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No need to heat up the oven for these classic Chocolate Peanut Butter No Bake Cookies! They are quick, easy, and a super tasty treat that is one of the first recipes I learned to make when I was a kid.
I made so many batches of no bake cookies when I was growing up! We always had the ingredients on hand and they were just so darn simple to whip up that they were sort of my go-to recipe. Especially since I didn’t need my mom to help me get pans into and out of a hot oven.
Truthfully, anything involving peanut butter and chocolate is pretty much a slam-dunk in my book.
But it’s the addition of quick oats that completes the trifecta of chocolate, peanut butter, and oatmeal in these classic no bake cookies.
I am a huge fan of oatmeal cookies in all their delicious varieties. It’s that wonderful chewy texture and oat-y flavor that just speaks to me.
If you have the same feelings about oats as me, then you need to go make these oatmeal rolled sugar cookies and toffee oatmeal chocolate chip cookies soon!
But unlike those options, these chocolate peanut butter no bake cookies are naturally gluten-free, so long as you make sure you are cooking with gluten-free oats.
Why You’ll Love This Recipe
These no bake cookies are the perfect blend of chocolate and peanut butter, with a delightful chewy texture thanks to the oats. They require no baking, making them a quick and easy treat for any occasion. Plus, they’re naturally gluten-free when using gluten-free oats, so everyone can enjoy them!
Kitchen Equipment You’ll Need
- Saucepan
- Mixing bowl
- Spoon for stirring
- Foil or parchment paper
Ingredients
- 1/2 cup butter
- 4 tablespoons cocoa
- 2 cups sugar
- 1/2 cup milk
- 1 teaspoon vanilla
- Heaping spoonful of peanut butter
- 3 cups regular oats
Instructions
- Measure out the oats in a separate bowl.
- Melt the butter in a saucepan, then add the cocoa and combine.
- Add the sugar and milk, and let the mixture boil for 2-3 minutes.
- Remove from heat and stir in the vanilla and peanut butter.
- Pour the mixture over the oats and mix together thoroughly.
- Spoon cookies out onto foil and let them set. This recipe makes about 15-17 medium-sized cookies.
Tips for Success
- Use Quick Oats for the best texture; rolled oats may result in crumbly and dry cookies.
- Opt for creamy Jiff Peanut Butter for optimal smoothness and flavor.
- Work quickly when mixing the oats with the chocolate mixture to ensure the cookies set properly.
Additional Tips or Variations
Feel free to add a cup of shredded coconut for extra texture and flavor. You could also try using different nut butters, like almond or cashew, for a unique twist.
Nutritional Highlights (Per Serving)
Each cookie is packed with flavor and provides a satisfying treat without the need for baking. While exact nutritional values can vary, these cookies are a delightful indulgence when enjoyed in moderation.
Frequently Asked Questions (FAQ)
Q: Can I use almond milk instead of regular milk?
A: Yes, almond milk can be used as a substitute for a dairy-free option.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Q: Can I add nuts to this recipe?
A: Absolutely! Chopped nuts like almonds or walnuts would make a great addition.
Conclusion
These Chocolate & Peanut Butter No Bakes are a deliciously simple treat that’s perfect for satisfying your sweet tooth. Give this easy recipe a try and let us know how yours turn out. We’d love to hear your thoughts and any creative variations you come up with!
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