No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these no bake cookies are always a favorite.
These classic chocolate no bake cookies have been one of my favorite sweet treats since I was a little girl. I remember standing as close as possible at the stove when Mama would make these, just so I could help in any way possible. From pouring in the oats, to carefully stirring as I got a little older. And then, when they were ready to drop onto the parchment paper, I was always eager to have that job!
I can’t begin to tell you how much I loved that my sister gave me the recipe for these cookies along with a saucepan and rolls of parchment paper at my recipe shower before I was married. She wrote a sweet note about wondering how many rolls of parchment paper we’d been through in our lives so far making these chocolate no bake cookies with Mama and how many we’d go through making them with our own children. To tell you I cried would be one of the biggest understatements I could make. Ever.
It was a full blown, running mascara, multiple tissue, ugly sort of moment. At my bridal SHOWER for Pete’s sake! The photos of that shower weren’t pretty at all!
I’ve not kept track of the rolls we’ve been through, but thankfully, Little Buddy carries on the tradition of helping when we make them.
Here’s the recipe for these chocolate no bake cookies. Grab some parchment paper and make them soon!
- 1¾ cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- ½ cup milk
- 8 tablespoons butter, cut into large pieces
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 3 cups quick cooking oats
- Add sugar and cocoa powder to a medium heavy-bottomed saucepan. Whisk until thoroughly mixed. Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute. Remove from heat and stir in vanilla, salt, peanut butter and oats. Drop cookies by tablespoons onto parchment paper. Allow to dry for about 10-15 minutes until the no bake cookies have become firm.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
What is the secret to make them come out shiny instead of dull?
Hi Toni,
When they look dull, that generally means that they cooked just a little too long. xo
I never heard of no bake cookies before but I would like to make them with Truvia instead of regular sugar.
Hi Robyn!
Is it possible to substitute the peanut butter with something else?
Could i use a bit less sugar, say 1 cup? My daughter loves this type of cookie and they do look fantastic.
Sounds really good, I’ll give them a try. Do you know if they freeze well. I like to make large batches of cookies and then freeze them.
My mother always kept some in the freezer for when company come over. They always tasted great!
I added raisin to my cookies really good
I’m going to try them using honey instead of sugar, I hope they get solid???
These are our new favorite recipe. They’re so delicious and easy! Only problem is they’re addictive!😜
They are FABULOUS with *crunchy* peanut butter too!
Have you had success using almond butter instead of peanut butter?
Yes, I make mine with Almond butter and they are fantastic! Depending on the type/brand of Almond butter you use, you may need to add a pinch of salt. The cookie comes out just as good as the PB version!
Can I use regular oats? What should I do differently?
If you add regular oatmeal, it may make the cookie tough or too chewy. The consistency will change if you use the regular oatmeal.
I added and they 1/2 of peanuts butter, we like the extra peanut butter taste. Makes them really yummy
Have also made these since I was a child (about 60 years ago!) Thanks for reminding me, because it is now time to teach my grandchild how to make them!
Sometimes mind turn out gooey and runny and sometimes the come out nice and firm. What am I doing that makes this difference?
I’m not sure, Teresa, but some possible reasons I’ve seen could be in the amount of time boiling them, or that the wrong type of oats are used by mistake. Thanks!
I also have the same problem. Is it too much heat or not long enough?
I’m not certain, Julz. If it’s too runny it could be wrong oats used by mistake or not cooked long enough. I hope that helps! Thanks! xo
It is definitely the boil time. Also you have to use instant oats. One minute isn’t long enough. Boil for 2-3 minutes stirring constantly until it is good and frothy. In the original recipe from the 1950’s the butter is not boiled, it is added along with the peanut butter, vanilla, and oat. I’ve never made a bad batch of No Bakes. I learned from the best…..My Mom!!!!
Thanks JT,
I’m sure your Mom made some delicious cookies! This is how my Mama taught me – but I’m sure there are variations on how different people make these. The recipe does call for quick cooking oats.
These delicious cookies are favorites of so many people!
Thanks so much!
My family too had been making these cookies since I was a kid and we are now on our third generation making them. Believe it or not the weather will have an effect on how they turn out. If it is raining outside they probably will not work. I know it sounds crazy but it’s true.
You have to boil them for 1 minute more makes them dry less makes them not setup.
Hi there,
can these by frozan?
If not, how do you store?
How long will these last if in air-tight container on the counter?
thanks!!
Megan
Oh my goodness, Megan, that’s a great question! I’ve never had them last long enough to go to the freezer! LOL! To store them, I just put in an airtight container on the counter or in the refrigerator for 7 – 10 days, if they last that long! 🙂
What can I use instead of peanut butter if anything
Hi Dave, There are comments here from readers that use other nut butters instead of peanut butter. For example, Comment #132 from Bonnie…she uses almond butter. I hope you enjoy the cookies! They are some of my very favorites!
Robyn, I have made these Chocolate-Peanut Butter No-Bake cookies several time, either as a “regular” or “Gluten Free” cookie. All have turned out well and are much appreciated. I have looked through most of your readers coments, but did not find a comment about Butte/Saltr, so mine is as follows. My question – the “butter” that is required, is that Salted or Unsalted butter?? There is a significant difference, e.g. using Salted (regular) butter, the total salt ingredient would be 720mg (a cube (8 tablespoons) of butter) plus 1521mg (1/4 teaspoon) = 2241mg of salt. However, when using Unsalted butter, you would only have 1521mg (1/4 teaspoon) of salt. Thank You in advance. Regards, Leigh
My rating was supposed to be 5 Star, but my finger was slower than the web site. (Smiling) Regards, Leigh
Thanks Leigh! So sweet of you!!! xo
Hi Leigh,
I use salted butter. Thank you so much, Leigh! xo
HI. Just wanted to let people know I made these in central Florida (i.e. steamland) during the rainy season.
Didn’t think they would set up right, but finally they got solid enough to transfer to the refrigerator and there they dried out perfectly. Actually, I think they are even better cold. I used natural peanut butter that was not very oily and it did not want to dissolve. I had to cook the sugar mixture with the peanut butter at least another minute in addition to the 2 minutes I had already cooked it, so it would mix in. But somehow they came out great. Thank you for the recipe!
These are some of my very favorites from my childhood – I’m so glad you gave them a try and enjoyed them. Thanks so much, Liz!
The cookies are great. I.too have the problem of them not setting up right. Not sure but they seem kind of dry I have made them B4 and had the same problem. Should I book the sugar mixture longer? Thanks a bunch 😎😁🙄