January 8, 2024
Review RecipeHow To Make No Bake Cookies (Chocolate Peanut Butter No Bake Cookies)
These soft, chewy, moist chocolate peanut butter no-bake cookies are filled with chocolate, peanut butter, and oatmeal!
Jump to Recipe
Table of Contents
- Chocolate Peanut Butter No-Bake Cookies Ingredients
- Substitutions For No Bake Cookies With Peanut Butter
- How To Make No Bake Cookies
- How To Serve This Recipe For No-Bake Cookies
- How To Store No-Bake Chocolate Peanut Butter Cookies
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
Growing up, my mom always made these classic chocolate peanut butter no-bake cookies. They have a moist and chewy texture full of rich peanut butter and decadent chocolate and are an oh-so-tasty treat.
Chocolate Peanut Butter No-Bake Cookies Ingredients
You’ll need:
- 3 cups of quick-cooking oats
- ¼ teaspoon of salt
- ½ cup of butter
- 2 cups of sugar
- ½ cup of milk
- ¼ cup of unsweetened cocoa powder
- 1 cup of creamy peanut butter
- 2 teaspoons of vanilla extract
PRO TIP:
If using salted butter rather than unsalted butter, do not add any additional salt!
Substitutions For No Bake Cookies With Peanut Butter
NUT-FREE: Substitute sunflower seed butter for the peanut butter if you want to make these cookies nut-free.
ALMOND BUTTER: You can also use almond butter in place of peanut butter if you want an almond version of this simple recipe.
OATS: We would recommend quick-cooking oats rather than old-fashioned oats for this no-bake recipe.
MIX-INS: Add raisins, coconut, or chocolate chips to this great treat for more fun surprises in every bite.
How To Make No Bake Cookies
These peanut butter chocolate no bakes are a classic treat that are so easy to make, you don’t even need an oven.
These delicious cookies have the perfect balance of sweetness and salty flavor thanks to creamy peanut butter, sugar, and oats. Preparing them could not be simpler.
Here’s how you make our recipe for no bake cookies with peanut butter:
STEP ONE: Stir together quick oats and salt in a large bowl and then set them aside.
STEP TWO: In a small saucepan, over medium-high heat, whisk together the butter, sugar, milk, and cocoa. Bring the butter and sugar mixture to a boil for about a minute and then remove from the heat.
PRO TIP:
Make sure you have your other ingredients measured and ready to stir in as soon as the chocolate comes off the heat.
PRO TIP:
Don’t overcook the chocolate mixture. Otherwise, it will become too thick, and you will end up with crumbly cookies.
STEP THREE: Whisk in the peanut butter and vanilla until well combined.
STEP FOUR: Pour the chocolate peanut butter mixture over the oats and stir until combined.
STEP FIVE: Line a baking sheet with wax paper. Drop the mixture onto the prepared baking sheet using a medium cookie scoop.
STEP SIX: Let the cookies cool on the countertop. Store in the refrigerator once the cookies are cool and dry.
How To Serve This Recipe For No-Bake Cookies
Whip up a batch of these no bake chocolate peanut butter cookies the next time you are craving that magical combination of chocolate and peanut butter.
They would be the perfect treat for after-school snacks, along with a cold glass of milk or a warm cup of rich whipped hot chocolate.
If you’re looking for even more easy cookie recipes, you’ll want to try our Doubletree cookies or peanut butter oatmeal cookies.
MORE COOKIE RECIPES
How To Store No-Bake Chocolate Peanut Butter Cookies
IN THE FRIDGE: Let the peanut butter chocolate cookies cool on the countertop and then store them in the refrigerator once the cookies are cool and dry.
PRO TIP:
It’s VERY important you let them cool on the countertop before putting them in the fridge or they will become gooey.
IN THE FREEZER: You can freeze these sweet cookies. Just make sure they’re stored in an airtight container, so they don’t get freezer burn.
I would remove them before serving to allow the cookies to thaw.
