These cookies are easy, fast, and incredibly satisfying. You don’t need a mixer, oven, or special equipment—just a saucepan and a spoon. They’re great for beginner bakers, last-minute desserts, or hot days when you want something homemade without turning on the oven. Plus, the rich chocolate-peanut butter combo is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Granulated sugar
Unsweetened cocoa powder
Milk
Creamy peanut butter
Vanilla extract
Quick-cooking oats
Salt (optional, for balance)
Directions
In a medium saucepan, combine butter, sugar, cocoa powder, and milk.
Cook over medium heat, stirring often, until the mixture comes to a rolling boil.
Once boiling, continue to boil for 1 minute (set a timer—this step is crucial for proper setting).
Remove from heat and immediately stir in peanut butter and vanilla extract until smooth.
Stir in the oats and mix until fully combined.
Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Flatten slightly if desired.
Let cookies cool and set at room temperature for about 20–30 minutes. For faster setting, chill in the fridge.
Once firm, store in an airtight container.
Servings and timing
This recipe makes about 18–24 cookies, depending on size. Prep time: 5 minutes Cook time: 5 minutes Set time: 20–30 minutes Total time: 30–40 minutes
Variations
Nut-free: Use sunflower seed butter or cookie butter instead of peanut butter.
Chocolate overload: Add mini chocolate chips after the oats (once slightly cooled) for extra richness.
Crunchy texture: Stir in chopped nuts, shredded coconut, or rice cereal.
Healthier version: Use less sugar and swap in honey or maple syrup.
Gluten-free: Use certified gluten-free oats to make them safe for gluten-sensitive eaters.
Storage/Reheating
Store no bake cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months. No need to reheat—just bring to room temperature if chilled or frozen before eating.
FAQs
Why didn’t my no bake cookies set?
They likely didn’t boil long enough. Make sure to boil the mixture for a full 1 minute at a rolling boil.
Can I use old-fashioned oats?
Quick oats give the best texture, but you can use old-fashioned oats for a chewier cookie. Avoid steel-cut oats.
Can I use chunky peanut butter?
Yes, chunky peanut butter adds extra crunch and texture. Use it 1:1 in place of creamy.
Are these cookies gluten-free?
They can be if you use certified gluten-free oats and check all ingredient labels.
Can I make them dairy-free?
Yes, use a dairy-free butter and plant-based milk for a fully dairy-free version.
Can I reduce the sugar?
You can reduce it slightly, but the sugar helps the cookies set properly. Too little may affect texture.
What kind of cocoa powder should I use?
Unsweetened cocoa powder is best. Dutch-processed or natural both work.
Can I add protein powder?
Yes, you can mix in 1–2 tablespoons of protein powder with the oats, but you may need to reduce the oats slightly.
Do I need to refrigerate no bake cookies?
No, but they’ll stay fresher longer if refrigerated—especially in warmer climates.
Can I double the recipe?
Absolutely. Just be sure to boil for the full time, and work quickly to scoop before the mixture firms up.
Conclusion
No bake cookies are a simple, nostalgic treat you can whip up in no time. With their rich chocolate flavor and chewy texture, they’re a favorite for all ages—and perfect for when you need a quick dessert fix. Keep this recipe on hand for a no-fuss, crowd-pleasing cookie that’s always a hit.
No bake cookies are chewy, chocolatey treats made with oats, cocoa powder, peanut butter, and sugar. They require no oven—just a saucepan and a few minutes on the stovetop—making them perfect for quick and easy desserts.
Author:Catherine
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:30–40 minutes
Yield:18–24 cookies
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup unsalted butter
2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup creamy peanut butter
1 tsp vanilla extract
3 cups quick-cooking oats
Pinch of salt (optional)
Instructions
Line a baking sheet with parchment paper and set aside.
In a medium saucepan, combine butter, sugar, cocoa powder, and milk.
Cook over medium heat, stirring frequently, until the mixture reaches a rolling boil.
Boil for exactly 1 minute, stirring constantly.
Remove from heat and immediately stir in peanut butter and vanilla extract until smooth.
Stir in oats and salt (if using) until fully combined.
Drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly if desired.
Let cookies cool and set at room temperature for 20–30 minutes or chill in the fridge to speed up the process.
Once set, store in an airtight container.
Notes
Boiling for exactly 1 minute is crucial to ensure cookies set properly.Use certified gluten-free oats if needed.Swap peanut butter with sunflower seed butter for a nut-free version.Stir in coconut flakes, chopped nuts, or mini chocolate chips for extra texture.For a dairy-free version, use plant-based butter and milk.
