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Craving a quick and easy dessert? These No Bake Cookies are a classic favorite combining rich chocolate, creamy peanut butter, and hearty oats for the perfect chewy texture. Best of all, they come together in just 15 minutes – no oven required!
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Why You’ll Love These No Bake Cookies
These Chocolate Peanut Butter No-Bake Cookies are my go-to treat when I’m short on time, but still want a tasty homemade cookie to serve or to eat. My kids love them as an after-school snack with a tall glass of cold milk. My husband whips them up on a lazy weekend afternoon as we are playing board games or watching movies.
- Quick & Easy: Ready in just 15 minutes with simple pantry ingredients.
- No Oven Needed: Keep your kitchen cool – just a bit of stovetop magic is all it takes.
- Chocolate + Peanut Butter Combo: A classic pairing everyone loves!
Ingredients in No Bake Cookies
All of these ingredients are likely to be in your pantry and fridge right now. All you need is:
- Quick Oats: My mom always used quick oats in her no-bake cookies, but I didn’t know why until I tried making them with regular oats. Regular oats don’t work as well, trust me! The quick oats give the cookies a softer, chewier texture.
Tip: Regular oats can be used in a pinch of you pulse them a few times in the blender first. - Peanut Butter: Creamy or crunchy both work great. Peanut butter is the binding agent and adds that delicious nutty flavor that pairs so well with chocolate.
- Butter: Use salted butter for the perfect balance of sweet and salty. If unsalted is all you have on hand, add a pinch of salt to the mixture.
- Sugar: Granulated sugar is essential to sweeten the unsweetened cocoa powder and give the cookies the right consistency.
- Milk: I prefer 2% or whole milk for a creamier cookie texture.
- Cocoa: For the best chocolate flavor, use a high quality unsweetened cocoa powder like Ghirardelli’s or Hershey’s.
- Vanilla: It enhances the flavor of the other ingredients.
Step-by-Step Instructions
Preparation:
- Measure out the quick oats, peanut butter, and vanilla into mixing bowl.
- Spread a sheet of parchment paper or wax paper on a cookie sheet, or on a clean countertop to prepare for the cookies.
Cook the Chocolate Mixture:
- Combine butter, sugar, milk, and cocoa to a heavy saucepan.
- Bring to a full boil. Allow the mixture to boil for exactly one full minute. Set a timer!
- Remove from heat.
Combine and Scoop:
- Add oats, peanut butter, and vanilla to the chocolate mixture. Stir well.
- Scoop the mixture onto the prepared parchment paper using spoons or a cookie dough scoop.
Cool and Set:
- Let the cookies cool for 15-20 minutes until they set. Resist the temptation to dig in early!
Tips for Perfect No Bake Cookies
- Set a Timer! Boil the chocolate mixture for exactly 1 minute. Too short, and the cookies won’t set. Too long, and they’ll be hard and crumbly.
- Stick with Real Sugar. Avoid sugar substitutes to ensure the cookies set correctly.
- Use Quick-Cooking Oats. Quick oats give the best texture. If using old-fashioned oats, place them in a blender and pulse a few times for better results.
- Storage. Keep these cookies in an airtight container and store at room temperature for up to a week or freeze up to three months.
No-Bake Cookie Recipe Variations
- Add-in ideas. For a fun twist, mix in shredded coconut, raisins, or chopped nuts.
- For a peanut allergy: One of our readers recommended using cookie butter in place of peanut butter for those who have peanut allergies. Check label to be sure there are no nuts.
- Gluten-free: This recipe is gluten free as long as certified gluten-free oats are used.
- Vegan no-bake cookies: Use almond milk or oat milk instead of cow’s milk and vegan butter. It works great!
Frequently Asked Questions
They are gluten-free as long as you use certified gluten-free oats. Check the label of your oats to be sure.
If your cookies are dry, they were likely boiled too long. Try reducing the boiling time to exactly 60 seconds.
This happens when the sugar/butter mixture isn’t boiled long enough. It should be at a rolling boil for one minute.
Swap peanut butter for almond butter, sunflower butter, or cookie butter for a delicious, peanut-free, twist.
