Microwave Chocolate Peanut Butter Cookies Recipe

Microwave chocolate peanut butter cookies
Claire Cohen
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 24 to 30 servings
Nutrition Facts (per serving)
156 Calories
8g Fat
20g Carbs
3g Protein
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Nutrition Facts
Servings: 24 to 30
Amount per serving
Calories 156
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 74mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Protein 3g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's one trick to making these cookies: be sure that the sugar and milk mixture comes to a complete boil in the microwave. Don't cut down on the microwave cooking time. If you would like to make these in a saucepan, please see No-Bake Chocolate Peanut Butter Cookies.

These wonderful no-bake cookies are tender and creamy, with a nice chewy consistency from the oatmeal. They are the perfect treat to make on a hot summer day when the kids are bored and you don't want to turn on the oven. Plus, they combine two of my favorite ingredients: chocolate and peanut butter.


  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup cocoa
  • Pinch salt
  • 1/2 cup butter
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 2 and 3/4 cups quick-cooking oatmeal

Steps to Make It

  1. In a large microwave-safe bowl, combine the sugar, milk, cocoa, salt, and butter and mix well. Microwave on high power for 2 and 1/2 minutes. Remove from the microwave to stir. Wash off the spoon and return the bowl to the microwave.

  2. Microwave for 2 and 1/2 minutes longer, or until the mixture boils thoroughly for 1 minute. Then remove the bowl from the microwave and stir in the peanut butter and vanilla until smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.

  3. Let the mixture stand for 10 minutes, stirring occasionally to let the oatmeal absorb some of the liquid.

  4. Drop the mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets. Let the cookies cool until you can touch the mixture; then reshape the cookies to make them more a ball shape. Let cool completely; store tightly covered at room temperature.

  5. You can also pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.