I’m sure your family will love these delicious chocolate peanut butter no-bake cookies as much as we do. Moist, soft, and chewy, they are bursting with chocolate and peanut butter. The best part is with just a handful of simple ingredients, and a few minutes, this favorite cookie will be ready in no time.
Frequently Asked Questions
Can you put no-bake cookies in the fridge to harden?
These no-bake cookies should not be put into the fridge while hardening as they will become gooey. Leave them on the counter until they are solid.
Why are my no-bake cookies crumbly?
There are two primary reasons why the cookies turn out crumbly. If the ingredients are measured incorrectly, especially the oats, your cookies will be crumbly. Overcooking the mixture can also be a common cause for the cookies to turn out crumbly.
Do no-bake cookies need to be refrigerated?
This no-bake cookie recipe does not need to be refrigerated. They can be stored on the counter at room temperature.
Why did my no-bake cookies not set?
No-bake cookies won’t set if the mixture has not been boiled for a long enough time.
Why are my no-bake cookies dry and hard?
No-bake cookies turn out dry and hard if the mixture has been overcooked. Make sure to follow the precise cooking time to avoid the mixture drying out.
Why do my no-bake cookies turn out gooey?
Your no-bake cookies may turn out gooey if the mixture has not been cooked long enough on the stovetop.
Can you use old-fashioned oats instead of quick oats in no-bake cookies?
If you can avoid it, we don’t recommend using old-fashioned oats as they are larger in size and won’t soften up enough during the cooking process. If you don’t have any other oats on hand, you can pulse the old-fashioned oats in a food processor to make smaller pieces.
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Chocolate Peanut Butter No Bake Cookie Recipe
These soft, chewy, moist chocolate peanut butter no-bake cookies are filled with chocolate, peanut butter, and oatmeal!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 30
Ingredients
- 3 cups quick cook oats
- ¼ teaspoon salt
- ½ cup butter, unsalted
- 2 cups sugar
- ½ cup milk
- ¼ cup cocoa powder
- 1 cup peanut butter
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, stir together the oats and salt. Set aside.
- In a small saucepan, over medium-high heat, whisk together the butter, sugar, milk, and cocoa.
- Bring the mixture to a boil for about a minute and then remove from heat.
- Whisk in the peanut butter and vanilla until well combined.
- Pour the chocolate peanut butter mixture over the oats and stir until combined.
- Line a baking sheet with wax paper. Drop the cookies onto the wax paper using a medium cookie scoop.
- Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.
Video
Notes
- If using salted butter rather than unsalted butter, do not add any additional salt!
- Make sure you have your other ingredients measured and ready to stir in as soon as the chocolate comes off the heat.
- Don’t overcook the chocolate mixture. Otherwise, it will become too thick, and you will end up with crumbly cookies.
- It’s VERY important you let them cool on the countertop before putting them in the fridge, or they will become gooey.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 99mg | Potassium: 88mg | Fiber: 1g | Sugar: 14g | Vitamin A: 202IU | Calcium: 29mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Treena says
Any no bake recipe in my opinion is wonderful plus the ingredients for this recipe are super simple and inexpensive.
Toni Ayne Thomason says
I simply love cookies and these no-bake cookies are a win-win!
Marie says
You had me at chocolate and sold me at peanut butter – a mouth-watering combination! Definitely trying your cookies! Pinned 🙂
Dee | Grammy's Grid says
YUM! These are probably my most fav sweet treat…maybe! Pinned ♥ I’d like to invite you to bring this post and more over to my new UNLIMITED Monthly Link Party!
Lisa says
Hi. These sound great but could you please tell me how much is a stick of butter?
Layne Henderson says
A stick of butter is four ounces or eight tablespoons.
Irene Cyr says
This is one of my most popular recipe that my family ask for I replace the 3 cups oats with (2 cup oats and 1 cup coconut).
Lora says
Love these cookies!! Just a quick question ? Why the salt? What’s it good for ? I see u use Xtra peanut butter also- but this recipe is great!!
Layne Henderson says
It helps the cookies retain their shape and also helps to intensify and compliment the other flavors in the cookie 🙂 Glad you enjoyed!
