I love cookies. Especially when there’s chocolate and peanut butter involved. So when I found a no bake chocolate peanut butter recipe for oatmeal cookies, you can bet your buns I was determined to make them. It was love at first bite. These cookies are super sweet and the peanut butter really gives this cookie a burst of flavor.
These no bake cookies are simple, using only seven ingredients that you probably already have at home. This would be a great dessert or snack to make with kids. You are going to love these chocolate peanut butter oatmeal cookies that are bursting with an amazing peanut butter and chocolate flavor.
If you are looking for more chocolate recipes, why not try one of these?
- Double Chocolate Brownies
- Fudgy Homemade Brownies
- No Bake Oreo Truffles
- Thin Mint Truffle Recipe
- Minion Chocolate Cupcakes – Minion Topper
- Campfire Banana Boats – Super Yummy and Easy
- Chocolate Peanut Butter Rice Krispies
Printable recipe is available at the bottom of this post.
It is great to be able to serve a snack to the kids you can feel really great about with its whole grains and protein. If you use gluten free oats this would be a great gluten free treat.
I hope you enjoy making and eating these delicious cookies with your family just as much as I do. I find these cookies especially helpful when hungry children get back from playing outside. Or even just to have a little snack to yourself every now and then. Not heating up the house in summer is a big plus so you can have these treats and keep the power bill down too.
No Bake Peanut Butter Chocolate Cookies
Ingredients
- ½ cup (1 stick) salted butter
- 1 3/4 cup granulated sugar
- ½ cup whole milk
- 1/4 cup cocoa powder
- ½ cup smooth peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned oats
Instructions
- Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
- Bring to a rolling boil and let boil for 1 minute. Remove from heat.
- Stir in the peanut butter and vanilla until smooth, then stir in the oats.
- Drop by heaping tablespoons onto wax paper-lined baking sheets.
- Place in freezer for 30 minutes or until firm.
[yumprint-recipe id=’77’]