Classic No-Bake Cookies
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.
One thing that I love about these cookies is how easy they are to make. You can prepare a batch in about 15 to 20 minutes, then all you have to do is wait for them to cool.
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.
Ingredients For This Recipe
Before you get started making the cookies, I suggest getting all of your ingredients ready and measuring 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.
Here’s a quick overview of exactly what you will need:
- Butter: I prefer to use butter in this recipe because it tastes better. I have tested it with margarine though and it does work just fine.
- Milk: Any kind of milk will work in this recipe! I typically use whole milk, but 2%, 1%, skim, or even a non-dairy milk like almond milk will work.
- Granulated Sugar: To sweeten the cookies and help them set up.
- Unsweetened Cocoa Powder: This adds a delicious chocolate flavor to these cookies. Natural unsweetened or Dutch-process cocoa powder both work great.
- Peanut Butter: I recommend using a no-stir creamy peanut butter like Jif or Skippy. Crunchy peanut butter is fine too!
- Vanilla Extract: For a little flavor.
- Quick-Cooking Oats: I find that quick-cooking oats work best in this no-bake cookie recipe because they’re smaller and not quite as chewy.
How To Make No-Bake Cookies
To start, line a couple of large baking sheets with parchment paper and set them aside.
Next, combine the sliced butter, granulated sugar, milk, and cocoa powder in a large saucepan and place it over medium heat. Once the butter is melted, bring the mixture to a rolling 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 comes to a rolling boil. In other words, the top is completely covered in bubbles. If you boil it too long, the no-bake cookies will turn out dry and if you don’t boil it long enough they won’t set properly. Timing is very important here!
Once the timer goes off, remove it from the heat, and stir in the peanut butter and vanilla extract until it’s nice and smooth. Add the quick-cooking oats and stir them in until all of the oats are coated with the mixture.
Then, use a cookie scoop to scoop the mixture and drop cookies onto the prepared baking sheets. I like to use the back of the cookie scoop or a spoon to flatten each one out a bit so they cool faster.
The cookies will be very soft at first, but will continue to set up more as they cool. Mine usually take about 20 to 30 minutes to fully set up, but they’re delicious warm too!
Frequently Asked Questions
Why did my cookies not set?
The main reason that chocolate peanut butter no-bake cookies don’t set up is because the mixture did not boil long enough. Make sure to wait and set your timer once the mixture comes to a rolling boil. In other words, the top is completely covered in bubbles. If you set the timer too soon, then the cookies may not set up.
If you’re cookies don’t fully set up after 2o to 30 minutes, you can place them in the refrigerator to help them firm up. Some readers have also mentioned that they will microwave a few cookies at a time for a few seconds and this helps them to finish setting up too.
Can you freeze these cookies?
Yes, absolutely! Once the cookies have cooled completely, you may freeze them in a freezer bag or freezer-friendly storage container for up to 3 months. When you are ready to enjoy the cookies, place them on the counter and let them come to room temperature.
Can I use old-fashioned rolled oats?
You may used old-fashioned rolled oats in these cookies, but they will be chewier. I recommend using quick-cooking oats if possible or pulsing the old-fashioned rolled oats in a food processor 2 or 3 times to break them down.
Baking Tips
- 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!
- After you remove the mixture from the heat, work quickly to stir in the remaining ingredients and scoop the mixture. If you let it sit for too long, the cookies may turn out dry.
- For cookies that are perfectly round and uniform in size, I highly recommend using a cookie scoop!
More Classic Cookie Recipes
- Snickerdoodle Cookies
- Peanut Butter No-Bake Cookies
- Soft Peanut Butter Cookies
- Oatmeal Raisin Cookies
Video Tutorial
Classic No-Bake Cookies
Ingredients
- 1/2 cup (115 grams) butter (sliced into pieces)
- 2 cups (400 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1/2 cup (125 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) quick-cooking oats
Instructions
- 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.
- Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan 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 1.5 tablespoon cookie scoop). Allow to cool for 20 to 30 minutes, serve, and enjoy!
Notes
Slightly adapted from All Recipes
Delicious! I used vegan butter and almond milk. They turned out perfect!
Can you use coconut milk?
I haven’t tried it, but it may be okay. Just keep in mind that canned coconut milk does have more fat in it, so that could affect how well the cookies set up.
I love many of your recipes, but this was WAY TOO sweet. Also, mine turned out crumbly.
