No Bake Cookies


This No Bake Cookies recipe is quick and easy to make. The cookies are creamy, rich and have a wonderful chocolate taste. They’ll have your mouth watering as soon as you start making them. VNo bake cookies are the best kind of cookies. Ever. They’re just as easy as regular no bake cookies, but require no baking. You won’t believe how easy they are!

Peanut Butter-Chocolate No-Bake Cookies

  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: about 60 cookies

These straightforward drop cookies let your oven take a breather because they bake and set in the refrigerator after beginning on the stovetop, where all the ingredients are combined. They are particularly ideal for cooking with children because there are no raw eggs, all of the components are pantry basics, and cleanup is simple. Replace the peanut butter with your preferred smooth nut or seed butter, such as almond, cashew, or sunflower butter, if there are allergy concerns in your household. Put the cookies in an airtight container and chill them for after school snacks or other special occasions. Keep in mind this recipe the next time you’re looking for a sweet treat to give as a present because it yields a sizable batch (5 dozen cookies!)


  • 2 cups sugar
  • 1/2 cup milk
  • 1 stick (8 tablespoons) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 3 cups old-fashioned rolled oats
  • 1 cup smooth peanut butter
  • 1 tablespoon pure vanilla extract
  • Large pinch kosher salt


Peanut Butter-Chocolate No-Bake Cookies
  1. Use parchment or wax paper to line a baking sheet.
  2. In a medium saucepan over medium heat, bring the sugar, milk, butter, and cocoa to a boil while stirring occasionally. After boiling for one minute, remove from the heat. Get rid of the heat. Stir in the salt, vanilla, and oats after adding the peanut butter.
  3. Drop tea spoonfuls of the mixture onto the prepared baking sheet, and let cool and solidify for about 30 minutes at room temperature. For up to three days, refrigerate in an airtight container.

No Bake Cookies

No Bake Cookies

No-bake cookies bring back so many happy memories of my childhood. This recipe has the ideal chewy, fudgy texture and the traditional chocolate peanut butter taste combination. They’re also probably the simplest cookies on earth to make, in my opinion.

Simple No-Bake Cookies

Since I can remember, I’ve been baking no-bake oatmeal cookies. Because my mother wasn’t a big fan of dessert, I used to prepare these for my family on the weekends. If you decide to make them with your children, make sure to keep an eye on them.

Bake-free cookies

No-bake cookies bring back so many happy memories of my childhood. This recipe has the ideal chewy, fudgy texture and the traditional chocolate peanut butter taste combination. They’re also probably the simplest cookies on earth to make, in my opinion.

They quickly satisfied the desire for something sweet and were prepared for consumption. Additionally, I’m confident that my family as a whole loved them and me the most.

flavors of chocolate with peanut butter

The recipe is virtually exactly the same as the one I used to make when I was younger, although I did double the amount of cocoa and peanut butter because, well, why not? I can never resist this delicious combination!

Ingredients You’ll Need for This Recipe

  • Sugar
  • Butter
  • Milk
  • Unsweetened cocoa powder
  • Vanilla
  • Quick oats
  • Peanut butter
No Bake Cookies ingredients butter sugar milk cocoa powder quick oats peanut butter vanilla

How to Make No Bake Cookies

First line two baking sheets with parchment paper (or just spread a long sheet of the parchment onto the counter), or have 29 cupcake liners set out.

Then in a 2.5 – 3 quart saucepan combine sugar, butter, cocoa powder and milk.

No Bake Cookies mixing sugar cocoa powder butter and milk in saucepan

Set saucepan over medium heat (I like to use the largest burner on the stove) and begin whisking. Cook and whisk frequently until it reaches a boil, then once it reaches a full boil stop stirring and let it boil for 1 minute.

No Bake Cookies boiling sugar cocoa mixture in saucepan

Remove the mixture from heat then immediately add in vanilla, peanut butter and oatmeal. And stir to blend well.

no bake cookies mixing in oats peanut butter and vanilla

Drop mixture onto prepared parchment dropping 2 Tbsp at a time (a medium cookie scoop works well here or just use two large spoons).

Let cookies set then enjoy! If you want to speed up setting transfer to refrigerator. Store the cookies at room temp in an airtight container.

No Bake Cookies spooning mixture onto baking sheet

Tips for No Bake Oatmeal Cookies

After 20 some odd years of making these I’ve learned a few things along the way.

  • Before starting to count down those 60 seconds, the liquid must begin fully boiling (bubbling up in the middle), not merely coming to a simmer (where the edges of the mixture bubble up).
  • Use only fast oats; don’t use old-fashioned oats, in my opinion. The cookies won’t be as tender and won’t set up nearly the same way.
  • The dish should ideally turn out perfectly for you, but if they’re a little too wet the next time, boil them for 15 seconds longer; if they came out dry, boil them for 15 seconds less. The length of time the liquid is cooked affects how the dough sets up and how moist the cookies turn out.
  • Although I like creamy peanut butter, you can substitute hard peanut butter in this recipe by adding an additional 1/4 cup to ensure that the consistency is unaffected.
  • Rather than margarine, use actual butter. It has an unpleasant flavor that will affect the flavor of the cookies, and because water has been added, the final product won’t be as delicious.
  • Then, follow the recipe’s instructions and add a little extra cocoa and peanut butter; this makes the cookies a little richer than you recall. Like it says in the recipe, I also reduced the sugar by 1/4 cup.

