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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.
My mom used to make these all the time! I made your recipe and they turned out perfect! Thanks for sharing it! Merry Christmas! I’m giving them away for gifts!!
Wonderful, Geri! Merry Christmas to you, too!
I make these all the time i have for years, i cant can’t remember ever not having them around the house. We call them Jiffy Cookies. We make the a little different. We use 2 cups sugar 1/2 cup peanut butter (we always us store brands) and 1 tsp. of vanilla. We always use spoons to put this on the wax paper (we don’t dirty a cookie tray this way) and we leave them just how they come off the spoon. I love how there all different and sizes so they don’t look factory made. My kids started making these alone when they were 10 and 5 (boy what a mess) but they had fun and I was right there to help if they needed any. Now that they’re 20 and 25 every time they come to visit they make them at my house (no mess now). These are great cookies very easy and delicious. I’ll have to try them your way and taste the difference. Thanks
I love cookie making memories. Thank you so much for sharing them, Heather!
I tried natural peanut butter..and they turned out great
I’m so glad to hear that, Angela. I appreciate your feedback!
My Mother made these when we were young. She made them without peanut butter and they were amazing. I just can’t find the recipe.
Mothers cookies are always the best, aren’t they, Heidi? I hope you find the recipe soon!
It’s not setting… I used regular Skippy peanut butter. Not sure what’s wrong…. I even let the boiling go over 2 minutes… because I had to. Any thoughts?
Hi, Leah! I’m sorry the cookies didn’t set up for you. Try cutting back on the boiling time. Let me know how you make out!
I’ve noticed that these types of recipes often don’t set properly if the humidity it too high. Definitely not for rainy or snowy days. :-) You may also need to adjust cooking times depending on your altitude.
Thanks, Laurel!
I made these using coconut oil which worked well . Just have to keep them somewhere cool.
Sounds wonderful! I’m glad the coconut oil worked well for you!
Hi! What a great recipe, I can’t wait to try it! Can you tell me how long approx does it take for the cookies to set? Thanks
Hi, Genna! I think they should be good to go after about 30 minutes to an hour. I hope you enjoy them!
I’ve noticed if I don’t boil the mixture long enough they don’t set up well and are kind of mushy and if I boil it to long they get dry and crumbly. :)
Great suggestion, Heather!
Has anyone tried to uses instead of sugar
I have made these cookies many times, but this time they stayed too soft and wouldn’t set. I put them in the fridge then in the freezer. They are still sticky and very very soft. What could I have done wrong?
Hi, Bev! I’m sorry the cookies didn’t turn out for you. What kind of peanut butter did you use? Make sure it’s a standard type like Jif. Let me know if I can help any further!
More than likely you didn’t cook the chocolate mixture long enough.
Sometimes, if the humidity is high, these cookies will not set up right! I have been making them for years and when the humidity is high, they stay soft and gooey. Still taste good though!
Thanks so much for your feedback, Barbara!