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.
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 Reeseโs spread and peanut butter…UMMMM UMM!!! #deliciousnessinapot
#Reesespbcookies Yโall 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 ๐
Charlie
I put them in the freezer just to eat them cold. They make a yummy cool/sweet snack, especially in the summer.
Shelly
Iโve 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! ๐
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. Iโve been told that oats are naturally gluten free, but because they are processed using the same equipment that processes wheat products, they canโt guarantee โregularโ oatmeal is gluten free. I know Quaker sells the gluten free variety – Iโm not sure about any other brands. All the other ingredients shouldnโt 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 thatโs 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!