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 are how easy these cookies 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 rolling 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.
Classic No-Bake Cookies
Ingredients
- 1/2 cup (115 grams) butter, cut into pieces
- 2 cups (400 grams) granulated sugar
- 1/2 cup (120ml) milk
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1/2 cup (125 grams) creamy peanut butter
- 1 teaspoon 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.
- Place the butter, sugar, milk, and unsweetened cocoa powder in a 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 2 tablespoon cookie scoop). Allow to cool for 20-30 minutes, serve, and enjoy!
Notes
Love no-bake recipes? Try these easy Peanut Butter Cup Pudding Pops next!
You can find all of my no-bake recipes here too.
Help! I am all out of cocoa powder and no time to run to the store. Can I substitute milk chocolate chips?
Hi, Sally! I honestly haven’t tried it, but chocolate chips are much different than cocoa powder so I’m not quite sure how they would turn out. I do have a regular peanut butter no bake cookie recipe here that may work better for you.
I have made these for many many years when my kids were in elementary. It was my turn to bring the snack for the after a school event. I forgot and so I had to think kick on my feet and I grabbed this recipe because it was quick to make and harden. Since that first time I have made it so many many times for many many years. I now see these being sold in bakeries and stores all over the world. I am now thinking to make them with oatmeal and raisins because I love chocolate
covered raisins..
I remember making these when I was a young girl. This recipe is right on target for me. Thank you for sharing
Does it have to be quick oats? I’m all out. I only have the other
I do recommend quick oats, just because old-fashioned oats tend to give them a much chewier texture. That being said, it’s fine to use old-fashioned rolled oats. If you have a food processor you can pulse them a few times to help break them up and make them similar to quick oats too.
I really enjoy your site. I have been out of commission for the past several months, so now I am up to the wonderful challenge of seasonal and Christmas baking. thanks for your great information.
Thank you, Elizabeth! So glad you’re enjoying my site and the recipes!
Do you cook the oats or just add them uncooked? Thanks
I add them uncooked, you don’t want to cook them first.
I’ve made your recipe a bunch of times, they always turn out. It’s that 60 timer as soon as you see a roll. Lol. Always delicious. Thanks for sharing.
Very easy for the novice. I think next time I will reduce oats to 2 1/2 cups. Mine came out a little too oaty.