Chocolate Peanut Butter No Bake Cookies

Chocolate Peanut Butter No Bake Cookies

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Deb Kotansky


I made these for Christmas and they turned out dry and crumbly. I made them again last week, changing it a bit, thought I had totally messed up... but they were great this way!


★★★★★ 1 vote

15 Min
5 Min
No-Cook or Other


  • 2 c
  • 4 Tbsp
    hershey's cocoa
  • 1 stick
    real butter (sliced)
  • 1/2 c
  • 1 c
    creamy peanut butter
  • 1 Tbsp
  • 3 c
    quick cooking oatmeal
  • ·
    waxed paper

How to Make Chocolate Peanut Butter No Bake Cookies


  1. In a heavy sauce pan, mix sugar and cocoa together evenly, getting most of the lumps out of the cocoa. Add the butter and milk and cook over medium heat until boiling. Stir constantly. Let boil for 1 minute.
  2. Leave the heat on and then add peanut butter and vanilla. Stir until peanut butter is melted completely. Add oatmeal and stir (over heat) for another minute.
  3. Drop by teaspoon fulls onto waxed paper. The reason I left the heat on during the whole process was I wanted the oatmeal to cook more. I don't like the taste of raw oatmeal in the cookies. For some reason, the extra cooking time makes them not set up so fast, which is also a good thing. They turned out so moist and not crumbly and everyone said they were better this way.
  4. Tip for measuring peanut butter: Get a 4 cup measuring cup. Fill it with 3 cups water and drop peanut butter into water until water line hits the 4 cup mark. This is for one cup. If you need 2 cups, just put in 2 cups water and add peanut butter till it reaches the 4 cup mark.... etc. Pour off water and peanut butter will practically fall out of cup. No scraping and leaving lots of it behind.

Printable Recipe Card

About Chocolate Peanut Butter No Bake Cookies

Course/Dish: Cookies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy

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