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Chocolate Peanut Butter No-Bake Cookies

These classic Chocolate Peanut Butter No-Bake Cookies – also known as Preacher Cookies – are quick, easy, delicious, and made with ingredients that you probably keep on hand!

If you’ve got butter, sugar, cocoa powder, milk, peanut butter, vanilla, and quick oats, that’s everything you need to make a batch. There’s no flour, no eggs and no turning on the oven!

You will have to do a little boiling on the stove top, but that’s it.

They take only about 15 minutes to make, then all you have to do is let them cool and set up. The waiting just might be the hardest part…although it only takes about 30 minutes.

In less than an hour from start to finish, they’ll be ready to enjoy!

Whether you’ve got a craving for something sweet and chocolaty but don’t want to make too much of a fuss or you have unexpected guests, these cookies are the perfect solution.

In fact, the reason they’re also known as “preacher cookies” is because, back in the day, the preacher would often make unexpected visits to congregation members. When the family saw him coming, they could whip up a batch of these cookies and have them cooling by the time he got to the house.

And while they might not win any beauty contests, they’re wonderfully fudgy, slightly chewy, and that combination of chocolate and peanut butter is always a winner!

bowls of the ingredients needed to make chocolate peanut butter no-bake cookies (oats, sugar, peanut butter, cocoa powder, milk, vanilla extract, and butter) and a wooden spoon

Ingredients You Need:

Note: Ingredient amounts are in the recipe card below.

  • Salted butter
  • White granulated sugar
  • Unsweetened cocoa powder
  • Whole milk
  • Creamy peanut butter
  • Vanilla extract
  • Quick-cooking oats

Special Equipment Needed:

  • Parchment paper or wax paper

Note: The above video is just a brief overview of the steps. Scroll down to the recipe card for the full printable recipe with detailed instructions.

Recipe Tips & Tidbits:

  • I put my parchment or wax paper on a large baking sheet just in case I need to easily move the cookies while they are cooling, but you could just lay out the sheets on your countertop instead.
  • Measure out the peanut butter, vanilla extract and oats before you start cooking the cocoa mixture so you can quickly add them in later without delay.
  • Set a timer for boiling the cocoa mixture. The timing needs to be right, so guessing isn’t the way to go here. Boil it too long, and the cookies could end up dry and crumbly. If you don’t boil it long enough, the cookies may not set up properly.
  • I like to use a slightly heaping tablespoonful of the mixture for each cookie to get 24 generously-sized cookies. Of course, you can make them smaller or larger…any size you want.
  • You can use regular old-fashioned rolled oats instead of quick oats if you don’t mind that the oats won’t soften up as much and the cookies will be much chewier.
  • If you only have regular oats on hand but like the texture of quick oats in these cookies, just give them a few pulses in the food processor to break them up a little.
  • Variations: Use almond butter or other nut or seed butters in place of peanut butter, or try adding nuts, shredded coconut, raisins or other dried fruit.
  • Want a chocolate-only version? Just leave out the peanut butter.
  • If you want to decorate them with festive sprinkles, add them quickly once you have put all the cookies on the parchment and before they start to set up.
several chocolate peanut butter no-bake cookies stacked on a white plate with a tray of more cookies in the background

Make-Ahead, Storage and Freezing:

  • Make-Ahead: Yes! Stored properly (see next), these will last for 1 to 2 weeks, so they’re perfect for making ahead.
  • Storage: Store the cookies in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Place parchment paper or waxed paper between the layers to prevent sticking if desired.
    • Refrigeration isn’t required, but if your house is warm, it’s a good option so they don’t get too soft or melt. Plus, they also taste great cold!
  • Freezing: Yes! Wrap each cookie in plastic wrap to help prevent freezer burn and then place them in a freezer bag or container and freeze for up to 3 months.
    • When ready to eat, thaw at room temperature or in the refrigerator and enjoy.
chocolate peanut butter no-bake cookies in a bread pan lined with parchment paper

These classic no-bake cookies can be enjoyed any time of the year, and they make a fantastic addition to any holiday cookie tray. They’re always a hit!

I hope you try this Chocolate Peanut Butter No-Bake Cookies recipe and love it as much as I do. Thanks for visiting today!

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More Cookie Recipes You Might Like…

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

several chocolate peanut butter no-bake cookies on a piece of parchment paper

Chocolate Peanut Butter No-Bake Cookies

These classic Chocolate Peanut Butter No-Bake Cookies – also known as Preacher Cookies – are quick, easy, delicious, and made with ingredients that you probably keep on hand!
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling/Set Time (approximately): 30 minutes
Total Time: 45 minutes
Servings: 24
Estimated Calories: 168

Ingredients

  • ½ cup salted butter, cut into tablespoon-sized pieces
  • 2 cups white granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ½ cup whole milk
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups quick oats

Special Equipment

  • parchment paper or wax paper

Instructions

  • Line a large baking sheet (or 2 smaller sheets) with parchment paper or wax paper; set aside.
    The baking sheet isn't required. I use it just in case I need to easily move the cookies around while they are cooling. You could just lay out the sheets of paper on your countertop instead.
  • Measure out the peanut butter, vanilla extract and oats; set aside.
    You want to have these ingredients prepped and ready to go now because there won't be time to do it later.
  • Place the butter, sugar, cocoa powder, and milk in a medium sauce pot (I use a 3-quart pot).
  • Cook over medium heat, stirring frequently, until the butter has melted.
  • Staying over medium heat, bring the mixture to a rolling boil (it should be boiling in the center as well as on the sides), then boil for 1 minute without stirring.
    Be sure to set a timer here. You don't want to boil the mixture for more than a minute because, if overcooked, your cookies could turn out dry and crumbly. On the other hand, if you don't cook it long enough, the cookies may not set up properly.
  • Immediately remove the pot from the heat and add the peanut butter, vanilla extract and oats; stir to combine (all of the oats should be coated with the chocolate mixture).
  • Working quickly, drop the mixture by slightly heaping tablespoonfuls onto the baking sheet(s) (or just the parchment paper if you're not using the baking sheets). You should get about 24 cookies.
    I use 2 tablespoons (the ones in my silverware drawer), one to scoop up the cookie mixture and one to scrape the mixture out of the spoon and onto the parchment paper.
    This is the size cookie I like, but you can make them smaller or bigger…any size you want.
  • Cool until completely set (about 30 minutes).

Notes

  • If you want to decorate the cookies with festive sprinkles, add them quickly once you have put all the cookies on the parchment and before they start to set up.
  • You can use regular old-fashioned rolled oats instead of quick oats if you don’t mind that the oats won’t soften up as much and the cookies will be much chewier.
  • If you only have regular oats on hand but like the texture of quick oats in these cookies, just give them a few pulses in the food processor to break them up a little.
  • Want a chocolate-only version? Just leave out the peanut butter.
  • Store the cookies in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Place parchment paper or waxed paper between the layers to prevent sticking if desired.
  • You can also freeze these cookies for up to 3 months. Wrap each cookie in plastic wrap to help prevent freezer burn, then put in a freezer bag or container and freeze. When ready to eat, thaw and enjoy!
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
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