No Bake Cookies Recipe
This No Bake Cookies Recipe gives you rich chocolate peanut butter cookies with chewy oats, made completely on the stovetop—no oven, no fuss, just pure comfort.
Some recipes feel like a time machine, and for me, classic no bake cookies are one of them. These old fashioned no bake cookies showed up at every church potluck and school bake sale when I was growing up in the 80s, and you know what? They’re still the first thing my grandkids reach for when I set out a plate of treats.
This no bake cookie recipe is one of those rare “stir, scoop, and wait” desserts that work just as well on a sweltering July afternoon as they do on a busy December baking day. You get the flavor of chocolate peanut butter cookies with the hearty texture of chocolate oatmeal cookies—without heating up the house or dirtying a bunch of pans.
They’re fast, kid friendly no bake cookies that you can make on a weeknight after dinner, for a quick no bake dessert, or even for a last‑minute bake sale when you realize you forgot to sign up… ask me how I know.
This version leans into that classic, old fashioned flavor: cocoa, creamy peanut butter, a hint of vanilla, and plenty of chewy oats. I’ll also share a few tweaks for making them dairy-free, less sweet, and even gluten-free, so everyone can grab one (or three).
Why You’ll Love This Recipe
- No oven needed—this truly is a no bake cookies recipe made right on the stovetop.
- Ready fast—about 10 minutes of cooking and mixing, plus cooling time.
- Pantry-friendly—every ingredient is a simple staple you probably already have.
- Family-approved flavor—like classic no bake chocolate cookies from childhood, but a little richer and more balanced.
- Kid helper friendly—lots of stirring and scooping, no hot oven racks.
- Naturally egg-free—great when you’re short on eggs or cooking for someone with an egg allergy.
- Easy to customize—turn them into peanut butter no bake cookies, mocha cookies, or even gluten-free cookies with a couple of swaps.
- Perfect for sharing—this simple cookie recipe holds up well for lunchboxes, potlucks, and holiday cookie trays.
Ingredients
Here’s exactly what you’ll need for these classic chewy no bake cookies:
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1/2 cup (1 stick / 113 g) unsalted butter
- Use real butter for the best flavor; if you use salted butter, reduce the added salt slightly.
-
2 cups (400 g) granulated sugar
- White sugar gives that traditional texture; you can swap up to 1/2 cup with light brown sugar for a deeper, caramel note.
-
1/2 cup (120 ml) whole milk
- Whole milk adds richness; 2% works too. For dairy-free, use unsweetened oat or almond milk.
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1/4 cup (22 g) unsweetened cocoa powder
- Use a good-quality cocoa powder for deeper chocolate flavor. Dutch-process will give a darker color and slightly more intense taste.
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1/4 teaspoon kosher salt
- Just enough to balance the sweetness and bring out the chocolate and peanut butter flavors.
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1 teaspoon pure vanilla extract
- Avoid imitation if you can; real vanilla gives a warmer, “bakery-style” aroma.
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1/2 cup (130 g) creamy peanut butter
- Classic Jif or Skippy style works best—avoid the very runny “natural” peanut butters, which can make the cookies loose. (Stirred but still creamy natural PB can work in a pinch.)
-
3 cups (255 g) quick oats
- Quick oats (not instant packets) give that signature chewy texture and help the cookies set. Old-fashioned rolled oats make a heartier, chunkier cookie but may not hold as tightly.
If you’re stocking your pantry for easy no bake cookies, these ingredients are a great base—you can build spin-off recipes like no bake chocolate cookies with coconut or crunchy peanut butter versions just by adding a couple of small extras.
Directions
-
Prep your tools.
Line 2 baking sheets with parchment paper or silicone baking mats. Clear a bit of counter space; once the mixture is cooked, you’ll need to scoop fairly quickly before it sets. -
Make the chocolate base.
In a medium saucepan (3-quart works well), add the butter, sugar, milk, cocoa powder, and salt. Set over medium heat and stir gently as the butter melts, scraping the bottom and sides so nothing scorches. -
Bring to a full boil.
Once the mixture is smooth and starting to steam, keep stirring and bring it to a full, rolling boil—big bubbles across the entire surface. Let it boil for exactly 60–75 seconds, stirring constantly.- This is the “make or break” step for no bake cookies: too short and they’ll be sticky and won’t set; too long and they’ll turn dry and crumbly.
-
Remove from heat and flavor.
Turn off the heat and slide the pan off the burner. Immediately stir in the vanilla and peanut butter until completely smooth and glossy. The mixture should look like a thick, shiny chocolate sauce. -
Add the oats.
