Rich and fudgy Chocolate Peanut Butter No Bake Cookies are super easy to make with just 7 ingredients! These stove top cookies are ready in only 30 minutes, without turning the oven on to bake! Plus, they're an extremely popular cookie that everyone loves!
If you're looking for the 'without peanut butter' version, you're not lost! The classic chocolate no bake cookie with just 7 ingredients including oatmeal and coconut is also here on the blog. So is my really simple chocolate oatmeal no bake cookie with just 6 ingredients!
Chocolate Peanut Butter No Bake Cookies Recipe
For those that know my classic no bake cookie versions, you know that I personally opt out from including peanut butter in my chocolate no bake cookies. I guess I am so stuck on the way that they were made when I was young.
However, that's not true of my daughter! Lauren has a birthday on the way and asked for these no bake cookies that included two of her favorite flavors, chocolate and peanut butter.
She enjoyed them thoroughly, and I know that many others are also great fans of these tasty cookies! Just because it's not my favorite, certainly doesn't mean I don't know how to make just about every no bake cookie under the sun.
With all this time at home, there are some more no bake treats coming soon to the blog! I hope you try them out and enjoy them as much as we have been this crazy year!
How To Make Chocolate Peanut Butter No Bake Cookies
The easiest way to get your no bake cookies started, and to make sure the process goes smoothly, is to have everything measured and prepared in advance. For me, that means placing my butter, milk, sugar and cocoa powder in a large saucepan.
Place your saucepan on the stove top and measure out the rest of your ingredients. Use a medium size bowl for the quick oats, and leave the peanut butter in your measuring cup ( grease the measuring cup with a light coating of butter and it will pop out easily with a spatula ).
You can also measure out the vanilla extract, but this is one of those ingredients that I am notorious for 'eye balling' the amount. I know I'm not alone! Your vanilla extract will go into the syrup first, right after removing it from the heat.
Also, I suggest having your work surface ( or a baking sheet or two ) lined with parchment paper. Once the cookies are mixed, they need to get portioned out quickly!
With all of your ingredients ready, turn on the stove top and bring the ingredients to medium high heat. Stir the syrup as the butter melts, pretty frequently, and more frequently as it nears a boil.
The most important part in making your no bake cookies is to reach a good rolling boil. This means that large bubbles should surface and pop for one full minute. Use a timer once your rolling boil starts.
At the one minute mark, remove the sauce pan from the heat. Stir in the vanilla, then the peanut butter until you get a fully incorporated and creamy syrup mixture.
Add the quick oats and stir until the oats are well coated with the chocolate and peanut butter syrup, and the oats are well distributed in the mixture. There shouldn't be any 'clumps' of oatmeal left in the pan.
Drop the cookie portions in heaping tablespoonful amounts onto your prepared parchment paper, leaving about an inch between each cookie for spreading. Continue until all of the cookie mixture has been portioned out, then allow them to set for 30 minutes.
I usually get about 30 cookies per recipe batch with the larger spoonfuls. Enjoy!
Troubleshooting No Bake Cookies
If your no bake cookies are too hard: the rolling boil stage was either too hot, or too long. If you were having trouble keeping the syrup from overflowing, reduce the heat next time and try the minute timing again.
If your no bake cookies are too soft: the rolling boil stage was too short, or not a really good full rolling boil. Adjust your temperature next time and try to get a more aggressive bubbling when at a boil. In the meantime, transfer your no bake cookies into the refrigerator to help this batch set up correctly.
This video of the chocolate no bake cookies (without peanut butter) shows the process, boil, and timing if you would like a walk through of the recipe.
If you love peanut butter, try my super peanut butter oatmeal no bake cookies! They're an absolutely creamy, peanut buttery version of these no bake cookies!
*Now don't laugh, but I had one of those 'moments' when making this batch of cookies. I grabbed the Hershey's special dark cocoa powder and used it without thinking! Which is absolutely delicious, by the way ( I actually liked it, more than the standard milk chocolate cousin ). So, if your cookies turn out much lighter in appearance: a) you haven't done anything wrong, and b) you don't need to adjust your screen colors.
Chocolate Peanut Butter No Bake Cookies
- ½ cup butter
- ½ cup milk
- 2 cups sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ cup creamy peanut butter
- 3 cups quick oats (not old fashioned oats or steel cut oats)
- In a large saucepan, heat the butter, milk, sugar and cocoa powder over medium high heat. Stir often as the butter melts.
- Bring the syrup to a rolling boil, adjusting your temperature as needed to get a good bubbling boil without over flowing while stirring constantly. You need to cook the syrup at a solid rolling boil for one full minute. Set a timer.
- Remove the saucepan from your stove top and stir in the vanilla and peanut butter until smooth and well combined. Then stir in the quick oats until well coated and evenly distributed in the syrup.
- Use a large tablespoon to drop cookie portions in heaping tablespoonful amounts onto a parchment paper lined baking sheet or working surface. Leave about 1 inch between cookies for spreading.
- Allow the cookies to set at room temperature for 30 minutes.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!