How many cookies does this Chocolate Peanut Butter No Bake Cookies recipe make?

This recipe yields approximately 24 cookies, depending on the size you scoop. For even cookies, use a tablespoon or small ice cream scoop to portion the dough.

Can I use gluten-free oats in no-bake cookies without changing the texture?

Yes, gluten-free old fashioned rolled oats can be used as a direct substitute without affecting the texture. Avoid steel-cut oats, as they do not soften properly in this recipe.

What kind of peanut butter is best for no-bake cookies?

Non-natural peanut butter brands like Jif or Skippy work best because their consistency helps cookies set well. If using natural peanut butter, stir well and let the mixture rest 10 minutes for thickening before scooping.

Can I freeze Chocolate Peanut Butter No Bake Cookies, and how should I thaw them?

Yes, once fully set, these cookies freeze well for up to 3 months. Store them in an airtight container and thaw overnight in the refrigerator for the best texture before serving.

How long do I need to refrigerate these no-bake cookies for them to firm up?

Refrigerate the cookies for 30 to 60 minutes until they are firm and hold their shape. Leaving them longer won’t harm their texture and can make them easier to handle.

Chocolate Peanut Butter No Bake Cookies Recipe Quick And Easy Treats

Ingredients

– 1/4 cup (4 tablespoons; 56g) unsalted butter

– 1 and 1/2 cups (300g) granulated sugar

– 1/2 cup (120ml) milk (dairy or non-dairy)

– 1/4 cup (21g) natural unsweetened cocoa powder or dutch-process cocoa powder

– 2/3 cup (170g) creamy peanut butter (preferably a non-natural style, but natural peanut butter can be used if stirred well)

– 1 tablespoon (15ml) pure vanilla extract

– 3 cups (255g) old-fashioned whole rolled oats or quick oats (not steel cut oats)

– 1/8 teaspoon salt

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Instructions

1 Gather and measure ingredients accurately.

2 In a saucepan, combine butter, sugar, milk, and cocoa; whisk until boiling.

3 Remove from heat and stir in peanut butter and vanilla.

4 Add oats and salt, then let sit for 4-5 minutes (or 10 if using natural peanut butter).

5 Drop mounds onto lined baking sheets and refrigerate for 30-60 minutes.

Notes

⏰ Timing is crucial – boil the mixture for exactly 1 minute for perfect texture
🥄 Use a non-natural style peanut butter for best results, but natural works if stirred well
❄️ Don’t skip the chilling time as this helps the cookies set properly

Author: Brandi Oshea
Prep Time: 15 minutes
Chilling Time: 30-60 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American
Diet: None

Nutrition

Serving Size: 2 cookies
Calories: 180
Sugar: 16
Sodium: 95
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 4.5
Trans Fat: 0
Carbohydrates: 24
Fiber: 2
Protein: 3
Cholesterol: 10