Pour in the quick oats and stir quickly but thoroughly, coating every flake. The mixture will thicken as you stir—keep going until it looks uniform and quite thick. If it seems overly runny, let it sit in the pan for 1–2 minutes; the oats will start absorbing the liquid. -
Scoop the cookies.
Using a medium cookie scoop (about 1 1/2 tablespoons) or two spoons, drop mounds of the mixture onto the prepared baking sheets, leaving a little space between each. You can nudge the edges to make them rounder if you like, but part of their charm is that rustic look. -
Let them set.
Allow the cookies to cool at room temperature until firm—about 30–40 minutes. If your kitchen is warm or humid, you can slide the trays into the fridge for 20–25 minutes to speed things up and help them set. -
Enjoy and store.
Once the cookies are set and no longer sticky to the touch, enjoy a test cookie (cook’s privilege!) and transfer the rest to an airtight container.
These simple stovetop cookies come together faster than the oven can preheat, which is why this no bake cookies recipe is my secret weapon on hectic weeknights.
Servings & Timing
- Yield: About 24 cookies (using a medium cookie scoop)
- Prep Time: 10 minutes
- Cook Time: 5 minutes on the stovetop
- Cooling / Set Time: 30–40 minutes at room temperature (or 20–25 minutes in the fridge)
- Total Time: Around 45–55 minutes, most of it hands-off while the cookies set
Variations
Once you’ve made the original version, it’s fun to play around with a few twists; here are some favorites:
-
Extra Peanut Butter No Bake Cookies:
Increase peanut butter to 3/4 cup and reduce oats to 2 3/4 cups for a softer, more peanut-butter-forward cookie. -
Mocha Chocolate Oatmeal Cookies:
Stir 1 tablespoon instant espresso powder into the sugar mixture along with the cocoa for a coffeehouse-style flavor. -
Gluten-Free No Bake Cookies:
Use certified gluten-free oats and double-check your vanilla for any gluten-containing additives. -
Nut-Free School-Friendly Cookies:
Swap the peanut butter with creamy sunflower seed butter and add 1–2 extra tablespoons of oats if the mixture feels loose. -
Coconut Chocolate No Bake Cookies:
Replace 1/2 cup of the oats with unsweetened shredded coconut for a texture that feels a bit like a candy bar. -
Dark Chocolate Sea Salt Cookies:
Use Dutch-process cocoa and sprinkle each cookie with a few flakes of sea salt right after scooping.
Storage & Reheating
Well, we’re not really reheating cookies here, but let’s talk about how to keep them tasting their best.
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Room Temperature:
Store cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers if your kitchen runs warm. -
Refrigerator:
For slightly firmer, chewier no bake chocolate cookies, store them in the fridge; they’ll keep well for 7–10 days. -
Freezer:
Arrange cookies in a single layer on a sheet pan to freeze, then transfer to a freezer bag or container. They’ll keep for up to 2 months. Thaw at room temperature for about 15–20 minutes, or enjoy them cold for an extra-fudgy texture. -
Make-Ahead Tip:
These are perfect for making a day—or even several days—ahead of a party or holiday gathering; the flavor actually mellows and improves slightly after the first 24 hours.
Notes
A few little lessons from many, many batches of no bake cookies over the years:
-
Boil time really matters.
The sugar mixture needs that full 60–75 second rolling boil to set correctly. I still set a kitchen timer, even after decades of making these. -
Humidity can affect texture.
On very humid summer days, classic no bake cookies can stay softer. If they’re not setting well, chill them and consider adding an extra 1/4 cup oats next time. -
Don’t use instant oatmeal packets.
They’re cut too fine and often pre-sweetened; they’ll throw off both the texture and the sweetness. -
Taste your cocoa.
Different cocoa brands can taste more bitter or more mild. If your cocoa is very intense, you can reduce it to 3 tablespoons the first time and adjust next batch. -
Make them “prettier” if you want.
Use a cookie scoop and gently press the tops with the back of the scoop for a smooth, bakery-style look. I usually leave them rustic, but for holiday cookie trays, I neaten them up a bit. -
Teach a kid with this recipe.
This is a fantastic “first cookie” for kids learning to cook: they can stir, measure oats, and help scoop, while an adult handles the boiling step.
FAQs
1. Why are my no bake cookies not setting?
Most often, the sugar mixture didn’t boil long enough. Make sure you reach a full rolling boil and cook for 60–75 seconds; if it’s very humid, you may also need a couple extra tablespoons of oats.
