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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 buy the Special Dark cocoa……..deep, rich chocolate flavor. Great in the no bake cookies!
Thanks so much for stopping by, Brenda! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Growing up in the south we made these frequently. I used to know the recipe from memory. This Christmas my 85 year old mother decided she was going to make them. Brought lots of great memories. I can’t eat as many as I used to.
Thanks so much for stopping by, Pam! I appreciate you taking the time to comment. Happy Baking!
-Jamie
P.S. Thanks for the tip to set a 90-second timer. I did that, and the cookies have a delightful form.
I wanted to make something easy and yummy for my kids without using the oven – and these did NOT disappoint! Even my ultra-picky 8-yo (who usually only kinda likes “one ingredient at a time”) ate two of them and said they were good. So easy and delicious! Thanks so much for posting this! Will be visiting this site often now!
So happy to hear you enjoyed the cookies, Christi! Thanks so much for stopping by and leaving your feedback!
-Jamie
Have you tried coconut milk rather than regular milk?
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
Can you make these with Splenda blend?
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
I make these slit and when I’m out of cocoa I simply leave it out and make them blondies. Family lives them both ways. Gives people that can’t eat chocolate a chance to enjoy treats to.
Thanks so much for stopping by, Charlene! I appreciate you taking the time to comment. Happy Baking!
-Jamie
What can I use to replace the COA coa powder? I don’t have any? Could I use brownie mix or hot chocolate mix?
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
I like mine with coconut can I omit the peanut butter and add cup of coconut
Hi Connie – These cookies definitely need the peanut butter in order to hold together. Hope this helps! Happy baking.
Jamie
Hello! It seems the only thing I’m missing on hand is the cocoa powder. Is there something else I could possible use instead? I have a Hershey’s chocolate bar… Thanks for the easy recipe!
Hello! I haven’t attempted this recipe with anything besides cocoa powder, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie