These soft and chewy no bake Chocolate Peanut Butter Oatmeal Cookies are quick and easy and are made with simple ingredients.
No fancy ingredients needed and no heating the oven required. These are made with oats, cocoa powder, peanut butter, butter, sugar, vanilla and milk.
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Why You Will Like This Recipe
- No Bake Cookie - These are classic no bake cookies that require no oven time.
- Best Flavor Combo - Any dessert with chocolate and peanut butter is a winner!
- Perfect Texture - These cookies are soft and chewy and taste amazing.
- Nostalgic Cookies - Delicious cookies that bring back memories of cooking in the kitchen with Mom and Grandma.
These cookies are so good and are a delicious treat that I could eat them straight from the bowl! The taste reminds me of a Reese's Cup and the oats make it chewy. A must make recipe!
Ingredients
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Quick-Cooking Oats - Use quick oats for the best cookie texture.
- Sugar - Granulated white sugar is the sweetener used in this recipe.
- Milk - whole milk is best, but you can use 2%.
- Unsweetened Cocoa Powder
- Unsalted Butter - Use unsalted butter, cubed. I don't recommend using margarine.
- Vanilla Extract - For best flavor use pure vanilla extract.
- Peanut Butter - Use creamy peanut butter. I don't recommend using natural peanut butter that requires stirring. It's too thin and may not work well in this recipe.
- Salt
Recipe Variations
This recipe is versatile and can be customized to your taste preferences. Some great options to add to these cookies include white chocolate chips or dark chocolate chips, coconut, M&M's, pecans or walnuts, mini marshmallows, toffee bits or raisins.
You can use crunchy peanut butter instead of creamy. And almond butter also works well in this recipe.
Keep in mind that if you change or add ingredients you may need to add a little more milk and butter to keep the consistency right.
How To Make Chocolate Peanut Butter Oatmeal Cookies
- Line baking sheets with parchment paper.
- Combine sugar, milk, butter and cocoa powder in a large saucepan over medium-high heat. Heat, stirring to mix ingredients until it reaches a rolling boil. Then start timer and allow mixture to boil a full 60 seconds.
- Remove from heat and stir in oats, vanilla, salt and peanut butter. Mix until everything is thoroughly combined and coated.
- With spoon or medium cookie scoop, drop equal amounts of cookie mixture onto parchment paper.
- Let cookies cool at room temperature until firm for at least 25 minutes
- Serve and enjoy!
Recipe Tips
- Do not add additional salt if using salted butter instead of unsalted butter.
- Don't overcook by boiling the sugar mixture for too long. Let it come to a rolling boil and then set timer and boil for exactly 60 seconds.
- It's important to measure and have all ingredients ready before you start making these cookies.
- Once combined the cookie mixture will start to set up quickly so have your baking sheet lined with parchment paper before you start the cookies.
- Make sure to use quick oats and not rolled oats for best texture.
Recipe FAQs
If the cookies will not harden they were not boiled long enough. Make sure you boil it for a full 60 seconds.
If your cookies are dry and crumbly you probably boiled them too long. Let it come to a full rolling boil and then start the timer for exactly one minute.
Yes you can but the texture won't be the same. Quick-cooking oats are smaller and absorb liquid quicker, giving the cookies a softer chewy texture. Old-fashioned oats are larger and yield a thicker chewier cookie.
These are the perfect cookies for an after-school snacks or to take to make ahead to take for potluck. They are always a hit!
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I hope you enjoy these No Bake Chocolate Peanut Butter Oatmeal Cookies! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Chocolate Peanut Butter Oatmeal Cookies Recipe
Ingredients
- 3 cups quick-cooking oats
- 1½ cups sugar
- ½ cup milk
- ⅓ cup unsweetened cocoa powder
- 1 stick unsalted butter, cubed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup creamy peanut butter
Instructions
- Line baking sheets with parchment paper.
- Combine sugar, milk, butter and cocoa powder in a large saucepan over medium-high heat. Heat, stirring to mix ingredients until it reaches a rolling boil. Then start timer and allow mixture to boil a full 60 seconds.
- Remove from heat and stir in oats, vanilla, salt and peanut butter. Mix until everything is thoroughly combined and coated.
- With a spoon or medium cookie scoop, drop equal amounts of cookie mixture onto parchment paper.
- Let cookies cool at room temperature until firm for at least 25 minutes.
- Serve and enjoy!
Notes
- Do not add additional salt if using salted butter.
- Don't overcook by boiling the sugar mixture for too long. Let it come to a rolling boil and then set timer and boil for exactly 60 seconds.
- Measure and have all ingredients ready before you start making these cookies.
- Once combined the cookie mixture will start to set up quickly so have your baking sheet lined with parchment paper before you start the cookies.
- Make sure to use quick oats and not rolled oats for best texture.
- Store leftovers in airtight container at room temperature.
- Store leftovers in airtight container at room temperature.
