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Several no-bake cookies on a piece of parchment paper.
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4.97 from 122 votes

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!
Course Dessert
Cuisine American
Keyword chocolate, cookies
Prep Time 20 minutes
Cook Time 5 minutes
Cooling Time 20 minutes
Total Time 45 minutes
Servings 30 cookies
Author Danielle


  • 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


  • 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!



Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Once the cookies have cooled completely, store them in a large freezer bag or freezer-friendly storage container in the freezer for up to 3 months. Thaw the cookies to room temperature before serving.
Milk: I prefer to use whole milk in this recipe, but 2%, 1%, skim, or even almond milk will work.
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 process 2 or 3 times to break them down.