No Bake Cookies mix peanut butter, cocoa, sugar, and oats for delicious fudgy treats. No baking required!
Or if you’re looking to cut out some sugar, try these Healthy No Bake Cookies.
No Bake Cookies Recipe
They’re super easy to make, but getting the texture just right can be a bit tricky. Sometimes they turn out gooey, other times grainy. The key? Think of them more like candy! With a base similar to homemade fudge, precision is important.
Quick Tip
Using a candy thermometer takes out the guesswork and ensures you get the fudge mixture to the perfect temperature. Here is the candy thermometer I use and love.
Once you have one, you can use it in all your favorite candy recipes. I’d recommend starting with this Buttercrunch Candy, Homemade Toffee, or Honeycomb Candy!
No Bake Cookies Ingredients
- Butter: Use unsalted to control the salt. Cut into cubes to help it melt quicker.
- Milk or Cream: I’ve used both in these cookies with similar results. Cream makes the cookies slightly richer.
- Salt: Balances the sweetness and enhances all the flavors.
- Brown Sugar: Adds a delicious caramel-like sweetness.
- White Sugar: Sweetens and provides structure to the cookies.
- Cocoa Powder: Use unsweetened for pure chocolate flavor. Skip Dutch-process cocoa here.
- Peanut Butter: Use smooth and creamy peanut butter. If using natural peanut butter, be sure to mix it well first.
- Vanilla: Adds depth of flavor.
- Oats: Quick oats are soft and traditionally used in no-bake cookies. Old-fashioned oats add a nice chewiness. I like using a mixture of both.
How To Make No Bake Cookies
- Get Ready: Gather everything you need and line baking sheets with parchment paper.
- Cook: In a pot, melt the butter with milk, sugars, salt, and cocoa over low heat. Stir often.
- Boil: Turn the heat to medium and bring to a full boil. Stir for 1 minute, then take off the heat.
- Mix: Stir in the peanut butter until smooth. Add vanilla and oats, mixing well.
- Scoop: Working quickly, drop spoonfuls of the mixture onto the lined sheets.
- Cool: Let the cookies cool and harden for about 30 minutes.
Cookies Tips
- Keep the Heat Low: It’s tempting to turn up the heat, but keep it low. This helps avoid grainy cookies.
- Boil Right: Make sure the mixture reaches a full boil (bubbling all over) and then time it for exactly one minute. This helps the cookies set properly.
- Use a Thermometer: If you have one, get the mixture to 230°F for the best consistency.
- Shape Evenly: Use a cookie scoop to make sure all cookies are the same size.
- Let Them Set: Let the cookies harden for about 30 minutes. If you’re in a hurry, put them in the fridge to speed it up.
To make sure your cookies harden, boil the chocolate mixture for a full minute or until it reaches 230°F.
You can, but it will change the texture of the cookies and you might need a small adjustment in the amount.
You can use almond butter, cashew butter, Nutella, or sunflower seed butter as a substitute. They’ll give a similar texture.
Yes! Freeze the cookies on a lined sheet pan for 1 hour until firm. Then, transfer them to a freezer bag with parchment between layers. They’ll keep for up to 6 months.
No, they don’t. They last a week at room temperature in an airtight container. But they taste great cold and can last up to two weeks in the fridge.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Fridge: Keep in the fridge for up to 2 weeks.
- Freezer: Freeze on a lined sheet until firm, then transfer to a bag with parchment between layers. They’ll last up to 6 months.
More Chocolate And Peanut Butter Treats
- Lunch Lady Peanut Butter Bars oatmeal cookie bars with peanut butter topping
- Peanut Butter Pie with a chocolate cookie crust
- Chocolate Peanut Butter Pie with an Oreo Pie Crust
- Peanut Butter Bars with a chocolate topping
- No Bake Ritz Cracker Peanut Butter Cups
No Bake Cookies
Equipment
- Sheet pan with parchment paper
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream
- 1-1/4 cups light brown sugar lightly packed
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cocoa powder see note 1
- 3/4 cup creamy peanut butter see note 2
- 2 teaspoons vanilla extract
- 3 cups quick oats or old-fashioned oats, see note 3
Instructions
- Assemble all ingredients and line an extra-large (15×21-inch) or 2 large sheet pans with parchment paper or silicone baking mat and set aside. Cut butter into 1 tablespoon pieces.
- Mix butter, milk, sugars, salt, and cocoa in a medium pot over low heat, stirring often and scraping the pot's sides until butter melts.
- After butter melts, raise heat to medium and stir until the mixture reaches a full boil, then continue to stir for one minute. Avoid under or over-boiling. Aim for 230°F if using a candy thermometer. Once done, remove from heat and stir for 10 seconds.
- Stir in peanut butter until smooth, then mix in vanilla and oats, ensuring even coating.
- Use a 2-tablespoon cookie scoop to place the cookie mixture onto the pan and let cool until hardened, about 30 minutes at room temperature or faster in the fridge.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I agree, these are the best no bake cookies I have tried. They set up perfectly and they weren’t dry or crumbly or wet and sticky. They were soft and chewy and perfectly fudgy! I will be saving this recipe!
I am so thrilled to hear this! Thanks so much Allison!
Could you use evaporated milk instead of
whole milk in the No Bake cookies?
Thanks for no bake cookie recipe tips!
You’re welcome Joy! 🙂