These chocolate peanut butter no-bake cookies are extra chewy, packed with texture and rich chocolate-peanut butter flavor. You only need a few simple ingredients to make these addictive treats! 
I love soft, chewy cookies — and when peanut butter and chocolate come together, resistance is futile. These no-bake cookies deliver bold flavor and satisfying texture, yet they’re incredibly easy to prepare. You likely have all the ingredients on hand, and there’s no oven required.
How to Make Peanut Butter Chocolate No-Bake Cookies
You only need seven ingredients:
- 1/2 cup unsalted butter (salted works too)
- 2 cups white sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 3/4 cup peanut butter (smooth or crunchy)
- 1 teaspoon vanilla extract
- 3 cups quick oats
Combine the butter, sugar, cocoa powder and milk in a medium saucepan over medium heat. Stir gently until the butter melts. Once melted, bring the mixture to a rolling boil and continue whisking for 3 full minutes so it bubbles steadily.
Remove the pan from the heat (the pan will be hot), then stir in the peanut butter and vanilla extract until smooth. Fold in the oats until evenly coated. 
Drop the mixture by tablespoon-sized mounds onto cookie sheets lined with wax paper or parchment. Chill in the fridge for about 30 minutes to set, or leave at room temperature—setting will just take longer at room temp.
You’ll end up with chewy, peanut-buttery cookies that are sweet, satisfying, and hard to resist. 
Common questions and tips:
Can I use old-fashioned oats for no-bake cookies?
Yes. Old-fashioned (large flake) oats work fine, though quick oats give a slightly better, more cohesive texture. Do not use steel-cut oats or instant oats — their textures aren’t suitable for this recipe.
Can I freeze these no-bake cookies?
Yes. These cookies freeze well. Place them in an airtight container and freeze for up to 2 months. Thaw in the fridge, then bring to room temperature before serving if you prefer.
Do I need to store no-bake cookies in the fridge?
No. Store them in an airtight container at room temperature for up to 4 days. If your kitchen is very warm, refrigerate to keep them firm.
Why did my cookies turn out dry and crumbly?
If your cookies didn’t hold together, common causes are:
- Using natural peanut butter (its oil can separate and prevent proper setting)
- Using instant or steel-cut oats (use quick or old-fashioned oats instead)
- Not enough sugar — sugar helps bind the cookies
- Most commonly: not boiling the butter-sugar mixture long enough. Make sure it’s bubbling for a full 3 minutes while whisking.
Chocolate Peanut Butter No-Bake Cookies
Ingredients
- 1/2 cup unsalted butter*
- 2 cups white sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick oats**
Instructions
- Add the butter, sugar, cocoa and milk to a medium saucepan over medium heat.
- Melt the ingredients together while stirring gently.
- Once the butter is melted, bring the mixture to a boil and whisk constantly for 3 minutes while it bubbles.
- Remove the pan from the heat and stir in the peanut butter and vanilla extract until smooth.
- Stir in the oats until evenly combined.
- Drop tablespoon-sized mounds onto lined cookie sheets.
- Place in the fridge to harden for about 30 minutes, or allow to set at room temperature.
Notes
*Salted butter can be used if preferred.
**Old-fashioned (large flake) oats can be substituted for quick oats. Do not use steel-cut or instant oats.
Store in an airtight container at room temperature for up to 4 days. Cookies freeze well; freeze in an airtight container for up to 2 months, thaw in the fridge and serve at room temperature.