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.
Jackie
These are so yummy…I followed your recipe to a “T”. So good. Please keep posting your recipes. I can’t wait to make the cheesecake next weekend. So many yummy recipes on here. Thank you 🙂
Sam
I am so glad you enjoyed them so much, Jackie! 🙂
Katie
These no bakes are amazing!! They remind me of the ones my Nana and Mom used to make and it’s exactly what I wanted! Great recipe and love how detailed you are in your recipes….thank you!!
Sam
I am so glad you enjoyed them so much, Katie! 🙂
karina
I have’t made these cookies yet because all I have is natural unsweetened cocoa powder. Is there a way I could switch out the cocoa powder for natural unsweetened cocoa powder? if so, would I have to add more sugar?
Sam
Hi Karina! Your cocoa powder should work just fine here. 🙂
Christina
Hello,
I have been searching the internet for a recipe my mother made for us kids in the 60’s. Unfortunately, she has passed, so I’m on my own. They were pinwheel, refrigerator, no bake cookies. I think they were vanilla and chocolate but I know she kept them wrapped in a towel with powdered sugar on the outside. She would pull the roll out and slice us a cookie that was to die for. The main flavor I remember was the powdered sugar and I’m not even sure they were two flavors, just that they were rolled and then sliced. I was very young, so I’m trying my best to remember them. Any ideas?????
Sam
Hmmm I’m wondering if this potato candy is what you are looking for. I am not quite sure but this is probably the closest thing I have. 🙂
Lori
Could it have been a pumpkin roll?
Shirley Cantley
Can I add chopped nuts to these?
Sam
Hi Shirley! That sounds good to me. You will want to stir them in at the end. 🙂
RIMA SHARMA
Hi,
I tried these cookies , they taste yum but it did not hardened after cooling of, can you suggest something to fix this
thnk you
Sam
Hi Rima! I’m so sorry this happened. This can happen if it is too humid where you are of if the cookies didn’t get boiled quite long enough. 🙂
Meg sawchuk
Can you freeze them
Sam
Hi Meg! They should freeze just fine. 🙂
Shirley
Hi Sam,
Can you interchange the peanut butter and cookie butter between your two no bake oatmeal recipes. I wanted to make both and I like the chocolate but not the peanut butter and my husband is the opposite he likes the peanut butter but not the chocolate. I am not sure how I even married a man who doesn’t like chocolate ; ) but that just means more for me.
Sam
Hi Shirley! Yes you can! You can make the recipe with the cocoa powder as written, though sometimes I cut the sugar a bit (1/4-1/3 cup) to accommodate for the extra sweetness in the cookie butter, or you can make my no bake cookie butter cookies, which do not use the cocoa powder at all. I hope that helps, and enjoy the extra chocolate in your life, sometimes I wish I didn’t have to share mine with my husband! 😂😉
Tessa
SO good! I have made no bake cookies before and they have never turned out as good as these turned out! Super easy to understand the instructions! I loved all the flavors! Thank you for posting!
Sam
I am so glad you enjoyed them so much, Tessa! 🙂
Lara
Best no-bake cookie recipe ever!!!! So easy and so so good too!!! I make these for parties, get- togethers and everything thing in between! Thank you for such detailed instructions!! Love, love, love this recipe!
Sam
I am so glad you enjoyed them so much, Lara! 🙂
Joyce
I have tried No Bake Cookies in the past and they never turned out right. I have made these cookies twice now and they come out perfect every time. Thank you for this recipe. There are very delicious.
Sam
I am so glad you enjoyed them so much, Joyce! 🙂
Denise O
My daughter and niece wanted to make no bake cookies and came upon your website. The instructions were easy for them to understand And follow and the cookies came out great. Thank you!
Sam
I am so glad you enjoyed the cookies, Denise! 🙂
Melody ( Mel)
I tried this recipe this morning. They turned out great and were Delicious. I am looking at more of your recipes to try. All I can say is ur Awesome. Have a Great Day.
Sam
Thank you so much, Mel! I am so glad you enjoyed the cookies! 🙂
Jen
They came out tasting like my Great Grandmother’s! Fantastic recipe!
Sam
I am so glad you enjoyed them so much, Jen! 🙂
Denise
Great recipe. I made a couple of changes first I used 1/2 of the sugar and used coconut instead of some of the oats
Sam
I am so glad you enjoyed the cookies, Denise! 🙂