No Bake Cookies Recipe

No Bake Cookies Recipe

If you’re craving a quick sweet treat but don’t want to turn on the oven, this No Bake Cookies Recipe gives you soft, chewy, chocolate peanut butter cookies in minutes—with simple pantry ingredients and almost no fuss.

These classic no bake cookies are the ones many of us grew up with: chocolate oatmeal cookies made on the stovetop, spooned onto parchment, and left to set. They’re rich with cocoa and peanut butter, loaded with hearty oats, and just sweet enough to feel like dessert without being over the top. I started making these when my kids were little, and now my grandkids request “Grandma’s no oven cookies” every time they visit.

They’re perfect for busy weeknights, holiday platters, after-school snacks, or those evenings when you just need “a little something” with your cup of tea. And the fact that they’re a quick no bake dessert? That’s a win for all of us.

Full Recipe Introduction

Let me explain what makes this No Bake Cookies Recipe so special.

These no bake chocolate cookies are made on the stovetop with butter, sugar, milk, cocoa powder, and a generous scoop of peanut butter. Instead of flour, we use old-fashioned oats, which gives that chewy texture we all love and makes them naturally egg-free. Think of them as chocolate peanut butter cookies and oatmeal cookies rolled into one, with no oven and no waiting for sheet pans to bake.

They’re sometimes called old fashioned no bake cookies because this recipe has been around for decades. Church potlucks, school bake sales, summer picnics—you name it, these easy no bake cookies have shown up and disappeared fast. They set up as they cool, which means you can have a batch ready to eat in about 30 minutes.

A few reasons I keep coming back to this recipe:

• It uses basic ingredients I almost always have.
• It’s a great “starter” recipe for kids since there’s no baking.
• You can tweak them for different diets—gluten-free, dairy-free, even nut-free with a few small changes.
• They store well, so they’re great for make-ahead treats and holiday tins.

And honestly, there’s just something comforting about an old fashioned, kid-friendly no bake cookie recipe you can make on a whim, no special equipment, no chill time overnight, no stress.

Why You’ll Love This Recipe

You know what? There are a bunch of reasons this No Bake Cookies Recipe has stayed in my family for years:

• No oven needed – Perfect for hot summer days or when your oven is already full of other dishes.
• Ready in about 20–30 minutes – A fast stovetop cookie recipe for those “I need cookies now” moments.
• Simple pantry ingredients – Butter, sugar, cocoa, oats, peanut butter—nothing fancy, but so good.
• Kid-friendly to make and eat – Great recipe to teach kids basic cooking skills (with supervision at the stove).
• Soft, chewy texture – These chewy no bake cookies set firm but stay tender and fudgy in the center.
• Naturally egg-free – A good option for those avoiding eggs, while still getting that classic cookie feel.
• Easy to customize – Add coconut, switch the nut butter, use gluten-free oats, or reduce the sugar a bit.
• Perfect for sharing – Great for potlucks, cookie swaps, and holiday cookie trays.
• No mixer required – Just a saucepan, a spoon, and a cookie scoop or tablespoon.

Ingredients

Here’s everything you’ll need for this classic no bake cookies recipe. I’ll share a few tips I’ve picked up over years of making these.

Main Ingredients

• 1/2 cup (1 stick / 113 g) unsalted butter

  • Use real butter for the best flavor. Salted butter works too—just reduce the added salt slightly.

• 2 cups (400 g) granulated sugar

  • White sugar helps the mixture set properly. You can replace up to 1/4 cup with brown sugar for a light caramel note, but don’t change it too much or the texture may shift.

• 1/2 cup (120 ml) milk

  • Whole milk gives the best texture, but 2% works well. For dairy-free, use full-fat oat milk or almond milk.

• 1/4 cup (20 g) unsweetened cocoa powder

  • Use a good-quality cocoa powder for deeper chocolate flavor. Dutch-processed cocoa gives a slightly smoother, darker taste.

• 1/2 cup (130 g) creamy peanut butter

  • Classic Jif or Skippy-style peanut butter works perfectly. Natural peanut butter (the type that separates) can be used, but stir it very well and know the cookies may be a bit softer.

• 3 cups (255 g) old-fashioned rolled oats

  • These give the best chewy texture for chocolate oatmeal cookies. Quick oats also work and give a slightly softer cookie. Avoid steel-cut oats here.

