bake Cookies Recipe

Easy No Bake Chocolate Peanut Butter Cookies

These no bake cookies are the perfect quick dessert when you need something sweet without turning on the oven. Made with just 8 simple ingredients, these chocolate peanut butter cookies set up beautifully in the refrigerator and deliver rich, satisfying flavor every time.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 1/4 cup unsalted butter 4 tablespoons
  • 1 1/2 cups granulated sugar
  • 1/2 cup milk any type works
  • 1/4 cup unsweetened cocoa powder natural or Dutch-process
Mix-ins
  • 2/3 cup creamy peanut butter Jif or Skippy work best
  • 1 tablespoon pure vanilla extract
  • 3 cups old-fashioned rolled oats quick oats also work
  • 1/8 teaspoon salt

Equipment

  • Medium saucepan (3-quart)
  • Whisk
  • Wooden spoon or rubber spatula
  • Cookie scoop or tablespoon
  • Baking sheets
  • Parchment paper or silicone baking mats

Method
 

  1. Line two baking sheets with parchment paper or silicone baking mats. Make sure there's room in your refrigerator for the baking sheets.
  2. In a medium saucepan (about 3-quart), combine butter, sugar, milk, and cocoa powder over medium heat. Whisk constantly until butter melts completely.
  3. Continue whisking occasionally and bring mixture to a rolling boil. Once boiling in the center, stop whisking and let it boil for exactly 1 minute.
  4. Remove from heat immediately and stir in peanut butter and vanilla extract until completely smooth and combined.
  5. Stir in oats and salt until all oats are evenly coated with the chocolate mixture.
  6. Let mixture sit for 5 minutes to allow oats to absorb moisture and mixture to thicken slightly.
  7. Using a cookie scoop or tablespoon, drop rounded tablespoon-sized portions onto prepared baking sheets, spacing about 2 inches apart.
  8. Refrigerate cookies for 30-60 minutes until completely set and firm. Serve chilled and store covered in refrigerator for up to 1 week.

Notes

Success Tips:
  • Don't overcook the chocolate base - exactly 1 minute of boiling prevents crumbly cookies
  • Have all ingredients ready before starting as you need to work quickly once off the heat
  • For natural peanut butter, let mixture rest 10 minutes instead of 5
Storage: Keep covered in refrigerator up to 1 week. Can be frozen for up to 3 months.
Variations: Try sunflower seed butter for nut-free, or add mini chocolate chips or coconut flakes.