The Very Best No Bake Cookies
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No bake cookies take me right back to childhood. I loved sneaking bites before they had time to set, and now my kids do the same! They’re rich, chocolatey, peanut buttery, and so easy to make.
Why These No Bake Cookie Are Always a Favorite
- No oven needed: Make the whole recipe right on the stovetop.
- Ready fast: They take about 15 minutes to make. Then, just let them cool and set.
- Chocolate + peanut butter: It’s a classic combo that is hard to beat.
- Pantry staples: You only need simple ingredients you may already have.
No Bake Cookies Ingredients
- Use Quick Oats: They soak up the mixture well and give the cookies a chewy texture.
- Prep First: Measure everything before you start. Once the mixture boils, you’ll need to move fast.
How to Make No Bake Cookies
These cookies come together fast, so have everything measured and ready. If you love chocolate and peanut butter, try my Buckeye Peanut Butter Balls or Reese’s No Bake Peanut Butter Bars next.
- Make the Chocolate Mixture: Add the butter, sugar, milk, and cocoa powder to a medium-sized saucepan, then cook over medium-high heat.
- Boil: Bring the mixture to a full boil. Boil for 1 minute, or until it reaches 225°F on an instant-read thermometer. Remove from the heat.
- Add the Rest: Stir in the peanut butter, quick oats, and vanilla, mix until combined.
- Scoop: Line a cookie sheet with parchment paper. Use a medium cookie scoop to drop the cookies onto the pan. Let the no bake cookies cool and set at room temperature. You can also chill them before serving.
Alyssa’s Pro Tips
- Time the boil: Start the 1-minute timer once the mixture reaches a full boil.
- Work fast: Scoop the cookies right away before the mixture starts to set.
- Check the texture: Soft cookies may need more heat. Dry or crumbly cookies may have cooked too long.
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In a medium-sized saucepan over medium-high heat, add the ½ cup unsalted butter, 2 cups granulated sugar, ½ cup milk, and 4 tablespoons cocoa powder . Bring to a rolling boil for 1 minute or until the temperature reaches 225°F on an instant-read thermometer. Remove from heat. Stir in ¾ cup peanut butter , 2 ¾ cups quick oats and 1 tablespoon vanilla, then mix until incorporated. Line a cookie sheet with parchment paper. Using a medium-sized cookie scoop, scoop the cookies and drop them onto the parchment paper. Let the cookies set and cool to room temperature or refrigerate them before serving.
Leftover Instructions
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Store in a freezer-safe container for up to 3 months. Thaw the cookies at room temperature before serving.
Calories: 361kcalCarbohydrates: 53gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 22mgSodium: 53mgPotassium: 190mgFiber: 3gSugar: 35gVitamin A: 253IUCalcium: 34mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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