No-Bake Chocolate Peanut Butter Cookies

No-bake chocolate peanut butter cookies

The Spruce / Claire Cohen

  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 36 cookies (36 servings)
Nutritional Guidelines (per serving)
119 Calories
6g Fat
16g Carbs
2g Protein
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Nutrition Facts
Servings: 36 cookies (36 servings)
Amount per serving
Calories 119
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 12%
Cholesterol 8mg 3%
Sodium 53mg 2%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Protein 2g
Calcium 18mg 1%
*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.)

These cookies are very simple to make and quick too, and they use ingredients that you probably already have in your pantry. Kids especially love these cookies because they combine chocolate and peanut butter. The peanut butter adds a wonderful rich flavor to the cookies and helps keep them soft and tender.

You can add other ingredients to this basic recipe. Substitute 1 cup of flaked coconut for 1 cup of the oatmeal. Add some chopped peanuts to the recipe for crunch. Or add some milk chocolate chips after the mixture has cooled slightly. If you'd like, you can make these cookies in the microwave.


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

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan, combine the sugar, milk, cocoa, salt, and butter and mix well.

  3. Bring to a boil over medium-high heat and cover the saucepan for 30 seconds to allow steam to wash sugar crystals down the sides of the pan.

  4. Stir the mixture and bring it to a boil that can't be stirred down; boil, stirring constantly, for 1 minute.

  5. Then remove the pan from the heat and stir in the peanut butter and vanilla until smooth. Add the oatmeal and mix well.

  6. Let the mixture stand for a few minutes, stirring occasionally to let the oatmeal absorb some of the liquid.

  7. Drop the mixture by spoonfuls onto waxed paper or parchment-lined baking sheets or Silpat sheets.

  8. Let cool until you can touch the mixture; then gently reshape the cookies using your fingers to make them more of a ball shape. Let the cookies cool completely; store tightly covered at room temperature.

  9. Serve and enjoy.


  • Do not use regular, steel-cut, or instant oatmeal in these cookies; quick-cooking oatmeal is essential to the success of this recipe.
  • To make no-bake bar cookies with this recipe, pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.