No Bake Cookies

No Bake Cookies are just the right bite of chocolate, peanut butter, and oats. And no need to turn on the oven!

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.

No Bake Cookies require just a handful of ingredients that you probably already have in your fridge and pantry and are so delicious!

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.

No Bake Cookies couldn't be easier. Just a few ingredients, and you're done!

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.

No Bake Cookies will be your go-to recipe for a quick treat. Your family will ask for them again and again!

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

Yield: about 30 cookies

Prep Time: 10 minutes


  • 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


  1. Line 2 cookie sheets with parchment paper.
  2. In a large saucepan over medium heat, combine the sugar, milk, butter and cocoa. Stir until the butter is melted.
  3. 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.
  4. Add in the peanut butter and vanilla and stir until the peanut butter is melted.
  5. Add oats and stir to fully incorporate.
  6. 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.
  7. 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!

No Bake Cookies come together in a matter of minutes. This is a recipe you'll love for years to come!

82 Responses to “No Bake Cookies”

  1. Jenn C. — April 5, 2016 at 3:24 pm

    Have you tried these with a non-PB alternate, like almond buter? I have a PB allergy in my house, but love no bakes!


    • Jamie — April 7, 2016 at 7:06 am

      I haven’t tried it, but I honestly think it will work just fine! Let me know if you give it a go!

    • Shawna — September 3, 2017 at 6:08 am

      I made these with almond butter (we have the same issues) and they turned out perfectly!

    • Jamie — September 4, 2017 at 1:28 pm

      Yay! So happy to hear they turned out well! Thanks so much for stopping back and leaving your feedback!

  2. K. Gerber — April 6, 2016 at 12:01 pm

    These are the very same cookie/ candy treat I make. They never, ever last very long. I do add about 2 tablespoons of wheat germ, ground flax seed would be good, too, to help these qualify for “health food”! A recipe sure to be passed on forever! Peanut butter and chocolate and vanilla–oh my!!


    • Jamie — April 7, 2016 at 7:04 am

      Love your wheat germ idea! Thanks so much for stopping by!

  3. Melissa — April 6, 2016 at 5:42 pm

    Do you think it would work with Almond or Rice milk?  I have all the other ingredients!


    • Jamie — April 7, 2016 at 7:03 am

      I’ve tried them with almond milk and the came out great. Thanks for stopping by.

  4. Devon B. — April 6, 2016 at 10:40 pm

    Can this recipe be made with soy milk? Will it still set up?


    • Jamie — April 7, 2016 at 7:03 am

      I haven’t tried this recipe with soy milk only cow’s milk and almond milk. Sorry I am not more helpful, but hopefully someone will chime in.

  5. Joyce — April 8, 2016 at 11:14 am

    Hello Jamie, 
    Could I try this with some nuts maybe some ground almonds or groundnuts?


    • Jamie — April 8, 2016 at 11:46 am

      I think nuts would be a great addition! :)

  6. Keith @ How's it Lookin? — April 12, 2016 at 4:04 pm

    They look so good, especially with peanut butter. Thanks for the idea.


    • Jamie — April 13, 2016 at 8:40 am

      Thanks so much for stopping by, Keith!

  7. Shannon — April 24, 2016 at 12:41 pm

    Got a bee in my bonnet over these just now. It’s nearly 1am and just finished making them. It’s rare I have any or ALL of the ingredients for making anything! (I live in China and some of these ingredients need to come from specialty food stores for ridiculous prices) Anyway, took me no time at all, I let myself lick the spoon and they’re fabulous! Thank you so much! Can’t wait to share these at work tomorrow. My husband does think I’m a bit odd for baking at midnight… But we’ll be indulging as soon as their hardened. <3<3


    • Jamie — April 25, 2016 at 1:19 pm

      Hi, Shannon! There is absolutely nothing wrong with baking at midnight! Your kind words made my day!

  8. Kim — April 28, 2016 at 4:32 am

    How about using Nutella? Such as one part Nutella and two parts peanut butter?


    • Jamie — April 28, 2016 at 10:52 am

      I think that is a delicious idea, Kim!

