This post may contain affiliate links. Please read our privacy policy.
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.
Hi there! It’s been a few days since I’ve sat down to write a blog post and yet, I’m still staring at the crummiest weather ever. I’m pretty much convinced Ohio has decided to just skip summer.
The weather is definitely making for an interesting summer break for Elle. Because summer to a five-year-old means shorts, flip-flops, and pool days. Even when it’s hovering around 60 degrees.
We’re trying to make the best of it with crafts, playing school and lots of trips to the library, but my girl is getting bored.
One of my favorite ways to eliminate some of the summer boredom is getting her involved in the kitchen.
From whipping up our favorite banana bread and homemade strawberry lemonade to these no bake cookies, I’m keeping my little babe busy and creating some fun kitchen memories!
THESE ARE THE BEST NO BAKE COOKIES
It’s pretty obvious that I bake a lot. You guys know this about me by now.
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 these chocolate-peanut butter no bake 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. Kids are so easy to impress.
Honestly, even though I now know how simple these cookies are to make, I still adore them. I love recipes that combine chocolate and peanut butter, such as peanut butter blossoms or peanut butter pie, and these are even easier.
HOW TO MAKE NO BAKE COOKIES
The great thing about no bake cookies, like so many of my no bake recipes, 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 cocoa 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.
After that, it’s as easy as mixing in the peanut butter, vanilla and oats and using a cookie scoop to portion out the cookies.
You can leave the no bake cookies as mounds or you can flatten them with the bottom of a glass – it’s up to you!
Remember these cookies the next time you’ve got a major craving for something sweet and have 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. Because as it turns out, adults are just as easy to impress as kids when cookies are involved.
No Bake Cookies
Equipment
Ingredients
- 1 ½ cups granulated sugar
- ½ cup milk
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¾ cup peanut butter smooth or crunchy
- 2 teaspoons pure vanilla extract
- 3 cups quick cooking oats
Instructions
- 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.
Video
Notes
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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. =)
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!
can I use rolled oats instead?
I think rolled oats will be just fine, Flo! Enjoy!
Could I possibly use steel cut oats instead of cooking oats? Thanks!
Janielle-
I don’t think the texture would be right if you used steel cut oats. Thanks so much for stopping by.
-Jamie
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.
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!
hi, do you need the peanut butter??
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!
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!
You’re welcome, Barbara! I hope it works for you!
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
I’m so glad, Saroj!
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
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!
Looks delicious
Thank you, Lakshmi! I hope you enjoy them!