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.
Tina
Can I use almond milk?
Heather
Amazing easy recipe. Just made for my first time and my 4 year old granddaughter even helped. She had a blast! Thanks so much for an easy recipe!
Sam
So happy to hear you both enjoyed! Thanks for commenting, Heather!
Lola
Dont no what I did wrong but mine will not harden. But the batter taste great!
Sam
There are a couple of things that can make them not set up. There could be too much humidity in the air or they may need to be boiled just a little bit longer. Hope that helps. โบ๏ธ
Candy
Can I use sugar substitute in place of real sugar? I am diabetic and have to carb count so using sugar substitute will certainly cut back on the carbs plus will there be any problem with it setting up using sugar substitute because sometimes there is ?
Thanks for the whatever info you can give me !!!
Sam
I have not tried this myself, but I believe other people have with success. If you try it, let me know how it turns out for you. โบ๏ธ
Christy Gearhart
I don’t measure the peanut butter and sometimes I leave out the chocolate for just peanut butter cookies. I also never heard of brown sugar.
Lilly alfonso
Can I use almond milk or soy milk instead of whole milk in this recipe? Also can I add raisins to this?
Karen
We always add raisins and use chunky peanut butter!
Deanna Dewine
I have made these without peanut butter and put in few mini mars mallows and raisins
Rex Anthony
I grew up on these except my family added shredded coconut in with it
Dottie Clancy
how much coconut per batch?
Thanks
Dottie
Jack
I just made these for the first time and they taste great, but, they arenโt setting up very good. Iโm not sure why? I sit the timer for one minute on medium heat as soon as they started to boil so not sure what I did wrong
Sam
They may have needed just a little bit more time, especially if there was higher humidity in the area. โบ๏ธ
Debbra
Would it still work if you use spenda (sugar substitute), and spends Brown sugar? They are supposed to be the same as the real products.
Sam
I have not tried it, so I don’t know for sure. If you do try it, let me know how it turns out.
Marcy
If you make them often enough, you’ll get to where you can tell about the texture, but I kinda’ wing it with mine and sometimes they’re a bit less firm than I like and sometimes, a bit crumbly. Once you get used to them, you can see that the mixture might be a bit runny and all you have to do is add more oats (be careful… you can overcompensate and end up with too crumbly) and that will fix it. Since I make them so often, I’ve played with sugar adjustments because I eat so many of them that I feel like cutting back on the sugar is better, for ME anyway. Don’t give up; no matter HOW they turn out, they’re gonna’ get eaten!
Rob
Use a candy thermometer and heat to 240F(soft ball) or drop a little into a glass of water, if it solidifies it is ready.
Jamie
I heard a couple years ago that you couldn’t make these while it was raining or snowing, because they won’t set all the way. And I, so far have found it to be true. Anyone else hear of this? It might have been your problem.
Sam
Hi Jamie. Yes too much humidity in the air will create problems for these cookies.
June
Thanks for posting this. These are great cookies. My mother used to make these back in the 50s and 60s.
Sam
Glad you enjoyed, June! ๐ Thanks for commenting!
Sue Lemasters
Got the recipient from my grandmother, who was a cookie baker. She called them lazy man cookies.
BettyAnn Reed
I have made these for years but have never had a recipe that used brown sugar. I love the extra flavor the brown sugar gives these. In the past I my no bake cookies seemed to develop a rubbery kind of texture. These do not do that. Love it. Thanks for your great recipes.
Sam
Thank you so much BettyAnn! I am so glad you enjoy them! โบ๏ธ
Mary Fillinger
Mine doesnโt call for brown sugar either! They are same otherwise. Going to try with the brown sugar
Angela
Can u make no bake cookies without coca and replacing with semi sweet chips or milk chocolate chips I know alot of recipes have altered though the years to accommodate our what we have on hand already in the home if anyone has a recipe for no bake cookies using chips please help
Sam
I think it would work but I would need to test it to find proper proportions. If you do try it and it turns out, please let me know how it went. โบ๏ธ
Fay
I use chips in mine all the time they are great
Julie
Thank you for this recipe. I made it and it was easy and the family loved them. I ran out of peanut butter so I used some hazelnut but spread thank you again!!!๐
Sam
I am so glad everyone enjoyed them, Julie! โบ๏ธ
Kayla
I substituted the peanut butter & used Nutella instead. It came out delicious!
Sam
So glad to hear you enjoyed!! Thanks for commenting, Kayla!
Marie
Hello!
I am just wondering, my grandmother used to make cookies like this all the time since the 70’s. The ingredients are the same, I believe, and I think she called them Rocky Robins. My dad has loved these since forever, and I was wondering if anyone knew if this is the same recipe. Thanks y’all!โบ
Jeanette
Was wondering if anyone ever added coconut (sweetened or not) to these. We always called them haystacks here in beautiful Saskatchewan ๐ค๐๐จ๐ฆ
Sam
I have heard people using coconut in these cookies. I definitely think it will turn out for you. โบ๏ธ