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
They are my husbands favorite. But he asked that i try adding coconut. He loved them that way!!!
That sounds fantastic, Pam!
Great recipe thank you so much! One of my fav’s from childhood that my kids now love 🙂
I live in a very humid climate with no a/c and I used heavy whipping cream in place of the milk in this recipe to help them set better. Worked like a charm!! Thanks again 🙂
Thanks for sharing about the cream, Caryn. Glad they turned out well for you!
instead of oatmeal could you use rice crispies
I haven’t tried it, so I’m not quite sure. I’m not sure that the rice krispies would soak up the mixture quite like the oats though.
I got up after wanting to eat some that did not belong to me. I fixed them and put them out for my grandchildren. They did not like them. I thought that’s more for me to eat with coffee. Um yummy very yummy.
Glad you liked the cookies, Suzette!
Have you ever made them without the cocoa? My aunt loves the no bake but does not like chocolate.
Teresa
I have a peanut butter version without cocoa powder here: https://www.livewellbakeoften.com/peanut-butter-no-bake-cookies/.
Since my stove isn’t working I’m hoping that I can make them completely in the microwave. Hope that works, too. Im just having a craving for them, I ate them once during my exchange year in the US, where my host mom made them for us. I absolutely loved them and wanted to try making them myself. Wish me luck lol. Greetings from Germany!
I haven’t ever tried them in a microwave, Maddy. I’d love to hear how they turn out if you do though!
I want to make some cup cakes for my 3 year old grandson, who has allergies such as eggs. All dairy nuts. He is allowed Nutlex margarine. Would love some recipes.
Hi, Maureen. I don’t have much experience with dairy-free baking, but I’d be happy to send you some blogs that have a lot of dairy-free dessert recipes 🙂
I have made these for years, but the last two batches I have made come out dry! I watch the time, but still no luck. I notice you add the cocoa in with the sugar to boil, but my recipe calls to add the cocoa after I remove it from the heat. Would this matter? But, it is still the same recipe I have used for years! Maybe it’s because I’m getting old!
I don’t think that when the cocoa is added would make a difference. I’ve always added it to the mixture and then boiled it and haven’t had any issues. No-bake cookies can be a little temperamental, if you make them again you may try boiling the mixture for a little less time or start your timer a little sooner. That should help!
OMG! I tried these cookies for the first time today and I am going to need to make a batch every week. Seriously! They are so delicious, soft and sweet. I am going to add slightly more peanut butter next time just because my boyfriend and I love that taste. Thank you for bringing these into my life 🙂 Laura from the UK x
So glad you liked the cookies, Laura! I have a peanut butter version that doesn’t use cocoa powder here too: https://www.livewellbakeoften.com/peanut-butter-no-bake-cookies/.
Hi I love no bake cookies and other desserts u dont have to bake I make my husbands favorite dessert alot peanut butter pie I use heavy whipping cream in it and it makes for a lite and fluffy pie not heavy like when u use store bought cool whip but no bake cookies r easy and fast when u want something sweet thanks for the recipe
I love them too, Carena!
Great recipe! I added some peanut butter morsels to the bath, after I formed the cookies on my sheets I added them as decoration. The old man wants to take some to work lol, so I’m making another batch for him to bring.?Thanks for the super easy recipe. I look forward to trying your oatmeal cookies in the different variations.
Peanut butter morsels sound like a great addition, Angela! Glad you liked the cookies!
After keeping in the refrigerator to get firm. Then how do we store it if we need to make a batch for a 2 weeks or even more? or is it only make it for the day kind? I wanted to give my kid as a snack and needed it to be stored thats why inquired. hope to hear from you
You can store them on the counter for up to one week (or keep them in the refrigerator). If you want to store them longer, you might want to freeze some of them and then thaw them to room temperature.
I generally dislike the taste of peanut butter, probably because I loved it and had too much of it as a child.Is there a substitute for that?
I haven’t tried subsituting the peanut butter for anything else. Another no-stir nut butter may work though.
Mine never hardened. What should I do?
You can put them in the refrigerator for an hour or so and see if that helps. One reader told me that when this happens, she will put a few on a plate, microwave them, and let them cool and that helps them set up too. Hope that helps!
Hi,
Wonderful recipe u have here! Quick question — do u flatten/press down each cookie after dropping them onto the baking sheet as I understand a cookie scoop will produce a heaped scoop of mixture. How far do u space each cookie apart also?
Hi, Zoe! I do use the back of the cookie scoop to help spread them out just a little bit. You don’t have to leave a lot of space between them, just enough to where they don’t touch.
Thank you! ??
Hi Danielle,
Thanks so much for your reply & advice!
Will be trying them out tomorrow & hope everything goes well… thanks again! 😉
Hi Danielle,
Thanks so much for sharing this yummy recipe! Can I know if I cut down the sugar slightly to 300 or 350g, will it result in the cookies not able to set well or unable to set at all?
Also, how much coffee powder should I add if I’d like to have a taste of coffee in the cookies? 🙂
You can cut the sugar down to 350 grams and they should set up just fine. The coffee powder will just depend on your personal preference and how strong it is as well. I would maybe try 1-2 teaspoons and add more if you prefer a stronger taste.
Is there a diabetic version? I made them for my husband and his squad and one person is diabetic. Trying to figure out a way to do.
I’ve never tested these with a sugar substitute, so I’m not quite sure.
I have made these cookies with swerve the same way. Just sub sugar for swerve or use half and half.
Thanks for sharing, Jennifer! Glad to hear that it works well!