• 1 teaspoon vanilla extract

  • Adds warmth and depth—use real vanilla if possible.

• 1/4 teaspoon fine sea salt

  • Balances the sweetness and brightens the chocolate flavor.

Optional Add-Ins (Choose 1–3 if you like)

• 1/2 cup shredded sweetened coconut – For a “German chocolate” twist.
• 1/2 cup chopped peanuts – Adds crunch and extra peanut flavor.
• 1/4 cup mini chocolate chips – Stir in at the very end so they stay a little melty and soft.
• 1–2 tablespoons ground flaxseed – Slightly nutty flavor; adds a little fiber and structure.
• Flaky sea salt, for topping – A pinch on top of each cookie makes the chocolate pop.

Directions

These easy no bake cookies come together quickly, so measure all your ingredients before you start. Once the mixture boils, things move fast.

1. Prep your baking sheets.
   Line 2 large baking sheets with parchment paper or silicone baking mats. You won’t be baking, but this gives the cookies a non-stick surface to cool on. Clear some counter space so you can work quickly.

2. Melt the butter.
   In a medium to large heavy-bottomed saucepan, add the butter. Set over medium heat and let it melt completely, stirring once or twice so it doesn’t brown.

3. Add sugar, milk, and cocoa.
   Stir in the granulated sugar, milk, and cocoa powder. Mix until everything looks smooth and no dry cocoa streaks remain. Scrape along the edges and bottom so nothing sticks.

4. Bring to a full boil.
   Turn the heat to medium-high and bring the mixture to a full rolling boil—this means it’s bubbling across the entire surface, not just around the edges. Once it reaches that point, set a timer for 60–75 seconds and keep it gently boiling, stirring often.

   • This step is key: boiling long enough helps the cookies set; boiling too long can make them dry and crumbly.

5. Remove from heat and add flavorings.
   As soon as your timer goes off, remove the pan from the heat. Stir in the peanut butter, vanilla extract, and salt while the mixture is still hot. Stir until the peanut butter melts completely and you have a glossy, smooth chocolate sauce.

6. Stir in the oats (and any mix-ins).
   Add the oats and fold them in until every oat is coated and the mixture thickens. If you’re using coconut, chopped peanuts, or ground flaxseed, stir them in now as well. The mixture should look thick and spoonable, not runny.

7. Scoop the cookies.
   Using a cookie scoop (about 1 1/2 tablespoons) or a regular spoon, drop mounds of the mixture onto your prepared baking sheets, leaving a little space between each cookie. You can gently flatten them with the back of the spoon if you prefer a more “cookie-like” shape.

8. Add any toppings.
   If you’re sprinkling flaky sea salt or pressing a few mini chocolate chips on top, do it while the cookies are still warm so they stick.

9. Let the cookies set.
   Allow the cookies to cool at room temperature until firm and set, about 20–30 minutes. If your kitchen is very warm or humid, you can place the trays in the fridge for 10–15 minutes to help them set faster.

10. Serve and enjoy.
    Once the cookies are firm and easy to pick up, they’re ready to eat. Pour a glass of cold milk, make a cup of coffee, or—my favorite—brew a mug of tea and enjoy your homemade no bake chocolate cookies.

Servings & Timing

• Yield: About 24–30 cookies, depending on size
• Prep Time: 10 minutes (measuring ingredients, lining trays)
• Cook Time: 5–7 minutes on the stovetop
• Set Time: 20–30 minutes at room temperature
• Total Time: Around 35–45 minutes from start to first bite

This timing makes these peanut butter no bake cookies perfect for last-minute guests, a quick after-dinner treat, or when your kids announce at 8 p.m. that they “need cookies for school tomorrow.”

Variations

Once you’ve made this basic No Bake Cookies Recipe, it’s fun to play with flavors. Here are a few of my favorite twists:

• Nut-Free Chocolate Oatmeal Cookies – Use sunflower seed butter or soy nut butter instead of peanut butter for a school-safe version.
• Gluten-Free No Bake Cookies – Use certified gluten-free rolled oats so friends with gluten sensitivity can enjoy them too.
• Mocha No Bake Chocolate Cookies – Stir 1–2 teaspoons of instant espresso powder into the cocoa mixture for a grown-up coffee-kissed flavor.
• “Almond Joy” Style – Replace peanut butter with almond butter and fold in shredded coconut and chopped toasted almonds.
• Healthier-Style No Bake Cookies – Reduce sugar to 1 1/2 cups, use natural peanut butter, and add 2 tablespoons ground flaxseed for extra texture.
• Holiday Sprinkle Cookies – After scooping, top each cookie with seasonal sprinkles for Christmas, Valentine’s Day, or birthdays.

