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Chocolate peanut butter no Bake Cookies on a marble surface.

No Bake Cookies

Incredible no bake cookies made with chocolate and peanut butter. Don't forget to check out my step by step photos and tips above!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Cooling time 20 minutes
Total Time 26 minutes
Servings 32 cookies
Calories 125kcal


  • 1 1/2 cups granulated sugar
  • 1/2 cup milk
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup peanut butter
  • 2 tsp vanilla extract
  • 2 1/2 cups quick oats


  • Add the quick oats, and peanut butter into a medium bowl and set aside.
  • Place the butter, cocoa powder, sugar, and milk in a medium pot on medium high heat. Stir together while cooking until mixture reaches a boil.
  • Allow to boil for exactly 60 seconds then immediately remove from heat and pour in the dry mixture, and vanilla.
  • Stir until fully incorporated then use a small ice cream scoop or tablespoon to drop heaps of the mixture onto parchment paper.
  • Allow to cool until set, about 20-30 minutes. Enjoy immediately or store in an airtight container.



  • Have all your ingredients set out before you start including the parchment paper you need for the cookies to set on.
  • Set a timer when the mixture is boiling, cooking for too long makes dry cookies but if it's not cooked enough the mixture will not set properly.
  • Once you combine all the ingredients together work quickly to scoop the cookies onto parchment paper or they will start to stiffen up.
  • A cookie scoop will help you have even-sized and uniform cookies.
  • You can place your parchment paper on a cold worktop or baking tray, whatever is easier for you.
  • You can add a teaspoon to instant espresso for extra flavor.
  • Butter is the only way to go here, do not use margarine or coconut oil.
  • You can swap the peanut butter for any nut butter you like just make sure it's not too oily.
  • You can add in chocolate chips, dried fruit, or shredded coconut if you like.
  • You should see the cookies starting to set pretty quickly but they will take at least 20 minutes to set completely.
  • You can double this recipe to make more cookies.
  • Storage - the cookies will keep at room temperature for up to 1 week, refrigerated for up to 2 weeks for can be frozen for up to 3 months.


Serving: 2cookies | Calories: 125kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 78mg | Fiber: 1g | Sugar: 10g | Vitamin A: 95IU | Calcium: 12mg | Iron: 1mg