The Classic No-Bake Cookie is a quick and easy fudge-like cookie that’s packed with flavor. It’s rich with chocolate and creamy peanut butter, loaded with oats. These irresistible cookies have been a favorite for generations, and with good reason!
EASY NO BAKE CHOCOLATE PEANUT BUTTER COOKIES
A favorite cookie for generations that’s so easy to make! These irresistible cookies are loaded with peanut butter, chocolate and oatmeal (old-fashioned oats or quick oats), ready in about 30 minutes. They are the BEST no-bake, no-fuss, old school classic cookies.
Read great reviews from people who tried this recipe on Pinterest!
These cookies are such a cinch to make. They only require a few ingredients and ALWAYS get devoured.
I made this batch of cookies last night and there are only a few left on the plate this afternoon.
I was hoping to leave Santa a couple of these cookies on Christmas Eve. It’s a good thing they are so simple to make, it looks like I may need to make another batch today or tomorrow.
When it comes to No Bake Cookie recipes, some call for Quick Oats and some call for Old-Fashioned Oats. For this No Bake recipe, you can use both.
I like to use Old-Fashioned Oats, that’s what I always have on hand.
No Bake Chocolate Peanut Butter Cookies
The Classic No-Bake Cookie is a quick and easy fudge-like cookie that's packed with flavor. It's rich with chocolate and creamy peanut butter, loaded with oats. These irresistible cookies have been a favorite for generations, and with good reason!
Ingredients
- ½ cup butter, salted real butter, do not substitute
- ½ cup milk (skim, 1%, 2% or whole)
- 2 cups granulated sugar
- ½ cup unsweetened cocoa (I use Hershey’s Natural Unsweetened Cocoa)
- 1 teaspoon pure vanilla extract
- ½ cup creamy peanut butter
- 3 cups Quick Oats (quick-cooking oatmeal) or Old-Fashioned Oats
Instructions
- In a medium to large size sauce pan, heat butter, milk, sugar and cocoa over medium heat, blending well and stirring continuously.
- Bring to a rapid boil. Once boiling, allow to a boil (while continuing to stir) for 1 1/2 minutes, then remove from heat.
- Next, add vanilla and peanut butter and blend well, then add oats, blend well.
- Drop large spoonfuls of batter on wax paper. Allow to cool/set for 25 to 30 minutes on counter.
- Enjoy with a large glass of cold milk!
Notes
Tips
Use an ice cream scoop for the batter – so simple and no mess. I use the medium size scoop from Pampered Chef. I take heaping size scoops and drop them on the wax paper.
Use a timer for the 1 1/2 minute boiling time. Under and over cooking may result in cookies that do not set.
Tried this recipe?Let us know how it was!
Thanks so much for stopping by!
Happy Holidays!
Gina
I grew up calling these Candy Cookies. Thank you for the memories and bring them back. I need to make a batch.
PATTY CARROLL
They are so and good for you…peanut butter and oatmeal. easy to make..my family loves them. Thanks!
Amanda
Growing up my grandma made these cookies. After her passing I started making them and have introduced them to my daughter. My daughter is making desserts for a bake sale fundraiser and she requested these cookies. The turner our perfect and easy enough for a beginning cooker to make.
Duane
Been eating these for 50+ years..
Add a 1/2 cup of coconut flakes
Karen
Substitute 1/4 cup of cocoa and 1 cup peanut butter. Delicious! Other ingredients are the same.
Nancy Thompson
My family can’t get enough of these..just made second batch in 4 days!!
Lori Diehl
Turned out very dry
Mary Neumann
Lori – they should not be dry – these are not regular cookies if you’ve never had them before, the texture may be new.
Michelle Boyd
What happens if I use margarine instead?
Judith Zofchak
I have always used Blue Bonnet margarine to make these. They are just as good.
Linda Soldan
Hi,
Your recipe looks good. About how many cookies does it make?
Teresa Sloan
24 or 2 dozen
barbara Brown
Is it possible to make these with artificial sweetner? Monkfruit? Splenda? Swerve?
Martha
I used Splenda and they were grainy and didn’t hold up. I’m thinking Monk Fruit Granular sweetner would work, but I have yet to try it.
Fran
My cookies are not shiny like yours. What did I do wrong
Beverly
I have my mother’s recipe from the 50’s. When you add the peanut butter and oats, we also add 1 cup of mini marshmallows and 1 cup of chopped walnuts. We also use brown sugar instead of white and 3 1/2 cups oats. These are my younger son’s favorite cookie. Several times he’s requested these instead of cake for his birthday.
Lisa
I love the idea of adding the mini marshmallows. I am going to make these the way you do with brown sugar.
Janet Thomas
I’ve been making these for 50 years and my Mom made these for years before me, and they are delicious. I boil mine for 1.5 minutes, and have used both salted and unsalted butter, and also margarine, and they do great. I don’t put peanut butter in mine and sometimes I leave the chocolate out and add almond extract along with vanilla, and they are wonderful.
Cathy
You can make without peanut butter? Do not have to change anything in the recipe if you leave out peanut butter? Have someone allergic to peanut butter so was wondering if there was a recipe with no peanut butter?
doris Roll
cant wait to print this off and make it looks delicious
Mary
I learned to make these in 1971 in my Home Ec class, there they were called “Boiled Cookies”. They were also when I learned what a full rolling boil meant. (you can’t stir down the bubbles) They are easy as can be. Thank you for bringing back magical memories.
vicki
I’ve been making these for over 40 years. Try adding some raisins before dropping on wax paper.
Rebecca Rader-Black
it should say bring to a rapid boil for 1 to1 1/2 minutes some people start timing as soon as they see 1 or 2 bubbles and that is what messes up the end results
Ang
I have a milk protein allergy. Has anyone tried to use avocado butter and oat milk?
D Nigon
I haven’t but I sure would try almond milk. I think it should work just fine.