Storage & Reheating

One of the best parts about these easy no bake cookies is how well they store. They’re a great make-ahead treat for busy weeks.

• Room Temperature:
  Store in an airtight container at room temperature for 3–4 days. Place parchment or wax paper between layers to prevent sticking, especially in warm climates.

• Refrigerator:
  For a firmer, fudge-like texture, keep the cookies in the fridge. They’ll stay fresh for up to 1 week. I love them cold straight from the fridge with coffee.

• Freezer:
  Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for 2–3 months.

  • To serve from frozen: Let them sit at room temperature for about 15–20 minutes, or enjoy them slightly frosty if you like a chewier bite.

• Make-Ahead Tips:
  You can make a full batch the night before a party or bake sale and store in an airtight container. If your house is warm, keep them chilled so they hold their shape nicely.

Notes

After making this no bake cookie recipe more times than I can count, here are a few little things I’ve learned:

• Boil time matters.
  If your cookies are too soft or don’t set, the mixture likely didn’t boil long enough. If they’re dry or crumbly, it boiled too long. A kitchen timer is your best friend here.

• Humidity can affect setting.
  On very humid days, these no bake chocolate cookies may take longer to firm up. Pop the trays in the fridge if they’re taking their time.

• Oats make a difference.
  Old-fashioned oats give the heartiest, chewiest texture, while quick oats make a softer cookie. You can even use a mix of both.

• Adjusting sweetness.
  If you prefer things less sweet, you can reduce the sugar to about 1 1/2 cups. The cookies will be a bit softer but still tasty.

• Pan size and material.
  A heavy-bottomed saucepan gives more even heat and lowers the chance of scorching the sugar mixture. Thin pans can burn the edges fast.

• Make them small for kids.
  Use a teaspoon instead of a big scoop for bite-sized no bake cookies—perfect for little hands or for cookie platters with lots of varieties.

And a little personal note: when my kids were teenagers, they’d make these on their own at night and I’d wake up to a kitchen that smelled like chocolate and peanut butter. Now my grandkids help press the cookies onto the sheet. So if yours look a bit lumpy or uneven, that just means you have good helpers in the kitchen.

FAQs

1. Why didn’t my no bake cookies set?
Most often, the mixture didn’t boil long enough. Make sure it reaches a full rolling boil and cook for 60–75 seconds while stirring.

2. Can I make these no bake cookies without peanut butter?
Yes—you can use almond butter, cashew butter, or sunflower seed butter. Just keep the same amount and choose a creamy variety.

3. Can I use quick oats instead of old-fashioned oats?
Absolutely. Quick oats will give you softer, slightly less chewy no bake cookies, but they still taste great.

4. How do I keep my cookies from being dry and crumbly?
Dry cookies usually mean the mixture boiled too long. Next time, shorten the boil time by 10–15 seconds and measure your oats accurately.

5. Are these no bake cookies gluten-free?
They can be. Use certified gluten-free oats and check labels on cocoa and other ingredients to be sure there’s no cross-contact.

6. Can I cut back the sugar?
You can reduce the sugar to about 1 1/2 cups. The cookies may be a little softer and take longer to set, but they’ll still hold together.

7. Do I have to refrigerate no bake cookies?
No, they’re fine at room temperature for a few days. But if your kitchen is warm, the fridge helps them stay firm and fresh.

8. Can I double this recipe?
Yes, but use a large saucepan and watch the boil carefully. A bigger batch can take a bit longer to reach a rolling boil, so use your eyes as well as a timer.

Conclusion

This No Bake Cookies Recipe is one of those simple, old fashioned treats that never goes out of style—chewy, chocolatey, full of peanut butter flavor, and ready in under an hour with no oven needed. It’s a classic stovetop cookie recipe you can lean on for busy days, surprise guests, or just a quiet evening snack.

