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No-Bake Peanut Butter Chocolate Cookies

Try Martina McBride’s easy-to-make without the bake cookies - simply fold the soft and creamy Country Crock® into the batter for a delicious treat.
  • Cooking time5 min
  • Prep time20 min
  • NA
recipe image No-Bake Peanut Butter Chocolate Cookies


  • 1/2 cup Country Crock® Spread
  • 1 3/4 cups sugar
  • 1/2 cup milk
  • 3/4 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 3 1/4 cups uncooked quick-cook rolled oats
  • 1 cup milk or dark chocolate chips
Energy (kcal)4583 kcal
Energy (kJ)19172 kJ
Protein (g)102.7 g
Carbohydrate incl. fibre (g)686.0 g
Carbohydrate excl. fibre (g)643.4 g
Sugar (g)476.9 g
Fibre (g)42.6 g
Fat (g)176.3 g
Saturated fat (g)61.0 g
Unsaturated fat (g)103.0 g
Monounsaturated fat (g)66.8 g
Polyunsaturated fat (g)36.2 g
Trans fat (g)0.0 g
Cholesterol (mg)56 mg
Sodium (mg)1104 mg
Salt (g)2.76 g
Vitamin A (IU)572 IU
Vitamin C (mg)0.0 mg
Calcium (mg)711 mg
Iron (mg)20.42 mg
Potassium (mg)3081 mg


  1. Line 2 baking sheets with wax or parchment paper
  2. Melt the Country Crock Spread in a 3 ½-quart saucepan over medium. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
  3. Remove from heat and immediately stir in the peanut butter, vanilla, and oats. Stirring to combine. Add chocolate, stirring just until combined.
  4. Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes or until set.
Note: You can use milk or dark chocolate chips or two 4 ounce dark chocolate bars, chopped, may be substitute for the chocolate chips.