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Craving a quick and easy dessert? These No Bake Cookies are a classic favorite combining rich chocolate, creamy peanut butter, and hearty oats for the perfect chewy texture. Best of all, they come together in just 15 minutes – no oven required!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I love to make these cookies, and I also love to eat them. They are my favorite. I put them in my homemade Christmas containers last year. They are one of the first if not the first to get eaten! EASY to make.” – Jennie
“OMG LITERALLY AMAZING! I MADE THEM FOR A PARTY-PERFECT!” – Sara
“This recipe is perfect. It’s a great snack and easy and fun to make. No oven required, It’s a beautiful thing. Thanks for the recipe keep them coming!!!” – Jennifer
Why I Love These Cookies
These Chocolate Peanut Butter No-Bake Cookies are my go-to treat when I’m short on time, but still want a tasty homemade cookie to serve or to eat. My kids love them as an after-school snack with a tall glass of cold milk. My husband whips them up on a lazy weekend afternoon as we are playing board games or watching movies.
- Chocolate + Peanut Butter Combo: A classic pairing everyone loves!
- Quick & Easy: Ready in just 15 minutes with simple pantry ingredients.
- No Oven Needed: Keep your kitchen cool – just a bit of stovetop magic is all it takes.
I like to have these cookies with a scoop of homemade vanilla ice cream, a mug of hot cocoa, or as part of a sweet charcuterie board.
🩷 Erica
Table of Contents
Ingredients in No Bake Cookies
- Quick Oats: My mom always used quick oats in her no-bake cookies, but I didn’t know why until I tried making them with regular oats. Regular oats don’t work as well, trust me! The quick oats give the cookies a softer, chewier texture.
Tip: Regular oats can be used in a pinch of you pulse them a few times in the blender first. - Peanut Butter: Creamy or crunchy both work great. Peanut butter is the binding agent and adds that delicious nutty flavor that pairs so well with chocolate.
- Butter: Use salted butter for the perfect balance of sweet and salty. If unsalted is all you have on hand, add a pinch of salt to the mixture.
- Sugar: Granulated sugar is essential to sweeten the unsweetened cocoa powder and give the cookies the right consistency.
- Milk: I prefer 2% or whole milk for a creamier cookie texture.
- Cocoa: For the best chocolate flavor, use a high quality unsweetened cocoa powder like Ghirardelli’s or Hershey’s.
- Vanilla: It enhances the flavor of the other ingredients.
Ingredient Additions and Substitutions
- Nut-free: use sunflower seed butter or cookie butter.
- Vegan: plant milk (almond, oat, soy) + vegan butter; cookies still set beautifully.
- Gluten-free: choose certified GF oats.
- Flavor twists: a pinch of espresso powder with the cocoa; ½ tsp cinnamon; or swap ¼ cup oats for coconut.
- Add-in ideas. For a fun twist, mix in mini m&m’s or chocolate chips, raisins, or chopped nuts.
How to Make No Bake Cookies
- Prep – Line a baking sheet with parchment. Measure oats, peanut butter, and vanilla into a large bowl (no mixing yet).
- Cook the cocoa syrup – In a heavy saucepan combine butter, sugar, milk, and cocoa; bring to a full rolling boil and cook exactly 60 seconds (set a timer).
- Combine – Immediately pour the hot syrup over the oats, peanut butter, and vanilla; stir until thick and glossy.
- Scoop & set – Drop spoonfuls onto parchment; let stand 15–20 minutes until set (speed it up in the fridge if needed).
Recipe Tips for Perfect Cookies
- Set a Timer! Boil the chocolate mixture for exactly 1 minute. Too short, and the cookies won’t set. Too long, and they’ll be hard and crumbly.
- Stick with Real Sugar. Avoid sugar substitutes to ensure the cookies set correctly.
- Use Quick-Cooking Oats. Quick oats give the best texture. If using old-fashioned oats, place them in a blender and pulse a few times for better results.
- Texture control: for extra-chewy cookies, add 2–3 Tbsp more oats; for softer cookies, hold back a couple tablespoons.
- Altitude help: at 3,000+ ft elevation, boil 5–10 seconds longer (65–70 sec) for a proper set.
- Glossy finish: stir until the mixture loses its wet sheen and thickens before scooping.
- Clean scoops: use a cookie scoop and lightly spritz it with nonstick spray.
Frequently Asked Questions
They are gluten-free as long as you use certified gluten-free oats. Check the label of your oats to be sure.
If your cookies are dry, they were likely boiled too long. Try reducing the boiling time to exactly 60 seconds.
This happens when the sugar/butter mixture isn’t boiled long enough. It should be at a rolling boil for one minute.
