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.
Noreen
I just finished making the no bake cookies and they are delicious! Thank you for the recipe.
Sugar Spun Run
I am so glad that you enjoyed them, Noreen. Thanks for trying my recipe. 🙂
Brynne
I boiled for a minute and 10 seconds before removing from the heat and stirring in the vanilla and PB.
It’s been almost 2 hours and they haven’t set up at all, they’re pretty much the same texture they were coming out of the bowl.
I’m not happy with this. They taste fine but they’re 110% not something I can just hand to my kids as a treat which is the whole reason I made them.
Sam
Is it raining where you are today, by chance? Usually if they don’t set up in the time indicated it’s due to humidity. See the FAQ section, that might be helpful.
Brynne
It’s not raining, it’s a sunny cold day, my weather app says the humidity is around 60%, but I came back to amend my review as they did set up eventually, it just took 4+ hours as opposed to the 20-30 minutes stated in the recipe.
Kat
We always called these “Peanut Butter Delight,” and they truly are.
While our family recipe is pretty much perfection, I have tried different cocoa powders; sometimes I’ll do half reg + half dark or just go all the way with the dark cocoa–which might be my favorite.
I am going to have to try the addition of brown sugar; I don’t know why I never thought of that since I put it in practically everything! Can’t wait to see how that enhances the flavor. 🙂
Sam
I hope you love them, Kat! 🙂
Nancy
I’ve seen these no-bake cookies at a local sandwich shoppe and they have a shiny appearance. Mine are shiny after first dropping them and as they cool become dull. Do you have any answers? Would using unsweetened baking chocolate instead of cocoa achieve a cookie with a shine? Help! I don’t like the dull appearance.
Sam
Hi Nancy! Usually this can happen if they are mixed too long. I would probably just try pulling them off the heat just a bit sooner. 🙂
Rick
Try evaperated milk and 2 tablespoons light corn syrup and boil for 3 minutes. The cookies are richer and set much better
Tasia
If I wanted to make a bigger batch would I just double the ingredients or would I need to alter anything else as well? This is only my second time trying no bakes! Thank you
Sam
You can just double all of the ingredients. 🙂
Cindy
Sam..
I love these cookies… best no bake I’ve made..
So good and so easy and I have a very happy hubby.. so I thank you for sharing this recipe…
Thanks again
Cindy
Sam
I am so glad everyone has enjoyed them so much, Cindy! 🙂
Eden
I have never made no bakes. This recipe was perfect. Not sure if it’s allowed here but I used cannibutter and added my vaped cannabis as well as using almond milk for a sub to milk. They still turned out absolutely perfect.
Sam
I am so glad you enjoyed them so much, Eden! 🙂
Kim
Hello,
I have been having this craving for these cookies. My husband keeps telling me he doesnt like no bake cookies, especially the oatmeal ones. After I made them, I made him take just 1 small cookie. His reply: him, not bad. I’m glad you made me try yours. Yes, you made a hater, a lover!!! Thank you!!!
Sam
That is so awesome! I’m glad he enjoyed them, Kim! 🙂
Sharon Sauvey
This has been my go to recipe for many years and it is fail proof for me. Love the creamy rich flavor the brown sugar gives it. My grandchildren are always calling or texting me for this recipe. They call it grammas secret fail proof no bake cookies!!
5 stars
Sam
I am so glad everyone enjoys them so much, Sharon! 🙂
Alexis
Have you ever tried these with sun butter? My daughter can’t eat peanut butter.
Sam
Hi Alexis! I think that will probably work here. 🙂
Lori
Can I use semi sweet or milk chocolate chips instead of the cocoa powder?
Sam
Hi Lori! I haven’t tried it. It may work but without having tried it I can’t say for sure. Let me know how it goes if you try it! 🙂
Bruce
I think that if you use chocolate, you’ll need more milk, and possibly shorter cooking time.
Gabby
I 100% recommend this recipe! The cookies that I made for me and my family were gone in one day because they were so good!👍👍
Sam
I’m so happy to hear it was such a hit! thank you for trying my recipe, Gabby! 🙂
Daniel
Meant to say great recipe 😂
Sam
Haha, I figured out what you meant 😉 Thank you so much for letting me know how you enjoyed, Daniel, I appreciate it! 🙂
Daniel
Great receptor Sam 👍😉. So simple to make and tasty too 😛.
Swam
Hey, can i alter cocoa powder for milo or any other chocolate powder
Sam
I’m honestly not sure how that would work. You could leave the cocoa powder out.