How to Make Chocolate Peanut Butter No-Bake Cookies

by The Prepared Pantry

This is a haystack cookie without the coconut and is very good. Without the coconut, it is very economical—though when it’s this good, who cares. This recipe calls for peanut butter for a richer cookie, but you can only taste just a hint of peanut butter behind all the chocolate.

Quality ingredients is what makes it so good. The original recipe (below) calls for 1/2 tablespoon vanilla. We used two tablespoons of good quality Madagascar vanilla. That much vanilla, makes it a different cookie. We prefer Ramstadt Medium Dark Cocoa. Medium dark instead of dark gives it more of milk chocolate tone. From there, all it takes is oats, sugar, butter, milk, and peanut butter to make a quick and tasty no-bake cookie.

This is a range-top cookie. It’s easy to make and since you don’t turn the oven on, it won’t heat up the house.

Because it is a no-baker and so full of energy, it makes a great camping cookie.



  1. Combine sugar, milk, butter, and cocoa in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Cook for two more minutes stirring constantly and then remove the pan from the heat.
  2. Stir in the peanut butter and vanilla, then the oats.
  3. Let cool for 15 to 20 minutes or until the dough is consistency of that for drop cookies, and then drop spoonful’s onto a parchment-lined baking sheet. Let the cookies cool completely before removing them from the waxed paper.

Baker’s Notes: Letting the dough cool for 20 minutes creates a higher profile cookie. The heat softens the oats making a smoother, less chewy cookie.

We used a one-ounce (one-inch) scoop. With that, you’ll make 32 to 36 cookies weighing about an ounce—two pounds of cookies.

Editors note: Patty from San Francisco made these and reported excellent results. She added nuts to the recipe. Another baker, Peggy, reported adding miniature marshmallows successfully.