Name: Chocolate Peanut Butter No‑Bake Cookies
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups granulated sugar; ½ cup salted butter; ½ cup milk; 4 tablespoons unsweetened cocoa powder; 1 cup creamy peanut butter; 1 teaspoon vanilla extract; 3 cups quick-cook oats

A timeless and comforting treat, these no‑bake cookies blend rich cocoa, creamy peanut butter, and hearty oats. They set in about 30 minutes with no oven required—just stovetop magic and a cool-down.

Why You’ll Love This Recipe

I love how quickly these cookies come together—just 15 minutes to prep and cook, then a short set time. I remember eating them as a child, and they still taste like nostalgia: soft, chewy, with that perfect chocolate‑peanut‑butter balance. They’re great any time I want a quick treat or need a dessert without heating the house.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups granulated sugar
½ cup salted butter
½ cup milk
4 tablespoons unsweetened cocoa powder
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cook oats

Directions

Line two baking sheets with parchment or wax paper.
In a medium saucepan, combine sugar, butter, milk, and cocoa. Bring to a full rolling boil over medium heat, stirring frequently—then once it reaches a full boil, let it boil for exactly 60 seconds.
Remove from heat and quickly stir in peanut butter, vanilla, and oats until well combined.
Drop spoonfuls of the mixture onto the prepared sheets.
Let cool at room temperature for about 30 minutes until set.

Servings and timing

Yields: about 24 cookies
Prep time: 10 minutes
Cook time: 5 minutes
Setting time: 30 minutes
Total time: 45 minutes

Variations

I’ve swapped creamy peanut butter with sunflower seed butter for nut-free versions.
Using old-fashioned oats gives a chewier texture, and sometimes I even toast the oats first.
Coconut lovers can mix in shredded coconut in place of, or alongside, oats.
I’ve also added crushed pretzels or potato chips to add a little crunch and balance the sweetness.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze them in an airtight container for up to 3 months. When I’m ready to eat them, I just let them thaw at room temperature—no reheating needed since they’re best enjoyed as-is.

FAQs

What if my cookies don’t set?

That usually means the sugar mixture didn’t boil long enough. I always wait for a full rolling boil before timing exactly 60 seconds.

Can I refrigerate them to speed up setting?

Yes, I often chill the trays in the fridge if I want them ready sooner, especially in warm or humid weather.

How do I prevent them from being dry and crumbly?

Overcooking can dry them out. I stick to 60 seconds at a rolling boil and stir quickly to combine everything before scooping.

Can I use old-fashioned oats instead?

Yes—I’ve used them many times. They give a slightly chewier texture compared to quick oats.

Is peanut butter mandatory?

Not at all. I’ve made them with almond butter, seed butter, and even without any nut butter, and they still turned out delicious.

Conclusion

I love how versatile and nostalgic these no‑bake cookies are—quick to make, comforting, and endlessly adaptable. Whether I tweak the mix‑ins for texture, skip the oven, or freeze them for later, they always hit the spot. They’re perfect for when I crave something sweet without much fuss. Give them a try—I think they’ll become a favorite for you too.