Once you discover how simple these chocolate peanut butter no‑bake cookies are to make, you’ll want to bake them all the time.
Cookies are a favorite around here, and no‑bake cookies are a particular win—fast, fuss‑free, and perfect for summer when you don’t want to turn on the oven. These chocolate peanut butter no‑bake cookies are easy enough to make any day of the week and feel only mildly indulgent.
They’re healthy-ish in the best way: simple ingredients, satisfying texture, and a little chocolate to make them feel like dessert. The cookbook that inspired this recipe focuses on approachable, flavorful food—recipes that feel doable for people who want to eat well without spending hours in the kitchen. Most importantly, it includes dessert (with butter and sugar), because a realistic healthy eating plan can include treats.
Many of the desserts in the book are cookies, which made picking this recipe an easy decision for summer. The original recipe yields a single cookie, which is handy when you want just one, but if you prefer to make several at once I’ve included the adjusted measurements as well. That way you can stash a few in the freezer and grab one whenever cravings hit.
These turn out very peanut‑buttery and surprisingly filling. I like one with a glass of milk. If you find them too rich, reduce the peanut butter slightly—especially when making multiple cookies at once. Don’t skip the flaky sea salt on the chocolate; a sprinkle of fleur de sel or Maldon really brightens the flavor.
You can swap in other nut butters if you like: cashew or almond butter both work well. I often blend peanut butter with cashew butter for a balanced flavor. The recipe calls for instant oats; if you don’t have them, pulse old‑fashioned oats in a blender until they’re broken down but not fully ground into flour—this gives the right texture.
Chocolate Peanut Butter No‑Bake Cookies
Prep time: 4 mins · Inactive time: 7 mins · Total: 11 mins
Servings: 1 cookie (see notes for batch size)
Ingredients
- 2 tablespoons peanut butter (½ cup or 113 g if making a batch)
- 2 tablespoons instant oats (⅔ cup or 63 g if making a batch)
- 1 teaspoon powdered sugar (5 teaspoons if making a batch)
- ¼ teaspoon vanilla extract (1 teaspoon if making a batch)
- 1 tablespoon semi‑sweet chocolate chips (3 tablespoons if making a batch)
- Flaky sea salt, for sprinkling
Instructions
- In a bowl, stir together the peanut butter, oats, powdered sugar, and vanilla until well combined.
- Gently knead the mixture a few seconds to ensure it holds together.
- Form the dough into a disc. If making multiple cookies, portion discs about 2 tablespoons each.
- Place the cookie(s) on parchment and freeze for 5 minutes to firm up.
- Melt the chocolate in a small bowl—heat for 30 seconds, stir, and repeat if needed until smooth.
- Dip one end of each cookie in melted chocolate, then sprinkle with flaky sea salt.
- Return to the freezer to harden the chocolate. If you made multiple cookies, store them in the refrigerator and enjoy chilled.
Notes
The parenthetical measurements indicate amounts when making a small batch—approximately five cookies from the larger measurements. Adjust peanut butter to taste if you prefer a less intense peanut flavor. Instant oats work best for texture; if you only have rolled oats, pulse them briefly to break them down.
Nutrition (per cookie)
Calories: 286 kcal · Carbohydrates: 16 g · Protein: 9 g · Fat: 22 g · Sugar: 11 g · Fiber: 3 g
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