These chocolate peanut butter no-bake cookies are rich, chewy, and fudgy with the perfect balance of cocoa and creamy peanut butter. Made with pantry staples and no oven required, they set into soft, chocolatey bites loaded with oats for texture and nostalgia.
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Step 1
Prepare base
Line a baking tray with parchment paper and measure all ingredients before starting.
Step 2
Cook chocolate mixture
In a saucepan, melt butter over medium heat. Add sugar, milk, and cocoa powder. Stir until smooth and bring to a boil. Boil for 1–2 minutes while stirring constantly.
Step 3
Add peanut butter
Remove from heat and quickly stir in peanut butter and vanilla until fully melted and smooth.
Step 4
Mix oats
Add oats and stir until fully coated in the chocolate mixture.
Step 5
Shape cookies
Drop spoonfuls onto parchment paper and flatten slightly.
Step 6
Set
Let cookies cool at room temperature until firm, or refrigerate to speed up setting.
Boiling time matters
Boil the mixture long enough (about 1–2 minutes) so the cookies set properly.
Work fast
Once oats are added, the mixture begins to set quickly, so shape cookies immediately.
Extra chocolate
Add chocolate chips after removing from heat for a richer texture.
Nutty version
Add chopped peanuts or almond butter for a different flavor profile.
Room temperature
3 days
Store in an airtight container.
Refrigerator
7 days
Keeps firmer texture and lasts longer.
Q: Why are my no-bake cookies not setting?
A: The mixture may not have been boiled long enough. Make sure it reaches a full boil for at least 1 minute.
Q: Can I use quick oats instead of rolled oats?
A: Yes, but rolled oats give a chewier texture.
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