Enjoy a practically effortless treat any time of year!
These no-bake cookies have a rich, chocolatey flavor with a hint of peanut butter and oats. Simmer on the stove, stir, and chill.
Perfect for a quick dessert or last-minute gatherings, they’re sure to be a crowd-pleaser.
Our Favorite No-Bake Cookies
- Soft, chewy, and delicious peanut butter no-bake cookies are a quick and easy treat!
- A favorite for kids and adults alike, these come together in minutes without having to turn on the oven!
- Make ahead so they’re ready for last-minute get-togethers and gift-giving!
- Just like no-bake energy balls, this no-bake cookie recipe is gluten and egg-free, making them a yummy snack anytime!
No Bake Cookie Ingredients
Chocolate peanut butter no-bake cookies are easy to make, no eggs, oven, or candy thermometer required!
- Base – Sugar adds sweetness but also creates the perfect texture. Butter adds flavor and milk give the right consistency.
- Cocoa Powder – Cocoa powder adds a rich chocolatey flavor.
- Oatmeal – Quick cooking oats give these cookies a chewy texture and help bind the ingredients. If you have only old fashioned oats or rolled oats, give them a quick blitz in the food processor or blender.
- Peanut Butter – Choose crunch or creamy peanut butter! Almond butter or cashew butter can be used as well. Sunflower seed butter is an excellent choice for nut-free cookies.
- Variations – Chia seeds, coconut, semi-sweet or white chocolate chips, and chopped pieces of dried fruit make no-bake cookies extra tasty!
How to Make No-Bake Cookies
- Bring sugar, butter, milk, and cocoa to a boil in a saucepan.
- Remove from heat and whisk in peanut butter, vanilla, and salt.
- Stir in oats and use a cookie scoop to drop onto a pan. Refrigerate until set.
Storing No Bake Cookies
Store no bake cookies at room temperature for up to 1 week. For longer storage, keep in the refrigerator for up to 2 weeks. Place them in a zippered bag in the freezer for up to 2 months.
Best No Bake Treats
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No Bake Cookies
These No-Bake Cookies are so quick & easy, no oven required!
Prep Time 15 minutes minutes
Cook Time 5 minutes minutes
Chill Time 30 minutes minutes
Total Time 50 minutes minutes
Author Holly Nilsson
Line two baking sheets with parchment paper. Set aside.
In a medium saucepan, combine sugar, butter, milk, and cocoa powder. Bring it to a boil over medium heat. Once it is at a rolling boil, boil for 1 minute.
Remove from the heat and whisk in the peanut butter, vanilla, and salt until smooth. Stir in oats. Drop by spoonfuls or use a cookie scoop to drop the oat mixture on the prepared baking sheet.
Refrigerate for at least 30 minutes or until cookies are set.
- Use quick-cooking oats and real butter for the best consistency.
- Bring to a full rolling boil over medium heat.
- Allow the mixture to come to a rolling boil and boil for 1 minute. Start timing the mixture once it is at a full boil.
- Avoid overcooking the mixture.
- Cool completely before eating.
Store cookies in an airtight container in the fridge for up to 2 weeks or on the counter for up to 1 week. They can also be frozen for up to 2 months.
Serving: 1cookie | Calories: 174 | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 68mg | Potassium: 103mg | Fiber: 2g | Sugar: 18g | Vitamin A: 128IU | Calcium: 17mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert Cuisine American
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