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This easy No Bake Cookie Recipe is the classic chocolate peanut butter treat made with chewy oats right on the stovetop. There’s no oven required, and you only need a handful of simple pantry ingredients to make a batch.
Rich, chocolatey and loaded with peanut butter flavor, these No Bake Oatmeal Cookies are thick, chewy and perfect when you need a quick homemade dessert. They’re especially great in the summer when you don’t want to turn on the oven, but I make them all year long for parties, holidays and easy family treats.
Table of Contents
- Kellie’s Note No Sweat Cookies
- Why You’ll Love No Bake Cookies
- Ingredients for No Bake Cookies
- Old-Fashioned Oats vs. Quick Oats
- How to Make No Bake Cookies
- Kellie’s Tips for Perfect No Bake Cookies
- Variations and Substitutions
- How to Store No Bake Cookies
- How To Serve No Bake Cookies
- More Easy No Bake Recipes
- Chocolate Peanut Butter No Bake Cookie Recipe
I’ve made this recipe dozens of times and it turned out great every time. I’ve made several variations. Like using maple syrup instead of sugar. Using fillings other than oatmeal, such as granola and even rice crispies.
– EJ
Kellie’s Note
No Sweat Cookies
“No bake.” Those are two of my favorite words ever! As much as I love baking, sometimes it can be really nice to not have to worry about preheating the oven. Besides just being super easy to whip up a batch of, these cookies are also perfect because of how delectable they are.
With chocolate and peanut butter all combined with old-fashioned rolled oats, these cookies are hard to pass on. They’re chewy, thick cookies that hit the spot every time. And if you have little ones in the house, they’ll love helping make them!
I love making no bake chocolate oatmeal cookies all year long. They’re perfect for cookie exchanges around Christmas, goodie bags during Halloween, and as a chocolatey treat on a summer night. I mean really, what time of the year isn’t made sweeter with chocolate and peanut butter?! Once you taste how chewy and delicious these cookies are, you’ll also be craving them 24/7 like me!
Why You’ll Love No Bake Cookies
- No oven needed. Everything comes together right on the stovetop, making these cookies perfect when you want something sweet without heating up the kitchen.
- Simple pantry ingredients. Chocolate, peanut butter, oats and a few basic staples turn into an easy homemade treat with very little effort.
- Chewy and chocolatey. Old-fashioned oats give the cookies a hearty, chewy texture, while cocoa and creamy peanut butter make every bite rich and satisfying.
- Quick to make. The cookie mixture comes together in minutes, then all you have to do is scoop and let the cookies set.
- Great any time of year. Make them for summer treats, holiday cookie trays, parties or anytime a chocolate-peanut butter craving hits.
Ingredients for No Bake Cookies
You only need a handful of simple pantry staples to make these easy No Bake Oatmeal Cookies.
- Granulated Sugar – Sweetens the cookies and helps the chocolate mixture set as it cools.
- Milk – Adds moisture and helps create the smooth chocolate base.
- Butter – Adds richness and gives the cookies their fudgy texture.
- Unsweetened Cocoa Powder – Gives the cookies their rich chocolate flavor.
- Old-Fashioned Rolled Oats – Create the hearty, chewy texture I love in these cookies.
- Smooth Peanut Butter – Adds creamy peanut butter flavor and helps bind everything together.
- Vanilla Extract – Adds warmth and enhances the chocolate and peanut butter flavors.
- Kosher Salt – Balances the sweetness and brings out the chocolate flavor.
Old-Fashioned Oats vs. Quick Oats
This recipe is made with old-fashioned rolled oats, which give the cookies a hearty, chewy texture and plenty of oatmeal flavor.
Quick oats are smaller and absorb the chocolate mixture faster, so they create a softer, more compact cookie. I prefer the texture of old-fashioned oats in this recipe, so I recommend using them for the best results.
How to Make No Bake Cookies
These easy stovetop cookies come together quickly, so have all of your ingredients measured and ready before you begin.
- Prepare the pan. Line a baking sheet with parchment paper or wax paper.
- Make the chocolate mixture. Add the sugar, milk, butter and cocoa powder to a medium saucepan over medium heat.
- Bring to a boil. Stir occasionally until the mixture reaches a full rolling boil across the surface.
- Cook. Once the mixture is fully boiling, cook until the temperature reaches 230°F on an instant read thermometer or a candy thermometer.
- Add the remaining ingredients. Remove the pan from the heat and immediately stir in the oats, peanut butter, vanilla and salt until combined.
- Scoop. Drop the mixture onto the prepared baking sheet using a tablespoon cookie scoop.