Dawn says
Do they need to be refrigerated and how long are they good for after they’re made? Ty!
Layne Kangas says
You can store them on the countertop for a few days! Just make sure to put them in an airtight container 🙂
Nini says
Can I use sweetener in place of the sugar? If so, how much?
Layne Kangas says
I have never made it without traditional sugar. I would suggest double-checking the sweetener to see what that product recommends in place of sugar. Some measure cup for cup the same as sugar, and some are a reduced amount, etc. Enjoy 🙂
Kristine Ricketts says
this is the 1st no bake recipe that requires refrigeration, why do they need to be refrigerated?
Layne Kangas says
You don’t have to put them in the fridge. I like to because they last a little longer but it’s fine to leave them on the counter in an airtight container as well. Enjoy 🙂
Dawn says
Layne, we have 3 boys too. If left on the counter they will all be Gone in 24 hours. Refrigeration helps if not readily visible from the door.
Layne Kangas says
LOL so true – I have been known to tuck things away various spots to deter them from inhaling it! 😉
Vonnie says
These are so easy BUT be sure to be vigilant about the time once you have a rolling boil.
Laura Oldmixon says
Wow! We have them same recipe in my family!
Lyn German says
Can you use old fashion oats instead? I don’t keep quick oats on hand.
Layne Kangas says
The texture for the cookies won’t be right because the oats wouldn’t be done.
Jodi says
I just pulsed the old fashioned oats in my food processor until they had a finer consistency. It worked great!
Layne Kangas says
YAY!!!!! So glad you enjoyed it!
barbarann adamo says
do you think this would ever work with rice krispie s instead of oatmeal?
Layne Kangas says
I’m not sure, I haven’t tried making it like that ever before! If you try, let me know how it turns out 🙂
TJ says
These cookies were the first thing they taught us how to make in 7th grade home ec in 1986. Been making them ever since. Still love them.
Brandy L Davenport says
Can I cut the sugar without ruining the recipe? Thats a TON of sugar, can I use 1 cup?
Layne Kangas says
You can definitely adjust it down if you prefer!
Cathy Pittman says
Delicious!
Charon says
What about using almond butter instead of peanut butter??
Layne Kangas says
I haven’t tried that so I’m not positive how it would turn out!
Brenda says
My mom used to make these when I was growing up. Love em…
HeatherO says
Has anyone tried using monk fruit sweetener instead of sugar? It’s a 1:1 ratio replacement, but I’d hate to waste 2 cups of it if it won’t work…..
Judy Perry says
The best cookie ever. I’ve been making this since I was 12 years old and I’m almost 64 👍🏼
ginger l peterson says
i used to at christmas time make them without the peanut butter and add marocinio cherries cut in fourths no juice and sometimes i will add cocoanut to them but cut back a tiny bit on oats
Jette says
Hi, I am in Canada and we can’t buy sticks of butter (at least in my area) like you can in the States. Can you confirm how much is in a stick of butter?
Thanks
Layne Kangas says
1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams. Enjoy 🙂
Kel says
If you cut a brick of butter in half lengthwise then half you end up with 4 sticks of butter 🤗
Jayna Hamons says
Thanks. I was just wondering about adding coconut and what ratio to use.
Layne Kangas says
Ohhh, I’ve never added coconut, sounds yummy! I would probably add it in 1/4 cup at a time and see how it looks!
Ethel Planchock says
My family loves these too. in my recipe, I add coconut and walnuts to the oatmeal and mix before adding it to the chocolate mixture.
Judy Stebbins says
I grew up eating these cookies, and my children and grandchildren love them as well. I use 1/2 cup smooth peanut butter and 1/2 cup of crunchy peanut butter (I don’t recommend using 1 cup of just crunchy peanut butter because the cookies turn out a little dry). These cookies freeze well, and you can also crumble one over ice cream for an extra treat.
Alma says
I have never been able to master this cookie. It is my husband’s favorite but I have to buy them at bake sales! Either mine are too hard and crumbly or do sticky and gooey you have to eat with a spoon. Wish I could make these. I am a decent cook but this darn cookie escapes me!