2. Can I use old-fashioned rolled oats instead of quick oats?
Yes, but the cookies will be chunkier and slightly looser. Start with 2 3/4 cups rolled oats and add more if the mixture looks too runny.
3. Can I make this no bake cookies recipe without peanut butter?
You can—replace the peanut butter with almond butter, cashew butter, or sunflower seed butter. Just make sure it’s a thicker, stirred nut or seed butter, not very oily.
4. Why did my no bake cookies turn out dry and crumbly?
They were likely boiled too long, or you added a bit too much oatmeal. Next time, shorten the boil by 10–15 seconds and level off your measuring cups for the oats.
5. Can I cut the sugar in this recipe?
You can reduce the sugar to 1 1/2 cups, but the cookies will be slightly softer and less set, more like candy clusters. Don’t go much lower than that or they may not hold their shape.
6. Is this no bake cookie recipe safe for kids to help with?
Yes, as long as an adult handles the boiling sugar step. Kids can measure, stir the oats in, and do all the scooping—just keep little hands away from the hot pan.
7. Can I double the recipe?
Absolutely. Use a large, heavy-bottomed pot so the mixture doesn’t splatter, and work a little faster when scooping since a bigger batch will start to set more quickly.
8. Do these taste like fudge or like cookies?
Honestly, a little bit of both—that’s the charm. You get the fudgy chocolate peanut butter flavor with the chew of oats, so they feel like cookies but satisfy that fudge craving.
Conclusion
This No Bake Cookies Recipe is one of those simple, old fashioned desserts that manages to be quick, forgiving, and crowd-pleasing all at once. You get rich chocolate, creamy peanut butter, and hearty oats in a kid-friendly no bake cookie that comes together in minutes on the stovetop—no oven required.
Give these easy no bake cookies a try the next time you need a quick no bake dessert, then come back and tell me how they turned out, what variations you tried, and who you shared them with. And if you love fuss-free sweets, you might also enjoy exploring more of my no-bake treats and stovetop dessert ideas for busy nights.
No Bake Cookies
Ingredients
- 1/2 cup unsalted butter 1 stick / 113 g; if using salted butter, reduce added salt slightly
- 2 cups granulated sugar white sugar; you can swap up to 1/2 cup with light brown sugar
- 1/2 cup whole milk 120 ml; 2% works too; for dairy-free, use unsweetened oat or almond milk
- 1/4 cup unsweetened cocoa powder about 22 g; Dutch-process gives darker color and more intense flavor
- 1/4 teaspoon kosher salt to balance sweetness
- 1 teaspoon pure vanilla extract avoid imitation if possible
- 1/2 cup creamy peanut butter about 130 g; classic shelf-stable style (Jif/Skippy); avoid very runny natural PB
- 3 cups quick oats about 255 g; not instant packets; gives classic chewy texture
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats. Clear some counter space so you can scoop the cookies quickly once the mixture is cooked.
- In a medium saucepan (about 3-quart), combine the butter, sugar, milk, cocoa powder, and salt. Set over medium heat and stir gently as the butter melts, scraping the bottom and sides so nothing scorches.1/2 cup unsalted butter, 2 cups granulated sugar, 1/2 cup whole milk, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon kosher salt
- Once the mixture is smooth and starting to steam, continue stirring and bring it to a full rolling boil, with big bubbles across the entire surface. Boil for exactly 60–75 seconds, stirring constantly, then immediately move to the next step. Boiling too short makes sticky cookies that don’t set; too long makes them dry and crumbly.
- Turn off the heat and slide the pan off the burner. Immediately stir in the vanilla and peanut butter until completely smooth and glossy; the mixture should look like a thick, shiny chocolate sauce.1 teaspoon pure vanilla extract, 1/2 cup creamy peanut butter
- Pour in the quick oats and stir quickly but thoroughly to coat every flake. The mixture will thicken as you stir; keep going until it looks uniform and quite thick. If it seems very runny, let it sit in the pan for 1–2 minutes so the oats can absorb more liquid.3 cups quick oats
- Using a medium cookie scoop (about 1 1/2 tablespoons) or two spoons, drop mounds of the mixture onto the prepared baking sheets, leaving a little space between each. If you like, gently nudge or shape the edges to make them rounder, or leave them rustic.
- Allow the cookies to cool at room temperature until firm, about 30–40 minutes. If your kitchen is warm or humid, place the trays in the refrigerator for 20–25 minutes to help them set.
- Once the cookies are set and no longer sticky to the touch, enjoy one and transfer the rest to an airtight container for storage.
