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No Bake Cookies come together in a matter of minutes. With just a handful of ingredients you’ll create a quick and delicious cookie recipe the whole family will love.
Hi there! It’s been a few days since I’ve sat down to write a blog post and yet, I’m still staring at the crummiest weather ever. I’m pretty much convinced Ohio has decided to just skip summer.
The weather is definitely making for an interesting summer break for Elle. Because summer to a five-year-old means shorts, flip-flops, and pool days. Even when it’s hovering around 60 degrees.
We’re trying to make the best of it with crafts, playing school and lots of trips to the library, but my girl is getting bored.
One of my favorite ways to eliminate some of the summer boredom is getting her involved in the kitchen.
From whipping up our favorite banana bread and homemade strawberry lemonade to these no bake cookies, I’m keeping my little babe busy and creating some fun kitchen memories!
THESE ARE THE BEST NO BAKE COOKIES
It’s pretty obvious that I bake a lot. You guys know this about me by now.
And although I love to step out of my comfort zone and whip up delicious things like Blueberry Cream Cheese Kolaches and Churro Cream Puffs, sometimes I crave the simplest of sweets, like no bake cookies.
When I was a kid, I remember my mom whipping up batches of these chocolate-peanut butter no bake cookies for my brother and me, and chocolate chow mein noodle cookies for my dad. We always referred to them as haystacks.
Do you remember those?
We’d gobble up that chocolate-peanut butter goodness in no time, and think Mom was the best baker ever.
Little did we know that those no bake cookies and her rice krispie treats literally came together in minutes, without even turning on the oven. Kids are so easy to impress.
Honestly, even though I now know how simple these cookies are to make, I still adore them. I love recipes that combine chocolate and peanut butter, such as peanut butter blossoms or peanut butter pie, and these are even easier.
HOW TO MAKE NO BAKE COOKIES
The great thing about no bake cookies, like so many of my no bake recipes, is that they require just a handful of ingredients that you probably already have in your fridge and pantry. Butter, milk, peanut butter, oats and cocoa are all you need.
I prefer creamy peanut butter, but you can definitely use crunchy for a little added texture.
Even though these cookies mix up quickly, you definitely need to make sure that you bring the cocoa mixture to a full rolling boil and then let it boil for a full 90 seconds, or the cookies won’t set up properly.
They’ll still taste delicious, but you’ll be left with crumbly bits of cookie instead of actual cookies.
After that, it’s as easy as mixing in the peanut butter, vanilla and oats and using a cookie scoop to portion out the cookies.
You can leave the no bake cookies as mounds or you can flatten them with the bottom of a glass – it’s up to you!
Remember these cookies the next time you’ve got a major craving for something sweet and have absolutely no desire to turn on the oven. They’ll cure any hankering you have, and you’ll only have one pot to clean.
I call that a win-win. You’ll also look like a major culinary rock star when you take them to your next potluck. Because as it turns out, adults are just as easy to impress as kids when cookies are involved.
No Bake Cookies
Equipment
Ingredients
- 1 ½ cups granulated sugar
- ½ cup milk
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¾ cup peanut butter smooth or crunchy
- 2 teaspoons pure vanilla extract
- 3 cups quick cooking oats
Instructions
- Line 2 cookie sheets with parchment paper.
- In a large saucepan over medium heat, combine the sugar, milk, butter and cocoa. Stir until the butter is melted.
- Bring the mixture to a full boil and allow it boil for 90 seconds (I highly recommend setting a timer). Immediately remove the pan from heat.
- Add in the peanut butter and vanilla and stir until the peanut butter is melted.
- Add oats and stir to fully incorporate.
- Using a medium cookie scoop (about 1 1/2 tablespoons), drop cookies onto prepared baking sheets. If desired, use a spoon, or the bottom of a glass to slightly flatten and shape into round cookies.
- Allow cookies to set before serving.
Video
Notes
- For this recipe, I recommend using a peanut butter like Jif. Using a natural-style peanut butter will not allow the cookies to set up properly.
- Be sure to use quick oats in this recipe. They're a bit thinner than rolled oats and will give your cookies the perfect texture.
- You can easily make these cookies gluten-free by using certified gluten-free oats.
- Cookies can be stored in an airtight container within the refrigerator for up to 3 days. I actually love them chilled!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made no bakes for years with ‘natural peanut butter’. I do not like the idea of recommending disgusting products like Jiff which have things like hydrogenated oils in it, unhealthful and unneccessary in peanut butter.
Hi, Stephanie! Jiff worked the best for me when making these cookies, but I’ll have to see if I can find a natural alternative sometime. Take care!
Yes me too! Have made these for years and have used both natural peanut butters and JIF (before I realized how bad it was) and have never had a problem with naturals. Not sure why anyone who knew the difference would suggest not using natural peanut butters.
I remember Mom making these when I was a little girl but her recipe did not have peanut butter, I can’t wait to give this recipe a try , I bet it is Delicious.
I hope you enjoy them, Cheryl!
How about using Nutella? Such as one part Nutella and two parts peanut butter?
I think that is a delicious idea, Kim!
Got a bee in my bonnet over these just now. It’s nearly 1am and just finished making them. It’s rare I have any or ALL of the ingredients for making anything! (I live in China and some of these ingredients need to come from specialty food stores for ridiculous prices) Anyway, took me no time at all, I let myself lick the spoon and they’re fabulous! Thank you so much! Can’t wait to share these at work tomorrow. My husband does think I’m a bit odd for baking at midnight… But we’ll be indulging as soon as their hardened. <3<3
Hi, Shannon! There is absolutely nothing wrong with baking at midnight! Your kind words made my day!
They look so good, especially with peanut butter. Thanks for the idea.
Thanks so much for stopping by, Keith!
Hello Jamie,
Could I try this with some nuts maybe some ground almonds or groundnuts?
I think nuts would be a great addition! :)
-Jamie
Can this recipe be made with soy milk? Will it still set up?
Devon-
I haven’t tried this recipe with soy milk only cow’s milk and almond milk. Sorry I am not more helpful, but hopefully someone will chime in.
-Jamie
Do you think it would work with Almond or Rice milk? I have all the other ingredients!
Thanks!
Melissa-
I’ve tried them with almond milk and the came out great. Thanks for stopping by.
-Jamie
These are the very same cookie/ candy treat I make. They never, ever last very long. I do add about 2 tablespoons of wheat germ, ground flax seed would be good, too, to help these qualify for “health food”! A recipe sure to be passed on forever! Peanut butter and chocolate and vanilla–oh my!!
Love your wheat germ idea! Thanks so much for stopping by!
Have you tried these with a non-PB alternate, like almond buter? I have a PB allergy in my house, but love no bakes!
Jenn-
I haven’t tried it, but I honestly think it will work just fine! Let me know if you give it a go!
-Jamie
I made these with almond butter (we have the same issues) and they turned out perfectly!
Yay! So happy to hear they turned out well! Thanks so much for stopping back and leaving your feedback!
-Jamie