- Let them set. Cool at room temperature until the cookies are firm, about 20 to 30 minutes.
Kellie’s Tips for Perfect No Bake Cookies
No bake cookies are easy, but the boiling step makes a big difference in how they set. Keep these tips in mind for the best texture every time.
- Use a cookie scoop. A consistent scoop size helps the cookies set evenly and makes the final yield easier to predict.
- Measure everything before you start. Once the chocolate mixture comes off the stove, you need to work quickly.
- Wait for a full rolling boil. Don’t start timing when you see only a few bubbles around the edges of the pan.
- Watch the cooking time carefully. Undercooking can leave the cookies too soft, while overcooking can make them dry and crumbly.
- Work quickly after removing the pan from the heat. Stir in the remaining ingredients and scoop the cookies before the mixture begins to firm up.
- Let the cookies cool completely. They will still be soft when first scooped and will become firmer as they cool.
Variations and Substitutions
These chocolate peanut butter No Bake Oatmeal Cookies are easy to customize with a few simple swaps.
- Use crunchy peanut butter. Swap smooth peanut butter for crunchy peanut butter if you want even more texture.
- Use non-dairy milk. Unsweetened almond milk or oat milk can be substituted for dairy milk.
- Use salted butter. Salted butter works well in this recipe. Reduce or omit the added kosher salt depending on your preference.
- Try natural peanut butter. Natural peanut butter can work, but stir it very well before measuring so the oils are completely incorporated.
- Add chopped peanuts. Sprinkle chopped peanuts over the freshly scooped cookies for extra crunch.
- Add flaky sea salt. A small sprinkle on top balances the sweetness and works especially well with the chocolate and peanut butter.
How to Store No Bake Cookies
Once the cookies are completely set, transfer them to an airtight container and store them at room temperature for up to 5 days.
You can also refrigerate the cookies if you prefer them chilled and firm. For a softer, chewier texture, let refrigerated cookies sit at room temperature for about 20 minutes before serving.
Can You Freeze No Bake Cookies?
I recommend adding freezer instructions after testing a frozen and thawed batch of this specific recipe. Several competitors include three-month freezer instructions, but your supplied recipe does not currently document a tested freezer duration.
No Bake Cookies freeze well. Once completely set, layer them between sheets of parchment or wax paper in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.
How To Serve No Bake Cookies
These easy No Bake Oatmeal Cookies are delicious on their own, but they’re also perfect for sharing.
- Serve them with a cold glass of milk or a chai latte.
- Add them to holiday cookie trays.
- Pack them for parties, picnics or potlucks.
- Make them for a quick summer dessert when you don’t want to turn on the oven.
- Add them to lunch boxes or after-school snack trays for an easy homemade treat.
More Easy No Bake Recipes
If you love easy desserts that don’t require turning on the oven, try a few more of my favorites:
- No Bake Chocolate Mousse Pie
- Best No Bake Cheesecake
- No Bake Chocolate Eclair Cake
- No Bake Peach Pie
- No Bake Banana Split Pie
- No Bake Monster Cookie Dough Bites
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Chocolate Peanut Butter No Bake Cookie Recipe
Equipment
- baking sheet
- 1 cookie scoop I used a 1 tablespoon scoop but you can use a 2 tablespoon scoop or use an actual tablespoon.
- saucepan
- measuring cup
- measuring spoons
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup milk
- 8 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Line a baking sheet with parchment paper or wax paper.
- Combine the sugar, milk, butter and cocoa powder in a medium saucepan over medium heat. Stir occasionally until the mixture reaches a full rolling boil.
- Once fully boiling, cook until the temperature reaches 230˚F on an instant read thermometer or a candy thermometer. Remove from the heat immediately.
- Stir in the oats, peanut butter, vanilla and salt until completely combined.
- Scoop the mixture onto the prepared baking sheet using a tablespoon cookie scoop.
- Let the cookies cool at room temperature until completely set, about 20 to 30 minutes.
- Store in an airtight container at room temperature for up to 5 days.
Video
Notes
- Measure all of the ingredients before you begin because the recipe moves quickly once the chocolate mixture reaches a boil.
- Do not begin timing the mixture until it reaches a full rolling boil.
- Old-fashioned rolled oats create the hearty, chewy texture used in this recipe.
- Natural peanut butter can be used, but stir it thoroughly before measuring.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze completely set cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Didn’t My No Bake Cookies Set?
The chocolate mixture may not have cooked long enough. Make sure the mixture reaches a full rolling boil across the surface before you begin timing it. The cooking step removes moisture and helps the cookies firm up as they cool.