  9. Cheryl bell — April 29, 2016 at 12:06 pm

    I remember Mom making these when I was a little girl but her recipe did not have peanut butter, I can’t wait to give this recipe a try , I bet it is Delicious.


    • Jamie — May 1, 2016 at 2:13 pm

      I hope you enjoy them, Cheryl!

  10. stephanie — April 30, 2016 at 11:30 am

    I have made no bakes for years with ‘natural peanut butter’.  I do not like the idea of recommending disgusting products like Jiff which have things like hydrogenated oils in it, unhealthful and unneccessary in peanut butter.


    • Jamie — May 1, 2016 at 2:16 pm

      Hi, Stephanie! Jiff worked the best for me when making these cookies, but I’ll have to see if I can find a natural alternative sometime. Take care!

    • Joni — July 3, 2017 at 8:30 pm

      Yes me too! Have made these for years and have used both natural peanut butters and JIF (before I realized how bad it was) and have never had a problem with naturals. Not sure why anyone who knew the difference would suggest not using natural peanut butters. 

  11. Lakshmi — May 15, 2016 at 7:39 am

    Looks delicious 


    • Jamie — May 16, 2016 at 10:43 am

      Thank you, Lakshmi! I hope you enjoy them!

  12. Korinna — May 29, 2016 at 12:29 pm

    Hey Jamie,

    these look super delicious and I would love to try them soon! The only thing holding me back is that peanut butter thing.. I would like to know if Stephanie tried them with natural peanut butter and how did they turn out? Will they just not look as beautiful or they don’t taste as good?
    Thanks in advance for your answer. Kind regards, Korinna


    • Jamie — June 2, 2016 at 12:50 pm

      Hi, Korinna! I don’t recommend natural peanut butter in this recipe, but I think you should give it a try! Let me know how it goes!

  13. saroj — June 1, 2016 at 11:16 pm

    Hey Jamie, I’ve been following your recipe since few days. Baking is my passion and since self learned, I find this a great way of enriching my knowledge in baking


    • Jamie — June 2, 2016 at 9:41 am

      I’m so glad, Saroj!

  14. Barbara — June 3, 2016 at 9:23 am

    I make these quite frequently.   They never turn out as pretty as yours!   I’ll try your method of the scoop and flattening with a glass.   Thank you for this helpful tip!


    • Jamie — June 3, 2016 at 1:31 pm

      You’re welcome, Barbara! I hope it works for you!

  15. Susan — June 5, 2016 at 1:21 pm

    hi, do you need the peanut butter??


    • Jamie — June 6, 2016 at 8:54 am

      Hi, Susan! I think the peanut butter is pretty important, as it allows the cookies to bind all the ingredients together. Do you have a nut allergy? Let me know if you have any other questions. I’m here to help!

  16. Courtney — June 20, 2016 at 11:57 am

    I made these cookies with this recipe and they came out mushy. They are still good but i know they aren’t  supposed to be mushy can someone help me. 


    • Jamie — June 20, 2016 at 12:09 pm

      I’m so sorry the cookies didn’t turn out, Courtney! What type of peanut butter did you use? I’m glad you enjoyed the taste, though! Let me know if I can answer anything else for you!

  17. Janielle — June 26, 2016 at 5:08 pm

    Could I possibly use steel cut oats instead of cooking oats? Thanks!


    • Jamie — June 26, 2016 at 5:55 pm

      I don’t think the texture would be right if you used steel cut oats. Thanks so much for stopping by.

  18. Flo — June 26, 2016 at 10:34 pm

    can I use rolled oats instead?


    • Jamie — June 29, 2016 at 12:42 pm

      I think rolled oats will be just fine, Flo! Enjoy!

  19. Lynn — June 27, 2016 at 3:33 am

    For those with peanut allergies, you might want to try WOWBUTTER. It is a toasted soy butter that tastes like peanut butter. I have been making these no bake cookies since I was in high school…way back when. Unfortunately, my daughter is allergic to peanuts. I tried using WOWBUTTER to make these, and they turned out great!


