Chip No-Bake Cookies are the perfect treat when you crave something sweet but don’t want to turn on the oven. These cookies are chewy, chocolatey, and packed with a mix of chocolate chips, oats, and peanut butter for that comforting homemade flavor. The best part? They’re ready in minutes and only need a short chill to set.
Cooking Time: 20 minutes (plus 30 minutes chilling)
Servings: 24 cookies
Ingredients:
½ cup unsalted butter
2 cups granulated sugar
½ cup milk
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup creamy peanut butter
3 cups quick-cooking oats
½ cup semi-sweet chocolate chips
¼ cup mini white chocolate chips (optional)
Pinch of salt
Instructions:
-
Prepare the Tray
Line a large baking sheet with parchment or wax paper and set it aside. -
Make the Chocolate Mixture
In a medium saucepan, melt the butter over medium heat. Stir in the sugar, milk, and cocoa powder. Bring the mixture to a gentle boil, stirring constantly. Let it boil for 1 minute — no longer, or the cookies may turn dry. -
Add Peanut Butter and Vanilla
Remove the pan from the heat and stir in the peanut butter and vanilla until smooth and fully combined. -
Mix in Oats
Add the oats and a pinch of salt. Stir until everything is evenly coated in the chocolate-peanut butter mixture. -
Add the Chips
Let the mixture cool slightly (about 2 minutes), then gently fold in the chocolate chips and white chocolate chips. Don’t mix while it’s too hot, or the chips will melt completely. -
Form the Cookies
Drop spoonfuls of the mixture onto the prepared baking sheet. Flatten them slightly if you prefer a traditional cookie shape. -
Chill and Set
Place the baking sheet in the refrigerator for about 30 minutes until the cookies firm up.
Nutrition (per cookie):
Calories: 190
Protein: 4g
Carbohydrates: 26g
Fat: 9g
Sugar: 19g
Fiber: 2g
Tips:
If you prefer a thicker texture, add an extra ½ cup of oats.
You can swap peanut butter for almond butter or sunflower seed butter for a nut-free option.
Add a sprinkle of sea salt on top before chilling for a sweet-and-salty finish.
Store cookies in an airtight container in the fridge for up to 1 week or freeze them for up to 2 months.
For an indulgent twist, drizzle melted chocolate over the tops before chilling.