“I love to make these cookies, and I also love to eat them. They are my favorite. I put them in my homemade Christmas containers last year. They are one of the first if not the first to get eaten! EASY to make.” – Jennie
More No-Bake Desserts:
More Classic Cookie Recipes:
How To Make No Bake Cookies
Enjoy your No Bake Cookies! Let us know how they turned out in the comments!
No Bake Cookies
Video
Ingredients
- ½ cup butter
- 2 cups sugar
- 1/2 cup milk
- 1/4 cup cocoa
- 1 teaspoon vanilla
- 1/3 cup creamy peanut butter
- 3 cups quick oats
Instructions
- Measure out oats, peanut butter, and vanilla into a mixing bowl. Don't mix.
- Mix butter, sugar, milk, and cocoa together in a heavy saucepan and bring to a full boil. Allow to boil for one full minute (set a timer). Remove from heat.
- Quickly stir in the rolled oats, peanut butter, and vanilla.
- Drop by spoonfuls or cookie scoop onto cookie sheets lined with parchment paper or wax paper as quickly as possible. Cool 20-30 minutes.
Notes
Recipe tips:
- Measure ingredients exactly and watch boiling time carefully to get best results.
- Use a quality unsweetened cocoa powder for a rich chocolate flavor.
- Optional additions: ¼ cup coconut, chocolate chips, chopped nuts.
- Store no bake cookies at room temperature or in the refrigerator for up to two weeks in an airtight container.
- Place cookies in an airtight container or a Ziplock bag and freeze for up to two months.
I love the simplicity of this recipe, and how fast they come together! The ingredients, too, are ones I typically have on hand. Thanks for a great no bake cookie recipe!!!!
These are my favorites. They are easy to make and the taste is unbeatable. There is a little bit of everything and you can’t go wrong with chocolate and peanut butter.
Delicious easy recipe. Adding coconut takes them to another level.
Delicious easy recipe
this is a favorite cookie and love how simple it is to make as well.
Love these no-bake cookies! I’ve been enjoying these since I was a child. No need to mess with a classic, they are perfect!
The cookies are delicious. A bit crumbly I thought so I am wondering: Do you start the one minute time for boiling the cocoa and sugar etc. when it reaches a full boil? Also what setting should the burner be on for this first step( ie. High, medium or lo-electric glass top)
Thank you
If cookies are crumbly, it means the mixture boiled for too long. So, we start the minute timer maybe a little before it reaches a ~full boil. It should be medium/high heat!
This is definitely my favorite recipe for a sweet treat. The littles love them!
Great recipes
This is the same recipe I have been using for 30 years it always turns out good
I have used this recipe many times and they are always delicious! I usually double the recipe and use half dark chocolate Cocoa.
good!!!!!!!!!!
Just like grandmas my 61 yr old long time security officer says! Except mine are better! I use dark cocoa powder, turbinado sugar and organic oats and quality crunchy peanut butter..only real butter and quality vanilla. It is also easier if you chill it b4 you roll some into a ball shape to finish cooling. YUM!!!
I love these cookies trying to get the best recipe the best directions to fix them for a long time
I cannot count how many times we made these cookies throughout my childhood. It seems as if we always had them at our house. This recipe is perfect and is exactly as I remember them. Thank you for sharing!
My mom used to make these cookies all the time for Christmas they were the best chocolatey peanut buttery cookies I ever ate it would be raisins and Walnut in those cookies was so delicious like you said childhood goodness when I found this recipe I had to make it tastes just like my childhood thanks for the recipe Thanks for the Memories
Awww! I love that these cookies bring back such sweet memories for you. I’ve never had them with raisins and walnuts. Sounds like a great idea!
Do you have the same recipe without peanut butter for someone with a peanut allergy? I know we used to make them years ago and they were flatter.
You can substitute almond or cashew butter for peanut butter. I hope that helps!
My grandma and mom made these. I LOVE them. So easy and the best flavor.
My Mom used to make these all of the time! Such a childhood favorite. We even added a smear of peanut butter on the top before eating. Never enough peanut butter, lol.
These take me back to my childhood! I loved making these! Thank you!
They turned out excellent! Thanks for the recipe.
These cookies were incredible. They were the perfect movie night treat. I love how easy the recipe was!