This No Bake Cookies Recipe mix peanut butter, cocoa, sugar, and oats for satisfying fudgy treats. No baking required!
author’s note
No Bake Cookies Just Like You Remember… But Better!
I’ve always loved No Bake Cookies, ever since I first learned how to make them in my middle school home ec class. But as I’ve grown up, I’ve realized that the original recipe I made all those years ago didn’t really bring out their full potential.
They were good, but they could be so much better! Over time, I’ve learned little tricks like how long to boil the mixture, which oats give the best texture, and the reliable balance of cocoa and peanut butter that take these cookies from simple and sweet to downright irresistible.
Quick Tip
Using a candy thermometer takes out the guesswork and ensures you get the fudge mixture to the reliable temperature. Here is the candy thermometer I use and love.
Once you have one, you can use it in all your favorite candy recipes. I’d recommend starting with this Buttercrunch Candy, from-scratch Toffee, or Honeycomb Candy!
No Bake Cookies Recipe Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Butter | Use unsalted to control salt. Cut into cubes so it melts evenly. |
| Sugar (brown & white) | Brown sugar adds caramel notes, white sugar gives structure. You can cut back slightly for less sweet cookies. |
| Cocoa Powder | Use natural, unsweetened cocoa. Skip Dutch-process—it won’t set the same way. |
| Peanut Butter | Creamy works best. If using natural, stir well before adding. Almond, cashew, or sunflower seed butter all work too. |
| Oats | Quick oats give a softer texture, old-fashioned oats make them chewier. I like using half and half. |
How To Make This No Bake Cookies Recipe
- Prep: Line a baking sheet with parchment and gather ingredients.
- Cook: Melt butter, milk, sugars, salt, and cocoa in a saucepan over a low burner. Stir often.
- Boil: Increase heat to medium, bring to a rolling boil, and boil for exactly 1 minute.
- Mix: Remove from heat. mix in peanut butter until smooth, then add vanilla and oats. Mix well.
- Scoop: Quickly drop spoonfuls onto parchment-lined sheets. Let set and enjoy!
Cookies Tips
- a low burner: Keep heat low to avoid this no bake cookies recipe being grainy.
- Boil: Let mixture reach a full boil, then cook 1 minute.
- Shape: Use a cookie scoop for even sizes.
- Set: Let cookies harden 30 minutes or chill to speed up.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Fridge: Keep this no bake cookies recipe in the fridge for up to 2 weeks.
- Freezer: Freeze on a lined sheet until firm, then move to a bag with parchment between layers. They’ll last up to 6 months.
More Chocolate And Peanut Butter Treats:
Breakfast
Chocolate Peanut Butter Breakfast Cookies
Pies
Peanut Butter Pie Recipe
Snacks
from-scratch Peanut Butter Cups
