Name: No Bake Cookies Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 33 min
Cuisine: American
Ingredients: 1/2 cup (113g) salted butter; 1 3/4 cups (350g) granulated sugar; 1/3 cup (32g) unsweetened cocoa powder; 1/2 cup (120ml) milk; 1 tsp vanilla extract; 2/3 cup (160g) creamy peanut butter; 3 cups (275g) quick oats (do not use old fashioned oats)

Jump to Recipe· 4.9 from 3 reviews

There’s something undeniably comforting about whipping up a batch of no bake cookies on a busy day. This No Bake Cookies Recipe is one of my go-to treats when I want something quick, chocolaty, and downright satisfying without turning on the oven. Plus, they’re perfect for those moments when you crave a nostalgic, cozy bite that’s easy to make with pantry staples.

What I love most about this recipe is how adaptable and forgiving it is — even if you’re new to baking, you’ll feel like a pro in no time. From after-school snacks to last-minute dessert guests, these no bake cookies hold their own with their chewy texture and rich peanut butter-chocolate flavor. Trust me, once you try this No Bake Cookies Recipe, it’ll likely become a staple in your kitchen too.

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Why This Recipe Works

Speedy Prep: You’re done in under 15 minutes—no baking time required!
Simple Ingredients: Pantry staples like oats, peanut butter, and cocoa make it easy to pull together.
Perfect Texture: Quick oats give just the right chew without drying out or getting too hard.
Kid- and Crowd-Friendly: Sweet, chocolatey, and peanut buttery delights that everyone loves.

The image shows multiple round chocolate oatmeal cookies placed directly on a white marbled surface. Each cookie looks thick with a rough, bumpy texture made from chocolate and oats mixed together. The cookies have a slightly shiny, glossy look from the chocolate coating, and their dark brown color varies because of the oats inside. The cookies are spaced apart, filling the frame with one cookie in clear focus near the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This No Bake Cookies Recipe is all about balance—ingredients come together to provide rich flavor and a satisfying texture. Quick oats are a must here since old-fashioned oats won’t absorb the heat well, and creamy peanut butter melts smoothly for that peanut-choco classic taste.

Salted Butter: Adds creaminess and enhances the chocolate flavor; salted butter helps balance sweetness.
Granulated Sugar: Sweetens and helps with the cookie’s structure when boiled with butter and milk.
Unsweetened Cocoa Powder: The star for deep chocolate flavor—use good quality for best results.
Milk: Helps dissolve sugar and cocoa, creating a smooth syrup for mixing.
Vanilla Extract: Just a splash adds warmth and rounds out flavors beautifully.
Creamy Peanut Butter: Melts into the mix for that classic peanut chocolate combo.
Quick Oats: Provides chewy texture; avoid old-fashioned oats here as they won’t set properly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I often play around with this No Bake Cookies Recipe depending on what I’m in the mood for or what’s in my pantry. It’s a forgiving recipe that you can personalize easily—whether you want them a little nuttier or a touch more chocolatey, it’s all up to you!

Add Crunch: I sometimes mix in chopped peanuts or walnuts for an extra texture kick—totally delicious.
Peanut Butter Swap: If you’re allergic or want a change, almond butter or sunflower seed butter work great.
Extra Chocolate: Stir in mini chocolate chips after mixing for those pockets of melty chocolate.
Adjust Sweetness: If you prefer less sweetness, cut back on sugar slightly or add a pinch of salt to balance.

Step-by-Step: How I Make No Bake Cookies Recipe

Step 1: Prep Your Workspace

First things first, line two baking sheets with parchment paper or get about 29 cupcake liners ready—this saves you from sticky fingers later. Having everything set up before you start mixing ensures a smooth process with no rush when the hot mixture is ready.

Step 2: Heat & Boil the Base

In a medium saucepan, combine butter, sugar, cocoa, and milk. Set it over medium heat and stir often so nothing sticks or burns. Once it starts to boil, let it boil for 60 seconds without stirring—this is key because this timing helps the sugar dissolve fully and allows the mixture to thicken properly.

Step 3: Mix in the Rest

Remove from heat immediately and stir in vanilla extract, peanut butter, and quick oats. The peanut butter melts right in, making the whole mixture luscious and creamy. Be sure to combine everything thoroughly so every bite has that perfect texture and flavor.

Step 4: Scoop & Set

Using a two-tablespoon cookie scoop or a couple of spoons, drop spoonfuls onto your prepared sheets or cupcake liners. Don’t worry if they look imperfect—these cookies are charmingly rustic. Let them sit at room temperature for 20 to 30 minutes until they firm up. If you’re in a hurry, popping them in the fridge does the trick to speed things along.

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Pro Tips for Making No Bake Cookies Recipe

Use Quick Oats Only: I learned the hard way—old-fashioned oats don’t absorb enough moisture and make the cookies crumbly.
Timing the Boil: Exactly 60 seconds of full boil is your sweet spot to get that perfect set, don’t rush this part.
Room Temp or Chill: Let set naturally at room temp for best texture, but if you’re impatient, a quick fridge chill helps too.
Don’t Skip the Vanilla: The vanilla extract brings out a depth of flavor that really makes these cookies sing.

