No bake cookies are a quick and easy treat that combines chocolate, peanut butter, and oats into chewy, sweet bites. They come together without needing the oven, which makes them perfect for a busy day or when you just want a simple homemade dessert.
I love making these cookies because they take just a few minutes to whip up and cool, and kids always get excited to help stir the ingredients. There’s something so satisfying about watching the chocolate and peanut butter melt together and then harden into perfect little cookies on wax paper.
My favorite way to enjoy no bake cookies is with a glass of cold milk or as a quick snack on the go. They’re great for sharing with friends or packing in a lunchbox. Plus, since they don’t require baking, cleanup is minimal, making them a win in my book!
Key Ingredients & Substitutions
Sugar: Regular granulated sugar gives these cookies their sweetness and helps with the structure. You can swap it for coconut sugar for a deeper, caramel flavor, but the texture might change a bit.
Butter: Unsalted butter adds creaminess and richness. If you want a dairy-free version, try coconut oil instead. It works well but adds a mild coconut taste.
Milk: Whole milk gives richness and moisture. You can use any plant-based milk like almond or oat milk for a dairy-free option. Use unsweetened to avoid extra sweetness.
Cocoa Powder: Unsweetened cocoa powder brings chocolate flavor without extra sugar. Dutch-processed cocoa can be a smoother alternative but may alter the acidity slightly.
Peanut Butter: This adds flavor and helps bind the cookies. Creamy is easiest to mix, but chunky peanut butter works if you like a bit of crunch. Nut butters like almond or sunflower seed butter work too.
Oats: Quick oats blend well and give a soft chew. Old-fashioned rolled oats can be used but will make the cookies a bit firmer and more textured.
How Do You Know When the Sugar Mixture is Ready?
The most important step is boiling the sugar mixture properly to get the right cookie texture. Here’s what to do:
- Bring the mix to a rolling boil, not just simmering—this means it bubbles continuously across the whole surface.
- Once boiling, let it cook for exactly 1 minute without stirring to thicken properly.
- Use a timer so you don’t overcook or undercook; too little boiling and cookies may be too soft, too long and they’ll be dry.
- Removing from heat immediately after one minute is key before adding peanut butter and oats.
I find it’s easier to stir constantly before boiling to prevent burning, then stop stirring once it boils to reach that perfect candy-like consistency. This step sets your cookies up for great texture and flavor!
Equipment You’ll Need
- Medium saucepan – perfect for melting ingredients evenly without burning.
- Wooden spoon or heatproof spatula – helps you stir the hot sugar mixture smoothly.
- Spoon or cookie scoop – makes dropping uniform cookie portions easy and neat.
- Wax paper or silicone baking mat – keeps cookies from sticking while they set.
- Measuring cups and spoons – essential for getting the right ingredient amounts every time.
Flavor Variations & Add-Ins
- Add shredded coconut for a tropical twist and extra texture.
- Stir in chopped nuts like walnuts or pecans for crunch and nuttiness.
- Use almond or cashew butter instead of peanut butter for a milder, different nut flavor.
- Mix in mini chocolate chips after dropping cookies for an extra chocolate hit.
How to Make No Bake Cookies
Ingredients You’ll Need:
- 2 cups granulated sugar
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups quick-cooking oats
Time You’ll Need:
This recipe takes about 10 minutes to prepare and mix, plus about 30 minutes for the cookies to cool and set at room temperature. So, in total, you’ll need around 40 minutes before you can enjoy your delicious no bake cookies!
Step-by-Step Instructions:
1. Combine the Ingredients:
In a medium saucepan over medium heat, mix together the sugar, butter, milk, and cocoa powder. Stir constantly to make sure everything melts evenly and doesn’t burn.
2. Boil the Mixture:
Once the mixture comes to a rolling boil, keep it boiling without stirring for exactly 1 minute. This step is important for the right texture.
3. Add Peanut Butter and Vanilla:
Remove the pan from heat. Stir in the peanut butter and vanilla extract until the mixture is smooth and creamy.
4. Mix in the Oats:
Stir in the quick-cooking oats until they’re fully coated with the chocolate-peanut butter mixture.
5. Form the Cookies:
Drop spoonfuls of the cookie mixture onto wax paper or a silicone baking mat. Leave a little space between each cookie.
6. Let Them Set:
Allow the cookies to cool and harden at room temperature for about 30 minutes. After this, they’ll be ready to enjoy!
Can I Use Old-Fashioned Rolled Oats Instead of Quick Oats?
Yes! You can substitute old-fashioned oats, but the cookies might be a bit firmer and chewier. For the best texture, quick oats work better as they absorb the mixture more evenly.
Can I Make No Bake Cookies Ahead of Time?
Absolutely! You can prepare the cookies and let them set, then store them in an airtight container at room temperature for up to a week. They’re perfect for making a day in advance for a party or snack.
How Should I Store Leftover No Bake Cookies?
Store leftovers in an airtight container at room temperature. If your kitchen is warm, you can refrigerate them to keep them firm longer, but let them come to room temperature before eating for the best taste and texture.
What Can I Substitute for Peanut Butter?
If you have a peanut allergy or prefer a different flavor, almond butter, cashew butter, or sunflower seed butter are great alternatives. Use the same amount and creamy versions work best for mixing.
