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No Bake Chocolate Peanut Butter Cookies

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1 3/4 cups granulated sugar
1/4 cup brown sugar
1/2 cup whole milk
1/2 cup cocoa powder
pinch salt
1/2 cup unsalted butter
1 cup crunchy peanut butter
2 teaspoons vanilla
2-1/2 cups quick cooking oatmeal
1/3 cup chopped salted peanuts

No Bake Chocolate Peanut Butter Cookies

This rich and creamy no bake cookie recipe was one of the first I ever made; it's luscious.

  • Serves 24
  • Easy

About This Recipe

This easy little recipe for No Bake Chocolate Peanut Butter Cookies was one of the first recipes I ever made. While it’s a simple recipe, there are a few tricks you should know.

In high school, I tasted some of these that a friend had made and I will never forget how grainy and sugary they were. That’s because she didn’t boil the mixture long enough so the sugar crystals dissolved. That’s trick number one. You also have to stir constantly and briskly while the sugar mixture is boiling so it dissolves evenly. And trick number two is to not skimp on the peanut butter. That’s what makes the cookies creamy.

For prettier cookies, reshape them a bit after they have cooled. Since the mixture is dropped while the “dough” is still hot, the cookies will flatten a bit. If you like these cookies to look more like traditional drop cookies, leave them as is.

I changed this recipe, adding more peanut butter because I like the flavor and texture. You can use creamy or chunky peanut butter. I also added some brown sugar for a richer taste. And doubled the vanilla, of course.

These cookies are great for teenagers to make. And they sure are delicious to eat.

Tips for best No Bake Chocolate Peanut Butter Cookies:

  • You have to – HAVE to – boil the sugar mixture for the stated time or the cookies will be grainy.
  • If you want the cookies to look like typical drop cookies, let the mixture spread and don’t form it into balls.

Why this recipe works:

  • Boiling the sugar, milk, and butter mixture evaporates some of the milk so the cookies will set up. This step also dissolves the sugar so the cookies aren’t grainy. Don’t reduce the boiling time.
  • Peanut butter adds to the structure of the cookies, mellows the chocolate flavor, and adds creaminess.
  • Don’t use instant oatmeal or old fashioned oats. Quick cooking oats work because they will absorb some of the liquid, and they won’t be tough because the oatmeal isn’t actually cooked through.


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In a large saucepan over medium high heat, combine the granulated sugar, brown sugar, milk, cocoa, and salt.


Bring to a rolling boil, stirring frequently at first, then constantly as the mixture starts to steam. Cover the saucepan with the lid for 30 seconds when the mixture first starts to boil so the steam can wash any sugar crystals down the sides of the pan.


Then remove the cover and let the mixture boil for a full minute, stirring constantly.


Remove the pan from the heat and stir in the peanut butter and vanilla until the peanut butter melts and the mixture is smooth. Add the oatmeal and chopped peanuts and stir.


Let the mixture stand off the heat for a few minutes, stirring occasionally.


Drop the mixture by spoonfuls onto parchment paper-lined cookie sheets. Let stand until you can touch the cookies, then reshape them into a ball. Or let them cool as they are.


Store in a covered container at room temperature.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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