Soft No Bake Peanut Butter Cookies

These soft and chewy no-bake peanut butter chocolate cookies come together quickly and satisfy any sweet tooth without needing an oven. Rich chocolate and creamy peanut butter combine with quick oats to create a treat that's ready to enjoy in just about an hour including setting time.

This recipe quickly became a family favorite for me. I first made it on a busy afternoon when I wanted a quick dessert and now my kids ask for these cookies whenever chocolate and peanut butter are on their minds.

Ingredients

• Butter: one stick to add moisture and richness to the recipe
• Sugar: one and two thirds cups helps the cookies sweeten and caramelize slightly
• Milk: half a cup to dissolve sugar and cocoa creating a smooth chocolate sauce
• Cocoa: quarter cup brings deep chocolate flavor choose unsweetened cocoa powder for best results
• Peanut butter: one cup is the star of the dish providing creaminess and nutty taste natural peanut butter with some oil separation works well
• Vanilla: two teaspoons enhances the overall flavor adding warmth
• Quick cook oats: three cups provide texture and chewiness quick oats absorb the chocolate mixture faster than rolled oats
• Salt: quarter teaspoon balances sweetness and enhances other flavors

Step-by-Step Instructions

Sift Ingredients Together:

In a large bowl, combine the quick oats and salt. Mixing these dry ingredients first helps distribute salt evenly throughout the cookies.

Heat Chocolate Mixture:

Place butter, sugar, milk, and cocoa powder into a small saucepan over medium-high heat. Whisk continuously until the mixture comes to a boil. Let it boil gently for about one minute creating a thick chocolate syrup. Remove the pan from heat immediately to prevent burning.

Add Peanut Butter and Vanilla:

Whisk peanut butter and vanilla into the hot chocolate mixture thoroughly until completely combined. This makes the base smooth and creamy for the oats to soak up.

Combine Oats and Chocolate Mixture:

Pour the warm chocolate peanut butter sauce over the oats and stir until every oat is coated. This step ensures the cookies hold together and have a soft chewy texture.

Form Cookies:

Line a baking sheet with wax paper. Using a medium cookie scoop or spoon, drop dollops of the mixture onto the paper, spacing them apart to prevent sticking.

Cool and Store:

Let the cookies sit on the countertop to cool and set for about one hour. After they have firmed up, move them to the refrigerator to keep fresh. Storing them too early while warm causes gooey cookies.

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Peanut butter is my favorite ingredient here because it gives a satisfying creamy texture and a salty contrast to the sweet chocolate. I remember making these with my kids who loved stirring the oats while I handled the hot syrup. It became a cozy little tradition that made snack time extra special.

Storage Tips

Once cooled, store the cookies in an airtight container in the refrigerator. This keeps them firm and fresh for up to a week. If you like softer cookies let them come to room temperature before eating. You can also freeze them by placing layers between wax paper in a freezer bag for up to three months. Thaw in the fridge overnight to enjoy.

Ingredient Substitutions

If you want a dairy-free version substitute butter with coconut oil and use almond or oat milk instead of regular milk. For peanut butter alternatives, almond or cashew butter can work but may alter the flavor somewhat. Rolled oats can replace quick oats if you simmer the chocolate mixture a little longer to allow absorption.

Serving Suggestions

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These cookies are perfect on their own with a glass of cold milk or a cup of coffee or tea. You can also crumble them over vanilla ice cream for a quick sundae or serve alongside fresh fruit like banana slices or strawberries for a nice contrast.

Recipe FAQs

→ What makes these cookies soft and chewy?

The combination of butter, peanut butter, and quick oats creates a tender texture that remains soft without baking.

→ Can I use rolled oats instead of quick oats?

Quick oats are preferred for proper binding and texture, but rolled oats can be used with a slightly different chewiness.

→ How long should the mixture be boiled?

Bring the butter, sugar, milk, and cocoa mixture to a boil for about one minute to properly dissolve ingredients.

→ Why is it important to let the cookies cool on the counter first?

Cooling on the counter allows the cookies to set and firm up; refrigerating too soon can cause them to become overly gooey.

→ Can these treats be stored at room temperature?

They should be stored in the refrigerator after cooling to maintain their shape and freshness.

→ Is vanilla extract necessary?

Vanilla adds depth and enhances the chocolate and peanut butter flavors but can be omitted if unavailable.