Name: No Bake Cookies with Chocolate Chips
Prep time: 10 min
Total time: 30 min
Yield: 18
Cuisine: American
Ingredients: 3/4 cup granulated sugar; 1/4 cup salted butter; 1/2 cup semi sweet chocolate chips (or dark chocolate chips); 1/4 cup milk; 1/2 tsp vanilla extract; pinch of salt; 1/4 cup creamy peanut butter; 1 1/2 cups old-fashioned oats

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These no-bake cookies with chocolate chips might just be the easiest cookies you will ever make. Made in one pan with peanut butter, chocolate, and oats, these chewy cookies are a favorite for a reason!

If you are looking for no-bakes made with unsweetened cocoa powder instead of chocolate chips, try these easy no bake cookies.

Peanut butter chocolate no-bakes might just be my family’s favorite cookies. My regular recipe calls for cocoa, but one time we had a hankering for them and I discovered we were out. So I decided to try them with chocolate chips instead.

The first time I made them, they were overly sweet. I realized that because of the sugar in the chocolate chips, I needed to reduce the amount of white sugar by a bit.

The next time I made them, I used 3/4 cup instead of a full cup of sugar, and they turned out perfectly!

What causes no bake cookies not to harden?

For classic no-bake cookies, you need to boil the mixture for a minute to ensure that your cookies set properly. If you don’t cook your chocolate mixture long enough, your cookies will be very soft.

But the chocolate chips in this recipe automatically harden as the cookies cool, so you don’t need to let the chocolate butter mixture boil.

no bake cookies with chocolate chips on waxed paper

How to make No Bake Cookies with Chocolate Chips

PREP – Lay out 2 silicone pan liners or sheets of parchment paper or place them inside a cookie sheet. Measure the peanut butter and the oats.
COOK – In a large saucepan or pot, combine the sugar, butter, chocolate chips, and milk. Heat over medium heat just until melted together. (no need to boil)
STIR – Remove from the heat and stir in the vanilla, salt, & peanut butter, then the oats.
SCOOP – Use a small cookie scoop to scoop the hot mixture onto the silicone liners. Work quickly, it starts to set up fast!
COOL – Let the cookies sit at room temperature for 20-30 minutes or until set. You can speed up the process by popping them into the fridge for a few minutes.

Leftover cookies can be stored in an airtight container at room temperature for 4-5 days. They have never lasted that long at my house!

PRO TIPS:

Make sure you have your oats and peanut butter measured before you start melting the chocolate mixture. It will start to cool and set as soon as you turn off the heat, so you need to immediately add the remaining ingredients.
Natural peanut butter doesn’t work as well for these cookies, stick with regular creamy peanut butter.
Using a cookie scoop is fast, and makes for uniformly sized cookies. But if you don’t have one, spoon up the mixture with a tablespoon and use another spoon to scrape the mixture off the spoon.
Silicone and parchment work best, but if you don’t have either, you can place the cookies on wax paper.

No Bake Cookies Recipe Variations:

We like the chewy texture of old fashioned oats for these cookies, but you can use quick oats if you prefer.
For sweeter cookies, you can use all or part milk chocolate chips instead of semi sweet.
You can try using almond butter or cashew butter if you need to make these cookies for someone with a peanut allergy.

When you need a treat in a hurry and don’t want to heat up your kitchen, you can’t go wrong with these chocolate peanut butter cookies. They call for simple ingredients, but they are absolutely addicting!

no bake cookies with chocolate chips and peanut butter

MORE EASY COOKIE RECIPES:

Yield: 18 cookies