Hey y’all! If you’re craving something sweet, chewy, and chocolatey but don’t want to turn on the oven, these No Bake Cookies are the answer to your dessert dreams. They’re ridiculously easy to whip up, perfect for last-minute gatherings, holiday cookie swaps, or just your afternoon snack fix. Grab your ingredients and let’s get cooking!
Why You’ll Love This No Bake Cookies Recipe
- Quick and hassle-free—ready in just 20 minutes, no oven required.
- Rich, fudgy flavor with the perfect chewy texture.
- Great for kids and beginner bakers—no fancy techniques needed!
- Easily customizable with your favorite add-ins.
- Perfect for parties, lunchboxes, or a midnight chocolate craving.
Ingredients for No Bake Cookies
- 1/2 cup (115g) unsalted butter
- 2 cups (400g) granulated sugar
- 1/2 cup (120ml) whole milk
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 cup (130g) creamy peanut butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 cups (270g) quick-cooking oats
How to Make No Bake Cookies
Step 1: Prep Your Workspace
Line two large baking sheets with parchment or wax paper to prevent sticking. Set aside.
Step 2: Make the Chocolate Mixture
In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder. Stir constantly until the butter melts and the mixture comes to a rolling boil.
Step 3: Boil and Time It
Once boiling, let it continue to boil for exactly 1 minute (set a timer for precision!). Remove from heat immediately.
Step 4: Add the Good Stuff
Stir in peanut butter, vanilla extract, and salt until smooth and fully combined. Then, fold in the oats until evenly coated.
Step 5: Form the Cookies
Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheets. Flatten slightly if desired.
Step 6: Cool and Set
Let the cookies cool at room temperature for about 30 minutes, or until firm and set.
Notes for Perfect No Bake Cookies
- For best results, use quick-cooking oats—old-fashioned oats may yield a chunkier texture.
- Don’t overboil: boiling longer than 1 minute can make cookies dry and crumbly (learn more here).
- Cookies will set faster if you place the trays in the fridge for 15 minutes.
No Bake Cookies Variations
- Nut-Free: Swap peanut butter for sunflower seed butter or soy nut butter.
- Chocolate Coconut: Add 1/2 cup shredded sweetened coconut for an extra chewy twist.
- Loaded No Bake Cookies: Stir in 1/2 cup mini chocolate chips or chopped nuts after removing from heat.
Equipment Needed for No Bake Cookies
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Parchment or wax paper
- Tablespoon or cookie scoop
How to Store No Bake Cookies (Shelf Life Included)
Store No Bake Cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months—just thaw before enjoying!
No Bake Cookies Pairings & Serving Ideas
- Pair with a cold glass of milk, hot coffee, or homemade hot chocolate for ultimate comfort.
- Serve at potlucks, bake sales, or as a sweet lunchbox surprise.
- Crumble over vanilla ice cream for a decadent dessert twist.
Pro Tips for the Best No Bake Cookies
- Use real butter for the richest flavor—margarine can alter the texture (more tips here).
- Stick to the boiling time closely for chewy, not crumbly, cookies.
- If your kitchen is humid, let cookies set in the fridge to prevent stickiness (see why here).
No Bake Cookies FAQ
- Can I use old-fashioned oats instead of quick oats?
- Yes, but the cookies will have a chewier, heartier texture.
- What if my No Bake Cookies don’t set?
- This usually means the mixture didn’t boil long enough. Let them chill in the fridge to help firm up.
- Can I make these cookies gluten-free?
- Absolutely! Just use certified gluten-free oats and check your other ingredients for hidden gluten.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: about 24 cookies
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1/4 teaspoon salt
Instructions
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1In a medium saucepan, combine sugar, butter, milk, and cocoa powder. Bring to a boil over medium heat, stirring frequently.
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2Once the mixture reaches a rolling boil, continue to boil for 1 minute, then remove from heat.
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3Stir in peanut butter, vanilla extract, and salt until smooth and fully combined.
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4Add oats to the mixture and stir until evenly coated.
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5Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Let cool at room temperature for 20-30 minutes until set.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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