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.
Tessie
Hello. I was wondering if you can add some diced dates or raisins to give it a bit of a twist?
Lots of love from South Africa
Sugar Spun Run
Hi, Tessie! I have not tried adding dates or raisins to this mix, but they should be fine if mixed in at the end. Keep me posted on how it turns out. 🙂
Britney
First time making them and they came out perfect used 2%milk. Cant wait to try them. The kitchen smells fantastic too!!. Perfect combo of chocolate and Peanut butter
Sugar Spun Run
I am so glad that you enjoyed the recipe and it left your kitchen smelling of chocolate sweetness, Britney! Enjoy your cookies! 🙂
Jenny
Excellent recipe! I consider myself to be a beginner cook and these instructions were perfect. The whole family loves these cookies. Best no-bake cookies ever!
Sugar Spun Run
I am so glad that your family enjoyed them, Jenny! Thank you so much for trying my recipe! 🙂
Martha Small
I don’t have any cocoa powder on hand, if hot chocolates powder would work as a substitute?
Sugar Spun Run
Hi, Martha! I have not tried this before, however, I am sure someone has. The cookies would have a different flavor. Having not tried it myself I can not provide you with any recommendations, however, I’d love to know how they turn out. 🙂
Carmela
this recipe was a total failure. waste of ingredients and time. would literally have to eat it with a spoon,
they would not set
Sugar Spun Run
I am so sorry that you experienced issues with this recipe, Carmela! This recipe is a classic that has been used for years with success. If your no-bake cookies did not firm up, most likely they did not boil for long enough. 🙁
Prachi Pradeep agrawal
Hi.. seems the recipe is saviour during this time.. just a help i need.. what if i have to avoid peanut butter.. peanuts are allergic to a lot of people including me!
Sam
You can leave out the peanut butter, no other changes needed 🙂
Tina Girton
Love this recipe! I use soy milk and they turn out perfectly!
Sugar Spun Run
I am so glad that soy milk worked so well and you enjoyed the cookies, Tina! Thank you for commenting. 🙂
Joanna WG
I was given this recipe and it did not have peanut butter.
They are great, and sweet, so be warned! 😁
I always used margarine, sugar, milk, cocoa powder, vanilla, and about 3 to 4 cups of oats. The sugar was granulated only too.
Best way to eat them is when they’ve cooled off a bit and solidified with a big glass of milk.
I remember one time I over cooked the mixture and it was dry and crumbly. It looked like chocolate coated oatmeal bits.
I saved those as an ice cream topping!
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Joanna! Thanks for commenting. 🙂
Dean
I grew up with this recipe, minus the peanut butter and with coconut. I loved them.
Sugar Spun Run
I am so glad that this cookie recipe brings back so many wonderful childhood memories for you, Dean. 🙂
Terry
Concerning the butter, real butter or margarine, which is best?
Sugar Spun Run
Hi, Terry! I recommend using real butter. Enjoy! 🙂
Aimee
What can I use in place of milk? I don’t have any, but I have every other ingredient on hand and right now, honestly idk if the market has milk. Ugggg!
These cookies are fabulous and I’m craving them terribly! Please help!
Sugar Spun Run
Hi, Aimee! Unfortunately, there isn’t a good substitute for milk in this recipe. Some readers have reported success using 2% milk, skim milk, and almond milk if you didn’t have whole milk on hand or available. If you need a chocolate fix, I just posted a cake (Crazy Cake) that does not require butter, milk or eggs that you could try instead. 🙂
Malcolm Hamblett
I just made them using almond milk. I boiled for 70 seconds. They appear to be firming up well. I also used crunchy peanut butter and added shredded coconut.
Sugar Spun Run
I am so glad that it worked out well for you, Malcolm! Thanks for letting me know. Enjoy! 🙂
Sam
I tried to follow the recipe but mine came out looking more like a pudding than a cookie. Please what do I do?
Sugar Spun Run
Hi, Sam! It sounds like the chocolate needed to be on the stove a little longer. They will sit up some, but you can try adding a little more oats to the mixture to absorb some of the liquid before you scoop them into cookies. I hope that helps!
Sugar Spun Run
Thank you for trying my recipe, Breely! I am glad that you enjoyed them. Sorry that they were too sweet for your taste buds. 🙂
Genica Cool
I was wondering if I don’t have cocoa powder if I could use brownie mix. Has anyone done this before?
Sugar Spun Run
Interesting solution, Genica! Honestly, no one has tried that before but worth a shot. Keep me posted on how it turns out! 🙂
Sarah
I agree that these are little too sweet. Good cookies. Definitely will reduce the sugar content although have to be careful since the sugar is what helps with the hardening process. Thanks for the recipe.
Sugar Spun Run
Thank you for trying my recipe, Sarah! I appreciate the feedback. 🙂