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chocolate peanut butter no bake cookies
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Easy Chocolate Peanut Butter No Bake Cookies

These Chocolate Peanut Butter No Bake Cookies are a fudgy, chewy, and nostalgic treat made with pantry staples in just 10 minutes. A family favorite that requires zero oven time, they are the perfect quick dessert for busy weeknights!
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Prep Time 5 minutes
Cook Time 5 minutes
Setting Time 30 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups granulated sugar
  • 0.5 cup whole milk
  • 0.5 cup unsalted butter 1 stick.
  • 0.25 cup unsweetened cocoa powder Dutch-process for a richer flavor.
  • 3 cups old-fashioned rolled oats Provides the best chewy texture.
  • 0.5 cup creamy peanut butter Use standard commercial brands like Jif or Skippy.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • 1 Medium saucepan with a heavy bottom Helps prevent the sugar from scorching.
  • 1 Digital kitchen timer Essential for timing the boil exactly!
  • 1 Large mixing bowl Use heat-safe ceramic or stainless steel.
  • 1 Cookie scoop 2-tablespoon size for uniform cookies.
  • 1 Parchment paper For a non-stick setting surface.

Method
 

  1. Before we get any heat going, line your counter or a baking sheet with parchment paper. These cookies wait for no one once the mixture is ready, so having your "landing zone" prepped is key!
  2. In your large mixing bowl, measure out the old-fashioned rolled oats, creamy peanut butter, vanilla extract, and salt. I always do this first because once the chocolate boils, you need to stir it in immediately. It’s a trick I learned from my grandma—always stay one step ahead of the sugar!
  3. In your saucepan, combine the granulated sugar, whole milk, unsalted butter, and unsweetened cocoa powder. Stir it constantly over medium heat. You’ll see the butter melt and the cocoa turn into a beautiful, glossy chocolate river.
  4. Increase the heat slightly to bring the mixture to a full rolling boil. The moment bubbles are breaking across the whole surface, start your kitchen timer for exactly 60 seconds! Keep stirring. This is the "magic minute"—too short and they won't set; too long and they'll be dry.
  5. Pull the pan off the heat and immediately pour that hot chocolate mixture over your bowl of oats and peanut butter. Stir it fast! You want to see every oat coated in that chocolatey goodness until the creamy peanut butter is fully melted and incorporated.
  6. Using your cookie scoop, drop heaping spoonfuls of the mixture onto your parchment paper. They’ll look shiny and wet at first, but don't worry. Just let them hang out on the counter for about 30 minutes. My daughter Emma usually tries to sneak one early, but they are best once they go matte!

Nutrition

Serving: 1cookieCalories: 165kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 3.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 45mgPotassium: 85mgFiber: 1.5gSugar: 16gVitamin A: 115IUCalcium: 12mgIron: 0.8mg

Notes

  • The Secret is the Boil: Use a timer! The "rolling boil" means bubbles are forming in the middle of the pot, not just the edges.
  • Peanut Butter Tip: Avoid "Natural" peanut butter where the oil separates; it can make the cookies too oily to set.
  • Storage: Keep these in an airtight container at room temperature for up to 5 days. They freeze beautifully too!
  • Gluten-Free: These are naturally gluten-free as long as you ensure your oats are certified GF.
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