Chocolate & Peanut Butter No Bakes
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 cookies are a delightful combination of rich chocolate and creamy peanut butter, all held together by the wholesome texture of oats. They’re quick to make and perfect for satisfying your sweet tooth without turning on the oven. Plus, they’re naturally gluten-free when made with gluten-free oats, making them an inclusive treat for everyone to enjoy.
Kitchen Equipment You’ll Need
- Medium saucepan
- Mixing spoon
- Measuring cups and spoons
- Large mixing bowl
- Foil or parchment paper
Ingredients
- 1/2 cup butter
- 4 tablespoons cocoa
- 2 cups sugar
- 1/2 cup milk
- 1 teaspoon vanilla
- Heaping spoonful peanut butter
- 3 cups regular oats
- Optional: 1 cup coconut
Instructions
- Measure out the oats in a separate bowl.
- Melt the butter in a saucepan over medium heat, then add the cocoa and combine well.
- Add the sugar and milk to the saucepan, stirring until the mixture is smooth. Let it boil for 2-3 minutes.
- Remove the saucepan from the heat and stir in the vanilla and peanut butter until fully incorporated.
- Pour the mixture over the oats and stir until well combined.
- Quickly spoon the mixture onto foil or parchment paper in cookie-sized portions.
- Let set until firm. This recipe makes 15-17 medium-sized cookies.
Tips for Success
- Use quick oats for the best texture. Rolled oats may result in crumbly and dry cookies.
- Work swiftly after combining the oats with the chocolate mixture to ensure the cookies set properly.
- I recommend using creamy Jiff Peanut Butter for optimal results.
Additional Tips or Variations
Feel free to add a cup of coconut for added texture and flavor. You can also experiment with crunchy peanut butter if you prefer a bit of extra crunch in your cookies.
Nutritional Highlights (Per Serving)
Each serving is approximately calculated based on a medium-sized cookie. Nutritional values will vary based on exact ingredients and portion size:
- Calories: 180
- Fat: 9g
- Carbohydrates: 24g
- Protein: 3g
- Fiber: 2g
Frequently Asked Questions (FAQ)
Can I use a sugar substitute?
Yes, you can try using a sugar substitute like stevia or erythritol, but keep in mind that it might affect the texture and taste slightly.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
Can I freeze these cookies?
Absolutely! These cookies freeze well. Just layer them with parchment paper in a container and they should keep for up to three months.
Conclusion
I hope you enjoy making and devouring these Chocolate & Peanut Butter No Bakes as much as I have over the years. They’re a delightful treat that’s sure to please any crowd. Don’t forget to share your creations and let me know how they turned out! Happy no-baking!