Layne Kangas says
Have you tried this recipe yet? My husband says it’s the best no bakes he’s ever had and they turn out good for me everytime! 🙂
Jolene says
The key to no bake cookies is the boil time. Once it reaches a rolling boil, it must boil for a minimum of 1 (one) minute. Any less, they are gooey and won’t set up. Too much longer and they are dry and crumbly.
You’re basically making a candy, that’s why the boil time is crucial.
I’ve been making these for years and have made every mistake in the book my first times out. (This was the first thing we ever made in home ec in middle school, so that’s a good 26ish years I’ve been making them.)
Kimberly says
Does it have to be quick cooking oats? I just purchased a large can of old fashioned oats and was hoping to use those.
Layne Kangas says
The consistency won’t work with old fashioned oats 🙁 I’m sorry!
Jolene says
I’ve always used old fashioned rolled oats
Courtney says
Any reason a vegan butter (sunflower oil based spread) wouldn’t work? I’m worried it won’t set the same.
Layne Kangas says
I’m not sure! I don’t know if it would affect the consistency? I haven’t used vegan butter so I can’t say for sure!
Ms Smith says
My son is dairy, gluten, and soy free due to medical issues. I made this recipe using almond milk, butter substitute like country crock, and gluten-free oats. I followed the directions on everything else. They turned out amazing! Chewy and sweet and chocolatey.
Ali Hyde says
Ha, my kid is the same but also allergic to peanuts too. So I did the same thing but also substituted almond butter!
Lyn says
Is the cocoa powder unsweetened?
Layne Kangas says
Yes! Enjoy 🙂
Mike says
Any thoughts on using almond milk in place of cow milk? we aren’t able to drink regular milk for health reasons
Layne Kangas says
I would give it a try! I haven’t done that personally, but I would assume it would work!
Robyn Hartsock says
I just made these with almond milk and monk fruit….OMGOSSSH they are DELICIOUS. I wanted to make them low carb. Glad I took the chance.
Kyle says
I used almond milk for mine and there isn’t a difference.
Deb says
I only have old fashion oats. Would they work instead of quick oats?
Layne Kangas says
They won’t work as well – they change the consistency 🙁
Jolene says
I have ALWAYS used rolled oats and love the way it turns out. So it works just as well. I have even used a blend of ancient grains and chia seeds in addition to the oats. The concept is the same.
Dawn says
What can I do if they are not setting up?
Layne Kangas says
Aww, bummer – I would suggest adding a little more oats to the mix and remixing and then trying again.
Jolene says
Make sure you are at a rolling boil for exactly one minute! Any less and they won’t set, too long past, they will crumble apart.
Zelda garciA says
To dry with 1 cup of peanut butter try cutting it to 1/2 cup and it will be perfect
Stephanie says
Could Rice Krispies be used instead of oats?
Layne Kangas says
I haven’t made it that way! Let me know if you try it. 🙂
KSawyr20 says
What cocoa powder do you recommend using?
Layne Kangas says
I usually use our store’s brand or Hershey’s brand, the unsweetened. Enjoy 🙂
Margo says
Do you use salted or unsalted butter?
Layne Kangas says
I personally use salted butter for everything – but you can use unsalted if you prefer! 🙂
Sherry says
Great, quick and tasty!
Brandi says
This was my first attempt. They taste great but the edges are a little crumbly. What did I do wrong?
Kris says
Can I use brown sugar if low on sugar?
Layne Kangas says
I think you probably could but I haven’t tried it that way!
Brenda says
Can you freeze them?
Layne Kangas says
Yes, you can! Just pop into a freezer safe bag or container. Enjoy 🙂
Robin Cummins says
An old coworker of mine used to make these many years ago. I was pretty excited to find the recipe online. They turned out perfect.
Leslie says
Love these cookies! I use dark chocolate cocoa! And i just made them with almond milk, they were great! Thank you!
Shelly says
I was wondering have you ever made these without the Coco and used lemon extract instead of vanilla?
