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 ยผ 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 ยฝ-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 donโt 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 donโt require a candy thermometer, theyโre 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 itโs 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.ย 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!
Letโs bake together! Iโll 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
- ยฝ cup (113 g) salted butter cut into Tablespoon-sized pieces
- ยฝ cup (120 ml) whole milkยน
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- ยผ cup (25 g) cocoa powder
- โ cup (165 g) creamy peanut butterยฒ
- 1 ยฝ teaspoon vanilla extract
- 3 cups (285 g) instant/quick oatsยณ
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.ย 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.ยฝ cup (113 g) salted butter, ยฝ cup (120 ml) whole milkยน, 1 cup (200 g) light brown sugar, firmly packed, 1 cup (200 g) granulated sugar, ยผ 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.โ cup (165 g) creamy peanut butterยฒ, 1 ยฝ teaspoon vanilla extract
- Add oats and stir until coated in chocolate.3 cups (285 g) instant/quick oatsยณ
- Drop no bake cookie mixture by approximately 1 ยฝ-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
ยนMilk
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.ยฒPeanut Butter
I do not recommend using a natural peanut butter (the kind where the oil separates).ยณOats
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.
Renee
Has anyone used Soy milk?? I canโt 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 ๐
Donna
In the body of the โofficialโ 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 donโt 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 donโt buy or use whole milk at all, and donโt 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 Iโm 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. Donโt 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!