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.
Amanda
My grandma and generations before her made these and I plan on keeping it going with my children today thanks to you hun.
Sugar Spun Run
I am so glad that the no-bake cookie brings back so many wonderful childhood memories, Amanda! I hope that your children enjoy them too!
Lexi
I am vegan. Can I use margarine? plus with maybe a little refined coconut oil? I am making these tomorrow, one way or another!
Thanks
Sugar Spun Run
Hi, Lexi! Yes, you should be fine to use margarine. As far as coconut oil, I have not tried it so I can not advise. If you do, let me know how it works. I hope that you enjoy the no-bake cookies! 🙂
Pat Lewis
Can these no bake cookies be frozen, if so how?
Sugar Spun Run
Hi, Pat! 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. 🙂
Emily
Delicious!!!!
Sugar Spun Run
Thank you so much, Emily. I am so glad that you enjoyed the no-bake cookies. 🙂
gina mele
Hey Sam!
Just when I thought I’ve almost completed my yearly Christmas Cookie baking, 25 handed down recipes, this year updating 10 with your AMAZING recipes, I get your no bake cookie recipe! On the list it goes! I will let you know how my family enjoys it.
Sugar Spun Run
That is a lot of cookies, Gina! Thank you so much for including my recipes in your mix. I hope your family enjoys them! 🙂
Hope
How many cookies does the recipe produce?
Sugar Spun Run
Hi, Hope! This no-bake cookie recipe makes approximately 22 cookies if you do 1 ½-2 Tablespoon-sized spoonfuls. I hope that you enjoy them! 🙂
Elaine J Schoenecke
Our family favorite 4 sure! Could not be any better!
Sugar Spun Run
Thank you so much, Elaine! I am so glad that the no-bake cookies are such a hit! Thank you for commenting. 🙂
Jake
There is not any serving measurements. Are we supposed to just guess and “eyeball” it. Add lib?
Sam
Hi Jake, all of the measurements are in the recipe at the bottom of the post, so I’m not sure what you mean. I definitely wouldn’t recommend eyeballing it…
Darlene
I have made these for many years and they are a big favorite. One change I made about 40 years ago (truthfully) is to use a cup and a half of the oatmeal and then a cup and a half of pecan pieces. My husband’s favorite!
Sam
YUM I love the sound of the addition of pecan pieces to the no-bake cookies! Thanks for commenting, Darlene!
Tammy
Hi. I’m getting ready to make these in just a little while. I’ve made these for years! I always boiled them for 3 minutes and it worked fine. But… In the last year Everytime I have made them they were to runny or hard!! I’ve thrown so many away!! I cannot wait to try you’re recipe and see how they turn out tonight 😀 Thank you for this recipe!! I’ll let you know how they turn out.
Sugar Spun Run
Hi, Tammy! I hope that you enjoy the recipe. Let me know how they turn out. Happy Baking. 🙂
Nan
This recipe was in our family for 4 generations. My mom, as a kid, would make these and then seperate them in baggies for lunches and freeze them. So when put in our lunch box they were frozen and by the time we had our lunch they were just right! These were always part of the comfort food and great memories! Thanks for you in depth directions and explanation!
Sugar Spun Run
Thank you so much, Nan! Yes, these were such a staple and wonderful treat in my home as well. No-bake cookies are one of my favorites to this day. I hope that you enjoy the recipe. 🙂
Cynthia Thomas
My mom made these as a treat and left me a basic recipe but they never quite set up right and your explanation was fantastic! They were perfect with the minute timer trick and I certainly appreciate your insight with this cherished memory! My daughter even came home to visit just to make them with me, it meant the world to both of us! Seriously cannot thank you enough!
Sugar Spun Run
Hello, Cynthia! I am so happy that you and your daughter had quality time baking these No-bake Cookies together. I am so glad it was a nice experience and that they tasted delicious. I hope that you both try more of my recipes together soon. 🙂
Voula
Hi, loved making the no bake cookies
But some of my family found them a bit sweet can I use less sugar
Sam
I haven’t tried with less sugar so I’m not sure. I think some reduction would probably be OK though!
Lynne Ham
Sam
You are awesome sauce! I’ve been making this recipe for many years, however, not like yours with brown sugar. Oh, my! It’s a game changer. I don’t use peanut butter bcoz my grandson is deathly allergic. That being said, I have never had an issue with my old recipe setting up. You say boil 1 minute whereas mine says 3. When I did 1 minute I ended up with goo. Not that there’s anything wrong with goo when it’s chocolate goo! When I boiled your recipe 3 minutes it worked for me. Btw, Jonathan, my little 5 yo grandson, he will gobble them up no matter whether they set up or not. He got the chocolate gene passed down from his Meemee and Pawpaw 💙. I follow your recipes always! You are the best blogger out there!
Sugar Spun Run
Lynne, Thank you so much for your kind words. I am so happy that you enjoy my blog. I’m sorry that the timing was off slightly for you but glad you adjusted it to your liking. I also hope Johnathan saved you some of the no-bake cookies! 🙂
Skylar
I made these today and my faimoy absolutely loves them even my sister who doesn’t like chocolate.
Sugar Spun Run
I am so glad that everyone enjoyed the no-bake cookies, Skylar! 🙂
Logan
They’re perfect! We want to make them again but hoped to use coconut sugar instead of the regular white and brown sugar. Would this be a recipe destroyer?
Sugar Spun Run
Hello, Logan! I am glad that you enjoyed the no bake cookies. I personally have not substituted coconut sugar myself so I can not advise. If you give it a try, let me know how it turns out. 🙂
PammyG
I’ve been making no-bake cookies for several years but had never used brown sugar before. My family says these are THE BEST ones ever! (I agree!)
Sugar Spun Run
Thank you so much, Pammy! I am glad that you enjoyed the No Bake Cookies. The brown sugar really adds so much flavor. Thanks for commenting. 🙂