Layne Kangas says
No, I haven’t tried it that way!
TaylorpTsy says
Great I used to make them For my grandkids lost the recipe but now I can make them for great and great great grandkids
Jan says
I was a latchkey kid and this recipe was one I made after school every week. The recipe was called “Idiot’s Delight.” Over my school years I made and introduced them to all my friends. They were always a huge hit! You have to be careful not to add the oatmeal to soon after removing from the heat or the oatmeal gets soft and you w wind up with chocolate peanut butter mush… taste is still great but the texture leaves much to be desired.
Debbie Saulniers says
I am making these cookies using PB2.. Which is Peanut butter powder with cocoa! Hope they are good!
Layne Kangas says
Oh I love PB2 in my protein shakes. I hope they turn out!
Beverly says
I have made these for years and for some reason aren’t coming out correct. They are mushy like mentioned above. My grands still eat them but I want them right. What’s the deal about not adding oatmeal too soon? And doesn’t the quick oats make them too wet? I’ve always used Old Fashioned Oats?
Christina says
Old fashioned oats are always better for more chew but the trick and how you change the firmness is to boil the sugar mix for longer the difference of a few seconds changes how well they harden and the sugar crystallizes start increasing the time by 30 seconds till you find your sweet spot then add that time to your recipe. My Grandma taught me this when I was little ❤️
Bev Lovrich says
Just made these! Added crunchy pb for added crunch! Delicious!
Brandy says
What kind of cocoa do I use…some say unsweetened does it matter? Thanks
Layne Kangas says
I use unsweetened personally. Enjoy!
Peggy Griffith says
If you use three teaspoons of Mexican vanilla it changes the taste to out of this world
Layne Kangas says
Ohhh I’ll have to try that!
Jj says
I LOVE these cookies but I’ve always made them without the peanut butter. I guess I’m just a purest that way. 😜
Sofia says
Does the butter need to be salted or unsalted or does it matter?
Layne Kangas says
It doesn’t matter – I used salted butter for everything but it’s mostly a personal preference. Enjoy!
Mary Hegre says
Oh, my gosh! We made these almost every evening after chores. What great memories!
My mom passed and husband and I asked the siblings which dishes they loved the best. Hands-down. This was one of them!
We put the recipes that my siblings liked on recipe cards, (@40 favorites) with mom’s picture & “Proven Dishes from Hattie’s Kitchen” and gifted all 13 siblings the cards for Christmas! It was a wonderful Christmas!
Layne Kangas says
What wonderful memories, thanks for sharing!
DEANNA says
What can you use if you don’t have cocoa any suggestions
Layne Kangas says
You’ll definitely need to use cocoa for these to turn out. Enjoy!
Tracy says
Do you have to store in fridge??
Layne Kangas says
I prefer to. You let them cool all the way on the counter first, then put them in the fridge. However, sometimes my guys eat them so fast that they don’t even make it to the fridge after cooling! LOL Enjoy 🙂
tracy says
I store mine in a plastic storage container and leave. on the counter. have been making this same recipe for 30 years.
Holly says
My mom made these each Christmas and they are a family fav. Trying to carry on the tradition my sister and I attempt to make them each year. We live in different states. Some years they come out just fine but the last few years they have come out dry. Any insight?
Thanks!
Layne Kangas says
That usually happens because of boiling too long/getting it too hot! Enjoy 🙂
JadeN says
How many does this recipe make?
Layne Kangas says
It makes about 30 cookies for me! Enjoy 🙂
Saundra says
These cookies are fantastic, and I’m pretty picky. My husband and I made them together for date night and now plan on making them for Christmas as well. Super tasty with a perfect texture!
Janice Hill says
I made 2 batches of these, however The first batch I substituted the peanut butter with sun butter(sunflower seed butter). They came out awesome.
Amanda says
How long are the cookies good for?
Layne Kangas says
They should be good for about two weeks! Enjoy 🙂
Michelle C says
I make these but mine have 1/2 cup of cocoa and 1/2 cup of peanut butter and boil for 2 minutes. I find if I don’t put them in the fridge they stay too soft. I store mine in the fridge. They are a family favorite here too.
