Chocolate Peanut Butter No Bake Cookies

Give the oven a break! Whip up a batch of these 7 ingredient chocolate peanut butter no bake cookies. This family favorite recipe is super simple and best of all, the cookies are deliciously addictive. 

stack of chocolate peanut butter no bake cookies

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 7 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. Kevin 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. And after one bite, you’ll understand exactly what the fuss is about. Let’s do it!

no bake cookies

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

  1. Butter: Like all the best desserts, butter and sugar make the base of this recipe.
  2. 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.
  3. Milk: Milk also creates the base of these cookies.
  4. Cocoa Powder: Cocoa powder not only flavors the cookies, it acts as a thickener and binder. Fun fact: Since we’re not using a chemical leavener, you can use either dutch-process or natural cocoa powder.
  5. 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. Give it a good stir before measuring and using. Nut-free? Scroll below.
  6. 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!
  7. 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.

2 images of no bake cookies ingredients and the combined mixture

2 images of no bake cookies mixture in a bowl and placing onto baking sheet

no bake cookies on baking sheet

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 simmering around the edges, 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.

no bake cookies

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.

chocolate peanut butter no bake oatmeal cookies on a red plate

Success Tips for No Bake Cookies

  1. 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.
  2. 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.
  3. Avoid crumbly cookies: Don’t overcook the chocolate mixture. Doing so will over-thicken it, which inevitably leads to crumbly no-bake cookies.
  4. 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.
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stack of no bake cookies

Chocolate Peanut Butter No-Bake Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 24 cookies
  • Category: Cookies
  • Method: No-Bake
  • Cuisine: American


Give the oven a break! Whip up a batch of these 7 ingredient no bake cookies. Have your ingredients ready and review the recipe notes before beginning.


  • 1/4 cup (4 Tbsp; 60g) 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 (240g) old-fashioned whole or quick oats*
  • 1/8 teaspoon salt


  1. Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan (about 3 quart) over medium heat. Whisk until the butter melts, then bring to a simmer. Allow to simmer for 1 minute without whisking. Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Stir in the oats and salt.
  2. Allow mixture to sit for 5 minutes. This allows the oats to soak up some moisture.
  3. 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.
  4. 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.
  5. Refrigerate the cookies for 30-60 minutes so they set. Remove from the refrigerator and enjoy!
  6. Cover and store leftover cookies in the refrigerator for up to 1 week.


  1. Freezing Instructions: Once completely set, the no-bake cookies can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Butter: Coconut oil works instead of butter because like butter, it solidifies when cold.
  3. 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.
  4. Milk: Use your favorite milk, dairy or nondairy.
  5. 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


  1. This recipe worked great for me! In fact, I was out of dutch cocoa powder, but I had semi-sweet chocolate chips. So I reduced the sugar down to 1 cup, and added 1/2 cup of chocolate chips. It didn’t melt evenly, so the one extra step involved additional whisking in a bowl before adding in the PB & oats. I could see reducing the sugar even further, but they turned out great, and after resting in the fridge overnight these cookies are nice and solid. Satisfies that craving!

  2. Anyone use crunch peanut butter? What were your results? I don’t usually buy creamy peanut butter, and if I can get away with using crunchy, I’d sure like to.

    1. Our favorite is to use crunchy peanut butter, and I definitely prefer quick oats in these instead of rolled oats. This is my husband’s favorite cookie, I’ve been making them for 10+ years for him and his mom has been making them even longer!

  3. Terri Cally says:

    Great recipe! I also stirred in 1/2 cup of coconut at the end. Yum.

    1. I substituted coconut oil instead of butter to achieve that “coconutty” flavor undertone.

  4. Has anyone made these without the chocolate powder? I know it’s not advised to mess with Sally’s ratios but I’m dying for a peanut butter (no chocolate) version of these!

    1. Try using powdered peanut butter!

    2. The Southern Lady Cooks has a only peanut butter no bake cookie if you want to give it a try.

  5. These are sitting in my freezer and going fast. So good!

  6. Elisabeth Petruskie says:

    Hi Sally. Just made these and sitting in my fridge. Taste good! I have been wanting to make dulces de avena, or oatmeal candy since I left Mexico at 11 years old. My mother would make dulces de avena and us kids were crazy about them. Your recipe as given the the base to make them. All I need to do is take out the peanut butter, cut sugar by half and increase cocoa one tablespoon. I will taste test as I go. I want to thank you for your awesome recipe! Sincerely, Elisabeth

  7. Alex Bunker says:


  8. You have any nutritional information on these?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Danielle, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

    2. The amount of sugar is crazy! Cut in half and they are perfect:)

  9. Made these exactly per the recipe and the oats are way too hard.. Sally even swears by rolled oats, which I used, so what went wrong? How do I fix these – should I now bake them? They’re not exactly edible as-is

    1. One of my favs. Have made these several times my husband loves them. You can use Quick Oats to make cookies easier to eat, unless you just want to keep rolled oats in the recipe. Just add the rolled oats to the mixture as soon as you take off heat this will help oats to soften. Than add the rest of the ingredients. My husband had his bottom teeth removed and this batch is difficult for him so next batch will be with Quick Oats.

      1. I tried using Quaker maple and brown sugar instant oatmeal (it’s what I had in hand!) and it was delicious and easy to eat!

  10. Sharon miler says:

    These are wonderful just the way you have this written! My whole family loves them!!

  11. Kerri Huckestein says:

    Finally, I have found the BEST No Bake Cookie recipe! So easy, and what great flavor. They were a HUGE hit in my house. I am making them again, and doubling the recipe. My family loves these. I love this website !

