Craving more no bake recipes? Try my no bake oatmeal cookies, chickpea cookie dough, and carrot cake bars. Whenever I can’t be bothered turning on the oven, I turn to my no-bake cookie recipes because they require minimal ingredients, yet they’re just as satisfying as traditional cookies. I have quite a few to choose from, but my chocolate peanut butter cookies are a unanimous favorite at home. With a soft peanut butter filling and a thick layer of chocolate coating, they’re in a league of their own.
Why I love this recipe
Made with 4 pantry staples. If you’re a no-bake cookie fiend like I am, then you probably have them on hand right now! Freezer-friendly. I always keep a batch in my freezer for those late-night chocolate cravings. Diet-friendly. Aside from being gluten-free, they’re also free of refined sugar and are easy to make dairy-free. Better than you know who. I love Reese’s as much as the next guy, but I’ll be honest: my no-bake cookies are far superior.
Ingredients needed
Peanut Butter. Smooth and creamy peanut butter with no added sugar. Coconut Flour. Helps hold the peanut butter filling together. I promise you won’t taste the coconut at all! Maple syrup. I always use maple syrup for my peanut butter treats, but you can use any sticky sweetener you prefer, be it agave, honey, or brown rice syrup. Chocolate Chips. Melted to coat the cookies. Use vegan chocolate chips if needed.
How to make chocolate peanut butter no bake cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “My kids and I love this!! Next time, I will try dark chocolate. Really a great pick me up! I only use natural organic PB. so good” – Gina Step 1- Make the cookies. In a large bowl, add the ingredients (except the chocolate) and stir until combined. Step 2- Shape. Using a cookie scoop, form small balls and place them on the sheet. Flatten each ball with the back of a spoon and freeze until firm. Step 3- Coat in chocolate. Melt the chocolate chips. Using two forks, dip each cookie in melted chocolate, then transfer it back to the baking sheet. Refrigerate until firm.
Arman’s recipe tips
Freeze the peanut butter cookies before coating them in chocolate so they stay firmer longer and don’t accidentally break apart. Let the cookies sit out for 10 minutes after coating in the chocolate. This helps them achieve some stability and firm up nicely. Skip the chocolate coating. When I can’t be bothered to do an extra dish, I’ll skip melting the chocolate and just fold in some chocolate chips directly into the dough.
How to store leftovers
To store: Leftover cookies can be stored in an airtight container at room temperature for up to one week. If you want to keep them fresher for longer, refrigerate them for up to two weeks.
Cut the carbs. Use keto maple syrup and sugar-free chocolate chips. Replace the peanut butter. Use another nut or seed butter, like almond butter, cashew butter, tahini, or sunflower seed butter. Use other kinds of chocolate. Try dark chocolate, milk chocolate, or white chocolate instead. Enhance the flavor of the dough. Add one teaspoon of vanilla extract or cocoa powder. Add a little crunch. Fold in chopped nuts, pretzels, or quick-cooking oats. Top the cookies with flaky sea salt for a salty-sweet moment.
To freeze: Place extra cookies in a freezer-safe container and freeze them for up to three months. Let them thaw at room temperature briefly.
More easy cookie recipes to try
Tiramisu cookies Healthy peanut butter cookies Strawberry cookies Blueberry oatmeal cookies Healthy oatmeal raisin cookies
Originally published February 2020, updated and republished April 2024
