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My chocolate peanut butter no bake cookies are thick, fudgy, and need just four ingredients. They take five minutes to make and literally melt in your mouth!
Whenever I can’t be bothered turning on the oven, I turn to my no-bake chocolate peanut butter cookies because they require minimal ingredients and are quick to make. Yet, they’re just as satisfying as traditional cookies.
With a soft peanut butter filling and a thick layer of chocolate coating, they’re in a league of their own. They are different from my no-bake oatmeal cookies because they skip the oats and are somewhat like a Reese’s peanut butter cup, but in cookie form.
Table of Contents
Why I love this recipe
- Pantry staples only. If you’re a no-bake cookie fiend like I am, then you probably have them on hand right now!
- Quick and easy. These literally take minutes to make.
- Wholesome. Aside from being gluten-free, they’re also free of refined sugar and are easy to make dairy-free.
- Better than Reese’s. I love Reese’s as much as the next guy, but I’ll be honest: my no-bake cookies are far superior.
★★★★★ REVIEW
“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
Key Ingredients
- 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. I like to use a semi-sweet chocolate chips, but any work.
How to make chocolate peanut butter no bake cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Add the ingredients (except the chocolate) to a large bowl and stir until combined.
Step 2- Form small balls and place them on a baking sheet. Flatten each ball and freeze until firm.
Step 3- 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.
Storage instructions
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.
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.
Frequently asked questions
If you add too much coconut flour to the filling mix, the cookies may be crumbly. If you notice this, add a splash of water to the dough.
More easy cookies we love
- Healthy peanut butter cookies
- Strawberry cookies
- Blueberry oatmeal cookies
- Healthy oatmeal raisin cookies
If you tried this Chocolate Peanut Butter No Bake Cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chocolate Peanut Butter No Bake Cookies
Video
Ingredients
- 3/4 cup coconut flour
- 2 cups peanut butter
- 1/2 cup maple syrup
- 2 cups chocolate chips
Instructions
- Line a large baking sheet or plate with parchment paper and set aside.
- In a large mixing bowl, add the coconut flour, peanut butter, and syrup and mix until fully combined.
- Using your hands, form small balls and place them on the lined plate or baking sheet. Press each ball into a flat cookie shape and place in the freezer until firm.
- Once cookies are firm, melt the chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat the process until all cookies are covered. Refrigerate until firm.
Notes
- 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.
Nutrition
Originally published February 2020, updated and republished June 2025
Can I put oat flour instead of coconut?
Should be fine!