Give the oven a break! Whip up a batch of these 8 ingredient chocolate peanut butter no bake cookies. This family favorite recipe is super simple.
Today I’m bringing an older family recipe back into the spotlight. I make these peanut butter chocolate no-bake cookies more than any other cookie recipe on my website.
Why This is My Repeat Recipe
- No mixer and no oven
- Little clean-up
- Only 8 basic ingredients—nothing weird
- Chocolate + peanut butter
- Shockingly easy
- Dairy free + egg free if needed
I married into a food-loving family. My husband grew up baking zucchini bread, soft pretzels, and these no-bake cookies with his siblings. He said he made these no-bakes so many times growing up that he could mix them together in his sleep. Partly because they’re so easy and partly because everyone craves chocolate and peanut butter at bedtime, right?!
Simply put, these are awesome cookies. They’re as classic as a good batch of chocolate chip cookies, sugar cookies, or rice krispie treats. And after one bite, you’ll understand exactly what the fuss is about. Let’s do it!
Video Tutorial
There are a billion and a half recipes for no-bakes on the internet and most of them call for the same ingredients as our family recipe. What makes each recipe a little different, though, is the ratio of ingredients. More butter, less sugar, more cocoa, less peanut butter… you get the idea. Our recipe, in my eyes and on my tastebuds, perfects that ratio. There’s just enough sugar, just enough cocoa, and definitely enough peanut butter.
Ingredients in No Bake Cookies
- Butter: Like all the best desserts, butter and sugar make the base of this recipe.
- Sugar: I swear by 1 and 1/2 cups of regular granulated sugar here. Over the years, I’ve tested several different amounts and even tried brown sugar once. For success, stick with the recipe below.
- Milk: Milk also creates the base of these cookies.
- Cocoa Powder: Cocoa powder not only flavors the cookies, it acts as a thickener and binder. Remember this post on dutch-process vs. natural cocoa powder? Fun fact: Since we’re not using a chemical leavener, you can use either in this recipe.
- Peanut Butter: For best taste and texture in baking recipes, I usually push you to use standard commercially processed peanut butter. While I typically use Jif creamy here, you can substitute your favorite natural peanut butter. Same option goes for these flourless peanut butter oatmeal cookies, too. Give it a good stir before measuring and using. Nut-free? Scroll below.
- Vanilla Extract & Salt: A little salt and a splash of vanilla extract adds flavor. Bonus: You can use homemade vanilla extract if you have it!
- Oats: I used to use quick oats in this easy cookie recipe, but lately I swear by using whole rolled oats. The difference between quick oats and whole oats is their size and that can definitely affect the success of a recipe. Surprisingly, these work with either type. (Just another reason to love this recipe!) You need 3 cups of oats.
If using certified gluten free oats, these cookies are gluten free. For my gluten free readers, you’ll also appreciate this recipe for no-bake chocolate fudge oat bars. You can also browse all my favorite gluten free dessert recipes here. After you make these cookies, of course.
Overview: How to Make Easy No-Bake Cookies
Have I mentioned yet how easy these cookies are? Besides using super basic ingredients, the method couldn’t be simpler. Whisk the butter, sugar, milk, and cocoa powder together in a medium (3 quart) pot until the butter melts. Once boiling in the center, start a timer. Let it simmer for 1 minute. After that, immediately remove from heat and stir in the peanut butter and vanilla extract. Once combined, stir in the oats.
Grab your timer again and let the mixture cool for 4-5 minutes. This gives the oats some time to absorb the liquid, which makes scooping and shaping much easier. If you used a super thin natural-style peanut butter, let it sit for about 10 minutes.
Line a couple baking sheets with parchment paper or silicone baking mats. Drop 1 Tablespoon sized mounds about 2 inches apart on the baking sheets. Feel free to slightly flatten down the cookies with the back of a spoon. Let the cookies set in the refrigerator for about 30-60 minutes. That’s it, we’re done.
Best Part of All
If you haven’t realized by now, there’s no turning on the oven for no-bake cookies. Instead, the cookies firm up in the refrigerator. I love that! They’re perfect if you’re having a marathon baking day and other items need the oven.
