Best No Bake Cookies
Posted May 31, 2020, Updated Aug 28, 2024
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The best chocolate peanut butter no bake cookies! They’re easy to make in 5 minutes with 8 ingredients, and are fudgy with a rich chocolate peanut butter flavor.
These are the best no bake cookies ever. One bite of these classic chocolate peanut butter no bake cookies transports me to to my childhood and makes me nostalgic for simpler times.
This recipe only takes 5 minutes to make, and then all you have to do is let them set. They are rich and fudgy with a big chocolate peanut butter flavor, and they’re naturally gluten-free!
They are a perfect warm weather treat because you don’t need to tun on your oven. And they also make a great addition to any Christmas cookie tray (like these cut-out sugar cookies, gingerbread cookies, peanut butter blossoms, etc.) because they are so simple and delicious.
No-Bake Cookies: Ingredients & Substitutions
- Granulated sugar. White sugar or organic cane sugar both work well in this recipe.
- Salted Butter. Unsalted butter can be used in place of salted butter. Also vegan butter, ghee or coconut oil.
- Whole milk. 2% milk or half and half can be used in place of whole milk.
- Peanut Butter. If you have a peanut allergy in your home, any nut or seed butter works well in this no bake cookie recipe.
- Quick-cooking oatmeal. If you only have old-fashioned oats on hand, simply put them in a blender or food processor and pulse once or twice. This will give them the texture of quick-cooking oats.
Equipment
- Saucepan (4 quarts)
- Cookie sheet
- Wax paper
- Small cookie scoop or 1 TBS measuring spoon
- Whisk
- Spatula
- Measuring cups & measuring spoons
- Kitchen timer (or watch timer)
How to Make No Bake Cookies
This no bake cookie recipe only takes 5 minutes to make. This is a fast-paced recipe and it’s important to lay our all the equipment and ingredients you’ll need before starting.
Start by lining a large baking sheet with wax paper, and set it aside. Then find a small cookie scoop or 1 Tablespoon measuring spoon to use to portion out the cookies.
In a medium saucepan, over medium heat combine butter, milk, sugar and cocoa powder.
Whisk or stir continuously to combine until the butter is melted.
Bring mixture to a boil and boil for 1 minute.
After 1 minute, turn off the heat but leave the pan on the warm burner. Next, add peanut butter and vanilla and whisk to combine until the peanut butter is melted.
Lastly, add quick-cooking oatmeal and sea salt. Stir until combined. You need to work quickly during this step because the mixture begins to harden as it cools.
Then, use a small cookie scoop or 1 Tablespoon measuring spoon to scoop the no bake cookies onto prepared baking sheet.
Let the no bake oatmeal cookies sit at room temperature for 30-60 minutes, or until hardened. You can put them in the refrigerator to hasten the hardening process.
Serve
Serve these chocolate peanut butter no bake cookies with a tall glass of milk as an afternoon snack or holiday treat! Everyone will love them!
Store
Store these no bake cookies in an airtight container at room temperature for up to 5 days.
Freeze
Freeze in an airtight container for up to 2 months. Transfer them to the refrigerator or the counter at room temperature to thaw slowly. Do not warm in the oven or microwave.
No Bake Cookies FAQs
The main reason no bake cookies don’t set up is not boiling the mixture long enough. Be sure to wait until the mixture is boiling, then set the timer for 1 minute!
If you wind up with gooey no bake cookies, simply store them in the refrigerator or freezer and eat them cold. As I tested this recipe this happened many times, my kids still gobbled up the chilled cookies, no problem. They taste like fudge! Then remember to boil the mixture longer next time.
These chocolate peanut butter no bake cookies stay fresh for up to 5 days at room temperature.
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Best No Bake Cookies Recipe
Equipment
Ingredients
- ½ cup salted butter cubed
- ½ cup whole milk
- 2 cups granulated sugar
- ¼ cup cocoa powder
- ⅔ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups quick-cooking oatmeal
- pinch sea salt
Instructions
- Line a large baking sheet with wax paper. Set aside.
- In a medium saucepan, over medium heat combine butter, milk, sugar and cocoa powder. Whisk continuously to combine until the butter is melted.
- Bring mixture to a boil.
- Boil mixture for 1 minute (set a timer).
- After 1 minute, remove pan from heat.
- Add peanut butter and vanilla and whisk to combine until the peanut butter is melted.
- Add quick-cooking oatmeal and sea salt. Stir until combined.
- Use a cookie scoop or 1 Tablespoon measuring spoon to scoop cookies onto prepared baking sheet.
- Let sit at room temperature for 30-60 minutes, or until hardened.
Video
Notes
- Granulated sugar. White sugar or organic cane sugar both work well in this recipe.
- Salted Butter. Unsalted butter can be used in place of salted butter. Also vegan butter, ghee or coconut oil.
- Whole milk. 2% milk or half and half can be used in place of whole milk.
- Peanut Butter. If you have a peanut allergy in your home, any nut or seed butter works well in this no bake cookie recipe.
- Quick-cooking oatmeal. If you only have old-fashioned oats on hand, simply put them in a blender or food processor and pulse once or twice. This will give them the texture of quick-cooking oats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I try these with less sugar (maybe 1 cup?) to make them healthier?