No bake cookies are such a time saver and are easy to make for any event. Try this quick stove top Chocolate and Peanut Butter No Bake Cookie recipe! You’ll love the wholesome goodness of chocolate, peanut butter and oatmeal in this cookie.

When you think about it there are so many varieties that people enjoy, for instance you might like my Peanut Butter and Corn Chip No Bake Cookies.  For those who need to avoid gluten, you might enjoy my gluten free Chocolate No-Bake Cookies.

No bake cookies resting on wax paper while they set.

 

 

My family enjoys no bake cookies so much that just yesterday my son begged for them. So what else could I do except pull out my family’s tried and true recipe. Just like my son these cookies have been a long time favorite of mine because my mom and grandma made them for me.

This treat is one of the first desserts many learn to make because it is simple and quick to make. While it is a sweet treat it also provides nutrients your body needs such as fiber and protein from the whole rolled oats and peanut butter. Thus the reason for their wholesomeness.

What do you need for this sweet and “healthy” No Bake Cookie?

You might recognize that the majority of ingredients used in this recipe make up the base for many cookies and desserts.

No bake Cookie base

  • Sugar: As noted previously, sugar is a base component to most cookies adding the sweetness we all love.
  • Cocoa powder: There are so many varieties of cocoa powder that you can use in this recipe, one I like to use is Nestle Toll House Cocoa Powder.
  • A stick fo butter (1/2 cup):  I prefer to use unsalted butter since additional salt will be added.
  • Kosher salt: The reason I use Kosher salt is because it is not as salty as table salt.
  • Milk: Milk and butter help create the creamy sauce that will be coating the oats.

no bake cookie Add-ins

  • Peanut butter: Creamy peanut butter works best in this recipe, but if you can use crunch]y peanut butter if you prefer.
  • Vanilla extract: When making a chocolate sauce vanilla extract can enhance the chocolate flavor while smoothing out the bitters of the cocoa.
  • Old-fashioned rolled oats: Use old-fashioned rolled oats because they are a larger grain and hold their form when coated.

Equipment

  • Waxed paper or parchment paper: Drop by the cookies mixture by teaspoon fulls onto a cookie sheet lined with wax paper or parchment paper. The wax and parchment papers provide a non-stick surface that you can easily remove the cookies from once set.

Tips:

Sugar Free No Bake Cookies: Many people have special diets that limit sugar in take. To make these cookies sugar free use a granulated sugar substitute like Swerve instead of sugar.

Dairy Free No Bake Cookies: If you would like to make dairy free no bake cookies substitute coconut milk and oil for the milk and butter. The same measurements would be used when substituting nondairy products for dairy products.

 

 

No bake cookie mixture being dropped onto wax paper from a cookie scoop.

Do you have a favorite recipe? Take a look at mine.

For another easy no-bake recipe try these peanut butter chocolate crunch treats!

 

Want even more recipes or DIY projects? 

Subscribe to Skip to my Lou to get new recipes DIY projects and a newsletter delivered to your inbox. And stay in touch on FacebookPinterestTwitter, and Instagram for all my latest updates.

No-Bake-Cookies.jpg
5 from 1 vote

CHOCOLATE, OATMEAL AND PEANUT BUTTER NO BAKE COOKIE RECIPE

Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 45 minutes

Equipment

  • Medium size heavy sauce pan
  • Wooden or bamboo spoon
  • Teaspoon or teaspoon sized cookie scoop
  • Metal cookie sheet
  • Waxed paper

Ingredients  

  • 2 cups sugar
  • 1/4 cup cocoa powder
  • 1/2 cup unsalted butter
  • 1/4 teaspoon Kosher salt
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 1 tablespoon vanilla
  • 3 cups old fashioned rolled oats

Instructions 

  • In a heavy saucepan mix the sugar, cocoa, butter, salt and milk over medium heat until combined.
  • Bring the mixture to a boil and let boil fro 1 minute.
  • Remove the pan from the heat and quickly add peanut peanut butter stirring until just combined.
  • Next stir in vanilla and oatmeal until oat is completely coated.
  • Drop mixture by the teaspoonful onto a cookie sheet lined with a sheet of waxed paper.
  • Allow cookies to cool. Once the cookies are cool they will harden.

Notes

This cookie recipe can be modified to be sugar free and dairy free.  To make it sugar free use a granulated sugar substitute instead of sugar.  For dairy free substitute coconut milk and oil for the milk and butter.

Nutrition

Serving: 36g | Calories: 140kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 42mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 101IU | Calcium: 12mg | Iron: 1mg
Servings: 30 people
Course: Dessert, Snack
Cuisine: American
Author: Cindy Hopper

 

 


About Cindy Hopper

Learn More

you may also like

Comments

  1. I LOVEEEE them gooey it’s how my mom used to make them. I don’t know if I boil them too long, I follow the recipe and am disappointed every time. My Mom’s are hard now also and so I still don’t know how to do it the way she used to. She doesn’t seem to recall herself! : P

  2. I think you use 1 min. oats and not oat meal or old fashon oats any one please tell me if I was right with the one minute oats or if you use different oats please tell me.

  3. I have made these many times and they never harden up for me – always they stay gooey. I time the cook time at a rolling boil for exactly 1 minute. Maybe there too much humidity in the air here in western Oregon??

  4. I let mine boil for two minutes. Turn out perfect every time. About to make a couple of batches for a Halloween party tomorrow at work. They travel very well.

  5. I made these. They sat for about 3 he’s. They were yummy but gooy. They sat over night and were still good. I put them in the fridge but still no change. My kids still loved them, that’s all that mattered. 🙂

  6. I have msde these for years but now my grandsonnis allergic to peanuts so i substitute pbutter with sunbutter, still good!!

  7. Made these tonight before I read the post and thought the amount of vanilla was fine These were awesome. Good post

  8. My son has a peanut allergy and I’ve made these with Wow Butter…they turn out great..I’ve always added a cup of shredded or flaked coconut to this recipe..also, I add a cup of mini marshmallows to the boiling mixture at the end and let them melt in before pouring over the dry ingredients.

  9. I have made these for years, but I do not make them with the peanut butter in them. We also prefer them soft. The trick to keeping them soft is to add a couple of TBSP of light corn syrup. I have never measured it. I just pour some in the kettle with the rest of the ingredients. It works great!

  10. I just made these with Sunbutter, rice milk and non-dairy margarine. They turned out fine.

  11. This was one of my favorite things my grandmother would make. She died 3 years ago, so I’m glad to see this recipe here. I made them for dessert tonight, and I can’t wait to taste them again! Hopefully I made them just as well as she (and you!) did! 🙂

  12. We love no bake cookies here too. I have several versions on my blog, and just recently added no bake butterscotch cookies. YUM. Yours look divine!

  13. ALMOST the same recipe as I grew up with, but we never used peanut butter, and we add one cup of shredded coconut. We call them “poop cookies” or haystacks. I love to put them in the freezer, they don’t freeze solid, but are so yummy chilled!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating