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.
Jeannette
I find there is a lot of sugar that goes into the recipe .
Sam
This is the way with most desserts 😉
Sherlee Grinstead
Also delish if you make them without the cocoa! I love them both ways.
Minerva Richardson
What can I use to substitute sugar?
Sam
I don’t have any recommendations for substitutions unfortunately.
Mrs. Motley
Better Stevia Drop’s or their Extract Powder is what I use for most everything because It’s a plant based sweetener but Splenda work’s just as well…. Best of luck! 😁
Babette M. Motley
I use Better Stevia Drop’s or Powder Extract as they are a plant based product that is zero calories and zero carbohydrates… But Splenda is also a great substitute for baked good’s… Best of luck!
Debbie
Can you substitute oats for Rice Krispies?
Sue
I don’t think that would come out right. I think the oats in this recipe bind up the liquid. I could be all wrong though. I would use the rice krispie recipe and try to add chocolate to that instead.
Amber
Mom always called these “He
aystacks” but either way these are the best camping cookies!! great for the trail too.
Linda green
Isn’t there a recipe without the peanut butter?
Sam
Hi Linda! I know other people have left it out and had success, however, for best results I recommend using the peanut butter. 😃
Angela
Do you boil at medium or medium low? In the post you said medium low but in the instructions it said medium.
Sam
Hi Angela! Use Medium, the important thing is that you don’t turn your heat up too high. I hope you love the cookies!
Angel
Thank you so much. I have been making no bake cookies for years and I finally gave up because sometimes they would turn out and sometimes they wouldn’t. I knew it had something to do with the heat but I wasn’t sure what. Now I know and this is perfect thank you
Sam
I’m so glad this recipe was helpful, Angel! Thank you for commenting!
Angel Beasley
I guess I’m just not meant to make no bake cookies. LOL. I just finished the recipe they’ve been sitting for about 20 minutes and they look very wet. I have an electric stove and I followed it exactly. I used the timer and everything. Do I maybe need to turn the heat up? It took a long time to boil but once it boiled it was bubbling good.
Sam
It could be the humidity, or they may have needed to boil just another few seconds. These cookies can be very temperamental, especially if there is a lot of humidity. 😃
Maria
Sam if I double up the recipe, let it boil for 1 minute is still accurate time? I like pouring it into a cake pan and cut them into squares,
Sam
I think the boiling time would still be a minute. I hope it works out for you! 😃
Maria
I had to boil it in medium for 2 minutes and it works. When I boil it for 1 minutes product was too wet.Thank you
ookiemaster
I make these No-bakes a lot and add 1/2 to 3/4 cup coconut…yum!
Bonnie Bowman
I have added raisins, cranberries, coconut, and pecans All work well.
Teresa Soroka
If I leave out the peanut butter, what should I substitute? Or so I need to substitute anything?
Sam
Hi Teresa! I have heard others leave the peanut butter out completely without an issue. I have not tried it though. 😃
Nuria
I just made them and left out the peanut butter. Due to my son being Allergic to nuts. They are Amazing! For my 1st time. Thank You 🤗😍
Linda
I don’t use the peanut butter. I use the oats and sweet coconut in my cookies. The family loves them.
Patty Antonelli
My all time favorite ! They are amazing! Thank you
Sam
I am so glad you enjoyed them Patty! 😃
VIRGINIA shapiro
I’m going to try them using Splenda white and brown sugars. I see no reason why diabetics couldn’t eat them?????
Lori
How did these come out with using splenda?
Julianna
What does the brown sugar do ? Never made with brown sugar
Sam
Hi Julianna! It adds a subtle extra flavor you do not get with just granulated sugar.
Yadira
Can I use low fat milk? Or does it have to be whole
Sam
I have not tried it maybe someone else has and can chime in.
Yadira
I just tried it and they came out delicious thank you for a great recipe
Sherry
I use skim milk. Works fine.
Renee
I used for milk for the no bake cookies and it was fine… no problems at all… delicious
Linda
I have made these cookies and only used a cup of sugar . I also add raisins which prob. adds to the sweetness Plenty sweet for us. I have also use 2 tablespoons of cocoa and then added about 1/4 choc chips.
Jennifer D Howard
The amount of sugar is not for taste. It is for the chemical reaction with the butter and milk when you are boiling it…
Linda
I’ve been making for 40 years and they always turn out perfect!
Linda
I am sure u are right , but I have been making for 40 years and the last ten or so have reduced the sugar without any problems. Just trying to make a old cookie recipe more healthy for my family.