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.

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. // addapinch.com

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!

No Bake Cookies Recipe

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. // addapinch.com

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!

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. // addapinch.com

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.

How to Make Chocolate No Bake Cookies Recipe

Making no bake cookies is one of the simplest cookie recipes to make and one that I started making as a child and one that my own son started making early as well. There are just a few tricks to making sure that they come out perfect every time.

  • 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.
  • Remove from heat and stir in the 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.

How to Store this Recipe

Store no bake cookies in an airtight container 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 | ©addapinch.com

Chocolate No Bake Cookies Recipe

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.
4.69 from 57 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 36
Course Dessert
Calories: 109kcal
Serving Size 1g
Cuisine American
Author: Robyn Stone

Ingredients

  • 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

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 Information

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 58mg | Fiber: 1g | Sugar: 10g | Vitamin A: 83IU | Calcium: 10mg | Iron: 1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

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. // addapinch.com

From the Add a Pinch recipe archives. Originally published 2012.

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

215 Comments Leave a comment or review

  1. This recipe is AMAZING and my mouth is STILL watering after eating only 3 of these badboys! Will definitely be using this recipe in the future and maybe even make a few modifications!

  2. All the recipes I find for this cookie call for boiling for 3 minutes when I double the recipe I boil it for 6 minutes. Humidity has a lot to do with these setting up. What I would like to know for consistency, is what temperature should the mixture be after the 3-minute boil?

  3. I made these a few weeks ago following a recipe from another blogger- they were good, but not like I remembered from childhood. So I tried your recipe today and THESE are the ones I remember! 🙂 Thank you!

  4. We have always called these (cafeteria lady cookies) because they were served in the school cafeterias when I was a child. I am 61 so that was quite a few years ago. I like them because they are not overly sweet compared to some cookies.

    1. My mom always called them “doggy drop cookies” lol I grew up calling them that so that’s what I assumed everyone called them!

  5. I was panicked when I couldn’t find my moms recipe…yikes!! Luckily, Google led me to you. It looked really close to what I remembered. Well, they’re setting up as I type, and taste exactly as I remember from when I was a little girl. Have never been disappointed with any of your recipes-thank you!!!

    1. Quick oats. I made the mistake around the holiday’s of sending the hubby to the store and he got the regular old fashioned oats. They were too big and thick so they never cooked through or set. Total loss! Stick with this recipe exact and they are amazing! 🙂

    1. Umm… Divide by 3? Seems it takes more time (and negativity) to complain about that than to do the math. Just a thought.

    1. I just made these with Silk cashew milk and they turned out great so I would assume almond milk would work fine as well 🙂

  6. As I’m mixing everything it hardens immediately regardless of weather? OR IF I cook it 1 minute or two or three??? Sooo frustrated. I used to make years ago with zero problems.
    Any suggestions?
    Thanks!
    Kathy

    1. It might be that the sugar, milk, butter, and cocoa powder didn’t get to the boiling temperature for long enough. I’m not an expert, but something happens to those ingredients at that temperature and they change (like when you make candy) so that they harden when they cool. The cookies will still be somewhat soft when they are all cooled, just not runny or super gooey.

  7. These no bakes are fantastic! I have tried handfuls of no bake recipes but non have ever turned out until now! These set perfectly, and have a great texture/ flavor!! Plus you don’t have the sugary taste like other recipes have! Highly reccomened making there if you are struggling to find a recipie that both sets and has flavor!

  8. Our 1st attempt & must admit that these cookies are quick, easy & simply Amazing!!! Honestly my kids don’t like oats but this receipe is just too good to resist & the best way to finish off the oats? Thank you for sharing this receipe.

  9. Seems like a lot of oats. I used three cups of quick oats but they turned out to crumbly and dry. Also needs more chocolate.

  10. I am not allowed to eat chocolate or use cocoa in my diet. Could I somehow use melted vanilla/white chocolate chips for this dessert and it still have at least a similar texture? 🙂

  11. Grew up on these. I am 57 now. My recipe is a bit different so am sharing with you to try. 1 stick butter, 2 cups sugar, 1/2 cup whole milk, 1 the. Vanilla, 1 cup chocolate chips, 1/2 cup peanut butter, 3 cups quick oats. Boil 1st 3 ingredients one full minute. Remove from heat, add vanilla, chips, peanut butter and stir quickly till blended then mix in oats. Drop on wax paper. Daddy sometimes made it with butterscotch chips instead of chocolate. You can also add raisins to it for extra yum.

  12. OMG! I remember making these in Grade 7 HomeEc Class, they were one of the first cookies I made! Now that’s way way back in 1970! I’m getting old…but I still make great cookies! LOL!

    1. I made them using Reese’s Reese Cup Spread. It’s basically the inside of a Reese Cup inside a jar. It’s absolute heaven. I’ve made them using 1/2 & 1/2 & all RC spread. They come out delicious.

  13. 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.

    1. 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!

    1. If you add regular oatmeal, it may make the cookie tough or too chewy. The consistency will change if you use the regular oatmeal.

  14. 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!

  15. Sometimes mind turn out gooey and runny and sometimes the come out nice and firm. What am I doing that makes this difference?

    1. 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!

      1. 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!!!!

      2. 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!

    2. 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.

  16. 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

    1. 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! 🙂

    1. 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!

  17. 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

  18. 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!

  19. 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 ???

    1. My mom made these easy cookies when I was little (in the 50s and 60s). In fact, when I connected on Facebook with a former childhood neighbor a few years ago, one of the first things she did was to ask for the recipe so that she could make it for her grandkids. This is such a good one to make with young kids.

Leave a Reply

Your email address will not be published. Required fields are marked *