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.
Ahlora
I have tried a couple different recipes and this is by far the best (straight-forward and delicious – as all of your recipes seem to be!). I add some flax seed and sometimes walnuts to mine at the end. Coconut flakes sound like a yummy idea. Thank you!
Kathy M Johnston
Great instructions and tips!
Leslie
For years I have used my mom’s old recipe for these which was very hit or miss with success. The last few years it’s been all misses. I’ve never had a fail with any of your recipes so of course I came to you for help. They set up perfectly! Thank you for taking the time to explain the why behind the steps. You’re my first stop for all things baked!
Emily @ Sugar Spun Run
Yay! We are so happy our recipe was a winner. Thanks for the sweet review, Leslie 🩷
Samara
I always add coconut flakes to mine!! Love this recipe. We always called them “poop cookies” growing up lol
Helen
We always called them elephant poop! My mom made them every year for my birthday
Erin Jones
Sam- what are your thoughts on using this dough to make a pie crust? Do you think it would work? Planning on making a peanut butter pie 🙂
Sam
Hi Erin! That is an interesting idea! I have not tried it so I’m not sure how it would go. It may dry out too much, but if you do try it, I would love to know how it goes! 🙂
Janine Talbot
So easy, following the directions as advised the cookies will set up well. These cookies are delicious.
Leslie
I was hoping for more peanut butter taste. I like the taste of peanut butter and chocolate, but couldn’t taste the peanut butter. I used half Dutch Processed and half Dark Chocolate Powder. Any suggestions?
Emily @ Sugar Spun Run
Hi Leslie! Your cocoa powdered are likely the cause of this issue; we recommend trying the recipe with natural cocoa powder instead to see if that helps 😊
Leslie
Emily, thank you so much. You have encouraged me to do a little research on chocolate types. I certainly am learning. Thank you for taking the time to respond. I will research more (I have three kinds of cocoa; I needed to learn when to use what) and try your recipe again. Thank you, again.
Emily @ Sugar Spun Run
You are so welcome! We have a post on natural vs. Dutch process cocoa that might be helpful too 😊
Wyn G
I like to use crunchy nut butter for this recipe for that exact reason! Perhaps you would like that as well! 🙂
Bruce
It could also be the brand of peanut butter you used. I just made a batch, and they have a wonderful balance of chocolate and peanut butter flavor.
ada
Can i reduce the sugar on these cookies and by how much.
Sam
Hi Ada! I haven’t tried it myself so I’m not sure how reducing the sugar will work here. 🙁
Bruce
It seems to me that the cooking time would have to be adjusted to make them set properly, so I don’t think it would be advisable.
Claire
My boys (5&7) say two thumbs up and “every star filled in!!”
I put in more cocoa powder (maybe a little less than ½ c) cause I wanted them even chcolatey-er. I also used mostly crunchy peanut butter. SUPER good
Sam
I’m so glad everyone enjoyed them so much, Claire! 🙂
Patty
Hi there,,
i just made a batch of you cookies . followed to a t. the are excellent.
good recipe! Thank you and Merry Christmas season.
Randi
how can u use powdered peanut butter?
Sam
Hi Randi! I wouldn’t recommend it. 🙁
Caryl
try adding 7 oz of coconut and a little less sugar……adds texture and a flavor punch
Trina Moss
Just like Mom made!!
Tone
Best no bakes by far. The only recipe I’ll use!!
Rebekah
Personally I’ve never been a fan of no bakes, but my husband loves them and we were both needing some chocolate in our lives, so off I went to find a recipe. The author just seemed so genuinely excited in her video that I decided to give this recipe a try and boy am I glad I did! This isn’t only the first no bake cookie that I like, but I have to say this is one of the best cookies I’ve ever had! Like, I’d say top 3 favs of all cookies! Normally I don’t leave reviews, but this was just too good not to leave one. Seriously, the entire time I was cooking and sampling, I felt like I was working at some specialty chocolate place and the end result is amazing!
Bruce
I hope this inspires you to try more of Sam’s recipes. You’ll be very happy.
Shalyn
I’m making these today, based purely on this wonderful review. Lol! Although I love the combo of peanut butter and chocolate, I don’t really like no-bake cookies (too sweet and fudge-like), but my husband does, so these will be a treat for him. (Hopefully I’ll love them too!)
Tone
I hardly ever leave comments on recipes I find. However, I do usually go right to the comment section when looking up new recipes. I found this recipe and saw the comments and I felt the need to share that these are the BEST NO BAKE COOKIES I’ve ever made. Everyone that tried them said the same thing! If you’re reading this comment, trust me! This recipe is AMAZING!!! Thanks for the recipe!!! Everyone that asked for the recipe, I sent them to this website!!