Melt-In-Your-Mouth Chocolate Peanut Butter No-Bake Cookies

This sweltering heat is killing me. I feel like I’m crawling across the desert in search of water to cool me down.

No, really. My house has been blazing hot hitting highs of 80 degrees IN my home no matter what temperature I set it at! When I step outside, I feel like I’m opening an oven door with a wave of heat hitting my face. We’ve been in a drought and it shows. Long spells of no rain followed by intense heat for our area (around 103 degrees). Okay, I know I’m preaching to the choir if you live in Arizona or Nevada or some other intense heated place, but for Utah, this is unusual. I just feel blessed that we do not live in a state that also has high humidity. I would die! I would crawl right now into my grave if that were the case. I know, dramatic, but drama is my middle name. Drama is my daughter’s first name. We named her after my middle name. It runs in the family. :)

So, after a paragraph of whining, I decided to share with you these amazing Chocolate Peanut Butter No-Bake Cookies. I emphasize NO BAKE! because who wants to heat up the house even more by baking cookies in a hot oven just to satisfy a sweet tooth? Not I, said the queen of drama!

Melt-in-Your-Mouth Chocolate Peanut Butter No-Bake Cookies.

These cookies literally melt in your mouth. The combination of peanut butter AND chocolate is a divine love of mine that will satisfy me for, like, an hour before I have to shove another one in my face. :)

Melt-In-Your-Mouth Chocolate Peanut Butter No-Bake Cookies.



Chocolate Peanut Butter No-Bake Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 20-24
  • 1/2 cup dairy-free butter
  • 1 to 2 cups sugar, to taste
  • 1/3 cup unsweetened cocoa
  • 1/2 cup soy or almond milk
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 3 cups QUICK oats
  • Waxed paper
  1. In a large saucepan on medium heat melt the butter, then add sugar, cocoa and milk. Turn heat up to medium-high and bring to a boil and boil for 1 1/2 to 4 minutes. (See notes below.)
  2. Add the peanut butter and vanilla and stir until the peanut butter is melted and the mixture is smooth. Add the quick oats and stir well.
  3. Drop immediately by tablespoonfuls onto a sheet of waxed paper until cool and hardened. For quicker cooling, place in the freezer for 5 minutes or in the refrigerator.
The key to no-bake cookies is the boiling. No-bake cookies are essentially "candy". The longer you boil the sugar, the firmer the cookies will be and the less grit will be in the syrup. Do not start timing your sugar until the whole pot is boiling. Be careful not to boil too long. Any more than 4 minutes and the cookies will be crumbly.


About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Can I use regular milk instead of skin milk?

  2. betty barone says:

    I made these for years without sugar and they were incredible. Doesn’t the evap
    milk take the place of sugar? I couldn’t find that recipe today.

  3. Joyce R. says:

    can I use Splenda in the chocolate-melt-in-your-mouth-no-bake cookies?

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