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
You must NOT START TIMING until the mixture starts really BOILING ! Just starting to boil DOES NOT COUNT. When you get full boil starting, then hit timer for 1 minute. All youhave people saying they are too watery must be hitting timer before full rolling boil. I promise. You can’t mess these up.
I used Nestle Quick instead of the Cocoa and Crunchy peanut butter, because that is all I had, and they were a great spin on the classic recipe!
Hi, there. Well, I’m waiting for the cookies to set up. Stuck a few in the fridge and left the rest on the counter to see how they do. Mine, sadly, are not shiny. I was unsure what to look for in a “rolling boil,” and believe I overcooked the liquid portion. But here’s another thought: I cut the sugar by half–I always do. What effect do you think that might have on the overall appearance?
Anyway, they smell good. 🙂 Am looking forward to trying them.
Hi, Christine! A rolling boil is when it’s boiling rapidly and the top is covered in bubbles. The cookies can turn out duller if the mixture is overcooked, so that may be why. I’m not sure if reducing the sugar that much will affect it too as I’ve never tried reducing it by that much.
I loved these so much when I was a kid – we made them in Brownies – and when I stumbled across this recipe I knew I had to try again. They are just as good as I remember, and how many things can one say that about? I was wondering if they will freeze well; I don’t really want to eat this whole batch by myself, and my husband won’t be home until just before Christmas!
I’ve never frozen them, but I do think they would freeze just fine! You can thaw them to room temperature or overnight in the refrigerator.
Yes they can be frozen…
can i use choc milk syrup if im out of cocoa
I wouldn’t recommend it for this recipe.
I’ve made these cookies time and time again now I must have cook them too long or cook the chocolate too long because they’re really dry what can I do
If they’re dry, it’s likely that the mixture was cooked a little too long. There’s not much you can do to fix it, but if it’s not too dry you may be able to firmly press it into a pan or something so it will stick together better.
I would like to say, I have been making no-bake cookies almost all of my life. I remember learning the recipe and helping cook them with my mother at a very young age. I know the ingredients and variation of directions by heart. All of my life, we would run into issues where the cookies were too dry and were rock hard. Or too moist where they would not harden, despite putting them in the fridge. In addition, we have run across undesirable textures (sliminess or grainy), etc. I cannot begin to quantify how many times I have made these cookies. I came across this recipe and decided to give it a shot in this exact order. It’s not about the ingredients, its the method and order you bring them together. This recipe is fool proof! All the little tips and tricks this author has– you cannot mess this up! She nailed it. I have made this recipe the past 5 times and they have always turned out superbly. There is no more guessing how they will turn out. They will be delicious IF and only IF you follow these instructions to a T! I have impressed my family. Thank you!
Love this recipe. I have used it several times & my cookies always turn out irresistible. Thanks for sharing!!
Now I know this question will pretty much ruin the no bale cookie themselves, but can I use something else other than cocoa powder, I just don’t have any in the house right now and I want to make these cookies!!!
I have a peanut butter version here that doesn’t use cocoa powder. Hope that helps!
Second time I made them I used chocolate milk and they were fine!
I would also like a rice pudding recipe!
Thanks for the suggestion, Patricia! I have it on my list of recipes to work on 🙂
The cookies turned out just like my mom used to make. I used old fashioned oats because it’s all I had on hand but other than that I followed the recipe exactly and they turned out absolutely perfect!
I have tried this recipe altogether now 6 times just to make sure I wasn’t making a mistake. I followed the instructions to a tee and I have had the same results every time. My no bakes have now been sitting out all night/8+ hours now and they’re still as soupy as they were when I left them. They do taste amazing but I have to serve them in a bowl with a spoon. I have tried another recipe and that batch turned out amazing. Only reason I’m posting this is bc other people will come across this recipe and have the same problem. This recipe is great if one of the soupy properties would be reduced. I have no idea which is why I come here for recipes lol. They taste great but it’s no bake oatmeal not cookies 🙁 although you did better than I could ever do with creating my own recipe.
If the mixture is turning out too soupy, it’s because it didn’t boil long enough. Are you setting your timer once the mixture comes to a rolling boil (the top is completely covered in bubbles)? If so, you can try boiling it for about 15-30 more seconds and that will help. I find that 60 seconds is always perfect for me, but several different things can affect whether or not they set up.
Can I add caramel without ruining the cookies?
