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.
Ahlora
I have tried a couple different recipes and this is by far the best (straight-forward and delicious – as all of your recipes seem to be!). I add some flax seed and sometimes walnuts to mine at the end. Coconut flakes sound like a yummy idea. Thank you!
Kathy M Johnston
Great instructions and tips!
Leslie
For years I have used my mom’s old recipe for these which was very hit or miss with success. The last few years it’s been all misses. I’ve never had a fail with any of your recipes so of course I came to you for help. They set up perfectly! Thank you for taking the time to explain the why behind the steps. You’re my first stop for all things baked!
Emily @ Sugar Spun Run
Yay! We are so happy our recipe was a winner. Thanks for the sweet review, Leslie 🩷
Samara
I always add coconut flakes to mine!! Love this recipe. We always called them “poop cookies” growing up lol
Helen
We always called them elephant poop! My mom made them every year for my birthday
Erin Jones
Sam- what are your thoughts on using this dough to make a pie crust? Do you think it would work? Planning on making a peanut butter pie 🙂
Sam
Hi Erin! That is an interesting idea! I have not tried it so I’m not sure how it would go. It may dry out too much, but if you do try it, I would love to know how it goes! 🙂
Janine Talbot
So easy, following the directions as advised the cookies will set up well. These cookies are delicious.
Leslie
I was hoping for more peanut butter taste. I like the taste of peanut butter and chocolate, but couldn’t taste the peanut butter. I used half Dutch Processed and half Dark Chocolate Powder. Any suggestions?
Emily @ Sugar Spun Run
Hi Leslie! Your cocoa powdered are likely the cause of this issue; we recommend trying the recipe with natural cocoa powder instead to see if that helps 😊
Leslie
Emily, thank you so much. You have encouraged me to do a little research on chocolate types. I certainly am learning. Thank you for taking the time to respond. I will research more (I have three kinds of cocoa; I needed to learn when to use what) and try your recipe again. Thank you, again.
Emily @ Sugar Spun Run
You are so welcome! We have a post on natural vs. Dutch process cocoa that might be helpful too 😊
Wyn G
I like to use crunchy nut butter for this recipe for that exact reason! Perhaps you would like that as well! 🙂
Bruce
It could also be the brand of peanut butter you used. I just made a batch, and they have a wonderful balance of chocolate and peanut butter flavor.
ada
Can i reduce the sugar on these cookies and by how much.
Sam
Hi Ada! I haven’t tried it myself so I’m not sure how reducing the sugar will work here. 🙁
Bruce
It seems to me that the cooking time would have to be adjusted to make them set properly, so I don’t think it would be advisable.
Claire
My boys (5&7) say two thumbs up and “every star filled in!!”
I put in more cocoa powder (maybe a little less than ½ c) cause I wanted them even chcolatey-er. I also used mostly crunchy peanut butter. SUPER good
Sam
I’m so glad everyone enjoyed them so much, Claire! 🙂
Patty
Hi there,,
i just made a batch of you cookies . followed to a t. the are excellent.
good recipe! Thank you and Merry Christmas season.
Randi
how can u use powdered peanut butter?
Sam
Hi Randi! I wouldn’t recommend it. 🙁
Caryl
try adding 7 oz of coconut and a little less sugar……adds texture and a flavor punch
Trina Moss
Just like Mom made!!
Tone
Best no bakes by far. The only recipe I’ll use!!
Rebekah
Personally I’ve never been a fan of no bakes, but my husband loves them and we were both needing some chocolate in our lives, so off I went to find a recipe. The author just seemed so genuinely excited in her video that I decided to give this recipe a try and boy am I glad I did! This isn’t only the first no bake cookie that I like, but I have to say this is one of the best cookies I’ve ever had! Like, I’d say top 3 favs of all cookies! Normally I don’t leave reviews, but this was just too good not to leave one. Seriously, the entire time I was cooking and sampling, I felt like I was working at some specialty chocolate place and the end result is amazing!
Bruce
I hope this inspires you to try more of Sam’s recipes. You’ll be very happy.
Shalyn
I’m making these today, based purely on this wonderful review. Lol! Although I love the combo of peanut butter and chocolate, I don’t really like no-bake cookies (too sweet and fudge-like), but my husband does, so these will be a treat for him. (Hopefully I’ll love them too!)
Tone
I hardly ever leave comments on recipes I find. However, I do usually go right to the comment section when looking up new recipes. I found this recipe and saw the comments and I felt the need to share that these are the BEST NO BAKE COOKIES I’ve ever made. Everyone that tried them said the same thing! If you’re reading this comment, trust me! This recipe is AMAZING!!! Thanks for the recipe!!! Everyone that asked for the recipe, I sent them to this website!!