These Classic No-Bake Cookies only require a few simple ingredients and are incredibly easy to make. Loaded with peanut butter, oats, and cocoa powder, these cookies are perfect for an easy dessert!
Do you have a favorite cookie? One that you absolutely love and could probably eat the entire batch if you’re left alone with them? Besides a good chocolate chip cookie, I’ve always loved no-bake cookies. Whenever we were kids and we wanted something sweet, my mom would whip up a batch of these cookies. And to be honest, we hardly ever waited for them to cool completely before we dug in.
Once I moved out on my own, I wanted to master making no-bake cookies. Several years ago, I found this recipe from All Recipes and over the years I’ve made a few small tweaks to it. I use a little more sugar and boil the recipe for a little less time, but these are still the same classic no-bake cookies everyone knows and loves.
One thing that I love about these cookies is how easy they are to make. You can prepare a batch of these in about 15-20 minutes, then all you have to do is wait for them to cool. This is one of my go-to dessert recipes when I’m short on time or just want something easy to make.
And the best part? You probably have everything on hand to make these right now! And even if you don’t, once you make a batch you’ll make sure to have everything on hand for next time. Trust me.
Before you get started making the cookies, I suggest getting all of your ingredients ready and measure them out. This will make the process go much smoother, and the quicker you get everything combined after the mixture has boiled the better the cookies will turn out.
To start, you’ll melt down some butter with sugar, milk, and cocoa powder. Once the mixture is melted down, you’ll bring it to a boil and allow it to boil for one minute. Now here’s another important thing, set a timer for exactly 60 seconds once the mixture starts to boil. If you boil it too long, the no-bake cookies will turn out too dry and if you don’t boil it long enough they won’t set properly.
Once the 60 seconds is up, you’ll stir in some peanut butter, vanilla extract, and oats. And that my friends is how easy these cookie are to make.
In fact, I think that hardest part of making these cookies is waiting for them to cool.
Baking tips for classic no-bake cookies
- Make sure to gather your ingredients and measure everything out before you get started with these cookies, it will make the whole process much smoother.
- Be sure to set a timer for 60 seconds once the mixture comes to a boil and remove it from the heat as soon as the timer goes off.
- If you find the cookies aren’t setting up properly or seem a little too wet after you’ve let them cool for about 20-30 minutes, place them in the refrigerator to help firm them up.
- ½ cup (115 grams) butter, cut into pieces
- 2 cups (400 grams) granulated sugar
- ½ cup (120ml) milk
- ¼ cup (20 grams) unsweetened cocoa powder
- ½ cup (125 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups (300 grams) quick-cooking oats
- Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.
- Place the butter, sugar, milk, and unsweetened cocoa powder in a sauce pan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
- Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 2 tablespoon cookie scoop). Allow to cool for 20-30 minutes, serve, and enjoy!
Love no-bake recipes? Try these easy Peanut Butter Cup Pudding Pops next!
You can find all of my no-bake recipes here too.
SO YUMMY. Me and my fiance loved these so much!
So glad you both enjoyed the cookies, Samantha!
I made these except left the peanut butter out due to nut allergies. They came out wonderfully and tasted delicious.
So glad you like the cookies, Kimberly! Thanks for sharing about the peanut butter too, that will be helpful for others who made need to do the same 🙂
I halved the recipe and then halved it again to make a small batch. This tasted absolutely delicious. Thanks alot for making our task easy. Next time by the will of Almighty I shall add sliced almonds or peanuts or pistachios or mix them up! God Bless you!
Some sliced almonds or peanuts would be delicious in these too! So glad you enjoyed the cookies!
I’ve made this recipe (or one very similar) for years. Sometimes it’s just the humidity that doesn’t allow them to set up nicely. You soon get use to ‘what it looks like’ when you’re boiling the cookies and know when to remove them from the heat. Soft or dry, they’re good.
I think you’re right about the humidity, Karen, I’ve noticed that as well. And yes, these are always delicious soft or dry 😉
Hey ,
I just wanted to chime in because for the longest time I use to have the same troubles with any type of fudge or cookie that gave similar direction. It didnt matter when I started timing, it never seemed to set up. Then I finally tried something that solved all my issues with this. I think it is partially because I use an electric stove. However while, I heat the sugar, milk, butter, and cocoa over medium heat, I stir continuously without stopping! Do not stop stirring the sugar mixture until it reaches a rolling boil on its own. And then STOP stirring and start timing 60 seconds. Works for me perfectly every time. 🙂
I tried these and they are far too sweet for my taste, has anyone tried reducing the sugar? Will they still firm up if I use 1-1/2 cups?
I haven’t tried reducing the sugar that much, so I’m not quite sure.
I first made these cookies in 1974. The recipe came from the Mulligan Stew Magazine that we got in elementary school. They were 4-4-3-2 cookies.
I’ve never heard of the magazine or the 4-4-3-2 name, I’ll have to look that up! Thanks for sharing, Gail!
I need to make 200! Should I do smaller batches or all at once? Can you freeze them? Thanks!
I would just make one batch at a time, if you try to make it all at once the cookies probably won’t set up properly. If you make them a little smaller, you can probably get about 40 or so cookies in a batch though. I haven’t tried freezing these either, but I imagine that they’d freeze fine.
My mother made these cookies for years. Her recipe was called boiled cookies, known by some in the neighborhood as “cow piles”. My mother passed away 2012 at the age of 92 years.
My mother made these for years too, Joan. I’ve also never heard them called cow pile cookies before, that’s so funny! 🙂
Can you use alternative milk? Like almond milk in substitution for real milk? What about coconut oil in substitution for butter? Has anyone tried these two options??
I haven’t tried almond milk yet, but I think it would work. I’ve used anything from skim to regular milk and they work fine too. As for the coconut oil, I’m honestly not sure. I’ve only ever made these cookies with butter.