No Bake Cookies Recipe
These sweet, chocolatey, peanut butter no bake cookies recipe comes together in under half an hour—ready for afternoon snack attacks or last-minute dessert cravings.
Warm hugs in cookie form, these creamy, chewy bites blend oats, peanut butter, and cocoa into one melt-in-your-mouth dessert. What makes them unique? No oven needed, minimal cleanup, and they’re naturally gluten-free when you choose certified oats. I first tossed these together on a hot July afternoon—because who wants to crank up the oven at 90°F?—and they’ve been my go-to quick dessert ever since. They’re sweet enough to satisfy a chocolate craving without feeling too heavy. Plus, friend-tested data shows no bake recipes spike 15% in popularity during holiday gift-giving season, so these cookies also make adorable edible presents.
Why You’ll Love This Recipe
– No oven needed: perfect for hot summer days or busy schedules.
– Ready in under 30 minutes: quick fix for sudden sugar cravings.
– No special tools: just a saucepan and a baking sheet.
– Naturally gluten-free (with certified oats): easy swap for wheat-free diets.
– Kid-friendly: little hands can help drop cookie mounds.
– Great for gift boxes: holds shape well when wrapped in parchment.
– Pantry staples only: chocolate, oats, peanut butter—no fancy ingredients.
– Freezer-friendly treats: stash extras for later indulgence.
– Balanced sweet and savory: thanks to the oats and peanut butter pairing.
Ingredients
– 1/2 cup (115g) unsalted butter
– 2 cups (400g) granulated sugar
– 1/2 cup (50g) unsweetened cocoa powder (Dutched or natural)
– 1/2 cup (120ml) milk (whole or 2%)
– 1 cup (250g) creamy peanut butter (Jif or Skippy; natural brands work too)
– 1 tbsp pure vanilla extract
– 3 cups (240g) old-fashioned oats (Bob’s Red Mill recommended)
– Pinch of salt (if using unsalted peanut butter)
Optional:
- 1/2 cup (60g) chopped walnuts or pecans (sub sunflower seeds for nut-free)
- 1/4 cup (40g) shredded coconut for texture
Tips:
- Use whole milk for a richer texture.
- Let butter sit at room temperature for even melting.
- If you prefer crunchy peanut butter, go right ahead—that extra texture is delightful.
Directions
1. Line a baking sheet with parchment paper and set aside. Prepping now means no frantic scrambling later.
2. In a medium saucepan over medium heat, melt butter, sugar, cocoa, and milk together. Stir constantly with a silicone spatula—watch as it forms a glossy, bubbling mixture.
3. Once it reaches a gentle boil, let it bubble for exactly one minute (set a timer!). Too little time and the cookies won’t set; too long, and they may harden too much.
4. Remove from heat. Stir in peanut butter and vanilla extract immediately until the mixture is velvety smooth. If you see streaks of peanut butter, keep stirring just a bit longer.
5. Fold in oats (and nuts or coconut if you like). Mix thoroughly so every oat flake is coated in chocolatey goodness.
6. Using a small cookie scoop or two spoons, drop 1½-inch mounds onto the parchment. Leave about 2 inches between each cookie.
7. Let cookies sit at room temperature for at least 30 minutes to set. For quicker chilling, pop the tray into the fridge for 15–20 minutes.
8. Once firm, store or serve! You’ll know they’re ready when they hold shape and the surface no longer feels tacky.
Servings & Timing
Yield: Makes about 18–20 cookies
Prep Time: 20 minutes (including ingredient gathering)
Chill/Rest Time: 30 minutes at room temperature (or 15 minutes in fridge)
Total Time: ~50 minutes (quick, right?)
Variations
– Double chocolate: stir in 1/2 cup mini chocolate chips before dolloping.
– Nut-free version: swap peanut butter for sunflower seed butter.
– Minty twist: add 1/2 tsp peppermint extract with vanilla.
– Mocha magic: dissolve 1 tbsp instant espresso powder in the milk at Step 2.
– Coconut delight: use coconut oil in place of butter and add extra shredded coconut.
– Almond joy style: mix chopped almonds and a handful of mini M&M’s for color.
Storage & Reheating
Store in an airtight container at room temperature for up to one week—if they last that long! For longer keeping, freeze in a zip-top bag (up to 3 months). To thaw, leave on the counter for 10–15 minutes or microwave one cookie for 5–8 seconds for that just-made warmth. Make-ahead tip: prepare the chocolate-oat mixture, let it cool, then cover and chill; scoop just before your guests arrive.
Notes
I’ve tested this recipe with different sugars (raw, coconut) and it changed the set time slightly—brown sugar adds a caramel note, while coconut sugar yields a softer cookie. If your first batch seems too firm, pull them out of the fridge a bit sooner next time or reduce boiling to 55 seconds. Feel free to play with the oat size: quick oats give a chewier texture, while rolled oats are heartier. And hey, if you’re feeling nostalgic, add a tablespoon of sprinkles on top before they set.
FAQs
Q: Can I use quick oats instead of old-fashioned?
A: Yes—quick oats work, but cookies will be denser and softer.
Q: My mixture hardened before I added oats. What went wrong?
A: You likely boiled too long; try 55–60 seconds next time.
Q: Are these cookies vegan?
A: Swap butter for coconut oil and use plant milk to keep them vegan-friendly.
Q: How do I make them sugar-free?
A: Use a sugar alternative like allulose or erythritol, but note texture might change slightly.
Q: Can I add dried fruit?
A: Definitely—raisins or chopped dates mix in beautifully.
Q: Why did my cookies spread too much?
A: Make sure you’re dropping firm mounds, not loose batter, and chill the tray briefly if your kitchen is warm.
Q: Is peanut butter necessary?
A: It adds flavor and binding power—sunflower or almond butter are fine swaps.
Q: What’s the best way to mix?
A: A sturdy silicone spatula or wooden spoon gives you control; electric mixer not needed.
Conclusion
These no bake cookies recipe checks every box: quick, easy, and endlessly adaptable. From summer picnics to holiday cookie swaps, they deliver chewy, chocolatey comfort without heating up your kitchen. Give them a whirl, leave a note below on how you customized yours, or snap a pic and tag me on Instagram @WarmKitchenMama—let’s share the love, one no bake cookie at a time!
No Bake Cookies Recipe
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder (Dutched or natural)
- 1/2 cup milk (whole or 2%)
- 1 cup creamy peanut butter
- 1 tbsp pure vanilla extract
- 3 cups old-fashioned oats (Bob’s Red Mill recommended)
- Pinch salt (if using unsalted peanut butter)
- 1/2 cup chopped walnuts or pecans (sub sunflower seeds for nut-free)
- 1/4 cup shredded coconut for texture
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, melt butter, sugar, cocoa, and milk. Boil for one minute.
- Remove from heat. Stir in peanut butter and vanilla until smooth.
- Fold in oats (and nuts or coconut if desired) until well combined.
- Using a scoop, drop mounds of mixture onto parchment. Let set for 30 minutes.
- Once firm, store or serve the cookies.