Swap peanut butter for almond butter, sunflower butter, or cookie butter for a delicious, peanut-free, twist.
Yes—pulse them briefly in a blender/processor so they mimic quick oats.
Absolutely—just keep the 60-second boil constant and work quickly when scooping.
Make Ahead and Storage
Room temp: airtight container up to 1 week.
Fridge: up to 2 weeks (chewier, firmer bite).
Freeze: up to 3 months; thaw at room temp 15–20 minutes.
More No-Bake Desserts
More Classic Cookie Recipes
These No Bake Cookies are the fastest way to homemade chocolate bliss—one pot, pantry staples, and a perfect chewy set every time. If you try them, drop a comment and star rating to tell me what you added (coconut? mini chips?) and how they turned out. I love hearing your twists! 💛🍪
No Bake Cookies (easy, chewy, and chocolatey)
Ingredients
- ½ cup butter
- 2 cups sugar
- 1/2 cup milk
- 1/4 cup cocoa
- 1 teaspoon vanilla
- 1/3 cup creamy peanut butter
- 3 cups quick oats
Instructions
- Measure out oats, peanut butter, and vanilla into a mixing bowl. Don't mix.
- Mix butter, sugar, milk, and cocoa together in a heavy saucepan and bring to a full boil. Allow to boil for one full minute (set a timer). Remove from heat.
- Quickly stir in the rolled oats, peanut butter, and vanilla.
- Drop by spoonfuls or cookie scoop onto cookie sheets lined with parchment paper or wax paper as quickly as possible. Cool 20-30 minutes.
Video
Notes
- Measure ingredients exactly and watch boiling time carefully to get best results.
- Use a quality unsweetened cocoa powder for a rich chocolate flavor.
- Boil for exactly 60 seconds for the best set (65–70 sec at high altitude).
- Quick oats work best; pulse old-fashioned oats if substituting.
- For nut-free, use sunflower or cookie butter; for vegan, use plant milk + vegan butter.
- Optional add-ins: ¼ cup coconut, mini chocolate chips, or chopped nuts.
- Store airtight at room temp up to 1 week, fridge for 2 weeks, or freeze up to 3 months.
This is a very tasty cookie recipe. I added some m&ms to the mixture after I removed the pan from the heat. This is a very versatile cookie recipe. I will try crushed mints in them at the holiday season.
Yum! Great ideas!
I have used a very similar recipe, but I’d like to offer up the difference here for others to try because I believe the taste was significantly elevated … use unsalted butter but then add a large pinch of kosher salt!
(and my preference is more peanut butter)
I’ll have to try that! Great ideas!
since my stroke I have not been able to bake cookies–I forget they are in the oven even with a timer. I can make these as they are easy and no baking needed. Thank you for posting this recipe. will be making this weekend.
I’m sorry to hear you are recovering from a stroke. I think you are going to love these cookies! Let us know what you think!
Love the ease and taste. I used Almond Butter and it worked great. My only problem was that the batter was way to runny to put on wax paper so I used mini muffin pan and it worked great. Five minutes in the fridge and cookies were great.
Thank you so much for letting us know your almond butter trick! What a great idea!
Hi, I remember a recipe like this without the peanut butter. Do you happen to know that one? Easy & Delicious! Ty
Good question! We currently do not have a no bake cookies recipe without peanut butter, but I recommend this one: https://www.thespruceeats.com/no-bake-cookies-without-peanut-butter-recipe-5190428
I love to make these cookies, and I also love to eat them. They are my favorite. I put them in my homemade Christmas containers last year. They are one of the first if not the first to get eaten! EASY to make.
Delish and easy to make. Best with add-ons . Deeper chocolate taste and no baking.
Yummy 😋
Brings back memories. A stable back in the day in Mom’s kitchen. We would line up to see who got the spoon.
So yummy. Thank you
Thank you I couldn’t find my recipe and looked at several you posted ingredients thank you so much easy to find
OMG LITERALLY AMAZING! I MADE THEM FOR A PARTY-PERFECT!
I really enjoy your recipes, and have came back to this one over and over again. So much fun to make with my granddaughters we usually double or sometimes triple the batch. After a few days there’s not a cookie inside LOL thank you so much sincerely JC in Kansas
These are so good! They made want to make another one!
I made these a few months ago and they were fantastic! Made them today and not so much 😥
Definitely an error on my part (they are a bit dry and crumbly) because the recipe is spot on!
This recipe is perfect.
It’s a great snack and easy and fun to make ..
No oven required
It’s a beautiful 🤩 thing.
Thanks for the recipe keep them coming!!!
These remind me of my childhood baking these in the 60ies. Thanks. Good for grand kids to make!
Can you make these vegan?
Yes, you can use almond milk or oat milk and vegan butter.