Other Flavor Variations
- Nut-Free No Bakes: Swap peanut butter for sunflower seed butter or Biscoff spread.
- Almond No Bakes: Swap peanut butter for almond butter.
- Nutella No Bakes: I have that recipe in Sally’s Cookie Addiction cookbook!
- Sprinkles: Add sprinkles to the tops of each wet cookie before refrigerating.
Success Tips for No Bake Cookies
- Have your ingredients ready: Once the chocolate mixture comes off the stove, the remaining ingredients must be stirred in right away. It’s helpful to have all your ingredients on stand-by.
- Follow the recipe: Sounds like a silly success tip, but it’s worth mentioning. The cookies work because we’re using a particular wet to dry ingredient ratio.
- Avoid crumbly cookies: Don’t overcook the chocolate mixture. Doing so will over-thicken it, which inevitably leads to crumbly no-bake cookies.
- Use a cookie scoop or spoon: 1 Tablespoon of dough will give us perfectly portioned cookies. Use a cookie scoop, a spoon, or your Tablespoon measuring spoon.
Chocolate Peanut Butter No-Bake Cookies
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Cookies
- Method: No-Bake
- Cuisine: American
Description
Give the oven a break! Whip up a batch of these 8 ingredient no bake cookies. Have your ingredients ready and review the recipe notes before beginning.
Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter*
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) milk*
- 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
- 2/3 cup (170g) creamy peanut butter*
- 1 Tablespoon (15ml) pure vanilla extract (yes, a full Tablespoon!)
- 3 cups (255g) old-fashioned whole rolled oats or quick oats*
- 1/8 teaspoon salt
Instructions
- Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan (about 3 quart) over medium heat. Whisk constantly until the butter melts. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 1 minute. Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Stir in the oats and salt.
- Allow mixture to sit for 5 minutes. This allows the oats to soak up some moisture.
- During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
- Using a 1-Tablespoon cookie scoop (or simply a spoon), drop a Tablespoon of dough onto the lined baking sheets. If desired, slightly flatten down with the back of a spoon. Repeat with the rest of the dough.
- Refrigerate the cookies for 30-60 minutes so they set. Remove from the refrigerator and enjoy!
- Cover and store leftover cookies in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Once completely set, the no-bake cookies can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Butter: Coconut oil works instead of butter because like butter, it solidifies when cold.
- Peanut Butter: (updated note) This recipe works best if using a non-natural style peanut butter like Jif or Skippy. However, you can substitute your favorite natural peanut butter if desired. Give it a good stir before using and in step 3, let the oat mixture sit for about 10 minutes to thicken properly. Nut-free? Substitute sunflower seed butter or Biscoff spread.
- Milk: Use your favorite milk, dairy or nondairy.
- Oats: I used to use quick oats in this easy cookie recipe, but lately I swear by using whole rolled oats. Surprisingly, these cookies work with either type of oat! Do not use steel cut oats.
Keywords: chocolate peanut butter no-bake cookies, no-bake cookies
This is the 2nd recipe I have tried in the last couple of weeks for no bake cookies, the first from another site. Neither turned out well. [sigh] This batch of cookies chilled in the fridge for 1 1/2 hours, but they were still stuck to the parchment paper. I followed the recipe to a T. After using a spatula to remove them, I immediately placed them in the freezer where we will eat them frozen. I have an old tried-and-true no bake recipe that I will stick to. I do love your snickerdoodle recipe, though!
★★★
Made these again
Have never used any other recipe Sally since you posted this one , absolutely perfect, made again this morning for my husband’s atv trip , heavily requested !
★★★★★
I don’t do anything fast, so I’m thinking of making bars rather than trying to form individual cookies before they cool too much. Do you think maybe a 9×13 casserole dish would be a good size?
Hi Sarah, we haven’t tried it before, but fear they may be a bit thin in a 9×13 pan. If you have an 11×7 or 9×9 pan, that may work better. Or you might enjoy these no-bake chocolate fudge oat bars instead. Let us know what you try!
