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.
Gladys Caldwell
I made these for my son, he loves peanut butter anything, & he shared it with his jujitsu team & they loved it. This is my go to no bake cookies. Now they always ask him, when is your mom sending you more peanut butter no bake cookies. Thanks for sharing. Smooches. Adios glad
Sugar Spun Run
I love it! I am so happy to hear how much everyone enjoys the cookies, Gladys! Thanks for commenting. 🙂
Tricia
Great, quick chocolatey oatmeal cookies! Turned out perfect! I set a timer as soon as it started to boil and in a last minute decision, i added about half a cup of pecan pieces. Yum!
Sugar Spun Run
I am so glad that you enjoyed the no-bake cookies, Trica! The pecan pieces as a nice touch. Enjoy! 🙂
Pat
Perfect! Thank you so much for sharing. I used my timer ( great tip) I now know why they were crumbling in the past .
Sugar Spun Run
I am so glad that the no-bake cookies worked out perfectly this time around and that you enjoyed them, Pat! Thank you for commenting. 🙂
Alyssa
This is now my go-to recipe!
I’ve made them multiple times, and they come out perfect everytime. Thanks so much for sharing.
Sugar Spun Run
You’re very welcome, Alyssa! Thank you so much for letting me know how it turned out for you, I appreciate it 🙂
Sam
I didn’t have access to my mom’s recipe, not my computer where I have a couple backups saved. This recipe had great reviews, however this was the most disappointing cookie I’ve ever tasted. I’ve never had non bake cookies be so dry in 30 years of making them. I threw them away after three bites, my husband didn’t want to try them based upon how dry they looked.
Sugar Spun Run
I am so sorry that you experienced issues with the no-bake cookies, Sam! If your cookies turned out dry and or crumbly, then most likely they boiled for too long or the heat was too high while they were cooking. Regardless, I am so sorry that you had to throw them out. 🙁
Sue
I guess I boiled mine too long. they are crumbly. I there anything I can add or do to save this batch?
Sugar Spun Run
Oh no, Sue! I am so sorry you experienced this. Unfortunately, there isn’t anything you can do at this point to save the batch. 🙁
Michele Musick
I’ve done this many times, added a splash of milk and stirred well, and no one ever knew they were ever less than perfect! They were the right consistency and regained their glossiness just fine.
LISA
These cookies were perfect.
Sugar Spun Run
I am so glad that you enjoyed the no-bake cookies, Lisa! Thank you for commenting. 🙂
Maddz
So. Unfortunately I’d don’t have cocoa powder after I started already so I went ahead and cut the granulated sugar and cocoa and replaced with 3/4 c. hot coco mix. inam so grateful for the tips given that I was able to make it on my messed up stove top (low is pretty much off. Medium is like low 6/7 is medium and 8 is high and hi is pretty much hot as it goes and it great for the fastest cooking.
I am so glad I got this recipe. I sprinkled some powdered sugar on too. Yum! And another idea is to make some into balls and put in a baggie and shake with powdered sugar (like muddy buddies)
Sugar Spun Run
I love the creative solution, Maddie! I bet they tasted incredible. Thank you so much for trying my no-bake cookie recipe, I am so glad they worked out so well. 🙂
Kayla
Love this recipe! Can I freeze them? Or will they be ok stored in an airtight container for 4 days? Thanks
Sam
Hi Kayla! I have never frozen these but I think that would be fine. They would definitely be alright stored in an airtight container for 4 days at room temperature, though. So glad you enjoyed the cookies!:)
Liz
Love these! The boyfriend wanted them ooey gooey? I said? Like not set? He said no, I dont know. Anyway! I added a drizzle of special dark chocolate ganache. Pretty frekin indulgent. Hahaha. But good. Happy new year!
Sam
YUM, that definitely sounds indulgent! Thank you for commenting, Liz, and Happy New Year!! 🙂
Simona
Hello! I was wondering if it’s possible to substitute butter for coconut butter or any other dairy free alternative?
Sugar Spun Run
Hi, Simona! Unfortunately, I have not tried it. If you do, let me know how it turns out. 🙂
Michael
Tastes wonderful and only 19 minutes. Thank you!
Sam
Thank you so much, Michael! I am so glad you enjoyed the cookies! 🙂
Tricia Ruger
Is there anything I can do to save my cookies if they turned out gooey like soft fudge?
Sam
Hi Tricia! Unfortunately not at this point. If it is humid where you are that could be causing the issue, or the cookies may have just needed another minute to cook. 🙂
Barb
If you don’t want to drop the cookies I just pour in lined jelly roll pan, after they cool I use a pizza cutter and make them square.
Sugar Spun Run
Thanks so much for sharing, Barb! What a wonderful trick! 🙂
RaiAnn
I’ve been making these drop cookies since I was a little kid with my mom. I couldent make them with her because she passed in April. So I kept up the tradition I’m memory in memory of her. They came out excellent. Marry Christmas.
Sugar Spun Run
That is wonderful, RaiAnn! I am so glad that they turned out so well. 🙂
Billi Demir
these have been one of my favorite cookies for a long time, I usually just buy them at the store. For the last couple days I’ve been looking for recipes to make with my granddaughter, so today we gave this one to world. They came out absolutely delicious, better than any that have ever been bought in at any store! Thank you so much for sharing
Sam
I am so happy to hear they turned out so well, Billi! Thank you for commenting and letting me know how they worked for you and your granddaughter, I appreciate it 🙂