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.
Sunshine baker
These were easy to make and they are disappearing quickly.
Missouri Momma
These were great! I loved these cookies as a kid and was looking for something my 5 year old good help me with. So easy!!! Thank you for the delicious recipe
Sam
I am so glad you enjoyed them so much! 🙂
V.m.t.
Great cookies. I made them for a few people and it was a hit!
P.S. I’m 9.
Sugar Spun Run
Thank you so much!!! I love seeing young bakers try my recipe. I am glad that you share the same passion for baking. Thanks for commenting. )
V.m.t.
great cookies I made them for a few people and it was a hit!
Sugar Spun Run
I am so glad that everyone enjoyed them! Thank you for commenting. 🙂
Traci
I made these with almond milk and substituted coconut oil for butter because I cannot have dairy and they came out great. Thanks!
Sam
Thanks for the updates on your substitutions, Traci! I am so glad you enjoyed the cookies. 🙂
LeighAnna Yoder
I was out of milk so I used Half and Half. These were my best no bake cookies. Thank you for the extra tips and step by step walk through with troubleshooting. I find these really helpful. I added salt to the unsalted butter which I would not have done. Great recipe.
Sam
You’re very welcome, I’m so happy to hear you enjoyed, LeighAnna! I appreciate your comment! 🙂
Nikita
Absolutely loved the cookies…very easy to follow and turned out so good. I will definitely make them again. After your pound cake recipe I tried these and feel so good about stumbling onto your recipe page 🙂
I used Old fashioned oats…what is the difference I am supposed to see/tasted compared to quick oats?
Also I think I can do with 15-20% less sugar….should I adjust the brown sugar or white sugar or 20% less of both?
I followed the recipe to the T and the final output turned out great, they set really well and aren’t dry at all 🙂 Do you expect any crunchiness from the oats? Just curious…mine are not crunchy.
Sam
I’m so glad you enjoyed, Nikita! I talk a bit about the difference in the types of oats in the post above, that may be helpful. Reducing the sugar that much should be fine, which one you reduce is just a matter of personal preference. And nope the cookies should not be crunchy so sounds like everything turned out perfectly 🙂
Alice
I made these cookies and this recipe is awsome. The cookies came out great. Thank you for sharing your amazing recipe.
Alice
Sam
You’re very welcome, Alice! I’m so happy you enjoyed!
Karenine Ornevil
I think these are great! I followed the recipe exactly, and I am very satisfied with the results. Thank you!
Sam
Thank you so much, Karenine! I am glad you enjoyed them. 🙂
Teresa Cronkhite
So easy and sooo yummy!
What is the shelf life? I want to send some to my son. Should I freeze before shipping?
Sam
Hi Teresa! These cookies should last at least a week at room temperature. 🙂
Anabelle
Do I have to use salted butter; can I substitute it for unsalted?
Sugar Spun Run
Unsalted butter will be fine, Anabelle! 🙂
Elizabeth H
I have made these 4 times now over the last couple months. These are hands down the best no bake cookies I’ve ever made or ate. I always use quick oats never old fashioned or steel cut. Sometimes I add a heaping 1/4 c cocoa powder because I love chocolate!! They are so soft but not like to soft or sticky soft. I just love how they come out so perfect every time. Thank you for this recipe, I’ll keep it for life.
Sugar Spun Run
I am so happy to hear how much you enjoyed them, Elizabeth! Thank you for trying my recipe and for commenting. 🙂
Katie
I just want to thank you for your amazingly detailed and well thought out recipes. I enjoy cooking and baking and my two older boys (12 and 10) decided last night that they had watched me enough over the years and wanted to try their hand at making something (sweet) 100% solo. I found your recipe and knew that your tips would guide them through. Let me tell you the amount of giggles and brother chatter was a perfect boredom buster during these sometimes depressing evenings that we have during quarantine. And they turned out AMAZING!! So again thank you for the work that you put into this site and you provided us with a wonderful evening.
Sugar Spun Run
Your comment made my day, Katie! I am so glad that this recipe could give your family such sweet memories. I am happy that the cookies turned out well and that your boys had fun making them. Thank you so much for commenting. I can’t wait to hear what recipe they try next! 🙂
Lydia
These are the BEST and believe me because I am a very picky person. Follow her directions exactly (boiling for 1 minute is key! and definitely use quick oats) and they will set up perfectly and yet still be very moist. Thank you so much for the detailed recipe. The best no bake I’ve ever had!
Sugar Spun Run
Thank you so much for trying my recipe, Lydia! I am so glad that you enjoyed the cookies and found the instructions detailed. Thanks for commenting. 🙂
Donna Geitz
Hi Sam
Can you use quick cook steel oats in this recipe ?
Sugar Spun Run
Hi, Donna! Yes, I recommend quick oats for this recipe. 🙂
Jenna
I think you could cut the sugar in half and add more peanut butter and some salt. The sugar is incredibly sweet in these cookies. Yes, they’re good, but one and done because of how sweet the sugar makes them. I used the mix of cane and light brown sugar. I also used almond milk and they set up well.
Sugar Spun Run
Thanks for trying my recipe and for your feedback, Jenna! You are welcome to adjust the recipe to your sweetness level. 🙂
Skydrifter5
The best no bake cookies I’ve ever made! Some are dry and crumbly but not these! Perfecto as written!
Sam
I’m so glad you enjoyed the cookies! 😊😊
Madie
Best no-bake cookies i’ve ever had, this is definitely going in the recipe cabinet. Delicious!!
Sugar Spun Run
Thank you so much, Madie! I am happy you enjoyed them! 🙂
DarkRedAngel27
I tried this tonight but placed them in a small muffin tin, then put 2 to 3 mini eggs in hoping they would look like bird nests, but they wouldn’t harden beyond quite tacky, so disappointed, but I them in the freezer and that works enough before it gets to gooey to eat. They taste fantastic though.
Sugar Spun Run
I am so sorry to hear that you experienced an issue. From the sound of it, the chocolate just needed a little more time to cook. Regardless, I am happy that you enjoyed them. 🙂