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.
Carmen
Do I strictly have to use cookie sheets/wax paper? Can I substitute it with, let’s say, aluminum foil or anything else? We don’t have any wax paper at home. :/
Sam
It may stick a bit to the aluminum foil but I think it would be OK, or if you have parchment paper that would be even better!
sonia Davis
So can you use coconut instead of oats
Lynn
Could you make these dairy free?
Sam
I haven’t tried them dairy free, maybe someone else has and can comment on this
Betty
Could u plz tell me how to make these without cocoa powder
I’d like just peanut butter ones
Sam
I haven’t made them without cocoa powder but maybe someone else can comment who has
Stefanie
I’ve made these since childhood. I make them a variety of ways by adding sunflower seeds, Chinese noodles, 1/2 quick oats and 1/2 old fashioned oats, add flax seeds, crunchy peanut butter, add craisins… so many alternatives! The main thing I do with most every batch is use my oatmeal mix that I make oatmeal with.its a healthy combo of ingredients = quick oats,old fashioned oats, bran,oatbran,wheat bran,steelcut oats, and flax meal. I use that in the coookies
Sam
I love all the different add-ins you’ve tried, Stefanie! I’m going to have to try some of those!
Sue Warren
We first made these when I was in 4th grade more than 50 years ago. Never used brown sugar and now I use skim milk and have found I need to boil it for 1 & 1/2 minutes.
Donna D.
Have you ever tried with raisins?
Ann
Can agave or honey be substituted in place of brown and white sugar?
My concern is carbs.
Sam
I haven’t tried this myself so can’t say for sure but I am hoping someone else has tried this and can comment.
Jami
I’ve never tried this recipe, but I do make no bakes often…I just wanted to add…I had no milk and used almond milkthe last time. I don’t recommend substitute. They never set up. They still taste as good but they have to stay in the refrigerator or freezer…so I guess it works if you have a lactose intolerance
Sam
Thank you for this info, Jami!!
Christine
Hi,could I use melted chocolate, or does it have to be cocoa powder
Sam
I’ve only tried with cocoa powder, I do think it could work but I would have to experiment to know for sure.
Denese
Can you use something else other than peanut butter as I have a granddaughter with a peanut allergy
Sam
I’ve only ever used peanut butter but I believe some people have tried with sun butter and had success
Norma
Can you substitute rice krispies for the oatmeal? I have had these before with oatmeal and didn’t like the texture.
Sam
Hmm, I’m not sure how they would hold up, I haven’t tried it myself so can’t say for sure but if you try it out I’d love to hear how it works for you!
Denise
Has anyone used a dark cocoa powder?
Joy Tuck
These cookies have been a favorite of my kids for over 40 yrs! So easy, no baking, cleanups a snap.
I too cut back on my sugar by 1/2 cup, but have never used brown sugar, I will on the next batch though.
Sam
I hope you love them with the brown sugar, it’s a subtle change but I like the flavor 🙂
Ann
Can I use 2% milk instead of whole milk?