Barbara E. says
We just made these and dropped each cookie onto a butter pretzel, the sweet and salty with the crunch of the pretzel are a good mix.
jordi says
Could I substitute Rice Krispies for the oats?
Layne Kangas says
I have never tried so I’m not sure how that would turn out!
jordi says
It works nicely with Rice Krispies as an alternative. I’ll be making these again!
Layne Kangas says
Yay! Glad it worked! 🙂
Candy says
What can I use instead of Coco? My husband doesn’t like Coco. Or chocolate of any kind.
Layne Kangas says
Hi, Candy – we do have a peanut butter version here. Enjoy! 🙂
Sara says
I don’t have quick oats, just regular oats. Will that effect the outcome?!
Layne Kangas says
It will affect the texture of the cookies, but they’ll still be yummy. Enjoy 🙂
MPaula says
You can blitz them in a blender/processor to make them smaller like quick oats.
Amy says
The VERY BEST Recipe I have ever found for these cookies!! Made mine in the microwave and was ABSOLUTELY AMAZING!! ❤️❤️❤️
Deborah says
I’ve made these for years and sometimes add raisins for a little variety. You don’t need to change anything else in recipe. Mix raisins into the oats so they distribute well in cookies.
Katherine says
Easy to make, I should have used unsalted butter. Quite salty, will make again. Thank you 😊
Katie says
If I have to use salted butter I omit it from the recipe to eliminate that.
Debbie says
Just made these cookies and they were a hit with my kids (adult kids)! We were craving something sweet and quick. I only had enough ingredients for half a batch but it satisfied our sweet tooth. I will definitely make these again. 😋
B griego says
Yummy, my favorite cookie
Nicole Morales campos says
Do you have to use peanut butter is there a substitute
Layne Kangas says
Hi, Nicole – I’ve never tried making these without peanut butter. If it is an allergy issue, you might be able to use a nut butter alternative but I haven’t made them that way personally. They are my husband’s favorite cookie – very easy and yummy! Enjoy 🙂
Kimmi says
I wonder if you could use marshmallows instead of the peanut butter?
Debbie says
I think the flavor of these are absolutely delicious. I’ve made them twice now. My only downside is my first batch was a bit on the dry side. My second batch was better – I cut back a little on the oats. But the taste is so good on this recipe. Any suggestions for getting them creamier?
Kristen says
This is the recipe I grew up making! I have found if you let the chocolate boil longer than recommended then the cookies will be more dry. I also use crunchy peanut butter or add chopped almonds… I love the crunch! Thanks for this recipe!
Kimmi says
I think I’m going to try adding crushed graham crackers, marshmallows and chopped almonds or pecans. I think they would be good!
Micky kirkland says
The kids and I made them and they were very good a little sweet but good.
We enjoy making your recipes and then putting a twist on it.
Cari says
Do you have to refrigerate them? Wanted to male some and ship them to family
Layne Kangas says
Hi, Cari – I don’t know how well these would hold up for shipping. They wouldn’t be my first choice to mail as they could get crumbly.
Lealie says
What am I doing wrong? I’ve done this 3 times and they don’t stick together!!!☹ HELP!!!
Layne Kangas says
Typically that happens if the mix is boiled too long! If the sugar is overcooked, it causes the cookies to crumble apart.
Kerita says
Has anyone tried to halve this recipe? Would it still work? Some recipes are tricky with the science of it and will only work with the full amount of an ingredient…THANKS!
Layne Kangas says
I’ve never halved as they disappear so fast in our house. 😉 Let me know if you do!
Faye says
I don’t have cocoa, what can I use as a substitute?
Layne Kangas says
This is a recipe you’ll need it for, I don’t think there would be a good substitute.
Tiah says
I’m making mine with cookie butter instead of peanut butter!!! Yummmm!!
Marie DeLockery says
My favorite cookie ever
Can I substitute sugar with something diabetic friendly??!
