No-Bake Chocolate Peanut Butter Cookies

Sunday bake day, or in this case, no-bake day! We’ve officially reached the sticky point of summer where no-bake desserts are everything, and I’m all for it. I have a few go-to desserts when it comes to the no-bake category, but somehow chocolate peanut butter always makes its way to the top of the list, especially when we’re talking no-bake chocolate peanut butter cookies! 

I recently gave the classic no-bake cookie I grew up with a makeover and I’ve been itching to share them with you since. Truth be told, I loved making these cookies as a kid, but this time around I wanted more crunch, more flavor, and of course, more sprinkles!

The cookies themselves are extremely simple to make. For this recipe, we’re skipping the mixer completely and heading straight to the stovetop. That’s right! These cookies come together in a saucepan. It’s kind of magical.

The cookies come together so quickly that you’ll want to make sure you’re prepped and ready to roll once you start. Make sure you have your cookie sheets out and lined, grab your cookie scoop of choice, and get the sprinkles.

The most important thing to note when making these cookies is to keep an eye on the clock. You really do want to boil the mixture for exactly one minute. If you’re anything like me and tend to be easily distracted, set the 60 second timer on your phone and you’ll be all set.

Once that’s taken care of, it’s time for a good dose of peanut butter to join the party. Next up are the oats, a splash of vanilla, and my secret ingredient that takes the cookies up a notch – toasted pecans! I cannot even begin to tell you how much flavor the pecans add to this little situation. They totally up the flavor, balance the sweetness, and deliver big time in the crunch department. You want to make sure the pecans are toasted. That’s where the flavor comes from!

At this point you’ll be tempted to literally eat the mixture right out of the saucepan. 

This is a no judgment zone.

Once you pry yourself away from the saucepan, simply scoop the mixture out onto the prepared cookie sheets and they’ll set up. Actually the mixture sets up pretty quickly, which is why you want to have everything ready to roll from the get-go. 

Top the cookies with a good dose of rainbow sprinkles to pretty them up and that’s it. Just like I remember, but better!

Also, if you are a salty/sweet fan, top the cookies with flaked sea salt and OMG, they are beyond. Full disclosure, I usually top  half the cookies with sprinkles and half with sea salt, but the ones with sea salt just aren’t as pretty so the rainbow sprinkles steal the spotlight once again, and I’m okay with that!

You can store the cookies in an airtight container at room temp or in the refrigerator. I prefer them in the fridge, especially now, but either way is a total win. They also seem to get better the longer they sit. Like you may find yourself standing at the fridge eating one for breakfast the next day…

All I can tell you is once you make them, you’ll be looking for reasons to whip up a batch. And while yes, they are most definitely the cookie of summer, they are fantastic any season.

Make them now? Yes! Grab the recipe and let the sprinkles fly! They’re great to make with the kids, or for a girl’s night, and a must for movie night.

Make them for the holidays? Yes! They look gorgeous on a holiday cookie platter topped with festive sprinkles, and they make fantastic gifts!

Happy baking! 

Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for your continued support and allowing me to share what I love.