Why Are My No Bake Cookies Dry and Crumbly?
The chocolate mixture was most likely cooked too long. Overcooking removes too much moisture and can cause the cookies to become dry or crumbly. Measure all of your ingredients before you start so you can work quickly once the pan comes off the heat.
Can I Use Quick Oats Instead of Old-Fashioned Oats?
This recipe is written for old-fashioned rolled oats, which give the cookies a heartier, chewier texture. Quick oats are smaller and absorb the chocolate mixture more quickly, so they will produce a softer, more compact cookie.
Can I Use Natural Peanut Butter?
Yes, but the texture may be slightly different. Stir natural peanut butter very well before measuring so the oils are evenly incorporated.
Can I Use Non-Dairy Milk?
Yes. Unsweetened almond milk or oat milk can be substituted for dairy milk. Keep in mind that changing the milk alone does not make this recipe vegan because it also contains butter.
Can I Make No Bake Cookies Ahead of Time?
Yes. Once completely set, store the cookies in an airtight container at room temperature for up to 5 days.
How Do I Know When No Bake Cookies Are Done?
On the stove, wait until the chocolate mixture reaches a full rolling boil across the entire surface before starting your cooking time. After the cookies are scooped, they are ready when they have cooled and become firm enough to lift easily from the parchment paper.
Do No Bake Cookies Need to Be Refrigerated?
No. These cookies can be stored in an airtight container at room temperature. You can refrigerate them if you prefer a firmer, chilled cookie.
Can I Double This No Bake Cookie Recipe?
Yes. You can double the recipe, but use a large enough saucepan to allow the mixture to boil safely and evenly. Have all of your ingredients measured before starting and work quickly once the mixture comes off the heat.
Made again this summer, this time with Crunchy Jif– these are no fail, good as ever! 😋
I’m 70 years old and my family has been making these cookies my entire life. I believe we got the recipe for my grandmother. Our recipe card calls them “quick chocolate cookies“. My kids used to call them hamburger cookies because that’s what they look like. But so yummy and easy to make.
I love “hamburger cookies”, that’s exactly what they look like.
Learning to bake new things. Just a question, so I think I somehow made them too runny perhaps and have been waiting for almost 2 hours for them to harden….but I followed the instructions. The batter tastes great though. It also made 36..cookies….advice?
You have to cook the mixture longer, use an instant read thermometer to ensure it’s the right temperature or it won’t set up.
Love the choc oatmeal peanut butter no bake cookies. Easy recipe that’s yummy and quick to make.
Thank you, Tina!
I have used this recipe for years. They are easy to make and so good.
Thank you, Sonja!
Nice taste. However, my cookies seized up and were dry and crumbly when I started mixing. I had to add a bit more milk and at least another 1/2 cup of peanut butter to work them. They did not drop, I had to toll them into balls.
I think it is because the chocolate mixture is too thick if you keep cooking till it reaches 230F. If I had put it in at maybe 180-200 I think it would have bern fine.
I double checked all my measurements and I am an accomplished baker, so have no other explanation than the temperature.
I’m sorry you didn’t have the best luck but were able to fix the cookies. This recipe has been tested multiple times and I haven’t run into that unless the mixture exceeds that temperature.
I wanted a summertime no-bake cookie using real whole oats, peanut butter and cocoa (cause all that’s what I had on hand!) and this recipe fit the bill perfectly! Worked fine with Smucker’s natural peanut butter and salted butter (no more salt needed). All I have is a meat thermometer with a long metal probe. I taped it’s cord to the pot handle so the probe dangled in the pot without touching the bottom of the pot — worked like a charm. Popped sheets of cookies in the freezer so I could try them ASAP. They did NOT disappoint! Love the chocolatey peanut butter flavor and chewy texture of the whole oats softened by the hot ingredients. Just what I was wishing for!
thank you for your comment, Rebecca! I’m so glad you liked them and I love your tip for using your meat thermometer. Very McGuyveresque!
Glad to be able to support this great recipe. Could my last name be taken off my comment? Thanks!
I’ll check with my team and see if one of our tech specialists can do that. Thanks for contacting me.
230 degrees is way too hot for this I think. I had the same issue with others in the comments. Are you in a high altitude location perhaps?
I am not in a high altitude. This is the temperature we used while testing the recipe multiple times.
I’ve made this recipe dozens of times and it turned out great every time. I’ve made several variations. Like using maple syrup instead of sugar. Using fillings other than oatmeal, such as granola and even rice crispies.
Totally making this with rice crispies! Great suggestion!