No-Bake Peanut Butter Chocolate Drop Cookies

Rich. Decadent. The answer to your late-night, chocolate-obsessed prayers. That just about sums up these no-bake peanut butter chocolate drop cookies.

Seeing as this is a “no-bake” cookie recipe, I’ll spare the half-baked writing and jump straight to the point: this recipe is for all you Reese’s Peanut Butter Cup feigns who, perhaps with age, have come to crave darker, slightly more bitter, variations of the knee-jerking sweets of your childhood.

These cookies are a testament to the increasingly pervasive fact that “healthy” does not have to be synonymous with “time-consuming,” or “bland,” or “obscure, pretentious ingredients.”

The Basic Breakdown

These cookies are a healthier spin on the Food Network‘s no-bake (and no doubt delicious) peanut butter chocolate cookies. Instead of mounds of white sugar and butter, however, in these no-bake cookies you’ll simply find:

Rolled oats
Puffed rice
Natural peanut butter
Dark chocolate
Vanilla extract

In addition to being low in sugar and rich in flavor, these cookies are packed with healthy fats thanks to the non-hydrogenated peanut butter and cocoa-rich dark chocolate.

Peanut butter also contains essential amino acids like niacin and lysine, making it a great source of plant-based protein. And cocoa contains flavanols, a compound which has been shown to improve cognition (as this randomized controlled trial found).

As though the ingredient list isn’t simple enough, you hardly have to lift your pinkey to whip these cookies together.

After combining the ingredients together in a bowl, the dough is dolloped onto a lined baking sheet, and left to harden up in the fridge for ~30 minutes. The only difficult step of the process is trying to distract yourself as you wait for the cookies to gain their crispy-crunch.

Hoorah for cookies that require the bare minimum (5 basic ingredients!), yet manage to deliver an INTENSITY of flavor!

It’s as simple (and yummy) as that. Whollyum.

No-Bake Peanut Butter Chocolate Drop Cookies

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By Whollyum Serves: ~10 cookies


  • 1/2 cup rolled oats
  • 3/4 cup puffed rice cereal
  • 1/3 cup salted smooth peanut butter (if yours is unsalted, simply add ~1-2 pinches salt to taste)
  • 82g/3oz (~1/2 cup) semisweet or dark chocolate, roughly chopped (~50-70% cocoa; or use milk chocolate if you'd prefer sweeter cookies)
  • 1 tsp vanilla extract
  • Optional: A few generous pinches flaky salt, such as Maldon, to top the cookies!



Line a large plate or small baking tray with parchment paper and set aside. In a saucepan over low heat, melt the chocolate, stirring occasionally (keep a watchful eye to ensure it doesn't burn). As the chocolate begins to melt, add the peanut butter and stir to combine. Once the mixture is smooth, transfer it to a large bowl.


Mix in the vanilla extract (adding a couple pinches of salt at this point if your PB in unsalted). Add the rolled oats and puffed rice, stirring until the cereal is evenly coated.


Dollop ~1 heaped tbsp of the mixture onto the parchment paper at a time, and top with some flaky salt. You may have to nudge the bits together a little so they form a dome-shaped cookie. The mixture may not seem very cohesive, but it will harden up once chilled, so make sure the cookies are the shape you like before popping them in the fridge for ~30 minutes, or until sufficiently hardened and no longer wet to the touch! Store in a tightly sealed container in the fridge to keep them from melting (unless you live in a very cold climate) for ~5 days.


Recipe inspired by/loosely adapted from the Food Network!

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