  20. Emily B — June 29, 2016 at 8:57 pm

    I love these cookies! My mom and I would make them on our lazy saturdays and watch all the saturday afternoon movies and eat cookies. The mixture usually didn’t make it out of the pot. I think I need to make some for her. =)


  21. Bev — June 30, 2016 at 12:09 am

    I have made these cookies many times, but this time they stayed too soft and wouldn’t set. I put them in the fridge then in the freezer. They are still sticky and very very soft. What could I have done wrong?


    • Jamie — July 2, 2016 at 11:07 am

      Hi, Bev! I’m sorry the cookies didn’t turn out for you. What kind of peanut butter did you use? Make sure it’s a standard type like Jif. Let me know if I can help any further!

    • Joni — July 3, 2017 at 8:33 pm

      More than likely you didn’t cook the chocolate mixture long enough. 

  22. Kim — June 30, 2016 at 8:46 pm

    Has anyone tried to uses instead of sugar 


  23. Heather — July 6, 2016 at 1:37 pm

    I’ve noticed if I don’t boil the mixture long enough they don’t set up well and are kind of mushy and if I boil it to long they get dry and crumbly. :)


    • Jamie — July 7, 2016 at 11:19 am

      Great suggestion, Heather!

  24. Genna — July 9, 2016 at 1:06 am

    Hi! What a great recipe, I can’t wait to try it! Can you tell me how long approx does it take for the cookies to set? Thanks


    • Jamie — July 10, 2016 at 10:34 am

      Hi, Genna! I think they should be good to go after about 30 minutes to an hour. I hope you enjoy them!

  25. riff — August 8, 2016 at 8:29 am

    I made these using coconut oil which worked well . Just have to keep them somewhere cool.


    • Jamie — August 8, 2016 at 11:05 am

      Sounds wonderful! I’m glad the coconut oil worked well for you!

  26. Leah — September 13, 2016 at 4:36 pm

    It’s not setting… I used regular Skippy peanut butter. Not sure what’s wrong…. I even let the boiling go over 2 minutes… because I had to. Any thoughts?


    • Jamie — September 17, 2016 at 3:18 pm

      Hi, Leah! I’m sorry the cookies didn’t set up for you. Try cutting back on the boiling time. Let me know how you make out!

    • Laurel — June 9, 2017 at 2:09 pm

      I’ve noticed that these types of recipes often don’t set properly if the humidity it too high. Definitely not for rainy or snowy days. :-) You may also need to adjust cooking times depending on your altitude.

    • Jamie — June 11, 2017 at 1:16 pm

      Thanks, Laurel!

  27. Heidi — September 16, 2016 at 12:01 pm

    My Mother made these when we were young. She made them without peanut butter and they were amazing. I just can’t find the recipe.


    • Jamie — September 17, 2016 at 2:54 pm

      Mothers cookies are always the best, aren’t they, Heidi? I hope you find the recipe soon!

  28. Angela — October 20, 2016 at 8:38 pm

    I tried natural peanut butter..and they turned out great


    • Jamie — October 22, 2016 at 8:03 am

      I’m so glad to hear that, Angela. I appreciate your feedback!

  29. Heather — December 13, 2016 at 1:44 pm

    I make these all the time i have for years, i cant can’t remember ever not having them around the house. We call them Jiffy Cookies. We make the a little different. We use 2 cups sugar 1/2 cup peanut butter (we always us store brands) and 1 tsp. of vanilla. We always use spoons to put this on the wax paper (we don’t dirty a cookie tray this way) and we leave them just how they come off the spoon. I love how there all different and sizes so they don’t look factory made. My kids started making these alone when they were 10 and 5 (boy what a mess) but they had fun and I was right there to help if they needed any. Now that they’re 20 and 25 every time they come to visit they make them at my house (no mess now). These are great cookies very easy and delicious. I’ll have to try them your way and taste the difference. Thanks


    • Jamie — December 13, 2016 at 1:58 pm

      I love cookie making memories. Thank you so much for sharing them, Heather!

  30. Geri — December 18, 2016 at 6:27 pm

    My mom used to make these all the time! I made your recipe and they turned out perfect! Thanks for sharing it! Merry Christmas! I’m giving them away for gifts!! 


