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.
Just wanted to say I was craving the no bake cookies and never used this recipe but I will only use this recipe from now on….Nice and smooth!!!!
I made these too. But some were sticky and most were firm and ready to eat. I just placed them in the fridge so hopefully they set and get firm.
If only a few were a little sticky, placing them in the refrigerator should help some. Hopefully the rest set up for you! 🙂
Can you use old fashioned oats instead of quick oats in the recipe?
Yes, that’s fine.
How will it affect the recipe should less be used??
You can use the same amount, but old-fashioned oats are larger and will make the cookies chewier. You can pulse them 2-3 times in a food processor to break them up.
I love these! I throw in some Craisins, the tartness breaks up the sweetness. It’s a nice addition!
If you double the recipe, how long do you cook them?
I would suggest baking separate batches to ensure the cookies set up properly.
This recipe is by far the BEST recipe for these cookies. They were amazing. My husband even said…… he said….. they were better than his mom’s!!!!! Holy moly😭😬😁✌
Hello! I follow you on Instagram, love your stuff, and love this recipe! I grew up with my mom making this recipe several times every month.
Thank you, Sarah! My mom made these all the time too 🙂
I made these tonight and they are delicious!! We were out of milk so I substituted 1/2 cup of plain greek yogurt and it worked great. So tasty!
What can I do of my mixture is kinda dry after I mix in 3 cups of oats? Will they still set into a cookie if I leave them on parchment paper? This they is my first time making these and I hope they turn out. Thanks for recipe any the help!
If the mixture is dry, it may be because you cooked it a little too long. They may be a little crumbly, but should still taste okay.
I substituted for vegan butter and they still turned out amazing!!! so these can be made dairy free! Thank you so much for this simple yet very yummy recipe 🙂
I also substituted for vegan butter (Miyoko’s) and crunchy peanut butter instead of creamy and it worked out great! I’ve never made these before. We used to get them in junior high from the cafeteria. Such a nostalgic food for me; thanks for this great recipe!
Excellent! My whole family loved them, even my Dad, who doesn’t care for chocolate much! Score! Thank you!
Hi!! I was wondering if this recipe can be doubled??
Thanks
I would probably make two separate batches for this recipe.
I just finished making these for one of my Christmas cookies this year. They are perfectly set and delicious! Thank you for a wonderful recipe. This is now my go-to for no bakes! Yum!
These have been and always will be my favorite ever since I was a kid…I could never wait for them to harden up I’d put them in a bowl and eat them with a spoon with a BIG glass of milk… amazing everytime …. xoxo
How come mine are the only ones that did set? They’re soft. Thinking it’s the cooking time but I learned how to do that right with fudge (or you get topping or taffy) and making jellies. I followed this and they’re like topping. So disappointed ☹️ Not on the recipe, was thinking “cook it a little longer” and chose not to listen to my instinct. Wish you would have put a temperature after the “rapid boil and 60 seconds”. Maybe the fact that I now have a convection oven could be why? But I don’t think that would have any effect on the burner temps.
If they didn’t set up, it’s because the mixture probably did not boil long enough. Are they just a little soft? If so, refrigerating them should help.
My inner kid was craving these and I stumbled on your recipe. Let me just say…they were perfection! Thanks for the tip on the 60 second timer 🙂
So glad the cookies turned out great for you, Stacey!
Can you used this recipe for the bars?
That should be fine, I would press it into a baking dish and then cut into bars once it’s cooled.
Can I use Old Fashion oats instead of Quick Cooking?
Thanks! Can’t wait to make them.
That will be fine.
My mom made these cookies and now I make them every couple of months. A few comments: I have cut the sugar in mine from 2 cups to 1 1/2 cups and they are still pretty sweet. Additionally, I usually put in extra oats to make them a little thicker, especially if the mixture seems a little thin.
I increased the cocoa by a quarter cup, ONLY use chunky peanut butter, often add a handful of coconut, and use soy or almond milk, AND use 1 1/2 to 1 3/4 cup milk. More chocolate flavor, the coconut is a plus, and the milk makes it dairy free (butter seems okay).
How long will these last in the fridge? Is there a better way to store them or can you freeze them?
They’ll last for a week or so in the refrigerator. You can freeze them as well for up to 3 months.
Ha! A week in the fridge?!?!
Not with MY family — maybe a couple days and they’re gone. But IF they didn’t eat them so fast, they’d last a week in the fridge.
I substituted Almond milk and they were perfect!
This recipe takes me back to my past when my grandmother, my mother, and myself would all come together at Christmas time and bake lots of different kinds of cookies. This kind was my favorite out of them all! This recipe hit it spot on with the similiar taste of the ones that we would make at Christmas time. 2 THUMBS UP!!!
So glad the cookies turned out great for you, Hope!
My mom made these for my birthday this year (I don’t like cake) and they turned out super good. She said she used crunchy peanut butter and stuck little candies on them after the cooled a bit. Thanks for the great recipe!! 👍👍👍👍👍👍
Thank you so much for the amazing recipe. I’ve made no bakes before, but they came out dry. These were smooth, creamy, delicious, and they set like a dream! I’ll be using this recipe only from now on! 😊
So glad they turned out great for you, Alyssa!
Mine didn’t set up right and I did set the 60 second timer. I’d maybe do 90 seconds next time.
Hi, Merilee! Did you make sure to set the timer once the mixture came to a rolling boil? If you set it too soon they won’t properly set up.
This recipe is by far the best..!! I got the co-workers hooked on them..!!
I just made these and they turned out so great! I was really craving them but was low on butter so I subbed 5 tablespoons of the butter for 5 tablespoons of coconut oil. The little bit of coconut flavor made them even more delicious! Thanks for the yummy recipe!
this recipe is amazing you should definitely try it!
Does it matter what kind of milk you use – skim, whole, 2%? I always wonder about this!
Any kind of milk is fine! I’ve used everything from skim to whole milk.
I lost my recipe and I found this little gem today! These turned out perfect. Thank you!!
I have grown up eating these and decided to make them with my 4 year old. She had never tried them and I found out my husband has never had them either. My daughter and I just finished a batch. The recipe worked great. We will be making more in the morning. Needless to say, she is hooked.
Kids have peanut allergy. Can I use sunflower seed butter?
I think that should be fine.
If I cut down on the sugar will they come out the same? Say 1&1/4 or 1&1/2 cups? Just seems like a lot.
You can cut it down 1/4-1/2 cup. I wouldn’t suggest much more than that, otherwise, the cookies may not set up properly.