These chocolate peanut butter no-bake cookies are deliciously chocolately, fudgy, nutty, and chewy! They are also ridiculously easy to make and always a hit with the crowd!
Baking may be my first love, but there are days when even I just can't turn on the oven. That's when I turn to my easy, no-bake recipes, like this one. No oven, no fuss, just some basic ingredients and a few minutes of your time! That's all you need to make these irresistible no-bake chocolate peanut butter cookies!
Love no-bake treats? Then you must try these peanut butter rice Krispie squares, the easiest peanut butter stuffed dates, and peanut chocolate protein balls!
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Why You'll Love This Recipe
✨These no-bake cookies are lovely for the days when you're craving something yummy but are too tired or it's too hot to bake!
✨This recipe is super quick and easy, from mixing bowl to the fridge in minutes! This is really a fast dessert!
✨Chocolate and peanut butter is a classic combo that just can't be beaten!
✨A fun treat to make with the kids!
✨A crowd pleaser, these chocolate peanut butter no-bake cookies are loved by kids and adults alike!
Recipe Ingredients
Oats: I used rolled oats for these no-bake chocolate pb cookies. They give a hearty, chewy texture that we love. You can also make these cookies with quick oats. The recipe works with either. Switch to certifies gluten-free oats for a gluten-free version.
Sweetener: Date syrup was a personal preference. Feel free to substitute it with honey, maple syrup, or agave syrup.
Peanut Butter: I used creamy peanut butter as that's what I had on hand. But if crunchy peanut butter is what you love, use that for these peanut butter cookies. You can even replace it with any nut or seed butter.
Cocoa powder: For that deep chocolate flavor.
Chocolate: You can use chocolate chips or a roughly chopped chocolate bar. I prefer to use 55% or 70% dark chocolate. If you enjoy a sweeter and milder chocolate, use that. Keep the chocolate dairy-free for a vegan treat.
Coconut oil: This binds the cookie dough and also adds richness. You can use melted butter if you wish.
Please see the recipe card for full information about ingredients and quantities.
How To Make Chocolate Peanut Butter No-Bake Cookies
Step 1: Keep all your ingredients and a small, paper-lined baking sheet ready.
Step 2: Place a saucepan over medium heat and gently warm date syrup, cocoa powder, coconut oil, and peanut butter.
Step 3: Keep stirring until everything has melted completely and you have a smooth peanut butter cocoa cookie mixture. Take it off the heat.
Step 4: To this, add the toasted ( and cooled) oats, roughly chopped chocolate, sea salt, and vanilla extract.
Step 5: Combine everything to make peanut butter chocolate oat cookie dough. Allow this to rest for 5 minutes.
Step 6: Shape the cookie dough into even-sized balls.
Step 7: Press down a bit to flatten the no-bake cookies, place them on the prepared baking sheet and refrigerate for 15-20 minutes, or until firm.
Step 8: Drizzle some melted chocolate on each cookie, and sprinkle roasted peanuts on top.
Final step: Serve and enjoy!
Pro Tips
- It's important to have all your ingredients measured out and kept ready as this recipe comes together really fast.
- You need to chill the cookies for at least 15 minutes for them to harden.
- Don't let the chocolate mixture cool before adding all other ingredients in. We need the mixture to be still warm for easier mixing and scooping.
- Let the cookie dough rest for 5 minutes before scooping and rolling into balls. This allows the oats to soak some moisture and become a bit softer.
- Don't overcook the chocolate mixture.
- I like to toast my rolled oats for these peanut butter oatmeal cookies because I prefer the toasty flavor. You can omit this step altogether if you want.
- I prefer to use rolled oats for a more chewy texture but quick cooking oats work well too.
Recipe FAQs
When you’re making these no-bake cookies, the trick is refrigeration. Give them enough time to chill and firm up.
Stick to the wet-to-dry ingredient quantities given, and your no-bake chocolate peanut butter cookies will not fall apart. But, in case the mixture seems too dry, you can add a tablespoon of milk, if too wet, simply add more oats.
Transfer the peanut butter chocolate cookies into an airtight container and store them in the refrigerator or the freezer. Allow the frozen cookies to thaw in the refrigerator before eating.
📖 Recipe
Easy Chocolate Peanut Butter No-Bake Cookies
Ingredients
- 3 tbsp Peanut butter
- 4 tbsp Coconut oil
- 1/4 cup Date syrup
- 2 tbsp Cocoa powder
- 1.5 cups Rolled oats, lightly roasted and cooled
- 1/3 cup Dark chocolate, roughly chopped
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract
Topping ( Optional)
- Melted chocolate for drizzling on top
- 2 tbsp Roasted peanuts, roughly chopped
Instructions
- Keep a small tray lined with baking paper ready.
- In a medium sized saucepan, gently heat the date syrup, cocoa powder, coconut oil, and peanut butter, until melted and smooth. Take it off the heat.3 tbsp Peanut butter, 4 tbsp Coconut oil, 1/4 cup Date syrup, 2 tbsp Cocoa powder
- To this mixture, add the oats, chocolate, sea salt, and vanilla extract. Mix well. 1.5 cups Rolled oats, lightly roasted and cooled, 1/3 cup Dark dairy-free chocolate, roughly chopped, 1/4 tsp Sea salt, 1 tsp Vanilla extract
- Form into even sized balls and press down a bit to flatten them.
- Place on the prepared tray and refrigerate for 15-20 minutes until firm.
- Drizzle some melted chocolate on top of each cookie and top with chopped peanuts. Serve and enjoy!Melted chocolate for drizzling on top, 2 tbsp Roasted peanuts, roughly chopped
- Store in an air-tight container in the refrigerator or freezer.
Video
Notes
- It's important to have all your ingredients measured out and kept ready as this recipe comes together really fast.
- You need to chill the cookies for at least 15 minutes for them to harden.
- Don't let the chocolate mixture cool before adding all other ingredients in. We need the mixture to be still warm for easier mixing and scooping.
- Let the cookie dough rest for 5 minutes before scooping and rolling into balls. This allows the oats to soak some moisture and become a bit softer.
- Don't overcook the chocolate mixture.
- I like to toast my rolled oats for these peanut butter oatmeal cookies because I prefer the toasty flavor. You can omit this step altogether if you want.
- I prefer to use rolled oats for a more chewy texture but quick cooking oats work well too.
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