    • Jamie — December 19, 2016 at 3:43 pm

      Wonderful, Geri! Merry Christmas to you, too!

  31. Nicolette — February 24, 2017 at 9:05 pm

    Hi Jamie!

    Just made the cookies tonight and followed your recipe to a “t!” Except, used Kirklands Organic Peanut Butter.

    I have had issues making the cookies in the past with other recipes and this peanut butter, but your’s worked out PERFECT!

    The cookies do require refrigeration/freezing, and do not get hard, per say, but they set up and become a soft cookie that is easily manageable with little fingers. 

    Thanks for putting this out there, and I will be back many many times for this recipe! 

    All the best!


    • Jamie — February 26, 2017 at 12:04 pm

      I’m so glad you liked them, Nicolette!

  32. Cassidy — April 14, 2017 at 4:47 pm

    aMaZInG! I was craving these abs followed your recipe precisely and they are delicious! They barely made it to the cookie sheets and wax paper. I may or may not have eaten them right out of the pan! Thanks so much!


    • Jamie — April 15, 2017 at 11:45 am

      You’re very welcome, Cassidy! I’m so glad you liked them!

  33. Katherine — May 7, 2017 at 8:02 pm

    Could you use rice Krispy instead of the oats


    • Jamie — May 8, 2017 at 8:30 am

      Hi, Katherine! I’ve never tried these with crispy rice cereal, but I think it sounds like a great addition! Let me know how you like them.

  34. Top 10 Mehndi designs — May 8, 2017 at 3:06 am

    Look delicious and sound great!


  35. Valerie — May 10, 2017 at 9:26 am

    Can you cut the sugar a little?


    • Jamie — May 13, 2017 at 9:44 am

      Hi, Valerie! I don’t see why not. Make it according to your preferences. Let me know how you like them!

    • Alu — July 22, 2017 at 7:14 pm

      These are great & yours are so pretty!  Personally we like them with less sugar (3/4 cup) and even with natural pb (Old Home, that comes refrigerated) they come out great.  I use regular oats since that’s what we have, & they are a little chewier, but we like them that way.  We sometimes will add 1/2-1 cup marshmallows at the end.

    • Jamie — July 24, 2017 at 3:13 pm

      Thanks for the tips, Alu!

  36. Megan — May 15, 2017 at 9:30 pm

    I made these today, turned out great. Reduced sugar to 1 c, used natural pb and increased it to 1 c, added 1/4 c coconut and 1/4 c ground flaxseed and used dark cocoa powder. Yum!


    • Jamie — May 16, 2017 at 7:19 pm

      Wonderful, Megan! I’m so glad you liked them!

  37. Annie — June 24, 2017 at 11:51 pm

    Thanks for posting the recipe! I just made these with pretty “natural” peanut butter (i.e., the peanut butter that comes from the peanut butter grinder in one of our grocery stores, and they came out fine. The one problem was that they were a little runny with just 3 cups of rolled oats; I added about another half cup, and it was good to go (no refrigeration needed here in the hot but dry Oregon summer). I also added a little salt since the peanut butter I was using had absolutely nothing added to it. They came out great, overall, so I just wanted to let you know how the “nothing added” peanut butter came out.

    On a different note: for those who are allergic to peanuts, I’d recommend trying sunbutter (sunflower butter), as the flavor and texture are so similar that my kids can’t tell the difference (and really, neither can I). I’d imagine that it would work just as well.


    • Jamie — June 29, 2017 at 7:09 am

      Wonderful suggestions, Annie! Thank you!

  38. Cindy — July 4, 2017 at 6:12 pm

    They look great and perfect for getting my kid in the kitchen during dogdays lol. Thinking I might try with rice cereal.


    • Jamie — July 7, 2017 at 3:05 pm

      Sounds great, Cindy!

  39. Lori — August 14, 2017 at 9:24 pm

    Can I half the recipe without problems?


    • Jamie — August 15, 2017 at 1:27 pm

      Thanks so much for stopping by. I haven’t halved this recipe, but I think it will be just fine.

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