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.
Nathaniel
Great recipe! This is definitely one of my favorite desserts and I haven’t had it much since I went low carb/keto.
Going to try to make a low carb version of this with stevia, flax, coconut, instead of the sugar and oats.
If anyone else has ideas for replacement ingredients please let me know.
PL Andrews
Has anyone made these at high altitude. 6200ft. Baking, and boiling is tricky
Donna Malone
I was looking at the grm measurements against the cup measurements and you say 200grms for 1 cup but only 25grm for 1/4 cup, wouldn’t it be 50rms if one cup is 200grms? so confusing with grm measurements but our measuring cups in Australia are 250grms.
Sam
Hi Donna! Not all ingredients weigh the same, but I always weigh mine so the gram measurements are exactly what has worked for me to make sure that they will work for you. 1 cup of sugar weighs 200 grams, but cocoa powder is lighter and 1/4 cup of cocoa powder is only 25 grams. I know it can be a bit confusing but I hope that helps clear things up a bit ?
Donna Malone
Oh I see, yes the scales do weigh differently. Thank you for that.
Rie crisp
What is the carb cout per cookie please.rie
Agnes
I tried making these today and they taste delicious… only problem was they didn’t set up quite as firmly as I hoped they would. I’m wondering if the wet mixture needs to come to a full rolling boil or just to the point where it starts to bubble. I brought the mixture to the point where it started to bubble and then timed it for 1 minute during which it came to a full boil. Do you think this is why they didn’t set firmly? Another thing, I used a natural peanut butter which was fairly oily. Maybe it would have been better to use a regular peanut butter brand like Kraft? Just wondering what your thoughts are on this? Thanks.
Sam
I would recommend using a regular peanut butter, I think the natural peanut butter may have been the problem.
Gary
Time it after a rolling boil
Jennifer L McCoy
Sometimes you have to adjust the time if it’s really humid or really dry. The weather affects this just like it would fudge.
Gary Pendry
Great cookies
Sam
Thank you, Gary!!
Patricia Peoples
I used to make these for my kids. They loved them. But I’m anxious to try these with brown sugar in them. I think they’ll be great.
Sam
It’s just a subtle difference but I really love it. I hope you and your kids love them just as much, Patricia! 🙂
Lisa Moore
Too much sugar for me. Can the sugar be reduced without wrecking the chemistry?
Sam
I’m not sure, I’m sorry but I haven’t tried it with less. I would think so but am hesitant to say how much you can safely reduce.
Sheila
I make it without the brown sugar and it’s perfect.
Cece
So you only use 1 cup of white sugar?
Sarah Kehrer
You may be able to use Splenda in place of the sugar.
Samantha Mullins
What does the brown sugar add to the flavor? I’ve always had and made with white sugar.
Kathy
Yes, I cut the sugar in half and they are great.
Melanie
AWESOME THANKS
Devon
I saw up above that these can be made without peanut butter. If I exclude the peanut butter, do I need to increase any of the other ingredients to compensate?
Sam
I don’t believe so, but I haven’t made it this way, hoping someone else will chime in
Peggy
My mother made a variation of these when we were kids in the 50s and we have been making them ever since – more than 60 years! I love the idea if peanut butter in them. Here’s our recipe:
Mud Pies
1/2 cup milk
2 cups sugar (white/brown)
1/2 cup butter
6 Tblsp. cocoa
In heavy saucepan, bring to full, rolling boil. Remove from heat and add:
3 cups rolled oats
1 cup shredded coconut
Drop by spoonfuls on waxed paper. Let set.
Makes about 4 dozen.
Sam
Thank you for sharing, Peggy! 🙂
Donna L Eason
My Mom made these for years and never added peanut butter and they tasted great.
Brian Haynes
I never use peanut butter in mine! I don’t add anything extra to them.
Dorita Kesley
I will try that.. But it seems they will be too dry? I had tried increasing butter but it did not form correctly! I will try your way and let you know! THANKS. I am desperate!
Gina
Do you use the same amounts of ingredients with out the peanut butter? I like them without peanut butter
Dorita Kesley
I need to know also. It can be done because i have eaten them before. I have tried different things but fail. Please let me know also
Pamela Harris
My experience is you need to cook the mixture ( chocolate ) for at least 3 minutes before you add the peanut butter and oats.
Laura
Can I make with Rice Krispies instead of oats and can I use skim mil?
Bab poulin
I have made these for years!! I used to call them doggy turds…makes the kids giggle!!!
Melba Wilson
I saw that you put the calories per cookie, but I need the carbs per cookie. My husband is diabetic and can eat these if we know how many carbs it contains. Thanks for you reply.
Sam
Hi Melba, I actually don’t currently calculate carbs, though I hope to be able to provide more nutrition information in the future. I would recommend entering the recipe into a site like My Fitness Pal which should be able to give you carbs and more information.
Jessica
Takes me back to when I was a kid in school. Though I’m sad to say that when I made them my 16 year old had never before had one. Not sure why they do not serve in schools anymore, or maybe just his school. Thank you to whomever shared your recipe!
Donna
they can not serve in schools due to the peanut allergy… even if you made them with coconut.. there is still the threat to another student.
Linda
OK do u remove the pot off the heat after u do the peanut butter it doesn’t say
Sam
You remove it before adding the peanut butter (see step 5)