Peanut Butter-Chocolate No-Bake Cookies
When it’s too hot to turn on the oven, these simple peanut butter and chocolate cookies are the answer. Plus you can customize the recipe to suit your household's tastes or allergies.
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 83
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 5 mg
Article by Emily Saladino
Perfect for making with kids, these chocolate peanut no-bake cookies come together quickly and are sure to please. Food Network Kitchen carefully calibrated a short list of pantry ingredients and fine-tuned the process to be mostly hands-off, so your cookies turn out sweet, chewy and deeply satisfying. This recipe for unbaked cookies produces a generous amount (5 dozen!), so it’s a good one to bookmark before a bake sale.
How to Make No-Bake Cookies Like a Pro
Oats for no-bake cookies. Food Network Kitchen recommends using old-fashioned or rolled oats because they retain their consistency in the melted butter and milk, so your peanut butter and chocolate cookies turn out chewy, not mushy.
Use whole milk. Our recipe developers find that whole milk produces not only the richest flavor, but also the best consistency in these cocoa oat cookies.
Let the cocoa mixture boil for a full minute. This recipe doesn’t contain eggs, which serve as a binding agent in many baked goods, so you want to be certain that all your other ingredients are evenly incorporated. Boiling the sugar, milk, butter and cocoa powder for a full minute at the start helps create a cohesive base for the rest of the no-bake cookies ingredients.
Substitute the peanut butter. If your household has allergy concerns, or you want to experiment with different flavor profiles, swap the peanut butter for your favorite smooth nut or seed butter, like almond, cashew or sunflower butter. Make sure to use creamy seed or nut butter so the cookies bake up smooth and chewy.
Customize the flavors. This recipe for unbaked cookies is also tasty with almond extract — especially if you use almond butter instead of peanut butter. You can also sprinkle each cookie with flaky sea salt before it sets for a sweet-salty contrast.
How to Store Chocolate Peanut Butter No-Bake Cookies
Store the cookies in the fridge in an airtight container for up to 1 week. You can freeze chocolate peanut butter no-bake cookies, too. Wrap them tightly in plastic wrap, then pop them into a zip-top bag and store in the freezer for up to 1 month. Defrost your no-bake chocolate oatmeal cookies overnight in the fridge — or enjoy them frozen!
Peanut Butter-Chocolate No-Bake Cookies
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: about 60 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 83
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: about 60 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 83
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 5 mg
Ingredients
Directions
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- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
