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
Marie says
Hello!
I am just wondering, my grandmother used to make cookies like this all the time since the 70’s. The ingredients are the same, I believe, and I think she called them Rocky Robins. My dad has loved these since forever, and I was wondering if anyone knew if this is the same recipe. Thanks y’all!☺
Jeanette says
Was wondering if anyone ever added coconut (sweetened or not) to these. We always called them haystacks here in beautiful Saskatchewan 🤙😄🇨🇦
Sam says
I have heard people using coconut in these cookies. I definitely think it will turn out for you. ☺️
Kayla says
I substituted the peanut butter & used Nutella instead. It came out delicious!
Sam says
So glad to hear you enjoyed!! Thanks for commenting, Kayla!
Julie says
Thank you for this recipe. I made it and it was easy and the family loved them. I ran out of peanut butter so I used some hazelnut but spread thank you again!!!😏
Sam says
I am so glad everyone enjoyed them, Julie! ☺️
Angela says
Can u make no bake cookies without coca and replacing with semi sweet chips or milk chocolate chips I know alot of recipes have altered though the years to accommodate our what we have on hand already in the home if anyone has a recipe for no bake cookies using chips please help
Sam says
I think it would work but I would need to test it to find proper proportions. If you do try it and it turns out, please let me know how it went. ☺️
Fay says
I use chips in mine all the time they are great
BettyAnn Reed says
I have made these for years but have never had a recipe that used brown sugar. I love the extra flavor the brown sugar gives these. In the past I my no bake cookies seemed to develop a rubbery kind of texture. These do not do that. Love it. Thanks for your great recipes.
Sam says
Thank you so much BettyAnn! I am so glad you enjoy them! ☺️
Mary Fillinger says
Mine doesn’t call for brown sugar either! They are same otherwise. Going to try with the brown sugar
Sue Lemasters says
Got the recipient from my grandmother, who was a cookie baker. She called them lazy man cookies.
June says
Thanks for posting this. These are great cookies. My mother used to make these back in the 50s and 60s.
Sam says
Glad you enjoyed, June! 🙂 Thanks for commenting!
Jack says
I just made these for the first time and they taste great, but, they aren’t setting up very good. I’m not sure why? I sit the timer for one minute on medium heat as soon as they started to boil so not sure what I did wrong
Sam says
They may have needed just a little bit more time, especially if there was higher humidity in the area. ☺️
Marcy says
If you make them often enough, you’ll get to where you can tell about the texture, but I kinda’ wing it with mine and sometimes they’re a bit less firm than I like and sometimes, a bit crumbly. Once you get used to them, you can see that the mixture might be a bit runny and all you have to do is add more oats (be careful… you can overcompensate and end up with too crumbly) and that will fix it. Since I make them so often, I’ve played with sugar adjustments because I eat so many of them that I feel like cutting back on the sugar is better, for ME anyway. Don’t give up; no matter HOW they turn out, they’re gonna’ get eaten!
Rob says
Use a candy thermometer and heat to 240F(soft ball) or drop a little into a glass of water, if it solidifies it is ready.
Rex Anthony says
I grew up on these except my family added shredded coconut in with it
Lilly alfonso says
Can I use almond milk or soy milk instead of whole milk in this recipe? Also can I add raisins to this?
Christy Gearhart says
I don’t measure the peanut butter and sometimes I leave out the chocolate for just peanut butter cookies. I also never heard of brown sugar.