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.
Jennifer
I have made these a couple of times and they are delicious! Thank you for sharing. These don’t last long at our house 🙂
Sam
I am so glad you enjoy the cookies so much, Jennifer! 🙂
Cat
Just made these with 3/4 cup of sugar instead of 2 cups and they were plenty sweet. Great recipe otherwise!
Sugar Spun Run
Hello, Cat! I am happy that you enjoyed the No Bake Cookies. Thanks for commenting. 🙂
Tina
Can you use rolled oats?
Sam
Hi Tina! If you use rolled oats, the cookies will turn out a little course and definitely chewy.
Olga
I tried Low-fat milk and it cause these cookies from setting up?
Sugar Spun Run
Olga, I am so sorry to hear that the No Bake Cookies did not set up. Others have used low-fat milk and have had success, so I don’t think it is that. Sometimes, if the cookie mixture did not cook long enough this could happen or it could be from humidity. 🙁
June Abrams
I can’t have chocolate. Could I use white chocolate chips instead. I love these cookies. I had them as a child. Thank you.
Sugar Spun Run
Hello, June! I have not tried using white chocolate chips, however, you can remove the cocoa powder in this recipe. I do have a no bake cookie butter recipe you could try instead. Let me know what you end up doing and how it works out for you! 🙂
Kelly
If you can’t have chocolate, white chocolate isn’t a substitute. It’s still chocolate.
Sugar Spun Run
My apologies, you are correct. I would try the Cookie Butter No Bake Cookies instead. 🙂
Logan
There is no cocao in white chocolate. What part of chocolate can you not have? The actual cocao, or any of the ingredients added to it to create a chocolate bar?
Trish Godin
Very good. I did not have salted butter so I added a half teaspoon of salt. I also did not have whole milk so I substituted with 1/4 cup 10% cereal cream and 1/4 cup water. I used Jiffy peanut butter which I find has a much better peanut taste than some others.
Sam
I am so glad you enjoyed the no bake cookies, Trish! 🙂
Brittany
I love this recipe! Could it be made with old fashioned oats? Is that a large change?
Sam
Hi Brittany! You can use old fashioned oats, the texture will just be a little different. 🙂
Blythe
Have you tried freezing these before? If so, how do you do it and how long do they keep? Thanks!
Sam
I have not tried freezing them, although I don’t think it would be an issue to do so. 🙂
Joyce
Due to a peanut allergy, could I leave out the peanut butter and add shredded coconut instead?
If that could work do you have a guess at how much coconut I should use?
These look very yummy!
Sam
Other people have left out the peanut butter with success! As for the coconut, I’d probably use about 2/3 cup. I Hope you love the no bake cookies, Joyce!
Teri Andrick
I have made no- bake cookies for many years, however, I have never used brown sugar in mine. I use 2 cups of white sugar, the remaining ingredients are the same. I have never had a problem with them setting up.
Sam
Brown sugar adds some extra flavor but will not keep them from setting up. I hope you enjoy the no bake cookies, Teri! 🙂
Teresa
How can i adjust recipe if only have powdered milk instead of regular and sweet cream unsalted butter.
Sam
Hi Teresa! The milk is a big change, so I’m not sure what else you’d need to do to make them still turn out.
Teresa
Has anyone tried to make these with natural peanut butter? That is just ground peanuts with out the added oil and sugar?
Sam
Hi Teresa! Natural peanut butter may work here, but I don’t recommend it because of the way the natural peanut butter separates.
Kelsie
Love this recipe!!
Sam
Thank you so much, Kelsie! I am so glad you enjoy the no bake cookies so much! 🙂
Linda
Delicious!!!!
Never made No-Bakes before and I am so pleased with how well they turned out…
Used half&half for the milk…
Sam
I am so glad you enjoyed the cookies, Linda! 🙂
Teresa
Love this recipe! Combination of white and brown sugar really seems to make a difference. It’s probably a good thing that only a few make it back home, cause it would be easy to eat way too many of these.
Sam
I know how that goes! I am so glad everyone enjoyed the cookies, Teresa! 🙂