This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
No bake cookies take me right back to childhood. I loved sneaking bites before they had time to set, and now my kids do the same! They’re rich, chocolatey, peanut buttery, and so easy to make.
Why These No Bake Cookie Are Always a Favorite
- No oven needed: Make the whole recipe right on the stovetop.
- Ready fast: They take about 15 minutes to make. Then, just let them cool and set.
- Chocolate + peanut butter: It’s a classic combo that is hard to beat.
- Pantry staples: You only need simple ingredients you may already have.
No Bake Cookies Ingredients
- Use Quick Oats: They soak up the mixture well and give the cookies a chewy texture.
- Prep First: Measure everything before you start. Once the mixture boils, you’ll need to move fast.
How to Make No Bake Cookies
These cookies come together fast, so have everything measured and ready. If you love chocolate and peanut butter, try my Buckeye Peanut Butter Balls or Reese’s No Bake Peanut Butter Bars next.
- Make the Chocolate Mixture: Add the butter, sugar, milk, and cocoa powder to a medium-sized saucepan, then cook over medium-high heat.
- Boil: Bring the mixture to a full boil. Boil for 1 minute, or until it reaches 225°F on an instant-read thermometer. Remove from the heat.
- Add the Rest: Stir in the peanut butter, quick oats, and vanilla, mix until combined.
- Scoop: Line a cookie sheet with parchment paper. Use a medium cookie scoop to drop the cookies onto the pan. Let the no bake cookies cool and set at room temperature. You can also chill them before serving.
Alyssa’s Pro Tips
- Time the boil: Start the 1-minute timer once the mixture reaches a full boil.
- Work fast: Scoop the cookies right away before the mixture starts to set.
- Check the texture: Soft cookies may need more heat. Dry or crumbly cookies may have cooked too long.
Must Have Tools Used in This Recipe
- Heavy Bottomed Saucepan: Heats evenly to prevent the sugar mixture from scorching.
- Instant-Read Thermometer: Takes the guesswork out of reaching the right temperature.
- Cookie Scoop: Makes it easy to scoop evenly sized cookies quickly.
- Silicone Spatula: Makes stirring and scraping the pan easy.
Pin this now to find it later
Pin It
No Bake Cookies
Classic no bake cookies made with chocolate, peanut butter, and chewy oats. They’re quick, easy, and require no oven!
Ingredients
- ½ cup unsalted butter
- 2 cups granulated sugar
- ½ cup milk
- 4 tablespoons cocoa powder
- ¾ cup peanut butter
- 2 ¾ cups quick oats
- 1 tablespoon vanilla
Instructions
- In a medium-sized saucepan over medium-high heat, add the ½ cup unsalted butter, 2 cups granulated sugar, ½ cup milk, and 4 tablespoons cocoa powder .
- Bring to a rolling boil for 1 minute or until the temperature reaches 225°F on an instant-read thermometer. Remove from heat.
- Stir in ¾ cup peanut butter , 2 ¾ cups quick oats and 1 tablespoon vanilla, then mix until incorporated.
- Line a cookie sheet with parchment paper. Using a medium-sized cookie scoop, scoop the cookies and drop them onto the parchment paper. Let the cookies set and cool to room temperature or refrigerate them before serving.
Video
Notes
Leftover Instructions
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Store in a freezer-safe container for up to 3 months. Thaw the cookies at room temperature before serving.
Nutrition
Calories: 361kcalCarbohydrates: 53gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 22mgSodium: 53mgPotassium: 190mgFiber: 3gSugar: 35gVitamin A: 253IUCalcium: 34mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More No Bake Desserts
When you need dessert without turning on the oven, try my No Bake Strawberry and Cream Pie, No Bake Chocolate Eclair Dessert, or Magnolia Bakery Banana Pudding next.
Love your recipes!
Thank you for sharing!
Reading the comments saying its to dry ⁰simple fix.. I added a few tablespoons of Milk turned out perfectly super yummy cookies.. Best part easy peazzey and I added nutty peanut butter instead of smooth ? ?
Tried these using only 3 cups of oats and they held together better and weren’t too dry as some reported. Tasty, easy, and nothing special you have to run to the store for!
How do you store them?
You can store them in an airtight container at room temperature for 5-7 days.
Made these per the recipe. Turned out super dry, wouldn’t form into cookies. Made another batch of the sauce, was better but still drier than I like. Not sure if it was the oatmeal?
I wish I would have read this before I made mine. The exact same thing happened to me. I scooped out maybe 12 before my mix turn to complete crumble. I used fresh made peanut butter and fresh milled oats.
I had the same thing happen! When I began stirring in the oatmeal, the mix totally seized and dried up. I’ve made no bake cookies so many times, and I’ve never had this happen. Would not recommend this recipe.