How to Serve No Bake Cookies Recipe

A white plate is filled with a pile of round chocolate oat no-bake cookies, each with a bumpy texture showing oats mixed in shiny, rich chocolate. The cookies are stacked in a small mound in the center of the plate. Around the plate on a white marbled surface, there are small pink, white, and purple flowers scattered gently, adding color and a fresh look. In the background, there are more cookies placed loosely on the white marbled surface and part of a white cup is visible on the upper left. The scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually serve these no bake cookies as-is because the chocolate and peanut butter shine on their own. But sometimes, I sprinkle a pinch of flaky sea salt on top right after dropping them on the tray—it adds this beautiful contrast that makes every bite pop.

Side Dishes

These cookies pair so well with a tall glass of cold milk or a hot cup of coffee for an afternoon pick-me-up. On special occasions, I like to serve them alongside fresh fruit like strawberries or banana slices to balance out the richness.

Creative Ways to Present

For birthdays or casual get-togethers, I’ve lined a tiered dessert stand with cupcake liners and piled the cookies high—everyone loves the rustic charm. You can even drizzle melted white or dark chocolate over the tops before they set for a fancy touch that looks impressive but is super easy.

Make Ahead and Storage

Storing Leftovers

I keep leftover no bake cookies in an airtight container at room temperature. They stay fresh and chewy for about a week, making it easy to grab a little treat whenever you need a chocolate-peanut pick-me-up.

Freezing

Freezing these cookies works surprisingly well. I wrap each cookie individually in plastic wrap, then store them in a freezer-safe container. When you want one, just take it out and let it thaw at room temperature for 10-15 minutes—still delicious and ready to enjoy.

Reheating

If your cookies have chilled too long and firmed up, a few seconds in the microwave (about 10 seconds) softens them up perfectly without losing their shape or flavor. Just be careful not to overheat or they’ll melt into a mess.

FAQs

Can I use old-fashioned oats instead of quick oats for this No Bake Cookies Recipe?

Old-fashioned oats aren’t ideal because they don’t absorb moisture and heat as quickly as quick oats, which can result in cookies that don’t set properly or are crumbly. For the best texture, stick with quick oats as recommended.
Do I have to refrigerate the no bake cookies?

It’s not necessary to refrigerate them if you plan to eat the cookies within a few days; room temperature storage in an airtight container works fine. However, if you want to speed up the setting process or keep them longer, refrigeration helps.
Can I make these cookies vegan or dairy-free?

Yes! You can substitute the butter with a vegan butter or coconut oil and use plant-based milk like almond or oat milk. Make sure your peanut butter doesn’t contain dairy additives for a truly vegan treat.
How long do no bake cookies last?

Properly stored at room temperature in an airtight container, these cookies last up to one week. For longer storage, freezing is a great option and keeps them fresh for 2-3 months.

Final Thoughts

This No Bake Cookies Recipe has been a little piece of joy in my kitchen, especially on hectic days when I want something sweet with minimal fuss. The combination of chocolate and peanut butter never gets old, and the simplicity always surprises friends who can’t believe there’s no oven involved. I highly recommend giving these a try—you’ll soon have your own go-to cookie that’s quick, delicious, and versatile enough for any occasion.

No Bake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 3 reviews

Author: Julia
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Yield: 29 cookies
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These classic No Bake Cookies combine rich chocolate, creamy peanut butter, and wholesome oats for a quick, easy, and delicious treat that sets without any baking required.

Ingredients

Main Ingredients

1/2 cup (113g) salted butter
1 3/4 cups (350g) granulated sugar
1/3 cup (32g) unsweetened cocoa powder
1/2 cup (120ml) milk
1 tsp vanilla extract
2/3 cup (160g) creamy peanut butter
3 cups (275g) quick oats (do not use old fashioned oats)

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Instructions

Prepare Baking Surface: Line two baking sheets with parchment paper or set out approximately 29 cupcake liners to hold the cookie mixture.
Combine Ingredients: In a medium 2.5 to 3 quart saucepan, combine the butter, granulated sugar, cocoa powder, and milk. Place over medium heat and stir frequently until the mixture reaches a full rolling boil.
Boil the Mixture: Allow the mixture to boil vigorously for 60 seconds without stirring to ensure proper texture for the cookies.
Add Remaining Ingredients: Remove the saucepan from heat immediately, then stir in the vanilla extract, creamy peanut butter, and quick oats until fully combined.
Form Cookies: Using a medium (2 tablespoon) cookie scoop or two spoons, drop spoonfuls of the cookie mixture onto the prepared baking sheets or into cupcake liners.
Set the Cookies: Allow the cookies to rest at room temperature until they are set, about 20 to 30 minutes. To speed up the setting process, refrigerate the cookies.
Store Properly: Once set, store the cookies in an airtight container at room temperature to keep them fresh.

Notes

Use quick oats for best texture; old fashioned oats will not set properly.
For faster setting, place cookies in the refrigerator after shaping.
You can substitute creamy peanut butter with natural peanut butter but expect a slightly different texture.
If you prefer a less sweet cookie, reduce sugar slightly but not less than 1 1/2 cups to maintain structure.