Chocolate Peanut Butter No-Bake Cookies

• ½ cup unsalted butter ≈ 113 g
  Swaps for unsalted butter

  Instead of butter

  • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
  • Plant-based butter sticks: The same amount. The closest swap.
  • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

  All 4 swaps for butter

  Cooking for an allergy? Check every label.

• 2 cups granulated sugar ≈ 400 g
  Swaps for granulated sugar

  Instead of sugar

  • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
  • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
  • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

  All 4 swaps for sugar

• ½ cup whole milk
  Swaps for whole milk

  Instead of milk

  • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
  • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
  • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

  All 5 swaps for milk

  Cooking for an allergy? Check every label.

• ¼ cup unsweetened cocoa powder ≈ 22 g
  Swaps for unsweetened cocoa powder

  Instead of cocoa powder

  • Natural and Dutch-process cocoa: The same amount. Swap freely when the recipe uses baking powder.
  • Unsweetened chocolate: 1 oz melted unsweetened chocolate for each 3 tbsp cocoa; cut the butter or oil by 1 tbsp. Fudgier and richer.
  • Carob powder: The same amount. Caffeine-free and naturally sweet, but it tastes like carob, not chocolate.

  More for cocoa powder

• ½ cup creamy peanut butter ≈ 129 g
  Swaps for creamy peanut butter

  Instead of peanut butter

  • Sunflower seed butter: The same amount. Earthier and a little sweeter.
  • Almond or cashew butter: The same amount. Milder and less salty (add a pinch of salt).
  • Soy nut butter: The same amount. Close in taste and texture; contains soy.

  More for peanut butter

  Cooking for an allergy? Check every label.

• 1 tsp vanilla extract
  Swaps for vanilla extract

  Instead of vanilla extract

  • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
  • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
  • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

  All 5 swaps for vanilla extract

• 1 pinch kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 3 cups quick-cooking oats, use certified gluten-free oats if needed ≈ 243 g
  Swaps for quick-cooking oats

  Instead of oats

  • Rolled oats: The same amount, pulsed a few times in a blender if you want them finer. Chewier and more textured.

  More for oats

Weights from USDA FoodData Central cup weights. Counted things (eggs, cloves, cans) stay as counts, and salt stays in spoons: kosher and flaky salts weigh very differently by brand.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.