No-Bake Chocolate-Peanut Butter Oatmeal Cookies 

Step away from the oven.

No-Bake Chocolate-Peanut Butter Oatmeal Cookies
Photo: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Prissy Lee Montiel
Active Time:
10 mins
Total Time:
25 mins
3 dozen

For those days when you want to bake cookies, but you just don't have the energy to get the oven going, these no-bake cookies are here for you. Yes, you read that right: There's no baking involved in these nutty cookies. Our No-Bake Chocolate-Peanut Butter Oatmeal Cookies are the simpler, healthier dessert solution you'll come back to again and again.

Satisfy cravings between meals with this tasty no-bake treat. Made from just a few simple ingredients (oats, lightly salted peanuts, peanut butter, along with a few baking staples), these cookies couldn't get much easier to throw together. Did we mention that this recipe only requires one bowl? These healthy no-bake peanut butter chocolate oatmeal cookies are rich, soft, and chewy; peanuts add a nice bite to the cookies.

If you're the type who likes to eat raw cookie dough straight from the mixing bowl, you might even prefer these no-bake cookies to the regular kind. This is a great treat to make with the kids, though be warned, it can get a little messy. You want to work with the dough while it's still warm, as the cookies are easier to shape when the mixture is still pliable.


  • 1 ½ cups granulated sugar

  • ½ cup whole milk

  • 6 tablespoons unsalted butter

  • 1 teaspoon vanilla extract

  • 2 ½ cups uncooked quick-cooking oats

  • ¾ cup dry-roasted, lightly salted peanuts

  • cup creamy peanut butter

  • ¼ cup unsweetened cocoa


  1. Stir together sugar, whole milk, butter, and vanilla extract in a large saucepan; bring to a boil over medium-high. Boil 1 minute, stirring constantly. Remove from heat; carefully stir in oats, peanuts, peanut butter, and unsweetened cocoa until well combined.

  2. While mixture is still warm, use a 1-tablespoon cookie scoop or rounded measuring spoon to drop tablespoons of the mixture onto a baking sheet lined with parchment paper. Let stand at room temperature until completely cool, about 15 minutes. Store in an airtight container at room temperature for up to 1 week.

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