Chocolate and peanut butter is one of the best flavor combinations not to mention a classic! These no-bake 4-ingredient chocolate peanut butter cookies are the perfect balance of chocolate and peanut butter!
My mother-in-law’s favorite candy is Reese’s Peanut Butter Cups, so she absolutely loves the combination of chocolate and peanut butter! I’m always on the lookout for delicious recipes that combine her two favorite flavors!
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I finally decided to try and make a recipe that combined her two favorite flavors into an easy-to-make cookie! I wanted to try creating something super simple and no-bake similar to my Homemade Thin Mints and this No-Bake Chocolate Peanut Butter Lasagna. These 4-ingredient chocolate peanut butter cookies were born and she loves them!
Only 4 Ingredients for Chocolate Peanut Butter Cookies!
Thin Oreos – These are the perfect thickness for these dipped no-bake cookies. Can you use the regular Oreos – yes, but I really like the crisp crunch of the Thin ones in this recipe. I use dark chocolate-filled Thin Oreos.
Semi-Sweet Chocolate Chips – even though the cookies are chocolate we need more chocolate. You can never have enough chocolate…am I right!?!
Peanut Butter – smooth peanut butter to mix with the melted chocolate chips plus a little to drizzle over the tops!
Canola Oil – just a couple of teaspoons to thin our melted chocolate out a bit for easier dipping.
Steps to Make No-Bake Chocolate Peanut Butter Cookies
There are only a few simple steps to make these delicious cookies! It’s so easy the kids can make these by themselves with minimal help and since there are so many benefits to cooking with kids I’m always up for them to help in the kitchen!
In a regular bowl, place the chocolate chips, canola oil, and 1 tablespoon of peanut butter. Microwave for about 20 seconds, stir and microwave again for 20 seconds. Repeat until it’s a smooth consistency.
Using a fork, dip the Thin Oreos into the melted chocolate and peanut butter and transfer to a parchment-lined cookie sheet.
Allow the chocolate to set or place the cookies in the fridge if you’d like them to set faster.
Put the remaining peanut butter in a small dish and melt it in the microwave (about 20 seconds). Using a fork dipped in the melted peanut butter, lightly drizzle the tops of the cookies. Return to the fridge to allow the drizzle to set.
Store in an airtight container.
- 24 Thin Oreos, Dark Chocolate Filled
- 1 cup semi-sweet chocolate chips
- 2 tsp canola oil
- 2 Tbls peanut butter, divided
- Mix 1 Tbls peanut butter, 1 tsp canola oil, and the chocolate chips in a small bowl.
- Melt in the microwave for 20 seconds, stir and place back in the microwave for another 20 seconds. Repeat until fully melted and it is a smooth consistency.
- If the mixture is a little thick add the remaining teaspoon of canola oil and mix well.
- Using a fork dip the Thin Oreos into the melted chocolate peanut butter an transfer to a parchment lined cookie sheet.
- Place cookie sheet in the fridge and allow the chocolate to set fully.
- When completely set, melt the remaining Tbls of peanut butter in the microwave (about 20 seconds) and drizzle over the cookies.
- Return to the fridge to set the drizzle.
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Amount Per Serving: Calories: 232Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 121mgCarbohydrates: 29gFiber: 2gSugar: 19gProtein: 3g
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Can I use a different flavor of Oreo?
Sure! If you want a more peanut buttery flavor, try the peanut butter stuffed ones! For thicker cookies, use the regular stuffed Oreos!
Should these be kept in the fridge?
While these don’t have to be stored in the fridge, I found that the chocolate may melt a tad at room temperature depending on how warm my kitchen gets, so I prefer to store them in the fridge.