These easy No Bake Cookies blend cocoa, peanut butter, and oats into chewy, fudgy bites—ready in minutes, no oven needed!
Let me tell you a little secret—there was a time in my life when I thought all good cookies came from an oven. Yeah… I was that person. Then one summer, my ancient apartment oven finally kicked the bucket (RIP). It was July, I had a serious sweet tooth, and I was this close to melting faster than a popsicle on the pavement. And that’s when my friend Sarah swooped in and dropped this No Bake Cookies recipe on me like a lifesaver.
I made them that afternoon. In flip flops. With the fan blowing my hair into the peanut butter. Honestly? Best. Day. Ever. My kids now call them “Mom’s Emergency Cookies” because, well, I tend to whip them up anytime life needs sweetening. Bad day? Cookies. Unexpected guests? Cookies. Ate dinner too early and now I’m starving again? Yep—cookies.
Why You’ll Love This No Bake Cookies Recipe?
- No oven required. For real, you could make these on a camping trip (though, maybe skip the open fire).
- Done in under 30 minutes. Start to finish! And the hardest part is waiting for them to set.
- Chocolate + peanut butter combo. You know it’s good. Sweet, salty, fudgy—check, check, and check.
- They’re super forgiving. No fancy techniques or tools. If you can boil water, you can make these.
- Perfect for kids (or impatient adults). They set quickly, so you’re not staring at the clock all day.
Ingredient Notes:
Let’s talk about why each of these ingredients deserves a place in your life:
- Salted Butter (½ cup): I like the salted stuff here. It keeps things from being too sweet. Balance, right?
- Granulated Sugar (1¾ cups): Old school sweetener! You could swap some out, but why mess with the classics?
- Unsweetened Cocoa Powder (⅓ cup): Use the good stuff. I once used some cheap, sad powder and instantly regretted it.
- Milk (½ cup): Whole milk makes these creamier. But I’ve used almond milk in a pinch—no one noticed!
- Vanilla Extract (1 tsp): Because even cookies that don’t bake deserve a little flair.
- Creamy Peanut Butter (⅔ cup): Smooth all the way. If you like a little crunch, go rogue with crunchy PB.
- Quick Oats (3 cups): Don’t get fancy. Quick oats soak up just enough moisture to hold everything together. Old-fashioned oats? Too chewy. I learned the hard way.
How To Make No Bake Cookies?
Step 1. Prep Your Station
Line two baking sheets with
Step 2. Melt It All Together
Grab a medium saucepan. Toss in your butter, sugar, cocoa, and milk. Stir it together like you mean it over medium heat until it’s all melty and smooth. I usually hum a little tune here because this part is weirdly relaxing.
Step 3. Boil, Baby, Boil
Once it starts bubbling, set your timer. Boil for 60 seconds. Not 59. Not 61. Sixty. I’ve rushed this and ended up with cookie puddles… tasty but messy.
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Step 4. Stir In the Good Stuff
Off the heat! Stir in vanilla, peanut butter, and oats. You’ve got to move quickly here—it starts to thicken fast. Like, blink-and-it’s-solid fast.
Step 5. Drop and Set
Scoop heaping spoonfuls onto your prepped baking sheets. If they’re not perfect circles, who cares? That’s their charm! Let them cool for about 20-30 minutes. If you’re anything like me, you’ll “test” one early. No judgment.
Storage Options:
- Room Temp: Keep them in an airtight container for up to 4 days. But they usually disappear long before that.
- Fridge Life: These are so good chilled! Pop them in the fridge for up to a week.
- Freezer Win: Freeze ‘em for up to 3 months. Defrost when you need a sweet fix—or eat them straight from the freezer. Been there.
Variations and Substitutions:
- Nut-Free? Use sunflower seed butter or tahini. Totally works.
- Dairy-Free? Sub vegan butter and a non-dairy milk. Easy peasy.
- More Texture? Add shredded coconut or chopped nuts. Or heck, throw in mini chocolate chips. Live your best life!
- Healthier? Swap half the sugar for maple syrup or coconut sugar. Won’t be exactly the same, but still delish.
What to Serve with No Bake Cookies?
- Coffee. The bitterness cuts through the sweetness like a dream.
- Vanilla Ice Cream. Sandwich one between scoops. You’re welcome.
- Hot Chocolate. Overkill? Maybe. But I’m not here to judge.
Frequently Asked Questions:
Why didn’t my cookies set?
You probably didn’t boil the mixture long enough. That 60 seconds matters more than you think.
Can I use chunky peanut butter?
Absolutely! It’ll give them a little crunch. I do it sometimes for variety.
Can I cut the sugar?
You can, but they might not hold together as well. Try cutting back just a little first.
Try These No Bake Cookies Today!
So there you have it. The no-fuss, no-bake lifesaver of desserts. These No Bake Cookies have been my go-to since the days of my busted oven, and honestly? I wouldn’t have it any other way. If you give them a try, let me know how they turn out! Did you add chocolate chips? Coconut? Did you not wait for them to set? (Same.)
Can’t wait to hear what you think. Drop a comment below and share your cookie adventures!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No Bake Cookies
Ingredients
- 113 grams 1/2 c salted butter
- 350 grams 1 3/4 c granulated sugar
- 32 grams 1/3 c unsweetened cocoa powder
- 120 milliliters 1/2 c milk
- 1 teaspoon vanilla extract
- 160 grams 2/3 c creamy peanut butter
- 275 grams 3 c quick oats (don't use old-fashioned oats)
Instructions
- Start by preparing your workspace with parchment paper on two baking sheets or alternatively get, around 29 cupcake liners ready.
- In a saucepan (approximately 2.5 to 3 quarts) combine the butter, sugar, cocoa and milk.
- Place the saucepan over medium heat. Stir the mixture frequently until it begins to boil.
- Allow the mixture to boil for 60 seconds then promptly remove it from the heat source.
- Swiftly incorporate the vanilla extract, peanut butter and quick oats into the mixture until everything is thoroughly combined.
- Using a spoon or a cookie scoop drop portions of the cookie mixture onto the baking sheets or into the cupcake liners.
- Let the cookies set at room temperature for 20. 30 minutes. If you're, in a rush you can expedite this process by placing them in the refrigerator.
- Once set store your cookies in an airtight container at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
