No bake cookies are an old-fashioned and ever-popular candy/cookie hybrid. They come together in about 15 minutes without even turning on the oven. Recipe includes a how-to video tutorial.
Peanut Butter & Chocolate No-Bake Cookies
No bake cookies are quite possibly the easiest cookie you’ll ever make, and one of the first dessert recipes I ever mastered. They’re irresistible and nearly on-par with rice krispie treats in terms of ease. I think you’ll love them just as much as I do!
What’s To Love:
- Hundreds of five star reviews ⭐️⭐️⭐️⭐️⭐️. Since I first shared this recipe over 5 years ago, it’s garnered hundreds of rave reviews and a dedicated following, with people calling them “perfect”, “easy”, and giving them “two thumbs up”.
- Basic ingredients, but not boring. Ready in minutes and calling for just basic pantry staples, you might not expect much. But the end result is anything but basic, with a rich, fudge-like texture, peanut butter/chocolate flavor, and undertones of vanilla. They can hold their own against even the best chocolate chip cookie recipe.
- Versatile. The peanut butter or cocoa can be omitted (though I don’t recommend it unless you’re in a bind or have an allergy!), the oats are adjustable, and the recipe works with both traditional and natural or homemade peanut butter.
- A helpful recipe. Because it is prepared like a candy, the recipe, while easy, can still go awry if you don’t know what to watch out for. My recipe and tutorial include lots of helpful tips to make sure they set up firmly/properly without being dry or crumbly.
What You Need
These cookies are so simple that I bet you already have all the ingredients to make them! Here’s what you need (and what you don’t!):
- Butter. While I generally reach for unsalted butter, when it comes to no bake cookies I usually just reach for the salted. If you don’t have any on hand, just add a pinch (¼ teaspoon) of salt when you are melting the butter.
- Milk. I recommend whole milk and this is all I ever personally use, but a number of commenters have reported that 2%, almond, and even evaporated milk have all worked too. Gotta love a versatile recipe!
- Sugar. Here’s one of the things that really sets my version apart from most. After years of using only granulated sugar, I switched to using a blend of granulated and brown sugar. And I’ve never looked back. It adds a special touch and depth of flavor that you just can’t get with granulated.
- Peanut butter: Since publishing this recipe, I’ve tested it with both store-bought, natural, and even homemade peanut butter and all work well (just stir the natural peanut butter well before using). Some people have substituted sun butter or even left out the peanut butter with no issue in texture.
- Cocoa powder. My preference is natural unsweetened cocoa powder for the best and most traditional flavor. If you only have Dutch process, that would work, but the flavor will be different.
- Oats. My preference is to use instant or quick oats, because they yield a chewier, more compact cookie; however, you could use the same amount of old fashioned or rolled oats if that’s what you have on hand.
Possibly worth noting: these no bake cookies are both egg-free and flour-free!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make No Bake Cookies
No-bakes are quite different from other cookies, and if we’re getting technical, they’re actually more similar to a candy (think peanut butter fudge) than a cookie. Because of this, they can sometimes be a little tricky to make, especially in humid environments. Keep this in mind and aim to make them on a cool, dry day for best results.
- Step 1: Combine the cocoa, milk, butter and sugar and heat until the butter is melted and everything is nice and smooth, then bring everything to a boil and boil for 1 minute (if it’s raining/bad weather, I usually boil a bit longer). Very important: The sugar needs time to slowly dissolve, so don’t crank up the heat to melt the butter or your no bake cookies won’t set up properly and will be no-bake puddles.
- Step 2: Remove the pot from heat and stir in the peanut butter and vanilla, and stir until the peanut butter is uniformly combined into the mixture.
- Step 3: Add the oats and quickly stir until they’re completely coated with the chocolate mixture.
- Step 4: Drop by spoonfuls (I use a 1.5 Tbsp cookie scoop) onto a wax or parchment lined baking sheet. Let them cool until firm (usually 15-30 minutes) before removing and enjoying.
SAM’S TIP: I recommend using a timer when you reach the boiling step. If you don’t boil the mixture long enough, your cookies may not set properly. On the other hand, if you boil it for too long, your cookies will be dry and crumbly. Using a timer for one minute avoids these issues and sets you up for beautiful, perfectly textured cookies!
Frequently Asked Questions
If you rushed through melting the butter and sugar in the beginning, kept your heat too high, or you boiled for too long, the cookies will be dry, crumbly, and likely won’t spread much or at all when you scoop them. Be patient while cooking, keep the heat on low/medium, and boil for only one minute (use a timer!). If you are in a particularly dry and arid environment, you may want to check the cookies 10 seconds sooner.
Most likely you simply didn’t boil your mixture long enough, which can leave the cookies looking like puddles (so always use a timer!). However, the weather can also be a factor. If it’s a humid or rainy day, sometimes the cookies need a bit more time. Always use a timer, and if you’re battling wet weather I recommend you boil them for a bit longer (roughly another 20-30 seconds or so). Once you’ve made these enough you’ll get a knack for it and intuitively know how long to cook them!
Not to brag, but my no bake cookies have quite the reputation. They’re a family and party favorite, have been a popular recipe on my site for years and they’ve repeatedly gone viral on Facebook and other social media, collecting millions of views 🫢. The secret? Pretty sure it’s in the brown sugar. The added depth of flavor makes the texture smoother and the flavor richer, deeper, and just gives it that extra special touch.
