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.
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 Iโm anxious to try these with brown sugar in them. I think theyโll 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! ๐
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! ๐
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 Iโm 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)