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.
Renee
Has anyone used Soy milk?? I can’t have whole milk
Trixxy
Yes! I’ve used the silk brand very vanilla soy milk and they turn out just as well as with 2% or whole milk
Gail
Just wanted to let everyone know. I’ve had this recipe for years and I got it from working in the schools. I use to work in the cafeteria and the kids loved them. We made them at least once a week.
Sam
They’re such a classic!
Sue
I just made these over the weekend & they turned out perfectly!! They were amazing, so creamy & chewy. Will definitely make again. Thank you for sharing!!
Sam
So glad you enjoyed them, Sue!! Thank you for commenting 🙂
Donna
In the body of the “official” recipe it says that when the butter has completely melted on LOW HEAT stirring occasionally, TURN UP heat to MEDIUM and stir constantly…..
However, you mentioned in the notes beforehand to TURN UP heat to
MEDIUM-LOW. Wouldnyou please clarify, especially since in the recipe you redirect us to the cooking part of your post? Thsnks!
Sam
Hi Donna! Medium or medium low is fine, the important thing is that you don’t turn the heat up to High, but I will add some clarification, thanks for pointing that out to me! I hope you love the cookies!
Donna Adams
Thanks for the quick answer! This recipe is very different from the one I have used for over 40 years, so I am anxious to try it.
Mimi
Can crispy rice cereal be substituted for the oatmeal? Or even granola?
Angie
You can make them without peanut butter.
You can add, coconut or pretzels.
Delicious many ways!
Tina
Can you make without pb? I don’t like pb.
Taylor
Yes. I have always used 1%. Works just fine
Sam
Thanks Taylor!
Kristen Beck
Can 1 or 2% milk be used? I don’t buy or use whole milk at all, and don’t want to buy any just to throw away the unused portion.
Sam
I’m not sure as I’ve only used whole milk, hoping someone else can chime in!
Kristen Beck
I went ahead and made them with 1% and they turned out fantastic!
Sam
So glad to hear it!!
Carolyn
I use 2% milk all the time and crunchy peanut butter. I’ve been making these cookies for forty some years.
Beth Dunham
Ive used 2% milk and it worked fine.
Sam
Thanks Beth!
Cathy
Has anyone made this with sugar-free brown sugar and sugar substitute for the white sugar? I want to try it but don’t want to waste anything in the event it doesn’t turn out.
Bunny
This recipe will work fine if you use Swerve granulated sugar and Swerve brown sugar. I also use Swerve confectioners’ sugar to make frostings.
Paulette
Yes..it did not work..I used Splenda and it was a disaster.
Sandi
I have a question since I’m able to rarely do stuff for my family, I want to make sure they turn out great.. Can you use crunchy peanut butter? We use it in all our PB cookies so wanted to ask first. Don’t want to disappoint the grandsons.
Rachael
My mom always made them with crunchy!
Lynn Walker
You can use either crunchy or creamy. I have made these for years using creamy or crunchy, depending on what I have on hand.
Beth
Yes, I have made these for years and have used crunchy peanut butter many times.
Jan
Absolutely! I like even better with nuts in it!
JODY SANDOBAL
WHEN U SAY NUTZ R U TALKING ABOUT WALNUTZ R JUST CRUNCHY PEANUT BUTTER??? THANK YOU,
Angel
My first grade teacher made these with my class in 1968! I totally remember everything about these delicious cookies!
Flo
This was the first thing my grandmother taught me how to make when I was little. Been making them for over 60 years. She used only white sugar and didn’t use peanut butter. Do not make these on humid days as they won’t turn out. Timing is critical, but well worth all of the time.
Nanette
I have made these for years, loved them as a kid. Even better with some raisins in it, reminds me of the old Chunky chocolate cubes…
A favorite at potlucks! Just pay close attention to the boil time or it gets grainy like bad fudge can get.
Louise Pratley
Just made these lovely cookies – very easy to make so thank you! Love the deep chocolate flavour & might add some cranberries next time to add a different flavour. Also might try using almond butter. I used skimmed milk and it seems to have worked!