You can make these peanut butter & chocolate no-bake cookies in less than 20 minutes! This super simple recipe is naturally egg-free and flour-free with just a few common ingredients. Recipe includes a how-to video!
Peanut Butter & Chocolate No-Bake Cookies
These no-bake cookies are quite possibly the easiest cookie you’ll ever make.
Not only are they made with a handful of pantry staples, but they cook for just a few minutes on the stove before you’ll scoop them onto a cookie sheet to firm up. Don’t worry, though, just because they’re simple doesn’t mean they’re boring! These cookies are rich and chocolatey, with undertones of peanut butter, oats, and vanilla. They can hold their own against even the most hearty cookies out there, except they take a fraction of the time to make.
No-bake cookies are quite different from other cookies, and if we’re getting technical, they’re actually more similar to a candy than a cookie. Because of this, they can sometimes be a little tricky to make, especially in humid environments.
To help those of you who are new to this recipe, I’ve included some troubleshooting below to help you avoid some of the more common issues with this kind of dessert. If you follow all of the tips in this post though, you’ll have perfectly set no-bake cookies in no time!
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. Unlike most of my recipes, I actually use salted butter for these no-bake cookies. If all you have on hand is unsalted, just add ยผ teaspoon of salt in with the butter.
- Milk. I recommend whole milk, but some of you have reported that 2%, almond, and even evaporated milk have all worked too.
- Sugar. I love using a mix of granulated and light brown sugar for rich, flavorful cookies. Most no-bake cookie recipes use just granulated, but I think the brown sugar just adds something special.
- Cocoa powder. My preference is natural unsweetened cocoa powder, but you could also use Dutch process cocoa if that’s what you have–the flavor will be more intense though!
- Peanut butter. Use regular peanut butter, not the natural kind that separates. Either crunchy or creamy will work!
- Vanilla. A generous splash adds a lovely flavor. If you’ve got some homemade vanilla extract sitting around, feel free to use it here!
- 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.
And finally…these no-bake cookies are both egg-free and flour-free! Many of you have asked for recipes like this, and these cookies check both boxes without sacrificing any flavor or texture.
SAM’S TIP: You can always leave out the peanut butter or the cocoa powder, and your cookies will still turn out great! You could also substitute the peanut butter for another nut/seed butter (still make sure it’s not the kind that separates), and some people have even substituted Nutella. I even have cookie butter no-bake cookies!
Remember, 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
- In a medium saucepan, combine the cocoa, milk, sugar, and butter. Heat this over low heat, stirring frequently, until the butter is melted and the mixture is smooth.
- Once the butter has melted, increase the heat to medium and begin stirring constantly. When the mixture begins to boil, keep stirring and let it boil for exactly one minute. Remove the pot from the heat and keep stirring for a few more seconds.
- Stir in the peanut butter and vanilla until they’re fully incorporated, then fold in your oats until they’re completely coated.
- Drop the cookies by 1 ยฝ-2 Tablespoon-sized scoops onto a wax paper lined baking sheet. Let them cool for about 20-30 minutes before enjoying.
SAM’S TIP: I highly recommend using a timer when you reach the boiling step. If you donโt boil the mixture long enough, your cookies may not set properly. On the other hand, if you boil it for too long, your cookies may turn out dry and crumbly. Using a timer for one minute avoids these issues and sets you up for beautiful, perfectly textured no-bake cookies!
Troubleshooting
As I mentioned before, these no-bake cookies are a bit more like candy than actual cookies. While they donโt require a candy thermometer, theyโre subject to some of the same issues that you can run into when making other candy recipes. Humidity can keep them from setting up properly, so sometimes I have to boil them a bit longer if itโs a rainy day. However, boiling too long can make them dry/crumbly, so it’s a fine balance. It can be hard to salvage your cookies in either scenario, so read this post thoroughly, and make sure to watch the video for extra tips.
- Cookies that are dry and crumbly: You most likely cranked up the heat to speed things up, or you boiled the mixture for too long. Be patient while you cook, keep the heat on low/medium low, and boil the mixture for only one minute (set a timer)!
- Cookies that are liquidy, sticky, or won’t set: You probably didn’t boil your mixture long enough. This can happen from simply rushing or from high humidity in your environment. Always use a timer, and if you try to make these on a humid day, you will probably just need to boil them for a bit longer (roughly another minute or so).
Frequently Asked Questions
Nope! They’ll last for roughly one week stored in an airtight container at room temperature.ย If you prefer to eat them cold or just need them to last longer, you can always refrigerate them in an airtight container.
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.
Enjoy!
Letโs bake together! Iโll 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
- ยฝ cup (113 g) salted butter cut into Tablespoon-sized pieces
- ยฝ cup (120 ml) whole milkยน
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- ยผ cup (25 g) cocoa powder
- โ cup (165 g) creamy peanut butterยฒ
- 1 ยฝ teaspoon vanilla extract
- 3 cups (285 g) instant/quick oatsยณ
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.ย 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.ยฝ cup (113 g) salted butter, ยฝ cup (120 ml) whole milkยน, 1 cup (200 g) light brown sugar, firmly packed, 1 cup (200 g) granulated sugar, ยผ 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.โ cup (165 g) creamy peanut butterยฒ, 1 ยฝ teaspoon vanilla extract
- Add oats and stir until coated in chocolate.3 cups (285 g) instant/quick oatsยณ
- Drop no bake cookie mixture by approximately 1 ยฝ-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
ยนMilk
I have only ever made these cookies using whole milk and that is what I recommend. However, readers have reported success using 2% milk, skim milk, evaporated milk, and almond milk.ยฒPeanut Butter
I do not recommend using a natural peanut butter (the kind where the oil separates).ยณOats
You may substitute old-fashioned oats but the cookies will have a different texture. Please see my post for more information.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.
