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.
Laurel L
What can be used to substitute for milk? Coconut-almond blend ok?
Jeanne
I am wondering the same thing about using Coconut or Almond Milk, in place of regular milk. And also would like to know whether it would be OK to use Turbinado/Raw sugar, instead of white table sugar.
These cookies were my favorite dessert, when I was in Grade School and would buy school lunches. We used to call them Cow Flop Cookies, because we didn’t know what they were, but that’s what most of us agreed they looked like. A couple of the kids said that they were Boiled Cookies, but that didn’t sound right, so we just continued using the name that we had given them.
I’m excited to finally have the recipe, so I can try to make them myself, and enjoy them, again, after all these years since I was a schoolgirl.
Joy Gee
My mother made these although withoit the peanut butter. They were called DickieDo’s.
Cleila Spratt
I just made these using Reese’s spread and peanut butter…UMMMM UMM!!! #deliciousnessinapot
#Reesespbcookies Y’all need to try it!!
Sanjana Ali
Hi
The recipe looks great and really easy but before I try them wanted to know –
Is there a sugar free way to make these cookies?? Substitute the sugar for a substitute like honey or maple syrup?
Sam
Hi Sanjana! I am sorry, I have not tried using those substitutions, but I don’t think they will turn out.
Beverley
Can you freeze these cookies ???
Sam
I have never tried so I do not know how well it would work. Sorry 😟
Charlie
I put them in the freezer just to eat them cold. They make a yummy cool/sweet snack, especially in the summer.
Shelly
I’ve been making these cookies for almost 40 years and have frozen them many times.
Linda
Try adding marshmallow instead of pnut butter.
Or morebutter to keep them together. My mom used to make these alot 4me, anything u want to put in u can!
Marshmallow, pnut butter, apple butter too. Be inventive!
monica Lane mimier
You don’t cook the oats on the stove at all, just a bit?? They don’t taste raw??
Sam
It’s a chewy cookie with a great flavor.
Marilyn M
Mine turned out real sticky.
Sam
They probably needed just a bit longer to boil. However the humidity could also affect this depending on the weather.
Flora
Substitute almond or other nut butter and omit the peanut butter.
Marilynne
I make cookies like this
Except I omit the peanut butter and substitute
Sweetened coconut.Not
The big coconut flakes but the dessicated (small) flakes.use a whole package. All the
Other ingredients are
Exactly the same.
Sam
The substitution sounds delicious!
Beth
A family favorite! After boiling a minute, I add oats, then peanut butter and then vanilla. Stir until combined. I use a cookie scoop and place cookies on Saran wrap on the counter to cool. They lift off easily if you lift the wrap and gently take cookies off the wrap when completely cooled and set.
Sam
They are a big hit with my family too! 😃
Patricia Hansen
are these good for those people that are gluten free?
Renie
Patricia,
To ensure theses are gluten free, make sure you use gluten free oatmeal. I’ve been told that oats are naturally gluten free, but because they are processed using the same equipment that processes wheat products, they can’t guarantee “regular” oatmeal is gluten free. I know Quaker sells the gluten free variety – I’m not sure about any other brands. All the other ingredients shouldn’t be a problem.
Anne-Marie
Could you add unsweetened coconut? Would it affect the cookies?
Sam
I know other people have tried it with success, but I cannot give you a definitive answer on that.
Pat
We live in a very very humid climate. So, most of the time I need to add some powdered sugar so they will set up.
silvrhawk
I’m allergic to peanuts. I like these cookies but do I just delete the peanut butter or do I need to add more oats to equal out the recipe.
Sam
I think some people do take the peanut butter out, but I have not tried it myself so I don’t know exactly how it would turn out.
judy
i would probably just decrease the oatmeal cause peanut butter is moisture and it might be too much oatmeal so just watch as you add the oatmeal
LaRita Jennings
Cashew butter or almond butter in its place
Margie
Try Natella?
Nan
I’ve never made them with peanut butter and they turn out fine. Same goes for the one minute rule.
Mitsy
I substitute Nutella for the peanut butter
Mava
I have left the peanut butter out and it turned out fine.
Jo Wheeler
YES you can. There are several recipes for this cookie that don’t ask for peanut butter
Denise
Use pecans chopped, actually that’s what I prefer.
Kris Tomsen
are you allergic to nuts in general or just peanuts? If it’s just peanuts…you might want to substitute Almond butter and see if that works.
Melissa
Substitute with cashew or almond butter
Paula Gluntz
Try Cashew or Almond Butter. Or, I would think the next thing would be tofu or yogurt, but I am no expert. Oats does not seem a good substitute because it will not mirror the consistency of peanut butter, and I suspect they would be dry and crumbly.
Wendy H.
My granddaughter also is allergic to peanuts, I use WOW butter instead of peanut butter. It works great.
Joan
Maybe You can use almond butter.
Paula
I have made them with no cocoa but not without
Peanut butter. Try Almond butter.
Nancy
I want to know what to do to eliminate the peanut butter as well
Paula westmoreland
I tried this recipe it turned out great the grandkids lovem!! Thanks
Sam
I am so glad everyone enjoyed them Paula!