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
One should always show many cookies a recipe will make
I agree, that’s why I include the servings in every single recipe card right above the ingredients 😉
Try 1 cup brown sugar 1 cup unrefined sugar evaporated milk 2 Tbls corn syrup full boil for 2 1/2 to 3 minutes and the don’t crumble and are richer.
Can you use country crock butter? Or will it be too greasy?
I wouldn’t recommend it for this recipe.
I make these often, but have never used Quick Oats. I will have to try that next time. Thanks for the tip!
How much butter? Your add is in the way of the measurements……
1/2 cup (115 grams) of butter. The ads shouldn’t be covering the content. What device are using? If you can let me know, I will try to get it fixed 🙂
The ads blocked it for me too. I use my android phone.
Thank you for letting me know, Robyn! I will check into it and see if I can get that fixed.
I followed the directions also. To the roiling boil and 60 seconds on timer. Cookies still didn’t harden. I ended up putting them in the fridge.
this recipe is so good what a success. thankyou for all the tips especially about the boiling for 60 seconds.
I made these exactly as the recipe but they didn’t set up.
I made these for my hubby tonight. They are one of his favorites. I came across your recipe and oh my gosh they turned out way better than past times making them.
Thank you for sharing
Worked perfectly for me and so delicious! Thank you!
This was just like 70 year old recipe my mother-in-law gave me except her recipe said to boil for 5 minutes. Your recipe called for 1 minute and the cookies were perfect. I do remember having a few crumbly cookies when I spooned the cookies out. The kids enjoyed the crumbs, too!
What can I use in place of the coco powder?
I’d recommend using my no-bake peanut butter cookie recipe here. It doesn’t use any cocoa powder 🙂
I’ve used regular chocolate chips and they turned out really good.
Made these by your recipe thus evening and they turned out perfect and taste great. Written the recipe down for future reference. Thank you.
Very easy recipe. If you follow the directions, the cookies set up nicely and pretty fast, within just 10 minutes after spooning them onto the parchment paper.
Highly recommended.
Easy to make…follow the instructions and they turn out great!!!!!
My grandson loves these and I made them with almond butter as he has peanut allergy. Also I chose to use 1/2 stick butter and1/4 c coconut oil which gave awesome flavor.
This has been my go-to no bake recipe for several years now. However, I’ve always had trouble with them being a touch too dry, but I knew it was likely because of my personal misjudgment of “roiling boil” and not the recipe. Either way, it didn’t matter to me. They were the best no bake cookies I’d ever been able to make. Well, about a month ago I was making them on a different burner since I was using my main burner to make dinner. That meant no “rapid boil” feature. And guess what? They turned out perfect. Shiny and not too dry for once. So today I needed to make a batch for my husband to take to work. And I made sure not to use rapid boil. And once again, they were perfect. I just made another batch to keep some for home, and had the same results. So I wonder if others who have had them turn out too dry, have been using the rapid boil feature on their stovetop? It definitely fixed the issue for me!
Glad to hear that fixed the issue! I try to avoid using a rapid boil burner for most things because it heats way too fast, even on a lower setting.
If the humidity is up it will not let your cookies set up right and I had some packets of quick oats that I needed to use up and I used those and they turned out good
If you cook these to 230-235 degrees, they will set every time. No need to guess on the time.
Happen to have nutrition info for this recipe?
I don’t include nutrition information because it would only be an estimate and can vary based on the number of servings you get, the ingredients you use, etc. I recommend using an online calculator with your exact ingredients, servings, etc, so that you can get a more accurate estimate.
I’ve made these cookies for years countless times; however, for the past couple of years, I modify the recipe by cutting the sugar in half, or at least 1/3 of the sugar, and I also add an extra tablespoon or two of peanut butter. When I do this, I must keep them refrigerated as they never fully set up, but my family loves them. They are a bit gooey and sticky, but they are better for you with less sugar. Now, when I made the original recipe with full sugar, they were too sweet. I also use soy milk vs. cow milk in my modified recipe.
These are my sisters favorite cookies and make them every year for her birthday and she loves them they always turn out this is the only recipe I use