  12. Tammi Peters says:

    I made this recipe exactly as written. Best no bakes I’ve ever made! Definitely a keeper!

  13. Patricia Gantt says:

    I made two batches of these cookies and they came out great. I did not have to refrigerate to get them to set up. They were delicious. I made this recipe exactly as written and used a timer.

  14. Quick, easy, and delicious! Thank you Sally!

  15. Question – I want to make these today. Most “preacher cookie” recipes call for 1/2 cup butter but you call for 1/4 cup. Will the extra peanut butter compensate for that? Thanks.

  16. Can I use Skippy Crunchy Peanut Butter?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Brenda, The cookies can be a little crumbly with crunchy PB, but it still works.

      1. Thank you!

  17. I don’t know what I did wrong, but mine were way too soft and sticky. I am wondering if it was because of the measurement of the butter? I measured 60 grams of cold hard butter. Should it have been softened? Would the fact it was hard mean it was the wrong amount of butter? Other than that, I followed the recipe exactly. The taste was good but the cookies don’t hold together.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sandy, What type of peanut butter are you using? Usually non-natural (like creamy Jif or Skippy) work best but if using natural style see the recipe note.

      1. Hi Stephanie, I used a non commercial brand. (I made the mistake of using a natural peanut butter in the past so I know it doesn’t work as well). Maybe I made a mistake in measurements that I didn’t realise, if it wasn’t the butter. We will still enjoy them. Just need a napkin with it 🙂

    2. The timing is super important too. Like letting the wet ingredients boils for exactly one minute and then removing from heat.

      1. Sandy McGruder says:

        Thanks Stephanie…I will definitely give it another go. The flavour was amazing, so worth it.

  18. Lynn Ethridge says:

    Can this recipe be doubled?

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can!

      1. Getting ready to make these. Do you continue to whisk after butter is melted until it begins to summer then let it set for 1 minute, or do you stop whisking after butter is melted?

  19. Can you make them with salted butter? I hate buying special stuff for a recipe

    1. Hilari @ Sally's Baking Addiction says:

      Hi AnneMarie! You can definitely use salted butter with no other changes to the recipe.

      1. Thanks for the quick response! I will try these. I am gluten free and most desserts I can’t have. I am super excited!

  20. can I use less sugar? that seems like a lot. Or substitute the granulated monkfruit?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dawn, You can definitely try. The cookies may not set up properly without this ratio of ingredients. We haven’t tested them with monkfruit sugar but let us know if you try!

  21. Hi Sally,
    I made these cookies for the second time yesterday and cannot seem to get them to set up in the refrigerator. Even after several hours they were still soft and hard to scrape off of the silicone baking mat. Don’t get me wrong, they still taste fabulous but you can’t eat them without having them melt in your hands! Help, as these are a fan favorite!

  22. Just a heads up that I think the weight measurement for the oats is wrong. I made these cookies and weighed 240g of oats as the recipe called for and they were way too liquid-y. I was trying to figure out why so I measured out 3 cups of oats and they weighed around 420g. Otherwise great recipe!

  23. Hi Sally!

    I made these today and they taste wonderful! However, they seem a bit soft? I followed the recipe. I used nonfat milk – that’s all we buy. Rolled oats and Skippy. Also used Silpat mats and left them in the fridge 60 minutes. They’re in the fridge now in a covered container with sheets of wax paper so they won’t stick. I wouldn’t say they’re sticking just not as set up as I was expecting. Any thoughts? Otherwise they taste great.

  24. I haven’t had these in years and craved it as soon as I saw your recipe. I followed exactly to a yummy, perfect result! Thank you!!

  25. You need to “boil” it ! Not simmer like the recipe says. I couldn’t find my Grandma’s recipe so I decided to try this one. I was trying to keep it at a simmer but I should’ve let it boil. Later, I remembered I’d posted my original on Facebook and found it and guess what? It says BOIL for four minutes. Now I have very delicious “ice box” cookies!
    So, if your cookies don’t set you were probably not getting the mixture hot enough, like I didn’t. I think the word simmer needs to be changed to boil.

    1. Tina Maria Rose says:

      I was going to say the same thing, it has to boil for a few minutes, this way you know it hot and all ingredients are mixed together well, so after taking it off heat add the rest of the ingredients then let them cool makes a darn good cookie

    2. Yes! My daughter made these first and said she simmered ONE minute resulting in fall apart results. I just made the recipe and boiled for 4 minutes and they formed properly.

  26. Jennifer Ferron says:

    I made this . followed the reicpie.. Once butter was melted I reduced temp. Waited 1 min.. Then removed from heat. Added Peanutbutter.. Oats.. Let sit 5 mins. Placed on cookie sheet by spoon full. Placed in fridge.. 45mins still soft.. 6omins still soft..what did I do wrong?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jennifer, What type of peanut butter are you using? Usually non-natural (like creamy Jif or Skippy) work best but if using natural style see the recipe note.

    2. Tina Maria Rose says:

      the butter , cocoa, and milk need to be brought to a boil

  27. I don’t know how you got five stars , the recipe had too much oats and too much sugar. Mine was too sweet and dry.

  28. Hi, is it ok to use brown sugar instead?

    1. Hi Charmaine, I haven’t tested it but a few readers have made that swap with no problem.

  29. I have made these cookies for 30 years and this is the best recipe I’ve found. I use Smuckers natural crunchy and they were perfect. Great ratio.

  30. Amazing recipe…

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