No-Bake Chocolate Peanut Butter Cookies

Q: Are these cookies gluten-free?

Yes, if you use certified gluten-free oats . Regular oats are often processed in facilities with wheat, so double-check the label if you’re baking for someone with celiac or gluten sensitivity. Everything else in the recipe—cocoa, sugar, milk, butter, and peanut butter—is naturally gluten-free.

Q: What kind of cocoa powder works best?

Both natural and Dutch-process cocoa powder work in this recipe since there’s no chemical leavening involved. Natural cocoa gives a sharper, more acidic taste, while Dutch-process adds a smoother, richer chocolate flavor. Use what you prefer or what’s on hand.

Q: How long do no-bake cookies take to set?

Typically, the cookies will firm up in 30 to 60 minutes when placed in the fridge. If you're short on time, 20 minutes in the freezer will do the trick. Just make sure they’re on a flat surface to avoid misshapen cookies.

Question 1

Why won’t my no-bake cookies set?

Accepted Answer

This usually happens when the chocolate mixture hasn’t boiled long enough. The sugar needs time to dissolve fully and thicken—boiling for exactly 60 seconds after reaching a rolling boil is key. Skimping on that timing will leave your cookies too soft or gooey, even after chilling. Also, using too much peanut butter or not enough oats can lead to the same issue.

Question 2

Can I use natural peanut butter?

Accepted Answer

Yes, but with caution. Natural peanut butter often separates, which can affect texture. If you use it, stir well before measuring and let the oat mixture sit a bit longer—about 10 minutes—so it firms up properly. Commercial peanut butters like Jif or Skippy yield more consistent results. Discover more ideas using peanut butter in our peanut butter bars recipe.

Question 3

Are these cookies gluten-free?

Accepted Answer

Yes, if you use certified gluten-free oats. Regular oats are often processed in facilities with wheat, so double-check the label if you’re baking for someone with celiac or gluten sensitivity. Everything else in the recipe—cocoa, sugar, milk, butter, and peanut butter—is naturally gluten-free.

Question 4

What kind of cocoa powder works best?

Accepted Answer

Both natural and Dutch-process cocoa powder work in this recipe since there’s no chemical leavening involved. Natural cocoa gives a sharper, more acidic taste, while Dutch-process adds a smoother, richer chocolate flavor. Use what you prefer or what’s on hand.

Question 5

How long do no-bake cookies take to set?

Accepted Answer

Typically, the cookies will firm up in 30 to 60 minutes when placed in the fridge. If you're short on time, 20 minutes in the freezer will do the trick. Just make sure they’re on a flat surface to avoid misshapen cookies.

Question 6

Can I make these cookies without milk?

Accepted Answer

Absolutely. Any milk works—dairy or plant-based. Almond, oat, soy, or coconut milk are all great substitutes. Just avoid canned coconut milk since it’s too thick and fatty for this recipe’s consistency.

Ingredients

Instructions

Notes

Nutrition