No Bake Chocolate Peanut Butter Cookies

by Pamela

No Bake Chocolate Peanut Butter Cookies

Let’s kick off December with some no bake chocolate peanut butter cookies. I’m really breaking with tradition this year. I usually don’t make cookies for Christmas, but this year I thought I’d change things up a bit. I’m making cookies and all kinds of sweets this month.

These no bake chocolate peanut butter cookies are a great way to start because they’re just so easy to make. This recipe is one my grandmother used to make.

No Bake Chocolate Peanut Butter Cookies

You’ve probably seen this recipe, or similar recipes before…I’m pretty sure it wasn’t something my grandmother created off the top of her head. She liked to trade recipes with the other ladies at church, and I’m sure that’s where this no bake cookie recipe came from.

These chocolate peanut butter cookies are pretty light on the chocolate, but heavy on the peanut butter. They’ve got a praline like flavor and feel to them (but a bit more peanut buttery than a straight up praline) without all the hassle of having to use a thermometer and cooking the sugar. Not bad for a no bake cookie recipe.

After I made these cookies I promptly sent them to work with Craig (I couldn’t have these around the house for long or I would have eaten them all) and they were a huge hit! According to Craig, people couldn’t stop eating them and were asking for the recipe. So, here it is.

No Bake Chocolate Peanut Butter Cookies
Prep time
Cook time
Total time
Simple no bake chocolate peanut butter cookies might be the best cookie recipe you could have on hand. They're delicious and so easy to make.
Recipe type: Snack
Cuisine: American
Serves: 36
  • ¼ pound butter
  • ½ cup milk
  • 2 cups sugar
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla
  • 2 teaspoons cocoa powder
  • 3½ cups rolled oats
  1. In a saucepan, combine butter, milk and sugar.
  2. Bring to a boil for 1 minute.
  3. Remove from heat and add peanut butter, vanilla, cocoa powder and oats.
  4. Line a cookie sheet with parchment paper.
  5. Drop cookie mixture from a tablespoon onto the parchment paper (the cookies may spread a little bit).
  6. Slide baking sheet into the refrigerator to let the cookies firm up.
  7. Remove from refrigerator, slide off parchment paper and store in an airtight container.
I used half crunchy peanut butter and half smooth peanut butter to give the cookies even more of a crunch.



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John/Kitchen Riffs December 2, 2015 at 10:43 am

This is just too easy to make! And way too flavorful. Which makes it doubly dangerous! Really good recipe — thanks.

Pamela December 8, 2015 at 3:29 pm


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