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There are two kinds of summer desserts: the ones you make… and the ones you actually want to make when it’s hot out.
You will want to make these Chocolate Peanut Butter No Bake Cookies!
No oven. No baking. Just a quick stovetop moment and you’ve got a tray of rich, chocolatey, peanut buttery cookies setting up on the counter while you go do literally anything else.
If you love easy cookie recipes like this one, you might like to try our recipes for chocolate chip pudding cookies, chocolate cake mix M&M cookies and brownie fudge bomb cookies.
Why These Are a Summer Staple
When it’s warm outside, turning on the oven feels like a bad decision. That’s where these come in. They are done in minutes, and there is no baking required! The recipe calls for using pantry-friendly ingredients. They are perfect to make for a last-minute dessert (just like our red velvet Cool Whip cookies).
The Texture (Soft, Fudgy, Slightly Chewy)
These cookies aren’t crisp. They’re soft in the center, slightly chewy from the oats and fudgy from the chocolate and peanut butter. They turn out to be somewhere between a cookie and a little chocolate oat cluster—in the best way. They’re chocolatey oatmeal no bake cookies!
The Key Step (Don’t Skip This!)
There’s one moment in this easy no bake cookies recipe that matters more than anything else:
The 1-minute boil
Once your sugar, butter, milk and cocoa come to a boil, stop stirring and let it boil for a full minute. This is what helps the cookies set properly. If they don’t boil long enough, they won’t firm up. If boiled for too long, they can turn dry. One minute is the sweet spot!
A Few Easy Tips
- Use quick cooking oats: They give the best texture for these cookies. (Use leftover quick oats to make Oh Henry bars).
- Work quickly when scooping: The mixture starts to set as it cools.
- Let them sit undisturbed: They firm up as they cool—no need to mess with them.
- Store in a cool place, especially in warmer weather.
When to Make These
These are perfect for hot summer days, BBQs and cookouts, last-minute desserts and late-night cravings. You can make them basically anytime you want something sweet fast. I always refer to them as my favorite summer cookie recipe. If you’re looking for another super easy, last minute, no-effort-needed dessert, try making our recipe for Nutella brownies).
These no bake cookies are the kind of cookies you probably remember from somewhere—maybe growing up, maybe a summer gathering—but once you make them yourself, you realize how easy they are. And then they become your go-to. I’m pretty sure I remember my Mom making a very similar recipe, and I know she probably got the recipe from a community church cookbook. So the no bake cookies idea has been around for quite a long time!
🍫 VARIATIONS (Great for SEO + Discover)
- Nutella No Bake Cookies: Swap peanut butter for Nutella for a chocolate-hazelnut version.
- Coconut Chocolate No Bake Cookies: Add shredded coconut for extra texture and flavor.
- Peanut Butter Lover’s Version: Add extra peanut butter for a richer cookie.
- Sea Salt Version: Sprinkle flaky sea salt on top before setting.
- Protein Boost Version: Add a scoop of protein powder and adjust liquid slightly.
🔍 FAQ
- Why didn’t my no bake cookies set? This is the #1 issue—and it usually comes down to boiling time. Didn’t boil long enough → cookies stay soft. Boiled too long → cookies turn dry and crumbly. Aim for a full 1-minute boil after it reaches a rolling boil.
- Can I use old-fashioned oats instead of quick oats? You can—but the texture will be different. Using quick oats will product a softer, more classic texture. Old-fashioned oats lend a chewier, more textured cookie. Quick oats are recommended for best results.
- Can I make no bake cookies without peanut butter? Yes! Try using the same amount of almond butter, sunflower seed butter or cookie butter.
- How long do no bake cookies last? They will be fine when stored at room temperature for up to 3 days. Store in the refrigerator for up to 1 week. Store in an airtight container.
- Can you freeze no bake cookies? Yes! Freeze in layers with parchment, and store up to 2 months. Thaw at room temperature before eating.
Chocolate Peanut Butter No Bake Cookies
Ingredients
- 1 cup granulated white sugar
- ¼ cup milk
- ½ cup unsalted butter, cut into 4 tablespoons
- 2 tablespoons unsweetened cocoa powder
- 1½ cups quick-cooking oats
- ½ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 pinch Kosher salt
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then stop stirring and let it boil for 1 minute. Remove from the heat. Stir in the oats, peanut butter, vanilla and salt.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Notes
- Boil exactly 1 minute for best texture
- Use quick oats (not old-fashioned)
- Work quickly when scooping
- Let fully set before storing
- Keep in a cool place
Nutrition
This recipe comes from RecipeBoy.com
