Catching Up Over Cookies (No Oven Required!)
Alright, so let me just say: these No Bake Chocolate Peanut Butter Cookies are basically my kitchen cheat code. I started making them in college because, well, our oven was mostly storage (who knew?) and I’ve pretty much never looked back. The first time, I totally panicked because the mix looked like mud pies I made as a kid, and you know what? That’s part of the charm. Plus, they’re the cookies my mum always let me help with—mostly so I’d stop eating all the chocolate chips straight form the bag. And, fair warning, you’re probably going to eat a few spoonfuls of the dough before it’s cookies. No judgement here!
Why This Recipe Gets Me (and Maybe You)
I make these when life just doesn’t leave space for fussing with mixers or preheating anything. My family goes a bit wild for these (especially if I’ve remembered to grab the crunchy peanut butter—big win). Actually, my little nephew calls them “mud ball cookies,” which is sort of accurate… in the best possible way. If I’m running late (again), these are my go-to because they set up fast. Honestly, the only time I’ve run into trouble is when I forget to let the mixture boil long enough. Once, I ended up with chocolate puddles instead of cookies. Still tasted great, just needed a spoon.
What You’ll Need (and What Could Work Instead)
- 1/2 cup (1 stick) butter – I use salted because that’s usually what’s lurking in my fridge, but you can use unsalted and add a pinch of salt if you like.
- 2 cups sugar – I once swapped half for brown sugar when I ran out, and it was amazing; kinda caramel-y.
- 1/4 cup unsweetened cocoa powder – Any basic brand, but my grandmother swore by Hershey’s. Honestly, whatever’s on hand.
- 1/2 cup milk – I’ve used almond milk in a pinch. Not quite the same richness, but it does the job.
- 1 cup peanut butter – Creamy or crunchy! I tend to go for whatever’s open (the natural kind makes them softer, just so you know).
- 1 tablespoon vanilla extract – I eyeball it. Sometimes more sneaks in, but I’ve yet to regret it.
- 3 cups quick-cooking oats – Old-fashioned oats? They work, but the cookies are more chewy—just a heads-up.
- Optional: pinch of salt – If you used unsalted butter or just like that little somethin’ extra.
Let’s Do This: My Way (Well, Sort Of)
- In a biggish saucepan, toss in the butter, sugar, cocoa, and milk. Set it over medium heat and stir while you check your phone (kidding—mostly). Once it’s all melted and smooth, crank up the heat and bring it to a rolling boil. Let it boil, bubbling away, for a good minute. Set a timer; I never trust my own sense of time here. (If you underboil, it’s fudge-city. Overboil? Crumbly city. Not a disaster, just different.)
- Kill the heat. Stir in your peanut butter and vanilla right away. I usually get a little too enthusiastic at this step—the smell is just that good. Mix until smooth.
- Dump in your oats and mix until everything looks sort of like chunky chocolate porridge. This is where I sneak a taste. Don’t worry if it seems loose; it comes together.
- Drop spoonfuls onto wax paper or parchment (or, in a pinch, straight onto a baking sheet you promise to wash later). I use a heaping tablespoon, but if you want enormous cookies, go wild. Sometimes I just use my hands, which is messy but fun.
- Let them set up. About 30 minutes if your kitchen’s not sweltering. Or stick them in the fridge to hurry it along. The hardest part is waiting.
Lived-and-Learned Notes
- Once, I tried adding less sugar thinking I was being healthy. Nope, the texture went a bit weird and they didn’t stick together. Just own the sugar.
- If you use natural peanut butter, stir it up real good first. Otherwise you’ll get oily cookies (I’ve done it, not my best batch).
- Actually, I find it works better if you measure the oats loosely—packing them makes for dry cookies.
Variations That (Mostly) Worked
- Swapped in almond butter—super tasty, but a bit softer so keep them refrigerated.
- Added a handful of chopped salted peanuts. Totally worth it, adds a nice crunch.
- I once tried coconut flakes instead of some oats. Not my favorite. Tasted odd, texture was a whole other thing.
- If you want them vegan, use plant-based butter and non-dairy milk. Delia from my book club swears by oat milk for these. I trust her—she bakes way more than I do.
Handy Tools (and My Usual ‘It’ll Do’ Attitude)
- A medium saucepan (if you only have a frying pan, it’ll work, but stir gently or you’ll slosh chocolate everywhere).
- Wooden spoon or heatproof spatula. Honestly, I’ve used a regular spoon. It’s fine.
- Wax or parchment paper. Or just a baking sheet—clean-up’s not fun but it works in a pinch.
- A timer (or your phone, but don’t get sucked into TikTok like I did—missed the boil completely once).
How to Store Your Cookies (Assuming They Last)
Pop them in an airtight container. They’ll keep at room temp for 2-3 days, but honestly, in my house it never lasts more than a day! If it’s muggy out, the fridge keeps them from getting a tad sticky. You can freeze them too—just layer with parchment so they don’t glue together.
Serving Suggestions (How We Roll)
I love these with ice-cold milk. No idea why, it just works. My sister dips hers in coffee (I think she’s onto something). Sometimes, if I’m feeling fancy, I scatter a pinch of flakey salt on top while they’re still soft. For parties, I’ll plop a raspberry on each one and pretend they’re posh. The kids just like to grab and run, so don’t expect a perfect presentation.
If I Knew Then What I Know Now: Pro Tips
- Don’t rush the boiling step. I once tried to shortcut it and ended up with cookies that never set; they were delicious, but I basically had to eat them with a spoon.
- Let them cool before moving them. They look set, but then—boom—cookie carnage. Give it time. It’s worth it.
- Don’t overdo the oats. It’s tempting to toss in more, but it makes them dry and crumbly (ask me how I know…)
FAQ (Because People Actually Ask Me These!)
- Can I use rolled oats instead of quick oats? Sure, but they’ll be chewier. I kinda like it, but not everyone does. You do you!
- Is there a way to make these less sweet? You can try reducing the sugar a tad, but—like I said earlier—it messes with the setting. Maybe try using part brown sugar for a richer taste instead.
- Can I double the recipe? Absolutely. I do this for bake sales (well, when I remember). Easier than making two batches and, somehow, they always disappear fast.
- My cookies are sticky. What gives? Probably needed a longer boil. Next time, give it that full minute—don’t wander off! Or, you can stick them in the fridge and hope for the best.
- Is there a way to make these nut-free? Sunflower seed butter totally works, but it has a slightly different vibe. Not bad, just… different.
If you’re after more easy treats, check out Sally’s Baking Addiction or for nut-free swaps, Allergy Free Alaska. Both have helped me out of a baking jam before.
So, that’s my not-at-all-perfect but always yummy take on No Bake Chocolate Peanut Butter Cookies. If you make them, let me know what twists you try—good or bad. And if you accidentally eat half the batter, welcome to the club.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1/4 teaspoon salt
Instructions
-
1In a medium saucepan, combine sugar, butter, milk, cocoa powder, and salt. Bring to a boil over medium heat, stirring frequently.
-
2Once the mixture reaches a rolling boil, let it boil for 1 minute without stirring.
-
3Remove the saucepan from heat. Stir in peanut butter and vanilla extract until smooth and well combined.
-
4Add the quick-cooking oats and mix until fully coated.
-
5Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Let the cookies cool and set for about 30 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
