If you’ve ever craved chocolatey, peanut-buttery bliss without firing up the oven, these No Bake Preacher Cookies are your new best friend—quick, fuss-free, and downright irresistible. With classic Preacher Cookies vibes and zero bake time, you’ll whip up a tray in under an hour and keep the kitchen cool.
Why You’ll Love This Recipe
- No oven needed—keep the house cool and energy bills low
- Ready in about 15 minutes (plus chill time)—perfect for busy afternoons
- Naturally gluten-free when you choose certified oats
- Big batch friendly: doubles or triples easily for potlucks or church socials
- Wallet-wise ingredients—basic pantry staples turn into gourmet treats
- Kid-approved: little helping hands love scooping and shaping
- Freezer-friendly clusters that thaw in minutes for a sweet fix
- Customizable with mix-ins like coconut, nuts, or mini chips
Ingredients
* 2 cups granulated sugar
* ½ cup unsalted butter (I love Land O Lakes for consistency)
* ½ cup whole milk (or dairy-free alternative)
* ¼ cup unsweetened cocoa powder (Hershey’s Special Dark works beautifully)
* ½ cup creamy peanut butter (Jif or Skippy; natural brands add extra nuttiness)
* 3 cups quick oats (Bob’s Red Mill or Quaker—certified gluten-free if needed)
* 1 teaspoon pure vanilla extract
* Pinch of fine sea salt
* Optional add-ins: ½ cup shredded coconut, ¼ cup mini chocolate chips, chopped pecans
Directions
- Combine sugar, butter, milk, and cocoa. In a medium saucepan over medium heat, stir 2 cups sugar, ½ cup butter, ½ cup milk, and ¼ cup cocoa powder until the mixture is smooth and bubbling at the edges. You’ll see steam and hear a gentle sizzle—that’s when it’s ready.
- Bring to a rolling boil for exactly 60 seconds. Stir constantly with a heat-proof spatula; set a timer if you must. One minute is the sweet spot—too little, and your cookies won’t set; too much, and they get grainy.
- Remove from heat, stir in peanut butter and vanilla. Off the burner, add ½ cup peanut butter, 1 teaspoon vanilla, and a pinch of salt. Whisk until silky. If you’d like a subtle tropical twist, fold in ½ cup golden or white shredded coconut right now.
- Fold in the oats (and any mix-ins). Sprinkle in 3 cups quick oats and optional ¼ cup mini chips or chopped pecans. Stir gently but thoroughly; each oat flake should wear that chocolaty jacket.
- Scoop onto parchment paper. Using a tablespoon or small cookie scoop, drop clusters 1–2 inches apart on a lined baking sheet or countertop. They’ll look a little glossy—trust the process.
- Chill until firm. Let the tray rest at room temperature for 10 minutes, then transfer to the fridge for at least 30 minutes. You can also speed things up in the freezer for 15–20 minutes if you’re impatient (honestly, who isn’t?).
Servings & Timing
- Yields: Makes about 24 No Bake Preacher Cookies
- Prep Time: 15 minutes (includes measuring and stirring)
- Chill Time: 30–45 minutes (fridge) or 15–20 minutes (freezer)
- Total Time: Approximately 1 hour (or 35 minutes if frozen)
Variations
- Coconut Macaroon Style: Use 1 cup shredded coconut instead of oats for chewy macaroons.
- Nut-Free Twist: Swap peanut butter for sunflower-seed butter to accommodate allergies.
- Protein-Packed Version: Stir in 2 scoops of chocolate protein powder with the dry ingredients.
- Mint Chocolate: Add ½ teaspoon peppermint extract instead of vanilla and top with crushed candy canes.
- Mocha Fudge Clusters: Dissolve 1 tablespoon instant espresso granules in the milk before boiling.
- Spiced Pumpkin: Mix in 2 tablespoons pumpkin puree and ½ teaspoon pumpkin-pie spice for fall flair.
Storage & Reheating
Store your No Bake Preacher Cookies in an airtight container in the fridge for up to 5 days—though they rarely last that long. For longer stashes, freeze clusters in a zip-top bag for up to 3 months; just let them thaw on the counter for 10 minutes before indulging. No reheating needed—these are best crisp-tender cold or room temp.
FAQs
Q: Why didn’t my cookies firm up?
A: Most likely under-boiled—be sure to maintain a full 60-second rolling boil. If your stove runs cool, extend to 75 seconds.
Q: Can I use old-fashioned oats?
A: You can, but they yield a chewier, chunkier texture; increase liquid by 1–2 tablespoons if they seem dry.
Q: Will they stick to parchment?
A: Parchment or a silicone baking mat prevents sticking; if you skip it, use a greased surface.
Q: How can I tell when the sugar mixture is ready?
A: Look for uniform bubbles across the surface, not just at the edges—then start your one-minute timer.
Q: Are these vegan?
A: Easily—swap butter for coconut oil, milk for almond milk, and ensure your peanut butter has no added dairy.
Q: What’s the best way to measure oats?
A: Fluff oats in the jar, spoon into the cup, and level with a knife. It prevents clumping and over-packing.
Q: Can I halve the recipe?
A: Absolutely—just cut each ingredient in half and remember: the timing stays the same for the rolling boil.
Q: Why “Preacher Cookies”?
A: Legend has it ministers whipped these up for church socials—no ovens allowed in the basement kitchen!
Conclusion
These No Bake Preacher Cookies strike the perfect balance of nostalgia and ease—bright smiles and sticky fingers guaranteed. Whether you’re heading to a picnic, packing lunchbox treats, or craving a quick afternoon pick-me-up, they’ve got you covered. Give them a whirl, let me know how they turned out, and don’t forget to explore more no-bake delights on the blog!
No Bake Preacher Cookies
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter room temperature
- 1/2 cup whole milk (or dairy-free alternative)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter (Jif or Skippy recommended)
- 3 cups quick oats gluten-free if needed
- 1 teaspoon vanilla extract
- Sea salt pinch
Instructions
- In a medium saucepan over medium heat, stir together sugar, butter, milk, and cocoa powder until smooth and bubbly along the edges.
- Bring to a rolling boil and maintain for 60 seconds, stirring constantly to prevent scorching.
- Remove from heat, stir in peanut butter, vanilla extract, and a pinch of salt until fully combined.
- Mix in quick oats (and optional add-ins like shredded coconut or mini chips) until every flake is coated.
- Drop tablespoonfuls of mixture onto parchment-lined tray or counter, spacing them about 1–2 inches apart.
- Let cookies sit at room temperature for 10 minutes, then chill in the fridge for 30–45 minutes (or freeze for 15–20 minutes) until set.
Notes
Nutrition