If you try these easy no bake cookies, I’d love to hear how they turn out for you—tell me your favorite variation, or how your kids or grandkids helped. And if you enjoy quick no bake desserts, you might also like experimenting with cereal bars, chocolate bark, or peanut butter fudge next time you’re in the kitchen.

No Bake Cookies

These classic No Bake Cookies are soft, chewy chocolate peanut butter oatmeal cookies made on the stovetop with simple pantry ingredients. They set as they cool, need no oven, and are perfect for quick treats, potlucks, and after-school snacks.

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter 1 stick / 113 g; salted butter is okay, reduce added salt slightly
• 2 cups granulated sugar about 400 g; can replace up to 1/4 cup with brown sugar
• 1/2 cup milk about 120 ml; whole or 2%; or full-fat oat/almond milk for dairy-free
• 1/4 cup unsweetened cocoa powder about 20 g; natural or Dutch-processed
• 1/2 cup creamy peanut butter about 130 g; classic shelf-stable peanut butter works best
• 3 cups old-fashioned rolled oats about 255 g; quick oats okay for softer cookies; avoid steel-cut oats
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt reduce if using salted butter
• 1/2 cup shredded sweetened coconut optional add-in
• 1/2 cup chopped peanuts optional add-in, for crunch
• 1/4 cup mini chocolate chips optional add-in; stir in at the end
• 1-2 tablespoons ground flaxseed optional add-in
• flaky sea salt optional, for topping

Instructions

 

• Line 2 large baking sheets with parchment paper or silicone baking mats. Clear some counter space so you can work quickly once the mixture is ready.
• In a medium to large heavy-bottomed saucepan over medium heat, add the butter and let it melt completely, stirring once or twice so it doesn’t brown.
  1/2 cup unsalted butter
• Stir in the granulated sugar, milk, and cocoa powder. Mix until the mixture is smooth and no dry cocoa streaks remain, scraping the sides and bottom of the pan.
  2 cups granulated sugar, 1/2 cup milk, 1/4 cup unsweetened cocoa powder
• Turn the heat to medium-high and bring the mixture to a full rolling boil, where it bubbles across the entire surface. Once it reaches a full boil, set a timer for 60–75 seconds and keep it gently boiling, stirring often. Do not overboil, or the cookies may turn dry and crumbly.
• As soon as the timer goes off, remove the pan from the heat. Immediately stir in the peanut butter, vanilla extract, and salt until the peanut butter is fully melted and the mixture is glossy and smooth.
  1/2 cup creamy peanut butter, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
• Add the oats and fold them in until every oat is well coated and the mixture thickens to a scoopable consistency. If using shredded coconut, chopped peanuts, or ground flaxseed, stir them in now.
  3 cups old-fashioned rolled oats, 1/2 cup shredded sweetened coconut, 1/2 cup chopped peanuts, 1-2 tablespoons ground flaxseed
• Using a cookie scoop (about 1 1/2 tablespoons) or a regular spoon, drop mounds of the mixture onto the prepared baking sheets, leaving a little space between each cookie. Gently flatten with the back of the spoon if you prefer a flatter cookie shape.
• If desired, sprinkle flaky sea salt or press a few mini chocolate chips onto the tops of the warm cookies so they adhere.
  1/4 cup mini chocolate chips, flaky sea salt
• Allow the cookies to cool at room temperature until firm and set, about 20–30 minutes. If your kitchen is very warm or humid, place the trays in the refrigerator for 10–15 minutes to speed up setting.
• Once the cookies are firm and easy to pick up, serve and enjoy with milk, coffee, or tea.

Notes

Boil time is crucial: 60–75 seconds at a full rolling boil helps the cookies set properly. Underboiling can lead to cookies that don’t firm up; overboiling can make them dry and crumbly. Old-fashioned oats give a chewier texture, while quick oats yield softer cookies. You can reduce the sugar to about 1 1/2 cups for a less sweet, slightly softer cookie. Store in an airtight container at room temperature for 3–4 days, in the refrigerator for up to 1 week, or freeze for 2–3 months (thaw at room temperature for 15–20 minutes).

Keyword Chocolate Oatmeal Cookies, easy dessert, No Bake Cookies, Peanut Butter No Bake Cookies, Stovetop Cookies

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