Yes! Just stir them in at the end when you add the oats. Don’t add too much (no more than a cup of add-ins), or you could risk making your cookies dry.
Yes! Place them in a single layer on a cookie sheet or plate and let them firm up in the fridge for a few hours. Once they’re firm, you can transfer them to a freezer bag and freeze.
More Easy Recipes to Try
A lot of people told me in the comments that they had all kinds of fun, unique names for these cookies growing up, I’d love to know what you call them! Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
No Bake Cookies
Ingredients
- ½ cup (113 g) salted butter cut into Tablespoon-sized pieces
- ½ cup (120 ml) whole milk¹
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- ¼ cup (25 g) cocoa powder
- ⅔ cup (165 g) creamy peanut butter²
- 1 ½ teaspoon vanilla extract
- 3 cups (285 g) instant/quick oats³
Recommended Equipment
Instructions
- Prepare two cookie sheets by lining with wax paper and set aside.
- Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don't bump up the heat to speed up the process or you run the risk of your ingredients not combining properly and your cookies not setting properly.½ cup (113 g) salted butter, ½ cup (120 ml) whole milk¹, 1 cup (200 g) light brown sugar, firmly packed, 1 cup (200 g) granulated sugar, ¼ cup (25 g) cocoa powder
- Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
- Increase heat to medium and, stirring constantly, bring to a boil.
- Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it’s important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
- Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.⅔ cup (165 g) creamy peanut butter², 1 ½ teaspoon vanilla extract
- Add oats and stir until coated in chocolate.3 cups (285 g) instant/quick oats³
- Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.
- Allow to cool (approximately 20-30 minutes) before serving, the cookies will harden as they cool.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Melissa massey
I have made two batches since yesterday! My kids love them! I did however add a 1/2tsp of almond extract. Oh my goodness!
Great, easy recipe! Saving for my book!
Thank you!
Sam
I am so glad everyone enjoyed them, Melissa! 🙂
michelle lynn sanders
I’ve been making these for years. This is by far the best recipe! I used slightly less oats to avoid a more dry cookie. I also used even parts of heavy whipping cream and part whole milk. Also used less peanut butter equating to only 1/2 cup. Delicious!
Sam
I am so glad you enjoy them, Michelle! 🙂
Trish
I’m waiting on them to harden, they look a little goopy
Sam
Sometimes if they don’t harden it’s because they needed just a bit more time to boil, especially if there’s high humidity where you are
Amy
One of my favorite cookies from my childhood! Thanks for all the tips you gave.
Sam
You’re very welcome, Amy! 🙂
Audre
Can half and half be substituted?
Sam
I think that would work 🙂
Charlotte
Can you use 2 % milk. We don’t use whole milk regularly.
Martha
Do you think almond or coconut milk would work as a substitute?
Sam
Hi, Martha. I have not tried it, but I think it would work. 🙂
Janet L Ploesser
Can I leave the peanut butter out or substitute it with something else? I can’t find any recipes online for just chocolate no bake cookies without peanut butter. Please help me if you can. Thank you, Janet
Sam
Hi, Janet. Others have told me they have done this recipe without the peanut butter with success. 🙂
Rick
Ever try using Rice Krispies instead of oats?
Sam
Hi, Rick! I haven’t tried it, so I can’t say for sure if it will work.
Gladys turner
I love them cookies they are the best tasting cookies ever I used to make them back in the 80s thanks for bringing the recipe back out
Sam
I am so glad you enjoy them, Gladys. They are one of my favorites too! 🙂
Marcie
Hu, thanks for this recipe! I have so many great memories that involve making these delish cookies while growing up! I’ve used bookoos of different recipes for this no bake cookie & this 1 is the ONLY recipe that asks for brown sugar..And it makes the cookie even more phenomenal (I didn’t think they could ever get better) I have Peanut Butter w/honey & was wondering if you knew whether or not it could be used??
Sam
Hi, Marcie! I am so glad you enjoy them. As long as the peanut butter isn’t a natural peanut butter, it should work just fine. 🙂
Rhett
Can you use pecans instead of oats to make this candy?
Sam
Hi, Rhett. I haven’t tried it but I wouldn’t recommend it.
Tara
Can u use sweeten can milk want to make them but haven’t been to the grocery store yet
Sam
Hi, Tara. Unfortunately I don’t think they would turn out if you used condensed milk. 🙁
Dolores A Tanner
Can you double the recipe?
Char
This recipe is 5☆ all day long..your tips are great..they came out perfect and delicious..thank you for sharing
Sam
Thank you so much, Char! I am so glad you enjoyed them. 🙂
Donna
Can crunchy peanut butter be used?
Sam
Yup! Enjoy 🙂
Nancy
Bonjour
Je voudrais savoir si je peux les faire geler. Merci
Sam
Hi, Nancy! They should freeze just fine. I would put them in the refrigerator not touching each other to cool then transfer them to a freezer bag and freeze them that way. 🙂
DeeDee
Do you have to use whole milk? Could you use 1%that’s what my family drinks.
Felicia A.
I think you could easily use crunchy peanut butter or any type of milk the components in this recipie seem interchangable from my first experience in utilizing this recipie format. This is a good solid recipie. Cook as suggested and make 2 batches you will need them they are addicting!😉