Classic No-Bake Cookies
These Classic No-Bake Cookies only require a few simple ingredients and are incredibly easy to make. Loaded with peanut butter, oats, and cocoa powder, these cookies are perfect for an easy dessert!
Do you have a favorite cookie? One that you absolutely love and could probably eat the entire batch if you’re left alone with them? Besides a good chocolate chip cookie, I’ve always loved no-bake cookies.
Whenever we were kids and we wanted something sweet, my mom would whip up a batch of these cookies. And to be honest, we hardly ever waited for them to cool completely before we dug in.
One thing that I love about these cookies is how easy they are to make. You can prepare a batch in about 15 to 20 minutes, then all you have to do is wait for them to cool.
And the best part? You probably have everything on hand to make these right now! And even if you don’t, once you make a batch you’ll make sure to have everything on hand for next time. Trust me.
Ingredients For This Recipe
Before you get started making the cookies, I suggest getting all of your ingredients ready and measuring them out. This will make the process go much smoother, and the quicker you get everything combined after the mixture has boiled the better the cookies will turn out.
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.
How To Make No-Bake Cookies
To start, line a couple of large baking sheets with parchment paper and set them aside.
Next, combine the sliced butter, granulated sugar, milk, and cocoa powder in a large saucepan and place it over medium heat. Once the butter is melted, bring the mixture to a rolling boil and allow it to boil for one minute.
Now here’s another important thing, set a timer for exactly 60 seconds once the mixture comes to a rolling boil. In other words, the top is completely covered in bubbles. If you boil it too long, the no-bake cookies will turn out dry and if you don’t boil it long enough they won’t set properly. Timing is very important here!
Once the timer goes off, remove it from the heat, and stir in the peanut butter and vanilla extract until it’s nice and smooth. Add the quick-cooking oats and stir them in until all of the oats are coated with the mixture.
Then, use a cookie scoop to scoop the mixture and drop cookies onto the prepared baking sheets. I like to use the back of the cookie scoop or a spoon to flatten each one out a bit so they cool faster.
The cookies will be very soft at first, but will continue to set up more as they cool. Mine usually take about 20 to 30 minutes to fully set up, but they’re delicious warm too!
Frequently Asked Questions
Why did my cookies not set?
The main reason that chocolate peanut butter no-bake cookies don’t set up is because the mixture did not boil long enough. Make sure to wait and set your timer once the mixture comes to a rolling boil. In other words, the top is completely covered in bubbles. If you set the timer too soon, then the cookies may not set up.
If you’re cookies don’t fully set up after 2o to 30 minutes, you can place them in the refrigerator to help them firm up. Some readers have also mentioned that they will microwave a few cookies at a time for a few seconds and this helps them to finish setting up too.
Can you freeze these cookies?
Yes, absolutely! Once the cookies have cooled completely, you may freeze them in a freezer bag or freezer-friendly storage container for up to 3 months. When you are ready to enjoy the cookies, place them on the counter and let them come to room temperature.
Can I use old-fashioned rolled oats?
You may used old-fashioned rolled oats in these cookies, but they will be chewier. I recommend using quick-cooking oats if possible or pulsing the old-fashioned rolled oats in a food processor 2 or 3 times to break them down.
Baking Tips
- Make sure to gather your ingredients and measure everything out before you get started with these cookies, it will make the whole process much smoother!
- After you remove the mixture from the heat, work quickly to stir in the remaining ingredients and scoop the mixture. If you let it sit for too long, the cookies may turn out dry.
- For cookies that are perfectly round and uniform in size, I highly recommend using a cookie scoop!
More Classic Cookie Recipes
- Snickerdoodle Cookies
- Peanut Butter No-Bake Cookies
- Soft Peanut Butter Cookies
- Oatmeal Raisin Cookies
Video Tutorial
Classic No-Bake Cookies
Ingredients
- 1/2 cup (115 grams) butter (sliced into pieces)
- 2 cups (400 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1/2 cup (125 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) quick-cooking oats
Instructions
- Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.
- Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
- Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 1.5 tablespoon cookie scoop). Allow to cool for 20 to 30 minutes, serve, and enjoy!
Notes
Slightly adapted from All Recipes
I have used this recipe about a dozen times now. Never fails, my family loves it and I make an extra batch to send to work with my husband. They all love them too. Good boil and 60 second timer really is key. Thank you! Xo
Am trying them soon. I think I’m going to scoop and put in silicon mini muffin pan and then freeze them. Thoughts??????
That would be okay!
I don’t know what I did wrong. I used the right ingredients and measurements and followed directions closely. But they didn’t solidify at the end, even after refrigeration. They’re like a sticky fudge texture.
It sounds like the mixture didn’t boil long enough. Did you wait until the mixture came to a rolling boil before starting your timer? If so, you can try boiling for 15 to 30 seconds longer next time.
The best no bake cookies in the world
I use 2 cups quick oats and 1 cup coconut flakes . I love the original tho
Can you make them, with any kind of butter?
I wouldn’t recommend using butter from a tub or whipped butter. Any kind of stick butter/margarine will work though.
Print button does not work
I just tried it and it’s working fine for me. If you have popup blockers set up though, it won’t open the printable recipe.
I wound up switching things around. I used a cup of peanut butter, because I only had enough oats for 2 cups, then I wound up using swiss miss chocolate powder because I was out of regular cocoa powder. So it came out fairly runny and I poured the mixture into a high edged cookie sheet. I think I am going to put marshmallows on it too. It taste sweet, that’s for sure.
Way too much sugar. Other than that they set well and were good.
I think it might be more chocolatey without the vanilla. I will try it next time. Otherwise a good recipe.
Actually, vanilla intensifies the taste of the chocolate. Interestingly, so does espresso powder. Hope this helps!😊
Wondering if i powdered my hazelnut coffee…
Very good! Great mix of ingredients. Quick and easy to make and tasted great!
Okay. One more question. With the oats I am using 3 cups = 240g. Should I add another 3/4 cup to be exact with the 300g or just use 3 cups
You need to use 300 grams of oats.
Just wondering if I can double up,Joni or does this recipe work better 1 batch at a time?
Yes you can! Just make sure to use a saucepan that’s large enough and stir it occasionally too, so the mixture cooks evenly.
I’ve made these so many times! Mine won’t get firm! What could I be going wrong???
You’re probably not boiling the mixture long enough. Are you waiting to set your timer until the mixture comes to a rolling boil (the top is covered in bubbles)? If you set it too soon, the cookies won’t set up.
Love the no bake cookies. I use the individual cupcake papers though instead of the parchment paper.
How many cookies does this recipe yield?
30 cookies.
Easy to make and turned out good, cookies set up great and had a good taste. If I make again I will probably cut down on the sugar they were really sweet.
I love your cookies haven’t tried a lot of them YET. But I especially like the no bake oats cookies. They have been a favorite of mine forever, I know the recipe by heart practically. And yours is the same as I’ve been making them for 40 years. So I was glad to see my same receipt because I did forget it this time thank and I will try more of your receipts in the future. You have a follower in me Thanks Kodi!!!!
Thank you, Kodi! I’d love to hear if you try any other recipes!
How do you recommend doubling the batch?
I would just double the ingredients and make sure to use a saucepan/pot that’s large enough. Make sure to stir it occasionally too, so the mixture cooks evenly.