No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these cookies are always a favorite.
Looking for more delicious cookie recipes? You’ll love my Chewy Sugar Cookies, Chocolate Chip Cookies, and Peanut Butter Cookies.
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 to the stove when Mama would make these so that 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!
BEST No Bake Cookies Recipe
Why You’ll Love This Recipe
- Easy recipe. This cookie recipe is so easy to make and perfect for beginning cooks.
- Delicious cookies. The perfect blend of chocolate and peanut butter in every bite!
- No bake easy! There is no need to heat the oven with this favorite, easy cookie recipe.
No Bake Cookie Ingredients
For these cookies, you’ll need sugar, unsweetened cocoa powder, milk, butter, vanilla extract, salt, creamy peanut butter, and quick-cooking oats.
How to Make the Best No Bake Cookies Recipe
Making no-bake cookies is one of the simplest cookie recipes to make. There are just a few tricks to ensure they are perfect every time.
- Boil for 1 minute. Add your 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. This rolling boil and boiling for 1 minute is the key! Otherwise, your cookies will not set properly.
- Add remaining ingredients. Add Remove from heat and stir in the vanilla, salt, peanut butter, and oats.
- Spoon cookies onto parchment. Drop cookies by tablespoons onto parchment paper.
- Allow cookies to dry. Allow to dry for about 10-15 minutes until the no bake cookies have become firm.
How to Store No Bake Cookies
To store. Place cookies in an airtight container and store at room temperature for up to 3 days.
Here’s the recipe for these chocolate no bake cookies. Grab some parchment paper and make them soon!
Chocolate No Bake Cookies Recipe
Ingredients
- 1¾ cups (346.5 g) granulated sugar
- 3 tablespoons (15.75 g) unsweetened cocoa powder
- ½ cup (113.5 g) milk
- 8 tablespoons (113 g) butter, cut into large pieces
- 1 teaspoon (4.7 g) vanilla extract
- ¼ teaspoon (0.65 g) kosher salt
- ½ cup (135 g) peanut butter
- 3 cups (267 g) quick cooking oats
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Can I use buttermilk koi
I’ve never made these with buttermilk, Diane, so I can’t tell you how they would turn out.
I new to using Almond milk do you think it would be ok to substitute it for the milk. I’ve made this recipe for years. I’ve just worked up an allergy to milk🙄. Thanks Robyn
I haven’t made these with almond milk, Susan, but someone said she had made them with Silk cashew milk and they turned out great. I don’t see any reason that almond milk would not work in these cookies. Let me know how they turn out for you.
These are great made with almond milk! Makes the chocolate nice and creamy!!!
I failed to thoroughly read directions before making these. I’ve made them before, but it has been years. I neglected the 1-minute hard boil, and my cookies did not set. I was able to salvage them by 1) adding in more oats than recipe called for and 2) freezing them on the parchment paper and then storing in freezer. They still tasted great; I just needed to grab one (or three) from freezer when I wanted one. They are actually pretty refreshing on a hot day when eaten ‘frozen.” They did not hard-freeze. They stayed soft but firm enough to eat without making a mess.
I am glad you found a way to keep these cookies, Sharon. I bet they are good frozen on a hot day.
I’m addicted to these
Can you use something else besides milk? Like sweet condensed milk or Carnation can milk?
Just wondering because sometimes I want these but have milk or enough milk to make them.
I also have never had a problem with making these cookies and I set a timer for one minute when rolling boil begins and I immediately remove from heat to another cold burner.
Renee, you could use Carnation canned milk but I wouldn’t use the sweetened condensed milk.
Great recipe
My favorites are the ones with coconut instead of peanut butter, im just not a fan of peanut butter but they are my husbands favs so I do make both.
Just 10 minutes for no-bake cookies, great to cook with my kids. Thanks a lot for sharing, Robyn!
I always loved making these with my mother when I was little and then with my son.
Some of the BEST cookies I’ve ever made! Love them!
Robyn: Can you please clarify something for me? I don’t understand when some ladies commented that they modified this cookie recipe by using ‘roasted peanuts, or walnuts, or shredded coconut’. These ingredients sound delicious, but does this mean INSTEAD of the oatmeal? Or IN ADDITION TO the oatmeal?? I got it when someone stated that sometimes they add chocolate chips in the end. But I just didn’t know if everyone meant to add ‘everything’ to your original recipe or just add some things that are different than oatmeal?? Just wanted to make sure I understood what everyone was talking about..,….thanks for letting me know what you think! Debra Aline
Debra, I think they always add the other ingredients such as nuts or coconut.
Yes these are just additions to the recipe. Always do the oatmeal