These no bake Chocolate Peanut Oatmeal Cookies come together with a few simple ingredients in about 10 minutes. They are chewy, delicious, and so chocolatey perfect.
Make these peanut butter chocolate no bake cookies when you are in a pinch or when you need a fast easy treat. Love these but not interested in coconut? Make these: No Bake Chocolate Oatmeal Cookies.
We are in full on holiday mode around here. Quinn had her holiday concert on Monday and tonight we had Gavin’s choir and band concert. Can I tell you something that my kids don’t know? Their concerts make me super emotional. I don’t know why! I don’t want to be the weird mom who is silently sobbing while their child is singing “Over the river and through the woods” off key with 100 other 7 year olds . . . . but I kind of am!
Or it could be that the holidays are just making me super emotional. The fact that I ate like 7 of these no bake chocolate peanut butter cookies without blinking might be supporting evidence.
Fantastic recipe! My husband was asking for no bake cookies and I hadn’t made them in many many years so I went on the hunt and found this recipe. Perfection! I used sugar in the raw because I realized I was out of granulated sugar and they still turned out amazing. Thank you!
How to Make No Bake Chocolate Peanut Oatmeal Cookies
These no bake chocolate peanut butter oatmeal cookies come together so fast. For the full recipe with all the measurements, see the recipe card at the bottom of the post.
- Melt the ingredients together. Heat up the sugar, milk, butter and cocoa powder.
- Bring it to a boil. This is a key step. You want to make sure that the mixture comes to a roaring boil and stays there for a full minute. If you don’t do this, the cookies will not set.
- Stir in remaining ingredients. Finish the recipe off by stirring in the oats, coconut, and peanut butter.
Tips and Tricks
- Make sure your sugar mixture comes to a roaring boil. In step two of this recipe you are to bring the mixture to a roaring boil and then let it boil for a full minute. You need to see really big bubbles that are nonstop. Once you to that point, then you can start your timer and boil the mixture for a minute.
- Use name brand butter. This is the other tip that will ensure that your cookies set. In my experience, some off brand butters (such as Kirkland) contain a higher moisture ratio, resulting in cookies that don’t set.
- Leave out the coconut. If your family doesn’t love coconut, replace it with another 1/4 cup of oats like in my no bake chocolate oatmeal cookie recipe.
- Don’t fret about what oats you use. Both quick cooking and old fashioned oats will work in this recipe. I like using old fashioned because of the look and texture it brings, but both will work well.
- Don’t use a sugar substitute. I haven’t tried this personally, but I’ve had readers test it with poor results.
Storing
No Bake Chocolate Peanut Oatmeal Cookies can be stored at room temperature for up to two weeks. Store them in an airtight container. As with all recipes, use your best discretion when it comes to leftovers.
Freezing
These are amazing to freeze. Freeze them in a single layer for a few hours, in other words, flash freeze them. Then transfer them to an airtight container and store them in your freezer for up to three months. When ready to eat, allow them to thaw at room temperature. In a single layer, it will take less than 30 minutes for them to thaw.
If you make these delicious no bake cookies or any of my other recipes please leave me a comment. I love hearing from you!
Chocolate Peanut Butter No Bake Cookies
Ingredients
- 2 cups granulated sugar (396 grams)
- 1/2 cup milk (118.3 ml)
- 1/2 cup unsalted butter see note (113 grams)
- 1/2 cup unsweetened cocoa powder (42 grams)
- 2 cups old fashioned oats (178 grams)
- 1 cup shredded sweetened coconut read here about leaving out coconut
- 1 cup smooth peanut butter (270 grams)
- 1 tablespoon vanilla extract
Instructions
- Line two baking sheets with wax paper or parchment paper.
- In a large saucepan over medium heat, combine the granulated sugar, milk, butter, and coco powder. Bring to a boil, while stirring consistently.2 cups granulated sugar, 1/2 cup milk, 1/2 cup unsalted butter, 1/2 cup unsweetened cocoa powder
- Boil for one minute while continuing to stir. (It is very important that it is at a full boil for one minute.)
- Remove from the heat and stir in remaining ingredients.2 cups old fashioned oats, 1 cup shredded sweetened coconut, 1 cup smooth peanut butter, 1 tablespoon vanilla extract
- Using a large spoon or a cookie scoop, spoon large spoonfuls of the mixture onto the waxed paper. Allow to cool completely. Eat immediately or store in an airtight container for up to a week.
Notes
Colette says
I don’t know why I waited so long to make these. They were 100% delicious and just what the doctor ordered!
I’m so happy you liked them Colette!
Ann W says
Have you ever made them with less sugar? 2 cups seems high.
The recipe just won’t work without two cups.
Ivy says
It looks great. My problem is that my gluten-free sis-in-law will be here soon and I only have unsweetened coconut. I’m still going to give it a shot.
Lois says
Do you think these could be poured into a pan then cut into bars?
Yes! I do that that would work!
Andrew J says
Good recipe! I used approximately 2/3 cup less sugar, as the sugar content is very high with 2 cups, and they still taste amazing with less sugar (not to mention the peanut butter has a bit of sugar too). They do not harden correctly with less sugar (and will be of a relatively gooey and viscous texture), but if you put them in the freezer, they will harden pretty nicely and are a great treat!
Thanks for this, Andrew!
kathy stone says
Hey do you have to use unsalted butter?
Nope, they will have a slightly salty taste, but they will still work.
Patty Kiddy says
I love your recipes they are all so simple yet so good, Thanks fr sharing with everyone.
Thank you so much for these kind words!
Marilyn Sanders says
Re your chocolate peanut butter no bake cookies: can I substitute melted chocolate chips or instant pudding for cocoa powder (which I never have on hand) and adjust the sugar amount (which seems like A LOT, 2 cups!) Senior citizen high glucose.
You certainly can try any of those swaps, but I have to tell you that I know this recipe works, and I don’t know if those swaps will work without testing them. While these are no bake cookies, and those usually handle swaps better than something baked, they are still pretty solid as written.
Micky says
I have made the fudges and everyone loved them and they were so easy to make too even the no bake peanut butter cookies were a very good success. Thank you for printing out these recipes for us. You Se Rey special person and have an awesome Christmas too
I’m so glad you like them!
Gail says
These chocolate peanut butter no bake cookies are exactly what my momma used to make approx 55 year’s ago. I tried to make some with Splenda sugar which days to substitute one cup for one cup. They are very very dry. I don’t know which liquid to increase or decrease the sugar. Please let me know as my son can have no sugar but can have the sugar substitutes. Thank you
God Bless
Keep sending those recipes!!!
Gah, I’m so sorry Gail. I don’t have a great solution for you. The key to this recipe is having the sugar boil and change it’s consistency. Sugar substitutes just don’t behave the same way as sugar does when they boil. This has always been a problem with this recipe and I just don’t have an answer yet.