No Bake Chocolate Peanut Butter Cookies

No-bake peanut butter oatmeal cookies are a favorite from my childhood. This version is a twist on the classic, adding rich cocoa powder and using quick cooking oats for a more delicate texture. We made these no-bake peanut butter chocolate cookies even less fuss by using the microwave instead of the stove top. Enjoy!

Tips for Making No-Bake Chocolate Peanut Butter Cookies

Use Hershey’s 100% cocoa “Special Dark Blend” for best results with this recipe.

Buy a pair of silicone baking mats for your kitchen. Silpat is the original, but the more affordable Amazon versions I use work just as well.

This version of peanut butter no-bake cookies needs to stay cool to hold its shape. Check beforehand to find a baking sheet, wire grid rack, plastic cutting board, etc. which will fit in your freezer for chilling.

Ingredients for No-Bake Chocolate Peanut Butter Cookies

• ½ cup creamy peanut butter
• 6 T. unsalted butter, room temperature
• 1/3 cup real maple syrup
• 1 t. vanilla extract
• 2 T. dark unsweetened cocoa powder
• 1/8 t. salt
• 1½ cup quick cook oats

Directions for Making No-Bake Chocolate Peanut Butter Cookies

1. Line a large baking sheet with parchment paper or a Silpat type silicone baking mat. Set aside.
2. Add peanut butter, butter, maple syrup, and vanilla extract to a microwave-safe bowl. Cover and place in microwave for 1 minute at 50% power. Remove from microwave and stir vigorously until smooth.
3. Add dark cocoa powder and salt to the peanut butter mixture and stir to combine.
4. Add oats, one-half cup at a time, and stir until oats are completely coated.
5. Add rounded tablespoons of peanut butter oatmeal mixture to prepared baking sheet. Place in freeze for a minimum of 30 minutes to set.
6. Remove from freezer and serve immediately. Store remaining cookies in the refrigerator until ready to serve or the cookies will lose their shape. Enjoy!