No-bake recipes are amazing, especially these easy and fudgy peanut butter chocolate no-bake cookies! This cookie recipe is low-effort, quick, and satisfies my sweet tooth, making it my go-to recipe whenever I want a chocolate-peanut butter treat! You’ll definitely want to try this recipe the next time you’re craving a sweet treat after dinner. Before we start, let me share a few things you need to know about these cookies.
Why I Love This Recipe
I love this cookie recipe because of how easy yet delicious it is! I can whip these cookies up in 30 minutes, which is great for when I’m craving a sweet treat after dinner. These cookies are very low-effort, so they’re always my go-to when I don’t feel like making something more complicated. It’s a tried-and-true recipe!
I also love chocolate fudge, peanut butter, and cookies, so this combination always satisfies my sweet tooth! This recipe is a family favorite, too. I always get requests to make it! I hope that you love this recipe as much as I do!
How to Make These Easy and Fudgy Peanut Butter Chocolate No-Bake Cookies
Now, it’s time to share how to make these cookies! Let’s dive in!
Prep
The first thing you need to do is prepare. Prepare two baking sheets lined with parchment paper. This recipe makes about sixteen cookies, so I do twelve on one baking sheet and four on the other. Putting all the cookies on one baking sheet will be overcrowded, so using two is best.
Next, measure the peanut butter and oats into a mixing bowl. I like doing this first because it makes things easier later. I used quick oats because that’s what I have, but any oats would work fine. The peanut butter doesn’t have to be melted because you’ll add a warm chocolate mixture to the bowl later.
The Chocolate Mixture
It’s time to make the chocolate mixture! In a medium saucepan over medium-high heat, mix the sugar, milk, butter, cocoa powder, and salt with a wooden spoon. I used turbinado sugar, but granulated sugar works fine too. I don’t sift my cocoa powder, but you can if you want to. As you have the saucepan on the heat, make sure that the butter melts. After everything is combined, it should look like chocolate syrup.
Stir the chocolate mixture occasionally while you wait for it to get to a rolling boil. Look at the image above to see what a rolling boil looks like. When it gets to a rolling boil, you want to let it boil for 1 minute and 15 seconds. Doing this makes the texture super fudgy! Make sure to constantly be stirring so that it doesn’t burn.
After 1 minute and 15 seconds, take the chocolate mixture off the heat, and stir in the vanilla. You usually don’t put vanilla over the stove, so that’s why you add it after. At this point, you can optionally add espresso powder. This espresso powder gives the cookies a stronger chocolate taste without making the cookies taste like coffee!
The Cookie Dough
Quickly add the warm chocolate mixture to the prepared mixing bowl with peanut butter and oats. This is why preparing the peanut butter and oats ahead of time is helpful. You don’t want the chocolate mixture to cool, so preparing the mixing bowl makes things a lot easier!
Mix this until fully combined. It should form a chocolatey, oat batter. It will firm up later, so don’t worry.
Scooping and Freezing
Next, you want to use a cookie scoop or two spoons to scoop the cookie dough onto the prepared baking sheets. My cookie scoops are about 3-4 tablespoons. I fit twelve on one, but you may have to fit fewer if the cookies are too close together.
Pop the baking sheets in the freezer for 20 minutes. This is the quickest way to do it, but the fridge also works. It takes about 1 hour in the fridge. Make sure to cover the trays with plastic wrap so they don’t get that freezer taste!
Serving and Storing
To serve these cookies, peel them off the parchment paper. They shouldn’t stick. They do melt at room temperature, so always keep them in the fridge or freezer when you’re not serving. To store, keep the cookies in the freezer or fridge in an airtight container. They last in the freezer for about a month and in the fridge for about a week. Enjoy!
Frequently Asked Questions
That’s how to make these cookies! Now, here are some FAQs to answer any more questions you may have!
Can I use any other nut butter? Of course! Almond, cashew, or sun butter would work. If you try it with Nutella, I’d love to hear how that turns out!
Can I use coconut oil instead of butter? Yes, you can! Just keep in mind that the taste and texture will change.
Can I make this into cookie bars? Great idea! Spread the cookie dough into one layer in a parchment paper-lined 8×8 or 9×13. Let this set in the freezer for a couple of hours. Cut into bars and enjoy!
How long can I keep these out for? No more than 5 minutes, since they soften quickly at room-temperature.
What should I serve with these cookies? These cookies are very rich, but they go great with vanilla ice cream! Try making ice cream sandwiches!
Related Posts:
- Chewy Cinnamon Pecan Oatmeal Raisin Cookies: These are another amazing oat cookie recipe, only these are chewy!
- Nutritious No-Bake Cookies: The same as this recipe, only they’re made with maple syrup and coconut oil!
- My Favorite Chocolate Chip Cookie Recipe: These chocolate chip cookies are seriously the best!
- What Ice Cream Flavor Are You Personality Quiz: Ice cream is another no-bake dessert, so you’ll love this quiz!
- Microwave Chex Mix for Parties: Another great no-oven snack!
Time to Make It!
That’s all you need to know about these easy and fudgy peanut butter chocolate no-bake cookies! This recipe is my go-to whenever I want a low-effort, fudgy, and quick treat after dinner. It’s a tried-and-true family favorite! It’s easy, not complicated, and will satisfy your sweet tooth! Ok, let’s make it!
Easy and Fudgy Peanut Butter Chocolate No-Bake Cookies
Ingredients
- 1/2 cup peanut butter
- 3 cups oats I use quick oats
- 1 3/4 cups sugar
- 1/2 cup milk
- 1/2 cup butter
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon espresso powder optional
Instructions
- First, prepare two baking sheets with parchment paper. Add peanut butter and oats into a mixing bowl. Set aside.1/2 cup peanut butter, 3 cups oats
- In a medium saucepan over medium-high heat, mix sugar, milk, butter, cocoa powder, and salt. Bring to a rolling boil, stirring occasionally. After it hits a rolling boil, boil for 1 minute and 15 seconds, stirring constantly. Take the pan off the heat, and stir in the vanilla and optional espresso powder.1 3/4 cups sugar, 1/2 cup milk, 1/2 cup butter, 1/4 cup cocoa powder, 1/4 teaspoon salt, 1 teaspoon vanilla, 1/2 teaspoon espresso powder
- Immediately pour the chocolate mixture into the prepared mixing bowl with peanut butter and oats. Mix everything until fully combined. Then, scoop large dollops (3-4 tablespoons) of cookie dough onto the prepared baking sheets with a cookie scoop. This recipe makes about 16 cookies. I placed 12 on one baking sheet and 4 on the other.
- Place the cookies in the freezer for 20 minutes or until fully firm. You could also refrigerate for an hour. Store in an airtight container in the freezer for a month or in the fridge for up to a week. Enjoy!
Thank you so much for making my easy and fudgy peanut butter chocolate no-bake cookie recipe! If you like this recipe, please let me know in the comments section below. While you’re there, tell me if you did any variations. Thanks for reading! That’s all! Bye!
About Danya Grace
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