If you’ve been to a bake sale or Christmas cookie swap, chances are that you have seen a plate of these chocolaty No Bake Cookies. Fudgy, nutty, chocolaty, and lightly chewy, these chocolaty oat cookies are an American classic recipe for a reason. You’ll be sold with just one bite of the chocolate peanut butter confection.
But of course, these gems have more to offer than just exceptional flavor. They are a super easy recipe to make, using only a few simple ingredients, and are ready in a snap! With just a few steps and no waiting for the oven to preheat, they’re a fantastic recipe to make the next time the occasion calls for any cookie recipes, but especially if you’re low on time or energy. If you’re looking for more no bake desserts, then check out my Oreo balls recipe, no-bake cheesecake recipe, and chocolate bon bons recipe.
What You Need to Make This Recipe
Cocoa Powder – natural, unsweetened cocoa powder is best for this no bake recipe. For a variation, you can substitute dark chocolate cocoa powder for the original, but otherwise a classic storebought box of cocoa powder will do the trick.
Quick Oats – choose quick-cooking oats over old-fashioned oats as quick-cooking oats are rolled extra thin and par-cooked before drying, meaning that they need minimal heat or cooking time to tenderize. If only old-fashioned oats are available to you, they can be used, but the cookies will be more dense and chewy.
Creamy Peanut Butter – use a no-stir creamy peanut butter rather than natural peanut butter, as it will help the cookies bind together while providing the classic homestyle flavor to the cookies.
Milk – for tender and rich no bake cookies, choose whole milk. However, 2% or 1% milk also works in a pinch. You can also use a non-dairy alternative like almond milk or oat milk.
Vanilla Extract – for the best flavor, use pure vanilla extract. Not only does it add more flavor to the cookies, it also helps enhance the flavor of the cocoa powder.
How to Make No Bake Cookies
1. Line two baking sheets with parchment paper or wax paper. Add sugar, butter, and cocoa powder to a medium saucepan.
2. Pour the milk into the saucepan and place it over medium heat.
3. Stir occasionally until the mixture reaches a boil.
4. Allow the mixture to boil for exactly 60 seconds without stirring, then remove from the heat. Add the oats, peanut butter, and vanilla.
5. Stir the cookie mixture well until combined.
6. Use a cookie scoop or spoon to drop 2-tablespoon size heaps of the mixture onto a prepared cookie sheet. Cool the cookies for 20-30 minutes, or until set.
Pro Tips for Making This Recipe
- Boil the chocolate and sugar mixture for exactly one minute. This will ensure that the mixture cooks up to the perfect consistency, allowing it to set. Additionally, be sure not to stir the chocolate mixture while it boils.
- Scoop the cookies quickly. The cookie batter will start to stiffen up as it cools, so work quickly as you scoop the cookie dough. For the quickest process and uniformity, I recommend using a cookie scoop.
- Make this no-bake cookies recipe your own. Mix-in toppings add your own flair to the recipe. Stir a teaspoon of instant coffee granules, a handful of roasted peanuts, or a half cup of sweetened dried coconut flakes into the batter with the oatmeal. You can also gently press M&Ms, sprinkles, or chocolate chips onto the top of the cookie mounds before cooling. This is such an easy dessert to jazz up, so have fun with it!
Frequently Asked Questions
Leftover no bake oatmeal cookies keep covered in an airtight container in the refrigerator for up to 1 week. The chocolate cookies can also be frozen in a freezer-safe container or freezer bag for up to 3 months.
If your peanut butter no bake cookies aren’t hardening properly, chances are you didn’t boil the chocolate mixture for the right amount of time. Either under boiling or over boiling it can cause issues with how the cookies set. Furthermore, be sure to not stir the chocolate mixture while it boils as this too can affect the cookies’ ability to harden.
Serve no bake oatmeal cookies with tall glasses of cold milk, hot coffee, or even Mexican hot chocolate. These cookies are a fantastic addition to almost any cookie platter or cookie table. Present them with chocolate chip cookies, rainbow cookies, and Loft House cookies for a complete cookie spread!
If you love this recipe try these out!
If you’ve tried this No Bake Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
No Bake Cookies
Equipment
- Medium pot
- Baking trays
- Parchment paper
Ingredients
- 1½ cups granulated sugar (300g)
- ½ cup milk (120ml)
- ½ cup unsalted butter (113g)
- ¼ cup unsweetened cocoa powder (25g)
- 2½ cups quick oats (350g)
- ¾ cup creamy peanut butter (188g)
- 2 teaspoons vanilla extract
Instructions
- Line two baking sheets with parchment paper or wax paper.
- In a medium saucepan, combine the sugar, milk, butter, and cocoa powder and place over medium heat. Stir occasionally until the mixture reaches a boil.
- Allow the mixture to boil for exactly 60 seconds without stirring, then remove from heat. Add the oats, peanut butter, and vanilla. Stir until well combined.
- Use a cookie scoop or spoon to drop heaps of the mixture onto parchment paper (about 2 tablespoons each). Let the cookies cool until set, 20 to 30 minutes. Enjoy immediately or store in an airtight container for up to 1 week.
Video
Notes
- Boil the chocolate and sugar mixture for exactly one minute. This will ensure that the mixture cooks up to the perfect consistency, allowing it to set. Additionally, be sure not to stir the chocolate mixture while it boils.
- Scoop the cookies quickly. The cookie batter will start to stiffen up as it cools, so work quickly as you scoop the cookie dough. For the quickest process and uniformity, I recommend using a cookie scoop.
- Make this no-bake cookies recipe your own. Mix-in toppings add your own flair to the recipe. Stir a teaspoon of instant coffee granules, a handful of roasted peanuts, or a half cup of sweetened dried coconut flakes into the batter with the oatmeal. You can also gently press M&Ms, sprinkles, or chocolate chips onto the top of the cookie mounds before cooling. This is such an easy dessert to jazz up, so have fun with it!
I’ve never made or even tasted no baked cookies till I made your recipe John. 1st time I made them I made 1/2 peanut butter and 1/2 Biscoff. They both came out beautifully. 2nd batch was ALL Biscoff, lol. That’s my favorite spread. I’m planning to make these again today. Of course all Biscoff 😄 Thanks for the recipe. Everything goes fast (as do the cookies once they’re made, lol) but if you’re prepared you should have no trouble making these. Enjoy Everyone… 😋
Made these this morning. The recipe is incredibly easy, and they taste so good, I’m eating too many. My kids are loving having no bake cookies that taste right. Thank you so much.
Thanks for the kind note Amanda!!