No-Bake Cookies
Published on December 06, 2024
This post may contain affiliate links. Read my disclosure policy.
Quick Summary
These classic No-Bake Cookies are jam-packed with chocolate, peanut butter, and oatmeal, and are surprisingly easy to make. You don't even have to turn on the oven! They are a family favorite!
Pin this now to find it later
Pin ItTable of Contents
I love cookies. Who doesn't? They are fun to make and eat, but sometimes I just need a super EASY cookie recipe. That is when I turn to my favorite No Bake Cookie recipe!
They have all the benefits of traditional cookies, but they're quicker and easier … which means you can satisfy your cookie craving that much faster!
These aren't raw cookies, as the dough gets cooked on the stovetop. That helps create a richer flavor, and a more authentic cookie texture, while still being a lot more convenient than using the oven.
The cookies are made with peanut butter, cocoa powder, vanilla, and oats, this no bake dessert recipe is full of all your favorite cookie flavors. You can't go wrong with peanut butter and chocolate! Seriously, the BEST combo!
What You Need to Make No-Bake Cookies
I also love this cookie recipe because the ingredients are simple. You probably have the ingredients in your pantry and fridge right now.
- Unsalted butter– I like to use unsalted butter so I can control the amount of salt in the recipe.
- Granulated sugar– to sweeten the cookies!
- Milk – You can use dairy-free milk if you prefer, just make sure that it's unsweetened and unflavored.
- Cocoa powder – Use unsweetened cocoa powder. If you want a deeper chocolate flavor, you can use Dutch processed cocoa.
- Creamy peanut butter– I prefer conventional creamy peanut butter (like Jif or Skippy), but crunchy will work too if you want a little crunch to your cookie.
- Vanilla extract – Be sure to only use 100% pure vanilla extract.
- Kosher salt– to enhance all of the flavors!
- Oats- I like to use quick oats for this no-bake cookie recipe because because they provide the best texture and consistency for the cookies to set up properly.
How to Make No-Bake Cookies
- Prep. Line two baking sheets with silicone mats or parchment paper.
- Heat the mixture. Put the milk, butter, sugar, and cocoa powder in a saucepan on medium heat. Stir occasionally, and bring the mixture to a boil. Once it reaches a rolling boil, cook for 1 minute, then remove from the heat.
- Finish the dough. Stir in the peanut butter, vanilla extract, and salt, and mix until the cookie dough is smooth. Then stir in the oats.
- Make the cookies. Drop spoonfuls of cookie dough onto the prepared baking sheets. Let the cookies sit at room temperature until they firm up, which should take 20-30 minutes.
Key Tips for Perfect No-Bake Cookies Every Time
By following these tips, you should be able to create Chocolate Peanut Butter No-Bake Cookies that are soft, chewy, and perfectly moist—without any dry or crumbly texture!
- Measure correctly: If you add too many oats, the dough will become dry because oats absorb moisture. Also, make sure you measure the peanut butter properly.
- Set a timer. The minute of boiling the cookie dough is vital. To ensure that your cookies are a good texture, set a timer so that you boil the mixture for exactly one minute. If you boil it much longer than that, the cookies will be dry and crumbly. If you boil it for less than that, they'll be wet and won't set up correctly.
- Don't overmix. After adding the oats to the peanut butter mixture, mix just enough to incorporate the oats. Overmixing can result in a drier texture because the oats absorb too much liquid and become too compact.
- Allow the mixture to cool slightly before scooping. If the mixture is too hot when you scoop it onto the wax paper or parchment paper, the cookies may spread too thin, which can cause them to dry out as they cool. Let the mixture cool for just a minute before spooning it out, so the cookies have a chance to firm up without becoming too spread out.
- Use a scoop. If you have a cookie scoop, use it when scooping the cookies. That way your cookies will be nice circles, and they'll all be a consistent size.
- Scoop quickly. Once you start scooping, move quickly so the mixture doesn't firm up in the pan.
- Adjust for humidity. If you live in a dry climate or it's a particularly dry day, your cookies might turn out too dry. If your mixture looks too thick and dry, don't hesitate to add a splash more milk or peanut butter to get a smoother, more cohesive dough.
- Let the cookies set up. Let the cookies cool at room temperature, but don't let them sit in a very dry or hot area, as this can cause them to dry out faster.
How to Customize No-Bake Cookies
Here are a few changes and additions that you can make to these no bake cookies if you want to try something new.
- Use chunky butter. This recipe calls for creamy peanut butter, which makes for a smooth cookie. However, if you like some different textures in your cookies, chunky peanut butter is a good way to add some crunch.
- Add Nuts. You can also add chopped peanuts or even other types of nuts like almonds or pecans for more crunch.
- Try a different nut butter. Peanut butter is a pretty traditional cookie flavor, but you can also use other nut butters in this recipe. Almond butter and cashew butter are good options. If you have a nut allergy, you can use Sun Butter (sunflower seed butter).
- Add dried fruit. These cookies aren't lacking for flavor, but you can dial it up a notch by adding some dried fruit when you add the oats. I think these cookies taste amazing with dried cherries.
- Stir in coconut. Add shredded coconut to the cookie dough for a tropical twist. The coconut pairs wonderfully with the peanut butter and chocolate.
- Sea Salt– Sprinkle the cookies with a little flaky sea salt!
- Healthier No-Bake cookies. Use natural peanut butter, just make sure you stir it really well before using. For a natural sweetener, substitute honey or maple syrup for the sugar. Honey will give a slightly floral taste, while maple syrup brings a richer, caramel-like flavor. Almond milk or cashew milk will work great! You can also use gluten-free oats.
How to Store & Freeze No-Bake Cookies
- Storing at room temperature: Store the cookies in an airtight container on the counter for up to 3 days. If you have a lot of cookies, you can layer them with parchment paper or wax paper to prevent them from sticking together.
- Storing in the fridge: For longer freshness, store the cookies in an airtight container in the refrigerator. This will keep them firm and fresh for up to one week. If you live in a particularly humid climate, it's better to store the cookies in the fridge or freezer to keep them from becoming too soft or sticky.
- Freezing: Store the cookies in a freezer bag or freezer container for up to 3 months. Thaw at room temperature.
More No-Bake Recipes
No-Bake Cookies (VIDEO)
These classic No-Bake Cookies are easy to make and require no oven, making them an easy and satisfying dessert. The chocolate, peanut butter, and oatmeal combo is perfection!
Equipment
- Saucepan (I recommend All Clad cookware!)
- Parchment Paper (I find that this brand doesn't burn)
Ingredients
- 1/2 cup unsalted butter, cut into tablespoon pieces
- 2 cups granulated sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 cups quick oats
Instructions
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Place the butter, granulated sugar, milk, and cocoa powder in a medium saucepan. Over medium heat, bring to a boil, stirring occasionally. Once the mixture is at a rolling boil, boiling around the edges and in the middle, boil for one minute.
- Remove the pan from the heat and stir in the peanut butter, vanilla, and salt. Stir until peanut butter is melted and smooth. Stir in the oats.
- Drop spoonfuls of the mixture (about 2 tablespoons per cookie) onto the prepared baking sheets, and let sit at room temperature until cooled and hardened, about 20 to 30 minutes.
Video
Notes
Store the cookies in an airtight container for up to 3 days or in the fridge for up to 1 week. You can also freeze the cookies.
Nutrition
Serving: 24g, Calories: 173kcal, Carbohydrates: 25g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 75mg, Potassium: 89mg, Fiber: 2g, Sugar: 18g, Vitamin A: 126IU, Calcium: 16mg, Iron: 1mg
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod