No Bake Cookies
No Bake Cookies come together in a matter of minutes. With just a handful of ingredients you’ll create a quick and delicious cookie recipe the whole family will love.
It’s pretty obvious that I bake a lot.
And although I love to step out of my comfort zone and whip up delicious things like Blueberry Cream Cheese Kolaches and Churro Cream Puffs, sometimes I crave the simplest of sweets, like no bake cookies.
When I was a kid, I remember my mom whipping up batches of chocolate-peanut butter no bakes cookies for my brother and me, and chocolate chow mein noodle cookies for my dad. We always referred to them as haystacks.
Do you remember those?
We’d gobble up that chocolate-peanut butter goodness in no time, and think Mom was the best baker ever. Little did we know that those no bake cookies and her rice krispie treats literally came together in minutes, without even turning on the oven.
The great thing about no bake cookies is that they require just a handful of ingredients that you probably already have in your fridge and pantry – butter, milk, peanut butter, oats and cocoa are all you need. I prefer creamy peanut butter, but you can definitely use crunchy for a little added texture.
Even though these cookies mix up quickly, you definitely need to make sure that you bring the mixture to a full rolling boil and then let it boil for a full 90 seconds, or the cookies won’t set up properly.
They’ll still taste delicious, but you’ll be left with crumbly bits of cookie instead of actual cookies.
Remember these cookies the next time you’ve got a major craving for something sweet and absolutely no desire to turn on the oven. They’ll cure any hankering you have, and you’ll only have one pot to clean.
I call that a win-win. You’ll also look like a major culinary rock star when you take them to your next potluck.
No Bake Cookies
- 1 1/2 cups granulated sugar
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3/4 cup peanut butter (smooth or crunchy)
- 2 teaspoons vanilla extract
- 3 cups quick cooking oats
- Line 2 cookie sheets with parchment paper.
- In a large saucepan over medium heat, combine the sugar, milk, butter and cocoa. Stir until the butter is melted.
- Bring the mixture to a full boil and allow it boil for 90 seconds (I highly recommend setting a timer). Immediately remove the pan from heat.
- Add in the peanut butter and vanilla and stir until the peanut butter is melted.
- Add oats and stir to fully incorporate.
- Using a medium cookie scoop (about 1 1/2 tablespoons), drop cookies onto prepared baking sheets. If desired, use a spoon, or the bottom of a glass to slightly flatten and shape into round cookies.
- Allow cookies to set before serving.
- For this recipe, I recommend using a peanut butter like Jif. Using a natural-style peanut butter will not allow the cookies to set up properly.
- Be sure to use quick oats in this recipe. They’re a bit thinner than rolled oats and will give your cookies the perfect texture.
- You can easily make these cookies gluten-free by using certified gluten-free oats.
- Cookies can be stored in an airtight container within the refrigerator for up to 3 days. I actually love them chilled!
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