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Chocolate - Peanut Butter No Bake Cookies

Rated as 4.5 out of 5 Stars

"My sister and I used to make this with our grandmother when we were younger. They are so simple yet so tasty! You can take them anywhere and count on them disappearing quickly!"
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Ingredients

45 m servings 143 cals
Original recipe yields 24 servings (2 dozen cookies)

Directions

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  • Prep

  • Cook

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  1. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Combine sugar, milk, margarine, and cocoa powder in a saucepan; bring to a boil, stirring often, for 1 minute. Remove from heat and stir in oats, peanut butter, and vanilla extract. Drop about 1 tablespoon of mixture per cookie onto the prepared baking sheet. Let stand until cookies are cooled and firm, about 30 minutes.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 143 calories; 5.2 g fat; 23 g carbohydrates; 2.5 g protein; < 1 mg cholesterol; 51 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This recipe had delicious flavor! I found them to be slightly runny depite adding more oats to the recipe. A few small tweaks - I added a teaspoon of espresso powder and a quick shake of ground ...

Most helpful critical review

I was looking for a recipe I had made for years. I made this version using quick cooking oats. Was very runny. I added another cup of oats and it was fine.

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This recipe had delicious flavor! I found them to be slightly runny depite adding more oats to the recipe. A few small tweaks - I added a teaspoon of espresso powder and a quick shake of ground ...

If you use regular, rather than quick-cooking oats, you will not get the proper consistency for the cookies to be dry and not runny.

I agree with Guru -- all of these require QUICK oats ... the regular ones have to be cooked too long to absorb properly - with QUICK oats success every time

It was great a little to sweet but very good!!

Loved these! Used the quick cooking oats and let the mixture stay at a ROLLING boil for a full min and they set up just great! Wonderful flavor! *UPDATE* Made this yesterday (above) using Justi...

I was looking for a recipe I had made for years. I made this version using quick cooking oats. Was very runny. I added another cup of oats and it was fine.

I have been searching for the recipe that would take me back to when my mom used to make these. This one is spot on. I used quick oats and crunchy peanut butter. They are awesome.

I only used this recipe as a base and altered many things, mainly for personal preference. First, I melted unsalted butter and Jiff brand Salted Caramel Hazelnut butter (this is not as thick as...

5+ Stars for these delicious, fudgy treats!! I have been making this exact recipe for many years. When I was little my gram used to make these for us all the time. We love them and they are...