These chocolate peanut butter no bake cookies extra chewy, filled with texture and have a delicious chocolate peanut butter flavor. You only need a few simple ingredients to make these highly addictive treats! 
I love a soft and chewy cookie – and when there’s peanut butter and chocolate – I definitely can’t so no. You’ll love eating these chocolate peanut butter no bake cookies because they’re so flavorful and full of texture. But what’s even better is how easy they are to make. You only need a few simple ingredients that you likely already have in your cupboard, and there’s no need to turn on your oven.
How to Make Peanut Butter Chocolate No Bake Cookies
You only need 7 ingredients to make these cookies:
- ½ cup butter
- 2 cups sugar
- ¼ cup cocoa powder
- ½ cup milk
- ¾ cup peanut butter (smooth or crunchy works just fine)
- 2 teaspoons vanilla extract
- 3 cups quick oats
Add the butter, sugar, cocoa powder and milk to a medium saucepan over medium heat. First, you’ll let the butter melt as you gently stir the ingredients together. Once the butter has melted, bring the mixture to a boil for 3 minutes. You want it to be bubbling here for the full time as you gently whisk.
Then remove the pan from the heat (be careful – the bottom of the pan will be hot) – then stir in the peanut butter and vanilla extract. And then stir in the oats. 
Drop the batter into tablespoon-sized mounds on a cookie sheet lined with wax paper or parchment, then pop the cookies in the fridge to harden. They’ll take about 30 minutes to harden in the fridge or you can leave them at room temperature to harden but they’ll take a little longer.
You end up with delicious cookies that are chewy, peanut buttery, deliciously sweet, and completely irresistible. 
Now for a couple common questions:
Can I use old-fashioned oats for no bake cookies?
Yes. However, I find that quick oats help the cookies stay together a little better. Do not use instant oats or steel cut oats, however, because their textures won’t work for these cookies.
Can I freeze these no-bake cookies?
Yup. I find that these cookies freeze very well. Pop then in an airtight container and freeze for up to 2 months. Then thaw in the fridge, and serve room temperature.
Do I need to store no bake cookies in the fridge?
No. They can be stored in an airtight container at room temperature. If you kitchen is particularly warm, feel free to store them in the fridge instead.
My cookies didn’s stick together and turned out dry & crumbly. What went wrong?
These chocolate peanut butter no bake cookies are simple to make, but sometimes they can be a bit tricky/particular. If they didn’t hold together it likely would be 1 of a few things:
- Using natural peanut butter – the oil can separate which causes the cookies not to harden properly
- Using the wrong kind of oats
- Not enough sugar – the sugar acts as glue
- Or most likely – not boiling the butter mixture for long enough. Make sure it’s bubbling for a full 3 minutes as you whisk
If you love these peanut butter chocolate no bake cookies – make sure to try these other no bake cookies:
- Haystack Cookies – No Bake Chocolate Oatmeal Cookies
- Avalanche Cookies
- Peanut Butter No Bake Cookies
Chocolate Peanut Butter No Bake Cookies
Ingredients
- ½ cup unsalted butter*
- 2 cups white sugar
- ¼ cup cocoa powder
- ½ cup milk
- ¾ cup peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick oats**
Instructions
- Add the butter, sugar, cocoa & milk to a medium saucepan over medium heat.
- Melt the ingredients together while stirring gently.
- After the butter is fully melted, bring the mixture to a boil for 3 minutes while whisking constantly.
- Remove the pan from the heat. Stir in the peanut butter and vanilla extract.
- Stir in the oats.
- Drop the mixture into tablespoon-sized mounds on the lined cookie sheets.
- Place in the fridge to harden for 30 minutes.
Notes
These chocolate, peanut butter no bake cookies r absolutely delicious. They were so easy 2 make & I didn’t have 2 go out 2 buy any of the ingredients, as I had them all in the house. I was just wondering what calories, sugar, carbs etc is there in each cookie?
Thanks 4 giving a fab, easy recipe 2 try xo
Barbara
These are fabulous. I just wanted to advise to people that the sugar content is kind of high. These are really rich and flavorful. I thought 2 cups of sugar was a bit much, so I only put in 1 cup of erythritol, which is even less sweet than regular sugar, and it’s still crazy sweet. I would tone down the sweetener to less than half.