🍫 Chocolate Peanut Butter No-Bake Cookies (Quick & Gluten-Free!)

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Ready in minutes, these no-bake cookies are rich, fudgy, and loaded with peanut butter goodness. A perfect treat when you’re short on time but big on cravings!

🧾 Recipe Card

Servings: 24 cookies
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes + cooling
Dietary Badges: Gluten-Free, Vegetarian, W-W Friendly Options

Ingredients Checklist

  • Unsalted butter (1 stick)

  • Granulated sugar

  • Milk

  • Unsweetened cocoa powder

  • Creamy peanut butter

  • Vanilla extract

  • Quick oats

  • Salt

Instructions

  1. In a medium saucepan, combine butter, sugar, milk, and cocoa.

  2. Bring to a full boil over medium heat, stirring constantly. Let boil for 1 minute.

  3. Remove from heat and stir in peanut butter, vanilla, salt, and oats.

  4. Mix until well blended and slightly thickened.

  5. Drop by spoonfuls onto parchment or wax paper.

  6. Let cool at room temperature until set.

Notes

  • Use quick oats for best texture; avoid old-fashioned oats.

  • Cookies will firm up as they cool. Store at room temp in an airtight container.

I. Introduction

These Chocolate Peanut Butter No-Bake Cookies are the kind of recipe every home cook should have up their sleeve—easy, fast, and guaranteed to disappear fast! With just a few pantry staples, you can whip up these chewy, chocolaty bites in no time.

I love making these with my kids on Friday nights when everyone’s craving something sweet but I’m done with turning on the oven. They’re rich, indulgent, and naturally gluten-free—plus, I’ve included easy W-W friendly swaps if you’re keeping things lighter.

II. Step-by-Step Guide 🍪

1. Combine the Base

In a saucepan, melt butter, sugar, milk, and cocoa over medium heat. Stir constantly until the mixture reaches a rolling boil.

2. Boil for 1 Minute

Once boiling, continue stirring for exactly 1 minute. This helps set the sugar so the cookies firm up properly.

3. Mix in the Good Stuff

Immediately remove from heat. Stir in peanut butter, vanilla extract, salt, and oats. Stir quickly while the mixture is hot so everything melts and combines smoothly.

Tip: Use creamy peanut butter for the classic texture. Crunchy is okay too—it adds a nice nutty bite!

4. Scoop & Cool

Drop spoonfuls onto parchment or wax paper. Let them sit at room temperature for about 30 minutes, or until fully set and firm to the touch.

III. Ingredient Tips & Substitutions

Ingredient Why It Matters Substitutes & Notes
Butter Adds richness and helps the cookies set Coconut oil for dairy-free version
Sugar Sweetens and creates structure Monk fruit or coconut sugar (adjust boiling time)
Milk Liquifies mixture and helps blend Use oat, almond, or soy milk for dairy-free
Cocoa Powder Adds deep chocolate flavor Dutch-processed or natural cocoa both work well
Peanut Butter Creaminess, flavor, and structure Almond or sunflower seed butter for allergy-friendly
Oats Binds the cookie together Use quick oats only; avoid steel-cut or rolled oats
Vanilla & Salt Enhance overall flavor No substitutes needed—these are key flavor boosters

IV. Recipe Variations & Serving Ideas

Flavor Variations:

  • Mocha Twist: Add ½ tsp instant coffee with cocoa.

  • Nut-Free: Swap peanut butter for sunflower seed butter.

  • Choco-Coconut: Mix in ¼ cup shredded coconut with oats.

  • PB-Banana: Use ½ mashed banana in place of some peanut butter for a softer cookie.

W-W Friendly Adjustments:

  • Use light butter and natural peanut butter.

  • Replace sugar with monk fruit or erythritol (adjust to taste).

  • Each small cookie can be ~3–4 points with swaps.

Serve With:

  • A glass of almond milk or oat milk

  • On top of banana “nice cream”

  • Crumbled over Greek yogurt for a decadent snack

V. Storage & Make-Ahead Tips

Room Temp Storage:
Store in an airtight container for up to 1 week. Keep out of direct sunlight to avoid melting.

Freezing:
Freeze in a single layer, then transfer to a bag. Keeps for 2 months. Let thaw 15 minutes before serving.

Make-Ahead Tip:
These set quickly, so they’re great for last-minute desserts or snack prep. You can even form them smaller for bite-sized lunchbox treats!

VI. Nutrition Info (Per Cookie – Approximate)

  • Calories: 150 kcal

  • Fat: 8 g | Carbs: 17 g | Protein: 3 g | Sugar: 10 g

  • Fiber: 2 g

  • W-W Points: ~4–5 per cookie (with W-W friendly options: ~3)

Allergens: Contains dairy, peanuts. Can be made dairy- and nut-free.

VII. FAQs

Q: Why didn’t my cookies set?
A: Make sure you let the mixture boil for a full 60 seconds. Underboiling can leave them soft or sticky.

Q: Can I make them without cocoa?
A: Yes! You’ll miss the chocolate flavor, but they become delicious peanut butter oatmeal bites.

Q: Can I use natural peanut butter?
A: Absolutely. Stir well before using to ensure even texture.

VIII. Kristy’s Note

These cookies are one of those nostalgic treats that take me right back to childhood. They’re the perfect combination of chewy and fudgy—and I love how customizable they are. I make them lighter with monk fruit and almond milk for my W-W lifestyle, and they still taste every bit as indulgent.

IX. More Sweet No-Bake Recipes

  • [W-W Peanut Butter Energy Balls]

  • [Frozen Banana Yogurt Bites]

  • [No-Bake Cheesecake Cups with Berry Compote]

  • [Healthy Oatmeal Chocolate Chip Bars]

X. Let’s Bake (Without Baking!) 💕

Tried this Chocolate Peanut Butter No-Bake Cookie recipe? Tag me on Instagram @KristyCookEats or leave a review below! Whether you’re making a quick dessert for a crowd or a cozy late-night treat, these cookies are a guaranteed win.

Let’s keep things sweet—and simple. 🍪✨

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