I’ve been making these cookies for years and it hasn’t always been me making them I should say my whole family has been making them for years and your recipe is pretty much what we use but I would like to just tell everyone in here saying how their cookies aren’t setting up, Try cutting the milk down to 1/4 cup and if you still have trouble just to throw them in the refrigerator for 12-24 hours without covering them, THEY WILL set right up for you!!!! Oh Martine not able to get this site to keep popping up, in your browsers settings check out privacy then choose clear site history and COOKIES and happy no bake to yah! Lol,
Thanks for sharing about cutting down on the milk. I haven’t tried it yet, but that may be helpful for others!
I looked up a recipe five days ago on your website and now I am having a problem closing your site. I have tried to close it out and turning my computer off, but every time I turn my laptop back on and your website page still keeps pops up and I can’t get it to go off no matter what I do. It is very irritating to say the least when I’m trying to look up something. What can I do to get it off or close it out. Having this much trouble getting out of your site I may not go on it again. I have never had this much trouble with any other sites I’ve gone on.Would appreciate any help you can give me to get off your site. Thank you, Martine Harris
Hi, Martine. I’m not sure what you mean, there’s no reason my site should keep popping up for you. Did you accidentally set my site as the homepage on your web browser? That would be the only thing that I can think of that would cause that.
Can I use old fashion oats instead of the minute oats
You can use them, but I do prefer to use quick oats. You can also pulse them a few times in a food processor to make them smaller, but old-fashioned oats will be fine!
Love the simplicity of this recipe sadly mines didn’t set properly still soft. I am guessing I should have let it boil longer and used a stopwatch, instead of the time on the microwave. Overall great taste I would use less sugar on my second try at these.
Hi, June! I always suggest setting a timer to make sure that the mixture cooks for the recommended amount of time. I’m glad you liked the taste of the cookies though!
What to do if to dry
If they’re too dry, the mixture boiled too long. You can still scoop it and make cookies, they may be crumbly but should still taste fine.
Mine never look this pretty. They taste good but look like little piles of chocolate oatmeal.
If I’m just making them for us I usually just scoop them with a spoon and don’t worry too much about shaping them. But a cookie scoop really helps to make them prettier! I just scoop the mixture, drop it on the parchment paper, and then use the back of the scoop to flatten them a little. You can also use a spoon to kind of help shape them as you go 🙂
These cookies were so easy and tasty. I wish I would have doubled the batch but since they’re so easy I might just make more instead
So glad you liked the cookies, Erin!
These are my new favorite cookie! They are so addicting. I am not a baker, and love the simplicity of this recipe.
So glad you liked the cookies, Alex!
Can I use jaggery powder instead of sugar.
I’ve never use it, so I’m not sure.
I tried using jaggery.. since its a healthier option for kids.. i used just 300gms though. N I boiled for around 2 mins. It turned out good.. thank u so much for this recipe..
So glad to hear that it worked well in these cookies! Thank you for sharing, Babita 🙂
These turned out amazing my brother added some instant coffee to give a nice kick and it was amazing
Instant coffee is a great idea! Glad to hear that the cookies turned out great, Brooks.
We used to make these cookies in the barracks kitchen back when I was in the Air Force in the early 70s. It was a favorite of the hospital personnel where I worked as a lab tech. Later when my husband and I were first married, I used to make these and he would take them to work. I had the recipe written on a 3×5 card and he could not read what I had written… the card said Coco Drops… he thought it said Cow Drops so that is what he told everyone were he worked. Ha ha … I thought you would enjoy the story… I’m making these for the Fourth of July tomorrow.
That’s hilarious, Susan! I’ve actually had some readers tell me they call them cow patties. So funny! Hope you enjoy the cookies! 🙂
God bless you for all you do.
Would like to ask:can the granulated sugar be replaced with dates for those who would wanna stay off sugar.
Thanks
Do you mean just regular dates? If so, I wouldn’t suggest it for this recipe.
We always boiled ours for 2 minutes instead of 1. But now that I live in Florida with high humidity all the time, I boil them for closer to 3 minutes in order for them to set up.
I’ve tried several times to make them but gave up, won’t set. So I fear these cookies. But I love them!!!
Hi, Rene! No-bake cookies can be a little tricky. Are you setting your timer for 60 seconds once the mixture comes to a rolling boil (the top should be completely covered in bubbles)? If not, then the cookies likely won’t set properly. If you are, then you can try boiling the mixture for 90 seconds. Also, keep in mind that sometimes other factors like humidity can cause them to not fully set. A reader recently told me that if she has trouble with no-bake cookies that aren’t setting she microwaves them for a few seconds and they set up. Hope that helps!
Setting on wax paper after making sure they boil enough usually works for me.
Try adding an additional cup of oats to help firm them up. It works for me.
So I am pregnant and wanted lactation cookies (I made them all the time to increase milk production and for some reason couldn’t help my cravings ??). I decided to make no bake cookies because they are somewhat close in flavor but requires less ingredients and a lot less time ?. I am so glad I found your recipe. I have made 4 batches, 2 at a time, to make sure I have enough for a veteran function tomorrow. They are fantastic!! I keep eating the batter while trying to scoop them out ?. I am honestly surprised I had anything left for the cookies! If you plan to make more than one batch at a time make sure you move quickly when adding the oats. You have to stir them up quick to evenly distribute the chocolate. Thanks for the wonderful recipe!!
So glad you liked the cookies, Jeanette! 🙂
cooked oats or dry oats from the box or i am just not so smart
You use dry oats for these cookies.