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 ¼ 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 ½-2 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 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 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 don’t require a candy thermometer, they’re 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 it’s 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. 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!
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
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
¹Milk
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.²Peanut Butter
I do not recommend using a natural peanut butter (the kind where the oil separates).³Oats
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.
Tessie
Hello. I was wondering if you can add some diced dates or raisins to give it a bit of a twist?
Lots of love from South Africa
Sugar Spun Run
Hi, Tessie! I have not tried adding dates or raisins to this mix, but they should be fine if mixed in at the end. Keep me posted on how it turns out. 🙂
Britney
First time making them and they came out perfect used 2%milk. Cant wait to try them. The kitchen smells fantastic too!!. Perfect combo of chocolate and Peanut butter
Sugar Spun Run
I am so glad that you enjoyed the recipe and it left your kitchen smelling of chocolate sweetness, Britney! Enjoy your cookies! 🙂
Jenny
Excellent recipe! I consider myself to be a beginner cook and these instructions were perfect. The whole family loves these cookies. Best no-bake cookies ever!
Sugar Spun Run
I am so glad that your family enjoyed them, Jenny! Thank you so much for trying my recipe! 🙂
Martha Small
I don’t have any cocoa powder on hand, if hot chocolates powder would work as a substitute?
Sugar Spun Run
Hi, Martha! I have not tried this before, however, I am sure someone has. The cookies would have a different flavor. Having not tried it myself I can not provide you with any recommendations, however, I’d love to know how they turn out. 🙂
Carmela
this recipe was a total failure. waste of ingredients and time. would literally have to eat it with a spoon,
they would not set
Sugar Spun Run
I am so sorry that you experienced issues with this recipe, Carmela! This recipe is a classic that has been used for years with success. If your no-bake cookies did not firm up, most likely they did not boil for long enough. 🙁
Prachi Pradeep agrawal
Hi.. seems the recipe is saviour during this time.. just a help i need.. what if i have to avoid peanut butter.. peanuts are allergic to a lot of people including me!
Sam
You can leave out the peanut butter, no other changes needed 🙂
Tina Girton
Love this recipe! I use soy milk and they turn out perfectly!
Sugar Spun Run
I am so glad that soy milk worked so well and you enjoyed the cookies, Tina! Thank you for commenting. 🙂
Joanna WG
I was given this recipe and it did not have peanut butter.
They are great, and sweet, so be warned! 😁
I always used margarine, sugar, milk, cocoa powder, vanilla, and about 3 to 4 cups of oats. The sugar was granulated only too.
Best way to eat them is when they’ve cooled off a bit and solidified with a big glass of milk.
I remember one time I over cooked the mixture and it was dry and crumbly. It looked like chocolate coated oatmeal bits.
I saved those as an ice cream topping!
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Joanna! Thanks for commenting. 🙂
Dean
I grew up with this recipe, minus the peanut butter and with coconut. I loved them.
Sugar Spun Run
I am so glad that this cookie recipe brings back so many wonderful childhood memories for you, Dean. 🙂
Terry
Concerning the butter, real butter or margarine, which is best?
Sugar Spun Run
Hi, Terry! I recommend using real butter. Enjoy! 🙂
Aimee
What can I use in place of milk? I don’t have any, but I have every other ingredient on hand and right now, honestly idk if the market has milk. Ugggg!
These cookies are fabulous and I’m craving them terribly! Please help!
Sugar Spun Run
Hi, Aimee! Unfortunately, there isn’t a good substitute for milk in this recipe. Some readers have reported success using 2% milk, skim milk, and almond milk if you didn’t have whole milk on hand or available. If you need a chocolate fix, I just posted a cake (Crazy Cake) that does not require butter, milk or eggs that you could try instead. 🙂
Malcolm Hamblett
I just made them using almond milk. I boiled for 70 seconds. They appear to be firming up well. I also used crunchy peanut butter and added shredded coconut.
Sugar Spun Run
I am so glad that it worked out well for you, Malcolm! Thanks for letting me know. Enjoy! 🙂
Sam
I tried to follow the recipe but mine came out looking more like a pudding than a cookie. Please what do I do?
Sugar Spun Run
Hi, Sam! It sounds like the chocolate needed to be on the stove a little longer. They will sit up some, but you can try adding a little more oats to the mixture to absorb some of the liquid before you scoop them into cookies. I hope that helps!
Sugar Spun Run
Thank you for trying my recipe, Breely! I am glad that you enjoyed them. Sorry that they were too sweet for your taste buds. 🙂
Genica Cool
I was wondering if I don’t have cocoa powder if I could use brownie mix. Has anyone done this before?
Sugar Spun Run
Interesting solution, Genica! Honestly, no one has tried that before but worth a shot. Keep me posted on how it turns out! 🙂
Sarah
I agree that these are little too sweet. Good cookies. Definitely will reduce the sugar content although have to be careful since the sugar is what helps with the hardening process. Thanks for the recipe.
Sugar Spun Run
Thank you for trying my recipe, Sarah! I appreciate the feedback. 🙂