Is there anything better than cookies you can make from ingredients you already have on hand? This no bake cookie recipe takes just a few minutes, and they are rich, fudgy, and chewy peanut butter chocolatey delights!

Cookies in just 40 minutes and we are giving you pictures of every step!

Three no bake cookies stacked on top of each other. They are chocolate and oatmeal. Other cookies are behind the stack.

I think no bake cookies are one of those classic cookies that should never go away, but always get forgotten. There’s not one person that I know of (someone will probably leave a comment just to prove me wrong now, haha) that hates a chocolate no bake cookie filled with peanut butter and oats, they are just too good. 

And just like you, I grew up making these no bake cookies all the time with my family. The sound of the two spoons clinking together as I’d scrape the melting chocolate balls of deliciousness onto a cookie sheet are forever sealed up in my heart and mind.

Do you remember making these cookies with a certain someone or was it the treat you could make all by yourself?

No bake cookies on parchment paper. They are a combination of oats and peanut butter mixed into chocolate.

Ingredients for Our No Bake Cookie Recipe

My kids love to make no bake cookies! And we always have all the ingredients on hand, so they can make this recipe almost any time. The problem is that I eat them…lots of them! This is what you need:

  • Sugar
  • Butter
  • Milk
  • Salt
  • Cocoa Powder
  • Peanut Butter (creamy)
  • Vanilla
  • Oats (quick)

The measurements for each ingredient can be found in the recipe card down below.

Measuring cups filled with ingredients for chocolate no bake cookies. There is butter, brown sugar, peanut butter, oats, sugar and milk.

How to Make No Bake Cookies

These are probably the easiest cookies you will ever make. Here are pictures of each step so you will know exactly what you are supposed to see along the way.

  • Prepare a baking sheet with parchment or a silpat.
  • Add the sugar, butter, milk and cocoa powder to a sauce pan and bring to a boil.

A sauce pan containing sugar, milk and butter.

Pssst!!!! Our little guy added ingredients for me and I hurried to snap a picture because he was so happy. It’s blurry from my rush, but do you see it? Do you see his out loud laughing in the reflection? Oh be still my beating heart. 

 

  • When it starts boiling, set a timer for 1 minute and let it roll.
  • Immediately remove it from the heat and whisk in the peanut butter, vanilla and salt.

A saucepan with milk, sugar, butter and cocoa that has all been melted together.

  • Add the oats and stir everything together. Then drop the batter by the spoonful onto the prepared baking sheet.

A sauce pan with no bake cookies. a wooden spoon is in the dough. You can see the oatmeal and the chocolate all mixed together.

  • Allow them to cool on the counter or you can stick them in the refrigerator if you want to eat them sooner (me!).

The recipe instructions can also be found in the recipe card below.

No bake cookies on a piece of parchment paper. They are chocolate and you can see the oats.

Tips for Making No Bake Cookies

Here a few tips for getting the best results:

  • Use quick oats rather than old fashioned – they hold together better with the smaller quick oats.
    • If you only have old fashioned oats, throw them in a food processor and pulse them a couple of times.
  • The chocolate mixture needs to be at a full boil and not a simmer. Then it needs to bowl for exactly 1 minute.
  • We prefer creamy peanut butter, but if you want extra crunch, use crunchy peanut butter.

How to Keep No Bake Cookies From Going Dry

The biggest culprit when you have dry cookies is over-boiling. When you over boil the chocolate you cook out too much of the liquid and the oats will absorb so much of the liquid already you end up making them more dry. 

Only boil for 1 minute, stir quickly when adding the other ingredients and then quickly place the cookies on a baking sheet so they will not continue to cook in the pan. 

Chocolate no bake cookies on parchment paper. You can see the oats mixed into the chocolaty goodness.

What If My No Bake Cookies Are Too Soft?

It is possible that you didn’t boil the chocolate mixture for long enough. When you boil the chocolate and sugar, you are essentially making a candy. If you boil sugar for too long, it become brittle and crumbly (as stated above). If you don’t boil it for long enough, it remains sticky.

Pop them in the refrigerator to help them set up if your cookies are too soft.

Do You Keep No Bake Cookies in the Fridge?

No bake cookies can be stored at room temperature, or in the refrigerator.  

If your kitchen is warm, it is best to store them in the refrigerator.

Chocolate peanut butter no bake cookies on parchment paper. You can see the oats mixed in chocolate. There is a glass of milk next to the cookies.

How Long Will No Bake Cookies Keep?

No bake cookies will keep for up to 4 days when properly sealed in an airtight container. I prefer to wrap mine in plastic wrap and store in a ziploc with the air pressed out for the best results. 

Can No Bake Cookies Be Frozen?

Yes, these cookies freeze great! It is best to place the cookies on a baking sheet and stick them in the freezer for a couple of hours to harden. Then place the cookies in an airtight container or ziploc bag. They will last in the freezer for around 3 months.

A chocolate no bake cookie with a bite taken out of it. The cookie is chocolate with oatmeal.

This is the classic no bake cookie recipe that everyone loves! They are thick and chewy and full of chocolate and peanut buttery bliss. They are perfect for getting your little ones started in the kitchen or for letting your older kids make on their own. How many will you eat in one sitting? I can’t stop!

More No Bake Desserts:

No Bake Cookies

5 from 1 vote
Servings: 24
Prep Time: 10 minutes
Cook Time: 1 minute
cool: 30 minutes
Total Time: 41 minutes

Ingredients 

  • 2 Cups Sugar
  • 1/2 Cup Butter
  • 1/2 Cup Milk
  • 1/3 Cup Cocoa Powder
  • 2/3 Cup Peanut Butter, creamy
  • 1 1/2 teaspoons Vanilla
  • Pinch Salt
  • 3 Cups Oats, quick cooking

Instructions

  • Line a large baking sheet with parchment paper or a silat. Set aside.
  • Bring the sugar, butter, milk, and cocoa powder to a boil. Once it reaches a boil, set the timer for 1 minute and allow to boil.
    A sauce pan containing sugar, milk and butter.
  • Remove from the heat and whisk in the peanut butter, vanilla and salt.
    A saucepan with milk, sugar, butter and cocoa that has all been melted together.
  • Stir in the oats quickly and immediately drop by heaping tablespoons on the cookie sheet.
    A sauce pan with no bake cookies. a wooden spoon is in the dough. You can see the oatmeal and the chocolate all mixed together.
  • Allow to cool for 20-30 minutes on the counter. (if you’re in a rush you can use the refrigerator.)

Notes

Store in an airtight container at room temperature, or in the refrigerator, for up to 4 days

Nutrition

Serving: 1CookieCalories: 185kcalCarbohydrates: 26gProtein: 4gFat: 8gSaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 70mgPotassium: 110mgFiber: 2gSugar: 18gVitamin A: 126IUCalcium: 17mgIron: 1mg
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet
Cuisine: American

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Chocolate peanut butter no bake cookies on parchment paper. You can see the oats mixed in chocolate. There is a glass of milk next to the cookies.