No Bake Chocolate and Peanut Butter Cookies

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Chocolate Peanut Butter No Bake Cookies! Such a great after-school (or work!) snack. They're made with cocoa powder, peanut butter, oats, sugar, butter, and milk. Drizzle with extra peanut butter to make these peanut butter no bake cookies extra special!

Photography Credit: Cindy Rahe

No Bake Cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extracurriculars and dinner.

Plus, her no bake cookies included both cocoa and peanut butter, which is basically one of the best combinations ever.

Chocolate Peanut Butter No Bake Cookies cooling on pan

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Chocolate + Peanut Butter = Best Combo

Just like the peanut butter no bake cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients.

These no bake cookies are full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies.

Peanut Butter No Bake Cookies drizzled with extra peanut butter

Quick Tip for Peanut Butter No Bake Cookies

This peanut butter no bake cookie recipe is similar to the one my mom used, but with a little less sugar and a little more cocoa. I suggest using your favorite brands of cocoa and peanut butter in these – these ingredients give the most flavor to these peanut butter no bake cookies, so using something you like will make the difference!

Lastly, because I can’t help myself, I drizzle these cookies with some extra peanut butter at the end, making these peanut butter no bake cookies extra delicious.

From the editors of Simply Recipes

Make These Cookies Dairy-Free

  • Use margarine instead of butter.
  • Use coconut oil instead of butter.
  • Use the non-dairy milk of your choice.

Other Swaps for No-Bakes

  • Use quick oats instead of rolled (old-fashioned) oats. The texture will be a little different, but the shape of the cookies will be the same. Do not use instant oatmeal.
  • Swap crunchy peanut butter for creamy.
  • Swap almond butter for peanut butter.
  • Use natural peanut butter, well-stirred, instead of regular peanut butter. Depending on the brand you use, the finished cookies may be stiffer, or spread more.

Storing & Freezing No Bake Cookies

  • At room temperature, the cookies will keep about a week.
  • Refrigerated, the cookies will keep for a month. (Refrigerating helps the optional peanut butter drizzle stay firm.)
  • To freeze the cookies, first let them chill in the refrigerator until firm. Well wrapped in plastic, the cookies will keep in an airtight container in the freezer up to 3 months.

More Peanut Butter Treats!

Updated October 7, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

No Bake Chocolate and Peanut Butter Cookies Recipe

  • Prep time: 10 minutes
  • Cook time: 3 minutes
  • Chilling time: 20 minutes
  • Yield: 16 to 20 cookies


  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 1/4 cup cocoa powder
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 cups rolled oats (gluten-free, if needed)

For the peanut butter drizzle (optional):

  • 3 tablespoons creamy peanut butter
  • 2 teaspoons coconut oil

Special equipment:


1 Line a baking sheet with parchment and set to the side.

2 Make and mix the cookie base: In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine.

Bring the mixture to a boil, and then continue to boil for 1 minute.

Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats.

No bake cookies simmering on the stove to show how to make no bake cookies. Peanut butter and chocolate in a glass bowl for a no bake cookie recipe. Oats mixed in with chocolate and peanut butter to make peanut butter no bake cookies.

3 Scoop the cookies: Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie.

You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms.

Chocolate no bake cookies cooling on a parchment lined baking sheet.

4 Make the peanut butter drizzle (optional): If you'd like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon.

Skip this drizzle if you're planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go.

Chocolate peanut butter no bake cookies drizzled with peanut butter.

5 Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container.

Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm.

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Peanut Butter No Bake Cookies - The Best Combo Ever!

Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

More from Cindy

21 Comments / Reviews

No ImageNo Bake Chocolate and Peanut Butter Cookies

Did you make it? Rate it!

  1. HELEN Stephens

    Sounds awful. Raw oats, peanut butter? Yuck!

    Show Replies (1)
  2. Beverly

    Can I substitute the coconut oil for another oil?

    Show Replies (1)
  3. Jennifer Selby

    Can you tell me about how to substitute the butter & milk to make it dairy free?? Love the gluten free but I’m trying to go dairy free too just for a time to see if I’m allergic or If I feel better dairy free…please let me know thanks

    Show Replies (4)
  4. Jane Kokernak

    These are more sweet than they are peanut buttery or chocolatey. I think the recipe should specify all-natural, unsweetened peanut butter. I used a commercial brand that I had in the cupboard, and it’s sweet to begin with. A less sweet pb would make these better.

    Show Replies (1)
  5. Cathey Cook

    I enjoyed reading your recipe. I make a similar one but use only 1 cup sugar and 1/2 cup fewer oats. I do also decease the milk by about 2 Tbsp. and they firm up nicely. Thank you so much for posting.

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