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, joining 30+ others in my collection of Quick Dessert Recipes
- 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!
One reader, Gretchen, commented: “I made these for the first time today and followed the recipe exactly as suggested. This beats my old recipe, hands down. They came together easily and this my new standard. They were a BIG hit. Thanks so much! ★★★★★”
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. I really like this brand of dutch-process cocoa powder here.
- 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.
- Special Tools (affiliate links): Saucepan | Whisk | Rubber Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper
- 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.
Reader Comments and Reviews
Theseareawsome
I can’t use milk as my husband can’t have dairy. Would almond or another plant-based milk work?
Hi Janella, a non-dairy milk works here, too. Enjoy!
Will these cookies freeze well in a plastic container?
Hi Kathy, yes, these cookies can be frozen for up to 3 months. You can use a plastic container, and you may even wish to individually wrap the cookies before placing in the container so that they have an extra layer of protection.
Can you post the nutritional information for these cookies?
Hi Catherine, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This sounds like my Grandma’s recipe!
Hers cooled and set on the counter. Is it necessary to put yours in the fridge to set up properly?
Hi Ems, we find the cookies don’t set properly without the time in the refrigerator. Just a quick 30-60 minutes does the trick!
Do they need to be kept in the fridge or can we store at room temp?
Hi Ems, we recommend storing leftover cookies in the refrigerator for up to 1 week.
Dad taught me how to make these delicious cookies. The last time I made them the mixture did not bind, so I added coconut to make no bake chocolate coconut balls.
I enjoy a no bake cookie so!
I’m going to try it with sugar & Chocolate Jiff
Also a batch Splenda for a low sugar option to your recipe, since I’m diabetic
I know both batches are going to be so yummy!
Thank you
Enjoy, Loretta!
Great recipe! I only used 1 1/4 cups of sugar, and next time I’ll try just 1 cup of sugar. I think a darker chocolate flavor would be interesting and tasty to try, but this recipe is still darn near perfect. The cookies were a real hit at knitting night! I was so glad to not turn on the oven
I love making this recipe it’s so good! I’ve made them for bake sales to earn some extra money at the apartment complex I live in. My grandchildren love them my neighbors love them my daughter loves them but the most important thing is that I love them. It’s so easy I just put my meezan plus together and one at a time deal with the directions says. I do leave the oats in the chocolate for a little bit longer than the 5 minutes I hold them in for about 10 minutes and it really breaks down the oaks for me. Thank you for putting this recipe online I will always use it!
I made these cookies & went right by the recipe. I used quick cooking oats & they turned out perfectly. Yummy!
Sally’s team, please help me. I could have sworn you had a recipe similar to this one, but with chopped peanuts instead of oats. It was delicious and I preferred it over this recipe (the oat texture isn’t my favorite). But I can’t find it, and I’m wondering whether it was removed from the site? I’m so confident it was a Sally’s recipe! Do you have any idea what I’m talking about??
Could you be thinking of our Gluten Free Fudge No-Bake Cookies? Those called for chopped peanuts and no oats. We were no longer satisfied with the outcome of that older recipe, so we unpublished it. We still have it, so send us an email and we can forward it to you: sally@sallysbakingaddiction.com
I think that’s it!! But I just made the above recipe with chopped peanuts instead of oats and it was exactly what I was hoping for, so I’m all good, thank you!
I made these according to directions and they tasted ok but once out of the fridge for any length of time they get very soft and mushy. I don’t know what I did wrong. Maybe I should have boiled the butter, sugar, milk and cocoa for longer than one minute..
I have made these delicious treats for years. Recently I was asked if the oats could be replaced with rice Krispies. I had no idea so I thought I would ask the experts.
Hi Rebecca, 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!
I made this recipe growing up and it is my favorite ! Thank you for posting this and all your wonderful recipes !!!
Simple and delicious, <3
These taste great! Thanks for sharing. The only thing I did different to mine was I added about half a cup of crispy egg noodles, just to make them crunchier. One question I have though is, why are they still kinda sticky when I take them out of the fridge? I followed the rest of the recipe to the letter.
Hi Butch! Is the chocolate not set? They may need more time to set up if the chocolate is still sticky.
They didn’t set as hard as I thought they would! Any suggestions?
Hi Valerie! Try cooking the mixture on the stovetop a little longer next time. Enjoy!
I made these cookies, and they are very good! Definitely recommend.
Hi, I just made these cookies. They were a hit. To me though, they were very oat heavy. Would it be possible to reduce the oats to 2.5 cups and still have them turn out just as good?
Hi Eva, we fear the cookies will not set up without the full amount of oats. Did you use whole oats? You could use quick oats instead, if you’re not a fan of the texture of whole oats. Let us know if you try it that way!
Sally, have you tried subbing the sugar for some honey? Would it change the flavor much?
Hi Alice, You can definitely try. The cookies may not set up properly without this ratio of ingredients.
Absolute classics, a not to miss treat!
My cookies are setting up while I’m stirring them before I get the oats in. Its like its too many oats. Help this is my favorite cookie
Hi Patsy! Could the mixture on the stove been cooked for too long? That would make them set up quickly. And how did you measure the oats? Make sure to spoon and level (instead of scooping) to avoid packing in too much into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
These are so, so good! Super easy to whip up and taste so much better than anything from the store! Made as directed with no substitutions, used Peter Pan creamy peanut butter and worked great! I’m becoming such a fan of Sally’s baking! This is the only cooking website I’ve ever left a review on, and I keep leaving reviews because every recipe I make is fantastic and becomes my go-to recipe! Thank you so much Sally for all your hard work!!
I made these for the first time today and followed the recipe exactly as suggested. This beats my old recipe hands down. They came together easily and this is my new standard. They were a BIG hit. Thanks so much!
Hello! Is there anyway to know how many calories it is per serving?
Hi Autumn, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Would the work as a bar cookie? If so, what size pan would you recommend?
Hi Rachel, 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!
Absolutely loved your recipe which is great as is. Being a tinkerer, I altered somewhat the 2nd time trying to justify as healthier. Here’s what I added/changed. Didn’t have granulated so used 1-1/2 cups brown sugar, threw in two generous scoops of my homemade protein powder and 1/2 cup of chopped walnuts. They’re so in demand that I’ve had to make weekly. Thanks for the inspiration!
This recipe is 10 out of 10. They are scary addicting! I used an all natural peanut butter and waited the additional 10 minutes for them to set, and that helped a bunch. Then I rushed to put a few in our freezer on the parchment paper because we were excited to try them. OMG! So delicious. Will definitely make these again.
Can I freeze the cookies first instead of putting them in the fridge if I need them done faster?
Hi Faith, we wouldn’t recommend freezing these to set them, best to stick with the fridge.
I made this recipe twice! Why, because they were eaten up immediately! I ended up making a double batch the next time around! Again turned out perfectly! Fantastic recipe and raves from everyone!
Thank you for making our Christmas!