These easy no bake cookies come together in minutes with simple pantry staples and set up perfectly every time. If you want a foolproof, chocolate-peanut-butter treat that delivers big flavor with zero oven time, this recipe is the one to save.
These no bake cookies are another classic Christmas treat I grew up with, and I can still picture making them with my aunt during her big holiday baking day, when every counter was covered with our favorite Christmas treats and snacks for the week ahead. Now they've become one of my own family's must-make recipes, which honestly works out perfectly because they could not be easier to throw together.
They're a great cookie to get the kids involved with, they set up beautifully without any oven space, and they're ideal for filling cookie boxes when you're already juggling a dozen other holiday bakes. If you're looking for a quick, reliable, chocolate-peanut-butter recipe that tastes like pure nostalgia, I think you'll love these as much as we do.
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Equipment
For this recipe you will need:
- 2 parchment lined baking sheets
- Saucepan
- Measuring cups and spoons
- Cookie scoop (optional) - I recommend a 2 tablespoon cookie scoop. It makes portioning out the cookies so much easier!
Ingredients & Subtitutions
- Salted butter: You can also use unsalted but I like the added flavor of the salted butter.
- White granulated sugar & Brown Sugar: If you prefer you can use one or the other, but I like the combo of both.
- Cocoa powder: Look for a good quality Dutch processed cocoa powder for the best flavor.
- Espresso powder (optional): This is absolutely optional but I also like adding just a pinch of espresso powder to chocolate recipes because it really brings out the flavor.
- Milk: I recommend using whole milk, but 2% also works fine.
- Vanilla extract: You can substitute with vanilla bean paste if preferred.
- Peanut butter: I recommend using a good quality smooth peanut butter, such as Justins's honey peanut butter. But your favorite brand will work.
- Quick cooking oats: For the best texture you definitely want to use quick cooking oats. I have tried this recipe using Bob's Red Mill's protein oats and, while it was still tasty, the cookies were pretty chewy.
- Salt: Just a pinch! If you used unsalted butter you may want to throw in a little more.
Step-by-Step Photos
Recipe FAQs
If your cookies stay soft or sticky, the mixture likely didn't boil long enough. Make sure it reaches a full rolling boil and cook for the full 60 seconds. Set a timer for accuracy.
If they are pretty set but still seem a bit soft I recommend throwing them in the fridge and they should firm up nicely.
You can (and I have before), but the texture will be chewier and less cohesive. For the classic soft, fudgy no bake cookie texture, quick oats work best.
I recommend regular creamy peanut butter (like Justins or Jif) because natural peanut butter can cause the cookies to be oily or not set properly. If you do use natural, make sure it's very well stirred and expect a slightly different texture.
Yes! Substitute a plant-based butter and a non-dairy milk. Just be sure your butter substitute has some fat (not a light or whipped version), or the cookies may not firm up.
Store in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. Layer with wax paper to prevent sticking.
Yes! Freeze in a single layer, then transfer to a bag or container separated by wax paper. They thaw quickly and still taste great.
More holiday treats for you to enjoy!
Christmas Crack (aka: Saltine Cracker Toffee)
Rice Krispie Peanut Butter Balls
Made this No Bake Cookie recipe? Let me know what you think in the comments!
Recipe
No Bake Cookies
Equipment
- 2 Parchment lined baking sheets
- Measuring cups and spoons
- Saucepan
- 2 tablespoon Cookie scoop (optional)
Ingredients
- ½ cup unsalted butter, cubed
- 1 cup white granulated sugar
- ¾ cup brown sugar
- ⅓ cup cocoa powder
- ½ cup milk
- pinch of espresso powder optional
- 2 teaspoon vanilla extract
- ⅔ cup smooth peanut butter
- 3 cups quick cooking oats
- pinch of salt
Instructions
- Line 2 baking sheets with parchment or wax paper and set aside.
- In a medium saucepan, combine the cubed butter, white sugar, brown sugar, cocoa powder, espresso powder (if using), and milk.Cook over medium heat, stirring to combine, until the mixture reaches a full rolling boil. Once boiling, let it cook for 60 seconds without stirring.Remove from heat and stir in the vanilla extract, peanut butter, oats, and a pinch of salt. Mix until fully combined.
- Use a 1.5 to 2 tablespoon cookie scoop to portion the cookies onto the prepared baking sheet. Then chill in the refrigerator for 30 to 45 minutes, or until set.Store in an airtight container separated by wax paper, either at room temperature or in the fridge. Enjoy!
Beth
These taste just like the cookies my mom used to make!!! So yummy and I know I'll be making them again soon!
Debbie
I am a huge fan of no-bake recipes, especially during the busy holiday season! These look like a great lifesaver for when you need a quick chocolate fix without heating up the oven.
Jane
You can't beat a good no bake cookie! The pinch of espresso powder took this one above the rest!
Irene
These look so good! Classic chocolate peanut butter flavor and no oven needed is always a win. Definitely a recipe worth saving!
Cristina
These no-bake cookies came out soft, chocolatey, and so easy—perfect for a quick sweet fix without turning on the oven.
jamjarkitchen
So glad you liked them!