What do You Call Them?

Although they are still cooked, we used to refer to these as “uncooked cookies” when I was a child. But now I’m wondering if they could be called “summer cookies” because we all have those days where we want a cookie but no one wants to turn on the oven because it’s simply too hot, isn’t that right?

Naturally, we’ll continue to use No Bake Cookies. However, whoever names these luscious delights will always adore them.


Just a few basic ingredients are needed to make these wonderfully simple Classic No-Bake Cookies. These cookies are ideal for a quick dessert because they are packed with peanut butter, oats, and chocolate powder.

Several no-bake cookies on a piece of parchment paper.

Have you got a preferred cookie? One that you adore and would likely consume the entire batch if left alone with them? I’ve always loved no-bake cookies, in addition to a delicious chocolate chip cookie.

My mother would make a batch of these cookies whenever my siblings and I were young and in the mood for something sweet. In addition, we rarely waited for them to completely cool before we began eating.

These cookies are really simple to make, which is one of my favorite things about them. A batch can be prepared in 15 to 20 minutes, after which all that is left to do is wait for them to cool.

The best thing, though? Most likely, you already have everything you need to make these! And even if you don’t, after making a batch, you’ll make sure to stock up for the next time. Believe me.

The ingredients needed to make classic no-bake cookies in different bowls and measuring cups on a gray surface.


I advise getting all of your ingredients ready and measuring them out before you begin preparing the cookies. With everything mixed as soon as the mixture has boiled, the procedure will move much more smoothly and the cookies will turn out better.

Here’s a quick overview of exactly what you will need:

  • Butter: I prefer to use butter in this recipe because it tastes better. I have tested it with margarine though and it does work just fine.
  • Milk: Any kind of milk will work in this recipe! I typically use whole milk, but 2%, 1%, skim, or even a non-dairy milk like almond milk will work.
  • Granulated Sugar: To sweeten the cookies and help them set up.
  • Unsweetened Cocoa Powder: This adds a delicious chocolate flavor to these cookies. Natural unsweetened or Dutch-process cocoa powder both work great.
  • Peanut Butter: I recommend using a no-stir creamy peanut butter like Jif or Skippy. Crunchy peanut butter is fine too!
  • Vanilla Extract: For a little flavor.
  • Quick-Cooking Oats: I find that quick-cooking oats work best in this no-bake cookie recipe because they’re smaller and not quite as chewy.
The butter, sugar, milk, and cocoa powder in a large saucepan after it's been melted together and boiled for one minute. A rubber spatula rests inside the saucepan.


Start by covering a few sizable baking sheets with parchment paper and putting them aside.

Then, place a large saucepan over medium heat and add the cut butter, sugar, milk, and cocoa powder. Bring the mixture to a rolling boil after the butter has melted, then let it cook for one minute.

Another crucial step is to set a timer for precisely 60 seconds after the mixture reaches a rolling boil. In other words, bubbles completely encircle the top. The no-bake cookies will be dry if you boil them for too long, and they won’t set properly if you boil them for too little time. Timing is crucial in this situation.

The no-bake cookie mixture in a large saucepan after the peanut butter and vanilla has been mixed in. A rubber spatula rests inside the saucepan.
The finished no-bake cookie mixture after the oats have been mixed into it.

After the timer rings, turn off the heat, add the peanut butter, and stir until the mixture is smooth. Once the quick-cooking oats have been added, swirl the mixture thoroughly to cover all of the oats.

After that, scoop the mixture with a cookie scoop and drop the cookies onto the prepared baking sheets. To help them cool more quickly, I prefer to slightly flatten each one with the back of the cookie scoop or a spoon.

The cookies will start out extremely soft but will gradually firm up as they cool. Although mine often take 20 to 30 minutes to fully set up, they are very wonderful when served warm!

Several no-bake cookies on a piece of parchment paper. A cookie with a bite taken out of it is leaning on top of another cookie.



The mixture did not boil for a long enough period of time, which is the main cause of chocolate peanut butter no-bake cookies not setting up. Be cautious to wait until the mixture reaches a rolling boil before setting your timer. In other words, bubbles completely encircle the top. The cookies might not set up if the timer is set too soon.

Place your cookies in the refrigerator to help them firm up if they haven’t entirely set up after 20 to 30 minutes. Additionally, several readers have stated that they will microwave a few cookies at a time for a brief period of time, which also aids in finishing setup.


Absolutely, yes! After the cookies have completely cooled, you can freeze them for up to three months in a freezer bag or other freezer-safe container. Place the cookies on the counter and allow them to acclimate to room temperature before serving.


These cookies can be made with traditional rolled oats, but they will be chewier. If at all possible, I advise using quick-cooking oats or pulsing the traditional rolled oats twice or three times in a food processor to break them down.

A stack of several no-bake cookies.


  • Before you begin making these cookies, gather your ingredients and measure them out carefully. This will help the procedure go much more quickly.
  • Work swiftly to add the final ingredients and scoop the mixture after rapidly taking it from the heat. The cookies could turn out to be dry if you leave it out too long.
  • I strongly advise using a cookie scoop for cookies that are completely round and uniform in size.

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