I wouldn’t recommend adding it to the mixture. If you’re using a thicker caramel sauce, you may be able to top the cookies with it or drizzle it on top.
Can you use unsweetened chocolate chips if you dont have cocoa powder on hand.
I wouldn’t suggest it for this recipe.
What is the difference in using old fashioned oats vs. the quick-cooking oats? I’m super excited to try this, I haven’t made no bake cookies in forever!
Old-fashioned oats are larger, so they’ll make the cookies chewier. I do suggest quick-cooking oats though because they absorb more moisture and will help the cookies set up properly.
I have made these several times and they always turn out great. I have some powdered peanut butter that I”m going to use this time and am looking forward to seeing how they turn out. It will cut the calories substantially.
Need a quick and easy rice pudding and a bread pudding recipes
Hi, Patty! I don’t have a rice pudding recipe yet, but it’s on my list of recipes to work on. I do have a bread pudding recipe here.
I only have powdered milk on hand. How would I adjust the recipe?
You could use the powdered milk to make milk and then use the milk as called for in the recipe.
Can I substitute the sugar with Stevia?
I haven’t tried it, but I’m not sure that they would set up properly with a sugar substitute.
Has anyone tried making them with almond milk instead of regular milk? I just ran out of milk but thinking almond milk might be too watery or something…
I haven’t, but I’ve had other readers try it and say it works fine. I’ve used skim milk several times and it works fine too.
These do turn out fine without the peanut butter. We’ve been making them for thirty some odd years and never knew that peanut butter was an ingredient. A few walnuts pieces or a little coconut were our add ins.
I just LOVE these ❤️?
Just made these with my kids and they loved them! They turned out perfect and they were so shiny!
If I put rolled oats in a blender first, will they be more like using quick oats?
It may make them too powdery. If you have a pulse option I would try that 2-3 times in very short bursts, a food processor works great for this too.
Oops I used old fashioned oats, will it work?
That should be okay.
They will taste good, but chewy
Do you have to use the vanilla extract in it or can you leave it out
It would be okay to leave it out.
I followed this recipe step by step and my cookies never got hard one of the ingredients listed has to be the wrong amont
The ingredients listed are correct. If they didn’t harden, it’s likely that the mixture did not boil long enough. If you make them again, you can increase the boiling time 15-30 seconds and that should help.
Hi! I’ve made these several times and always turned out great! This time I was an oz short of butter and peanut butter in a double batch. Of course they did not set up correctly. What can I do now or make out of them now?
If you made a double batch, they may have just needed to boil longer. You could try refrigerating them and see if that helps them set up. If they’re not fully set up, you can microwave a few of them for a few seconds and see if that helps too. Another idea would be to just use it as an ice cream topping. Hope that helps!
Thank you! Great idea as an ice cream topper. Was thinking just roll them up into little balls and freeze…love the recipe ❤
That’s a great idea too, Wanita!
Can I use margarine in these or does it have to be the real deal butter? I prefer real butter and I know it’s better for you of the two, but margarine is what I have on hand at the moment and Im craving these badly.
Yes, I’ve used it before and they turned out just fine.
When I was little the cookies I ate were always shiny, and they were the best I’ve ever had I heard the trick is to make them shiny but each time I try they don’t turn out shiny any tips
Hi, Carrie! If they’re not turning out shiny, you may be boiling the mixture just a little too long. Try reducing it by 10-15 seconds next time and see if that helps.
I agree. When it says exactly one
Minute…that’s all it needs. I used to not pay attention and they were always too dry.
Crisco , about a teaspoon.
If you want shiny….you have to use “margarine” (not butter)
I have no clue why, but that will help!
What can I use instead of the peanuts putter? Can i just skip this step or is it going to mess up the recipe?
I wouldn’t suggest leaving it out, but you could use no-stir almond butter or something similar.
I leave out the peanut butter and they turn out great! Allergic to the stuff but I love these cookies
The chocolate no bake cookies I grew up eating didn’t have peanut butter in them, they had coconut but everything else was the same.
Could these be made with 1/2 cup veg oil instead of the butter?
I wouldn’t suggest it for this recipe. Coconut oil may work since it will solidify.
Sooo I accidentally used Steel Cut Oats! Do you think they’ll turn out still? Or did I just waste all those ingredients?
Steel cut oats are much different so I’m not quite sure that they will turn out the same.