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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.
In high school, I made these once a week. I don’t add peanut butter. I love vanilla!!! U can, also, add maraschino cherries (dried out), coconut, walnuts, bananas or various flavor oils. Whatever ur favorite flavors are!!!!
I love these flavor combination ideas, Lyn!
Can I half the recipe without problems?
Thanks so much for stopping by. I haven’t halved this recipe, but I think it will be just fine.
-Jamie
They look great and perfect for getting my kid in the kitchen during dogdays lol. Thinking I might try with rice cereal.
Sounds great, Cindy!
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.
Wonderful suggestions, Annie! Thank you!
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!
Wonderful, Megan! I’m so glad you liked them!
Can you cut the sugar a little?
Hi, Valerie! I don’t see why not. Make it according to your preferences. Let me know how you like them!
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.
Thanks for the tips, Alu!
Look delicious and sound great!
Could you use rice Krispy instead of the oats
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.
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!
You’re very welcome, Cassidy! I’m so glad you liked them!
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!
I’m so glad you liked them, Nicolette!