I’ve mentioned before that I love tea time and I like having cookies with tea.
I’ve actually already written a beautiful recipe for Peanut Butter Oatmeal Cookies here if you’re interested. It did well, so I also wrote this pumpkin oatmeal cookie recipe.
And I like trying these combinations with peanut butter and oatmeal. So, I thought why not make a no-bake cookie recipe?
There’s something undeniably nostalgic about these chocolate peanut butter no-bake cookies. They’re chewy, fudgy, and full of rich cocoa and peanut butter flavor, with just the right amount of sweetness.
These cookies were a staple in so many childhood kitchens, easy enough to make without an oven, yet so decadent they never lasted more than a day.
Whether you’re whipping them up for a last-minute party, a school lunchbox, or just because your sweet tooth is calling, they’re the kind of treat that checks all the boxes: quick, pantry-friendly, and impossible to mess up.
They’re perfect for busy mornings, after-school snacks, or late-night cravings when you still want to eat a little clean-ish.
(I have included variations and substitutes at the end of the recipe in case you want gluten-free options or want to make different variations)
Here are some tips to make it taste amazing.
- Use creamy natural peanut butter like this one for the smoothest texture and best flavor.
- Sprinkle flaky sea salt on top before baking for a sweet-salty finish. Try Maldon Sea Salt Flakes—a little goes a long way.
- For a richer taste, swap half the cocoa powder with dark cocoa powder like this one: Premium Dark Cocoa Powder
- Add 1/4 tsp of cinnamon or a dash of vanilla extract to deepen the flavor profile without complicating the recipe.
- For extra crunch, stir in chopped almonds or sunflower seeds before baking.
Now, let’s dive into the recipe!
Chocolate Peanut Butter No-Bake Cookies
Course: DessertDifficulty: Easy18
cookies10
minutes5
minutes30
minutesIngredients
1/2 cup unsalted butter
2 cups granulated sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
Pinch of salt (optional, but enhances the flavors!)
Directions
- In a medium saucepan over medium heat, melt the butter, then stir in sugar, milk, and cocoa powder.
- Keep stirring until the mixture comes to a rolling boil. Let it boil for exactly 1 minute—set a timer!—then remove from heat.
- Stir in the peanut butter and vanilla until smooth and fully melted, then quickly fold in the oats.
- Once combined, drop spoonfuls of the warm mixture onto a baking sheet lined with parchment paper.
- Let them sit at room temperature or pop them in the fridge for 30 minutes until firm. That’s it! You’ve got the fudgiest, most addictive cookies ready to eat.
- I personally love these for tea time. It goes great with some lemon tea.
Variations and Substitutes:
Nut-Free Option: Swap peanut butter for sunflower seed butter or Wowbutter if you’re avoiding nuts.
Oats: Only have old-fashioned oats? Give them a quick pulse in a blender so they mimic the texture of quick oats.
Flavor Twist: Stir in a few drops of peppermint extract or orange zest to switch up the flavor.
Chocolate Add-Ins: Mix in mini chocolate chips or white chocolate chunks after the oats are added—but wait a bit so they don’t melt completely.
These cookies are so tasty and pretty healthy.
I hope you love them!