Layne Kangas says
I haven’t personally tested it with a sugar substitute but I assume it would work ok!
Alain Charlebois says
My mom used to make this with shredded coconut and/or walnuts added… YUM
Dried fruit also would work well in the recipe…
Sheri says
Can you use rolled oats instead of quick oats?
Layne Kangas says
You can, but it does change the texture of the cookies a bit. Enjoy 🙂
JOAN BISHOP says
Can these be made in a bar form?
Layne Kangas says
Hi, Joan – I’ve never tried them that way. I am not sure how well they would work, as I think they might get crumbly when you try to cut them. Please let me know if you try it that way.
Connie V says
My mom always made these for our after school snack thanks for the great recipe I have added Heath toffee bits once and coconut today I remember mom adding coconut snd chopped walnuts! Easy snd thd Kidd live em!! Thank you!!
Marilyn says
I made these. Delicious!
Deborah Boehmer says
Brought back childhood memories of learning how to bake! Yummy!!!
Lexi says
I made these all the time as a kid. I never took the time to use a baking sheet….don’t need to bake them, so why? I just put the waxed paper directly on the counter and dropped the cookies on it. These are soooo yummy!
Patti says
Would this work if Rice Krispies is used in place of oats? Just for variety?
Would Rice Krispies loose their crunch? Thanks!
Layne Kangas says
I haven’t tried doing that so I’m not sure how they would turn out!
Stacey says
They turned out really good
Jeanne says
Turns out perfect every time! A favorite.
Vicki B. Jones says
I add coconut or raisins.
Shanna says
Hello I enjoy made a no bake chocolate peanut butter cookies thanks spaceships and laser beams
Diana Tull says
I made this recipe many times as a teenager and young adult. My parents didn’t like chocolate and rarely bought any, so when I was craving chocolate, I made these. My brothers and I would eat them all before they needed to be stored. I probably haven’t made these in 40 years or so. The recipe alone makes my teeth ache. So much sugar! I guess that’s why I stopped making them. I’m 72 now and no longer crave chocolate. Now I crave salt! Aaaack!
Gloria says
These are the BEST!
JUDITH A TIMBERLAKE says
Can I use old fashion Oat meal? Not the quick oats?
Layne Kangas says
Hi, Judith – they will not turn out at the right consistency without quick oats. Enjoy!
Cathy says
Very good. I make all the time.
Cindy Higgins says
Yummy! 😋
Carol Rose says
Can you use natural peanut butter that doesn’t have sugar or palm oil in it. Will they still set
Layne Kangas says
Hi, Carol – I don’t think it will set up correctly.
Mary says
We use natural peanut butter. As long as it is well stirred before you add it, it works great!
Dawna says
I just made a double batch for a picnic. They are delicious! Your directions were very easy to follow.
Bonnie Wilcoxson says
These are very good! And thank you for great instructions.
Question: I use monk fruit rather than cane or beet sugar; it’s quite a bit sweeter and I’m wondering if the cookies will set up properly if I reduce the monk fruit by a quarter. They set up fine using the same measure of monk fruit as sugar called for in the recipe but they’re very sweet.
What do you think?
Layne Kangas says
Hi, Bonnie – I’m not sure as I don’t use monk fruit. Please let me know if you try it!
Bobbie says
Can these be made into bars instead of cookies? Maybe double the recipe ?
Rachel says
My husband is obsessed with these cookies! They have become a staple in our home. Thank you!!!
Terri says
Absolutely PERFECT….. the very 1st time!!!!! Just like my Mother-in-law’s!!!!
Thelma Underwood says
this is such an easy and delicious cookie……mmmmmmmm
Melinda Havens says
Very easy recipe to follow. Family loved them!
Teresa says
Turned out fantastic. Love it!
carrie says
what peanut butter do you use?
Layne Kangas says
Hi, Carrie – I usually use Walmart’s Great Value brand, creamy variety. But any brand would work fine!
Genie Long says
I love these! Sometimes I change them up by using almond butter and no cocoa – wonderful then, too.