Deborah
Can you use margarine instead of butter?
Sam
I think that should be fine, enjoy!
Dawn Kendziorski
if I don’t want peanut butter what can I us?
Donald
Nobody should use margarine, butter is better for the human body then plastic!
Mary Jane Hubbert
You are so correct on that. I use butter all the time.
Alex
Exactly
Tea
Oh, always added a good vanilla, too.
Tea
I have been making these cookies since the early 1960’s.. They were known as ” boil drop cookies “. The only ingredients boiled in the pot were butter, sugar (never used brown) milk and cocoa. The peanut butter, oats and 1/4 cup coconut were placed in a bowl and the boiled ingredients poured over top and mixed immediately. The one minute boil is crucial to a good outcome. So glad to see this here. A family favorite for years! Enjoy!
Donna
How long to I boil these
Sam
One minute
KAREN FRAZIER
Oh my gosh! I love the difference it made. They are wonderful!
Sam
Right though!?! Glad you enjoyed, Karen!
Tanya Donegan
I made these but Tanyanized the ingredients with healthier choices….Kerry Gold grass fed butter, Almond milk -vs- whole milk, Palm sugar -vs- brown sugar, Zylitol -vs- white sugar, organic cocoa powder, organic almond butter -vs- peanut butter, organic vanilla extract, Publix organic old fashioned oats PLUS added 5 drops of Young Living Orange Essential Oil. OMGosh they were SUPER DELISH! Here’s the deal though, they were supposed to harden as they cooled. Mine didn’t. I totally followed your instructions so they wouldn’t be soupy, which they weren’t, just didn’t harden. I put them in the fridge, still didn’t harden. I put them in the freezer where I’d keep my chocolate anyway. They hardened enough to handle but are still chewy, so we LOVE them just as they are!
Sam
Haha I re-read “Tanyanized” a few times before I saw your name and realized what you were saying, I love it ๐คฃ
Thank you for sharing the substitutions, I’m wondering if maybe the almond milk kept them from setting up right? But I am glad they were overall a hit, thank you for commenting, Tanya!
Katrina
Itโs probsbly the almond milk . You canโt use with instant pudding either as it wonโt thicken .
Tandy
Can you use egg beaters, on a heart healthy diet and looking for some sweet recipes
Sam
Unfortunately I don’t think that this would work.
Nancy Ferro
Can you add coconut?
Sam
I haven’t, but I believe many others have with much success! ๐
Chrissy
My mom has been making these since I was a little girl. One thing Iโd recommend is not trying to make them when itโs been raining and thereโs a lot of moisture in the air because they donโt seem to set right then
Sam
The humidity really can mess with your baking, good point!
Betty Rogers
Mine did not set but we have had rain the last couple of days. Is there something I can do to get them to set?
Sam
Hi Betty! It is probably the humidity that did not allow them to set. You can try boiling them just a little bit longer that may help. ๐
Sharina Adams
Do you know if the one-minute time the same if I double the recipe?
Glenn
Yes. When the sugar, milk, butter, cocoa mixture comes to a strong boil start your time. If you start it to soon they won’t set. Growing up my mom’s set less than 50% of the time. When I started making them I started boiling for 90 seconds. They have always set for me.
Brandy
Can you use 1% milk or only whole?
Sam
I’ve only tried with whole milk and that’s what I recommend
Emmett Richards
i used 1% milk ,turned out fine
Evelyn
Add 1/2 cup coconut. I prefer with chunky peanut butter. My family requests these from me at every family gathering, so over the years I’ve made a LOT! Best cookie around.
Sheri
Do u have to put the peanut butter. Can u use marshmallow cream or nothing else at all
Sam
I have always made these with peanut butter but I believe many people have said they leave it out. I don’t think marshmallow cream would work though.
Jan
Iโve had them without the chocolate & thought they were equally yummy. Iโd love to do a side-by-side taste test. Hmmm…great idea…think Iโll try that.๐
Sam
Can’t go wrong with a taste-test!
Martha
You can use almond butter, sunflower butter etc. the sunflower butter changed the flavor which I did not care for but donโt like sunflower butter in general but made them for someone allergic to peanuts. You could probably use Nutella and omit cocoa as well as peanut butter
Rhonda
I am allergic to peanuts & I substitute with sunbutter. It is awesome!! I love the crunchy style!! ๐๐๐
Faith
I like to add raisins
Bertha
Can you use stevia instead of sugar?
Sam
I have not, but I believe other commenters have stated that they have tried it and how it worked out for them if you want to take a look through those
Ronald
As long as you send and get that stevia that has no aftertaste ut should work fine. The kind in the stores isnt good, and its muxed with another sweetener.