These Chocolate Peanut Butter No Bake Cookies have been a staple in my household since a friend shared the recipe with me over a decade ago. They’re simple to make with just a handful of ingredients that you probably already have on hand.
No Bake Cookies are made without flour and eggs and (as you may have gathered from the name) do not require an oven… it doesn’t get much easier than this.
No Bake Cookies are one of the easiest cookies I’ve ever made. Made without flour and without eggs, they’re a bit different from so many of my other cookie recipes, and taste something like a hybrid between cookie and candy.
A friend shared this recipe with me years ago when I was a kid wanting to bake cookies but without so much as a half cup of flour in the house. I’ve held on to the recipe it ever since and have made it probably hundreds of times. The scrap of paper that the recipe was scrawled on has since been rendered completely illegible by hundreds of chocolate thumbprints, so fortunately I’ve committed it to memory.
No Bake Cookies are richly chocolaty, nice and chewy (thanks to the oats), and have shiny chocolate exteriors. If you’ve never made them before, you’ll want to try this recipe for yourself and see what you’ve been missing out on.
These cookies are very, very simple to make, but there is one part where it’s possible to go wrong that I want to address, so let’s talk about that.
Making these No Bake Cookies calls for stirring together and melting butter, milk, sugars, and cocoa powder over low heat. Once the ingredients are melted, you’ll increase your heat to medium-low (not high, keep the heat on medium-low and it will come to a boil eventually) and continue to stir until it reaches a boil.
Once the mixture comes to a boil, continue to stir for a full minute (I strongly recommend using a timer, because the minute is critical) and then remove your pot from the heat and continue to stir for a few more seconds before adding your peanut butter and vanilla, and finally your oats.
If you don’t boil your cookie mixture long enough, the ingredients may not set up when you try to scoop them and you’ll have cookie puddles.
If you boil the ingredients for too long, your cookies will become dry and crumbly.
See why I recommend using a timer?
Do No Bake Cookies Need to be Refrigerated?
No, they do not need to be refrigerated. No Bake Cookies should be stored in an airtight container and will last about a week at room temperature. If you prefer to refrigerate them you can (still in an airtight container) and they will last longer, but refrigeration is not necessary.
Can You Use Old Fashioned Oats to Make No Bake Cookies?
Yes. I prefer to use quick oats because I like the texture best, but you can substitute old fashioned oats, and you would use the same amount of oats as is called for in the recipe.
How Do You Make No-Bake Cookies?
No Bake Cookies
Ingredients
- ½ cup salted butter cut into Tablespoon-sized pieces (113g)
- ½ cup whole milk (120ml)
- 1 cup light brown sugar, tightly packed (200g)
- 1 cup sugar (200g)
- ¼ cup cocoa powder (25g)
- 2/3 cup creamy peanut butter (165g)
- 1 1/2 teaspoon vanilla extract
- 3 cups instant oats (285g
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.
- 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.
- Add oats and stir until coated in chocolate.
- 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.
Nutrition
Kelley says
Tried this recipe today, came out beautifully! My mom’s recipe was to boil softly for 3 min and not stir during that time, so I compromised and boiled for a minute and a half and stirred lightly lol. They hardened nicely and came out soft and rich. I think using brown sugar was a nice touch, I have always used only white sugar. The brown sugar added a level of moist softness to the cookie!
Sam says
I am so glad you enjoyed the cookies, Kelley! 🙂
Debbie Beard says
Very good cookies. I texted my son a pic of the cookies. First thing he got when he walked in the door. Very yummy.
Sam says
I am so glad everyone enjoyed the cookies, Debbie! 🙂
Tina says
Outstanding yumminess! Quick, easy and delicious.
Sam says
I am so glad you enjoyed the cookies, Tina! 🙂
Cindy says
Can I use Almond Milk?
Sam says
Hi Cindy! I have not tried it, so I am not sure how it would turn out. If you try it, let me know how it turns out! 🙂
Mandy says
We always called them oatmeal cookies growing up. My mom and grandma used to under oil them and we would eat them in a bowl. Also if they didnt have oats used cereal like corn flakes or cheerios.
Helen says
My son has a peanut allergy, so would they work without the peanut butter???
Sam says
Yes, plenty of people have made them successfully without the peanut butter. Enjoy! 🙂
Karen says
Can you use old-fashioned oatmeal in place of the instant oats? Thank you. (By the way, your first video on Big Oatmeal cookies was well done…can’t believe it was your first go at it.)
Sam says
Hi Karen! I think it will work. 🙂
Chantal says
This recipe is amazing! I have some food allergies so I used vegan butter (you can buy them in cubes just like normal butter and it tastes the SAME) and then used macadamia milk instead of regular milk. I also added 1/3 cup of coconut flakes just for fun and that was really good too. I have made this recipe with and without coconut and both are great, but I prefer with coconut, plus it holds them together a little bit more. I also use chunky peanut butter instead of creamy because my husband likes the peanuts in the cookies. Thank you for this recipe! I will forever use it.
Sam says
I am so glad you enjoyed them, Chantal! 🙂
Rhonda says
Carbs in this recipe
Robert R. says
I tried the recipe exactly and they didn’t harden up.
Sam says
Hi Robert, they may have just needed a little bit more time boiling, or if the humidity was really high where you are that can affect them setting up, too.
Crystal Boles says
I just whipped up a batch of the No Bake Cookies. This receip was fast, easy and delicious. If you follow the recipe exactly and boil for a minute, they set up quickly and the texture/consistency is perfect! I will take them to my friend’s house tomorrow to share.
Sam says
I am so glad you enjoyed the cookies Crystal! 🙂
C.J. says
Fabulous! Very easy recipe, first time trying and it turned out perfect.
Sam says
Thank you so much, C.J.! 🙂
Aj says
Would skim milk work? (It’s all I have and we are snowed in).
Sam says
Hi AJ! I have not tried it, but I know others have with success. If you try it, let me know how it turns out. 🙂
L.R. says
To snowed in: Us too! Must be time for these cookies. We used canned milk…came out the best we ever had so far!