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.
Jeannette
I find there is a lot of sugar that goes into the recipe .
Sam
This is the way with most desserts ๐
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! ๐
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
Isnโt 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. ๐
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. ๐
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! ๐
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. ๐
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 ๐ค๐
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! ๐
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
Iโve 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.