Thanks for the advice! I went with a 9×9 pan, and they came out a good size! Since it was one big mass, I let them chill for more like 1 1/2 to 2 hours before cutting them. They were still a tad soft, but I was able to get them out of the pan with no issue, and they ultimately firmed up just fine. Thanks for the recipe!
I made these growing up and added coconut but didn’t use peanut butter. I called them mudpies. Lol Thank you for your recipes and seemingly tireless testing to perfection.
★★★★★
I grew up on these cookies, they were my Grandpa’s favorite. I always add coconut flakes when I make them. Making these cookies brings back fond memories of my Grandfather!
I just made this recipe and I LOVE it. It really does have the perfect balance of cocoa, sugar, and peanut butter. I like a peanut butter forward tasting fudgy nobake and this one is it! This is the recipe I will use from here on out. Sally’s recipes are consistently reliable and no fail. Thanks for sharing!
So glad you enjoyed this recipe, Sara!
I made these today but they are so gooey! Are they meant to be?
Hi Judy! Cooking the mixture a bit longer on the stove next time should help the cookies set up.
I grew up with these cookies called “Raggedy Robbins”. I made the recipe using Skippy No Sugar Added Chunky Peanut Butter. I also used 1 C regular sugar and 1/2 C Monkfruit. They were chewy and delicious!
I love the updates in this recipe. Also, another twist is using dried cherries along with the ingredients mentioned. A big hit, especially in northern Michigan where the cherries are grown. I also tried the Hershey Cocoa dark special chocolate and this has been a super hit, not quite so sweet but delicious.
So yummy and fudgey! I didn’t have enough white sugar so I used half white and half dark brown sugar and they came out great. I also used just under 3 cups of oats because I ran out, it’s a plus because then there more of the fudgey-ness to enjoy.
★★★★★
Tasted good, but mine were too soft. I did let them cool in fridge for two hours. We are using a fork to eat them.
★★★
Can I make these with vegetable or avocado oil? trying to cut down on the fat content
Hi Pearl, it’s necessary to use a fat here that will solidify when cold. Coconut oil works instead of butter because like butter, it solidifies when cold.
Could you substitute rice crispies for the oats for a variation?
Hi Kay, we haven’t tried that substitution — you’d likely have to play with the ratio of other ingredients, as the cereal would absorb them differently than the oats. If you decide to try, let us know how it goes!
You are absolutely right about the ratio ! These are the very best and i’ve made several different recipes for my husband of 38 years, this is the only one that we use now !
★★★★★
I made these and didn’t have enough oats, so I made up the difference with unsweetened coconut flakes. They are delicious!!!
★★★★★
I’ll have to try that!
The recipe has changed since we last made these. Would you be willing please share the original recipe? It was more allergy friendly then this new one. My family absolutely loved them.
Hi Kimblerly, are you referring to the ones made with bananas or the ones made with sunflower seeds (no oats)? I have both versions unpublished because they weren’t too popular. You can email for both sally@sallysbakingaddiction.com
Any time I want to bake any kind of sweets/desserts first place I check is here. The recipes never let me down and now my daughter is baking too. She made these today and they turned out wonderfully!!
Thank you so much for making and trusting our recipes, Anna!
Just like how I remember them growing up!
Just made these last night! The flavor is on point. Perfect combination of chocolate and peanut butter. Followed the recipe exactly (boiling times, not stirring at certain points, etc) and they were perfectly moist and chewy! Will make these again and again!
These cookies are my husband’s favorite. Thank you very much for sharing. Made them today. Very easy and delicious!
★★★★★
Just too dry…bummed! Followed the directions without any changes.
★★
I tried this in place of my normal No Bake Cookie recipe and it was way too dry. There wasn’t enough of the liquid to coat all the oats. I even tried it a second time to see if I mismeasured the ingredients.
★★
These were easy to make and set up fine. I know most people love these but I found them to be pasty and much too sweet (and I do eat plenty of sweets). Wondering if I could cut the sugar in half? I love so many of your other recipes but not this one (sorry)
★★
Hi Jo, You can definitely try. The cookies may not set up properly without this ratio of ingredients. We also have a skinny no bake cookies recipe which uses honey and banana.