Sorry the recipe didn’t turn out well for you, Mia. No-bake cookies are actually meant to be pretty sweet. You could probably reduce the sugar by 1/4 to 1/2 cup, but they will still be sweet. If they turned out crumbly it’s likely that the mixture boiled too long. I always recommend setting a timer for exactly 60 seconds and working quickly when you are making these cookies.
I made this recipe I didn’t have cocoa powder so instead of milk I used 1/2 cup chocolate syrup and 2 minutes at full rolling boil worked wonderful a smooth creamy chocolate flavor taste like peanut butter reese’s cup yummy
Super easy to make with my kids and they came out great and super yummy!
I used Greek yogurt instead of butter and used less sugar and they came out very nicely, a little sticky but there still very good
in the 70s i first made these in cooking class. i kept recipee and used it over the years.I lost recipee last christmas. This recipee is exactly the same .i am 65 .thank you for this. Made it taste great. Will be making this tonight with grandsons
The cookies came out perfect! I made them with the help of my granddaughter. It’s her first time having them and she loves them. What wonderful childhood memories this brought back for me. Thanks!
Good morning!
These turned out delicious! I substituted the sugar with Swerve (zero calorie sugar substitute) & reduced the amount to 1 & 1/2 cups. Thank you so much for posting this recipe, I loved these growing up! 🤗
I’m usually not great with following recipes because I’m either in a rush or don’t have the right ingredients. This one I actually followed the boil plus 60 seconds “rule” and perfection! Also no beeping ovens meant I could make them before the rest of my family was up without waking them :). Love this recipe for a quick easy treat
These were easy and got high praise when I made them during our heat wave.
I made these cookies they are awesome!
Why do you not include nutrition info? Calories, fat, sodium, sugar, etc?
Because it can vary based on which brands of products you use, if you make any changes/substitutions, how many servings you get, etc. You can use an online calculator like My Fitness Pal to get an estimate though.
Very good! I changed the sugar to 1 1/4 and they tasted sweet enough. Very nice for not heating up the house!
My family made these growing up (70’s). They’re wonderful, but we called them “mud pies!”
Classic! As many times as I’ve made them, I always have to look up the recipe. I do cut the sugar to 1 1/2 c, sometimes 1 1/4. And I’ve learned to not add all the oats at once. Time and temperature can affect it drastically, so to prevent any issues, I just add a cup or so of oats at a time until it gets hard to stir. That way they’re never crumbly. You can always add more but you can’t take it back out!
Growing up we had the option to buy these cookies at lunch and my mother always made sure that all 5 of her children had anough money everyday to buy them. Now I get to treat my kid’s and grandchildren to them thank you for sharing
There are so many versions of these on the web. This is the exact one I made back in school 36 years ago. finally found it again. Thanks
I was bored and my parents weren’t home so I decided to make no bake cookies! I came across this recipe and knew it would turn out good immediately! This recipe and instructions were so easy! The cookie came out amazing and I will be using this recipe again soon!
I have been making these since I learned to cook. Love them!
I made these no bake cookies and did it exactly according to this recipe and they were absolutely delicious! I had to make several more batches of them as my family and friends love them! Thanks for such a wonderful recipe! On one of my batches I added chopped pecans and coconut and they were amazing and raisins to another batch and they were okay as well!
Followed directions to a T and they never set up :/ but I used almond milk instead of regular, so perhaps that may be why? They were still delicious though
I made the Peanut butter no bake cookies for the first time. Really good. Now on to a batch of Chocolate no bake cookies.
Holy Cow these are simple and amazing!
I made these cookie they are great. I used chucky peanut butter and chocolate milk. Yum yum best I ever made. I won’t used anything but sugar that sweetener can kill you, 10 times worst than natural sugar. Thanks
What is the nutrition information for these cookies.?
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
After seeing this recipe, I have made it 3 times in less than a month. It reminds me of the cookies my mother made for us when we were young. Not the same but close! I really enjoy them!!
I have never liked no-bake cookies but decided to make these for a friend who loves them. Long story short, I ended up having to make 2 batches because these were absolutely scrumptious! My husband and I ate half of them right away. Soooo good!
I made these no bakes with evaporated milk 1/2 brown sugar 1/2 regular sugar smuckers peanut butter and 2 tbls corn syrup cook for 2 and 1/2 to 3 minutes and they were the best I’ve ever had, much richer and the corn syrup keeps them from falling apart.