These No Bake Cookies are a dream come true for anyone craving a quick, indulgent treat without the fuss of an oven. In just 19 minutes, you’ll have a batch of chewy, chocolatey delights with a hint of peanut butter richness. The combination of creamy oats and a satisfying crunch from the nuts creates a texture that’s simply irresistible. Perfect for busy days or last-minute cravings, these cookies are as easy to make as they are delicious.
Each bite delivers a symphony of flavors—sweet, nutty, and slightly salty—that will leave you reaching for more. With 197 calories per cookie, they’re a guilt-free way to satisfy your sweet tooth. Whether you’re sharing with friends or enjoying a quiet moment, these cookies are sure to bring a smile to your face.
What You’ll Need for No Bake Cookies
- ½ cup (113 g) salted butter, cut into Tablespoon-sized pieces
- ½ cup (120 ml) whole milk (or substitute with a non-dairy alternative like almond milk)
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- ¼ cup (25 g) cocoa powder
- ⅔ cup (165 g) creamy peanut butter (or use crunchy for added texture)
- 1 ½ teaspoons vanilla extract
- 3 cups (285 g) instant/quick oats (use gluten-free oats if needed)
How to Make No Bake Cookies
- Prepare your workspace: Line two cookie sheets with wax paper and set aside.
- Combine wet ingredients: In a medium-sized saucepan over low heat, add the butter, milk, light brown sugar, granulated sugar, and cocoa powder. Stir frequently until the butter is completely melted (use a long wooden spoon to avoid burns).
- Bring to a boil: Increase the heat to medium and stir constantly until the mixture comes to a boil. Once boiling, set a timer for 1 minute and continue stirring. Do not over or under-boil.
- Remove from heat: Take the saucepan off the heat and stir for a few more seconds to cool slightly.
- Add peanut butter and vanilla: Stir in the peanut butter and vanilla extract until fully melted and combined.
- Mix in oats: Add the oats and stir until they are evenly coated in the chocolate mixture.
- Form cookies: Drop spoonfuls of the mixture (about 1 ½-2 Tablespoons each) onto the prepared cookie sheets.
- Cool and set: Let the cookies cool for 20-30 minutes until they harden. Serve and enjoy!
Storage and Reheating Tips
Store your no bake cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months—just place parchment paper between layers to prevent sticking. If they soften over time, pop them in the fridge for 15 minutes to firm up again.
Recipe Variations to Try
Switch things up by using almond butter or sunflower seed butter instead of peanut butter for a nut-free option. You can also add a handful of mini chocolate chips, shredded coconut, or chopped nuts for extra texture. For a healthier twist, try using rolled oats instead of quick oats.
Time-Saving Tips for Busy Bakers
To speed up the cooling process, place the cookie sheets in the fridge for 10-15 minutes. If you’re short on time, skip the spoonfuls and spread the mixture into a lined baking dish to make no bake cookie bars instead. Cut into squares once set!
Equipment Guidance for Perfect Cookies
Use a heavy-bottomed saucepan to prevent scorching and ensure even heat distribution. A long wooden spoon is ideal for stirring, as it won’t conduct heat like metal. For uniform cookies, a cookie scoop or measuring spoon works wonders to portion the mixture.
Common Questions Answered
Why didn’t my cookies set?
This usually happens if the mixture wasn’t boiled long enough or if the heat was too high. Stick to the 1-minute boil timer and use low to medium heat.
Can I use old-fashioned oats?
Yes, but the texture will be chewier—quick oats are best for a softer bite.
No Bake Cookies
Ingredients
- ½ cup salted butter cut into Tablespoon-sized pieces
- ½ cup whole milk
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- ¼ cup cocoa powder
- ⅔ cup creamy peanut butter
- 1 ½ teaspoon vanilla extract
- 3 cups instant/quick oats
Instructions
- Prepare two cookie sheets by lining with wax paper and set aside.
- Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don’t bump up the heat to speed up the process or you run the risk of your ingredients not combining properly and your cookies not setting properly.
- Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
- Increase heat to medium and, stirring constantly, bring to a boil.
- Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it’s important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
- Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.
- Add oats and stir until coated in chocolate.
- Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.
- Allow to cool (approximately 20-30 minutes) before serving, the cookies will harden as they cool.