Have you ever been hit with a sudden, intense craving for something sweet and chocolatey? You know the feeling. You need a cookie right now, but the thought of preheating the oven and mixing a huge batch of dough feels like too much work. I have been there so many times.
Let me introduce you to your new favorite solution. These classic no bake cookies are one of the best easy cookie recipes you will ever find. They are a throwback to childhood for so many of us, and they come together in just a few minutes on the stovetop. Simple, fast, and so very good.
Jump To:
Why You’ll Love This Recipe
First off, the name says it all. These are genuine no bake cookie recipes. That means you do not have to turn on your oven. This is a huge win during hot summer months or around the holidays when your oven is already working overtime. It keeps the kitchen cool and your day simple.
Another reason to love them is the speed. From start to finish, you are looking at about 30 minutes until you have a tray of delicious cookies ready to eat. This makes them one of the greatest easy desserts with few ingredients for when you need a treat in a hurry.
The ingredient list is also a big plus. It uses basic pantry staples that you likely already have on hand. There is no need for a special trip to the store. We are talking about butter, sugar, cocoa, milk, peanut butter, and oats. That is it. While not quite 3 ingredient cookies, the simplicity is very close.
Honestly, these are also incredibly fun cookie recipes to make. Because there is no raw egg, you can let the kids help with mixing and scooping without any worry. They will love watching the chocolatey mixture come together and dropping spoonfuls onto the baking sheets.
And the taste? It is a wonderful combination of fudgy chocolate and creamy peanut butter with a satisfyingly chewy texture from the oats. It is a comforting and familiar flavor that always hits the spot. This is one of those easy cookie recipes that becomes a family tradition.
Ingredients
As I mentioned, the beauty of this recipe is its simplicity. These are all common items you probably have waiting in your kitchen right now. Here is what you will need to gather.
- 1/2 cup (113g) salted butter
- 1 3/4 cups (350g) granulated sugar
- 1/3 cup (32g) unsweetened cocoa powder
- 1/2 cup (120ml) milk
- 1 tsp vanilla extract
- 2/3 cup (160g) creamy peanut butter
- 3 cups (275g) quick oats (do not use old fashioned oats)
A quick note on the oats. It is really important to use quick oats for this recipe. Old fashioned or rolled oats have a different texture and will not absorb the liquid properly, which can leave your cookies dry and crumbly. Stick with the quick cooking kind for the best results.
Step By Step Instructions
Ready to see how simple these are? This is one of my go to easy cookie recipes for a reason. Let’s walk through it together.
Step 1: Get Your Pans Ready
First things first, prepare your landing zone for the cookies. Line two large baking sheets with parchment paper. If you prefer, you can also set out about 29 paper cupcake liners. This makes cleanup a breeze and prevents the cookies from sticking.
Step 2: Cook The Chocolate Base
In a medium saucepan (about 2.5 to 3 quarts), combine the butter, granulated sugar, cocoa powder, and milk. Place the saucepan over medium heat. Stir it frequently as the butter melts and the sugar dissolves. You want everything to combine smoothly.
Bring the mixture to a full, rolling boil. This is the most important part of the entire recipe. Once it reaches that full boil, stop stirring and let it bubble for exactly 60 seconds. Set a timer. One minute is the key to success.
Step 3: Mix Everything Together
After the 60 second boil, immediately remove the saucepan from the heat. Now it is time to act fast. Add the vanilla extract, creamy peanut butter, and the quick oats to the hot mixture. Grab a spoon or spatula and stir everything together until it is well combined.
The mixture will thicken up very quickly as the oats start to absorb the liquid. Make sure everything is evenly mixed so you get peanut butter and chocolate goodness in every bite.
Step 4: Scoop And Set
Using a medium cookie scoop, which is about 2 tablespoons, or just two regular spoons, drop mounds of the mixture onto your prepared baking sheets or into the cupcake liners. Work quickly, as the cookies will begin to set as they cool.
Let the cookies rest at room temperature until they are firm. This usually takes about 20 to 30 minutes. If you are in a hurry, you can pop the baking sheets into the refrigerator to speed up the process. They will be ready in about 10 to 15 minutes.
How To Store Leftovers
If you happen to have any cookies left over, storing them is simple. Place the cookies in an airtight container. You can store them at room temperature for up to a week. I like to place a piece of parchment paper between the layers to prevent them from sticking together.
You can also store them in the refrigerator. This will make them a bit firmer and chewier, which some people actually prefer. They will last for about two weeks in the fridge. These cookies also freeze well. Just place them in a freezer safe container or bag for up to three months.
Tips
Want to make sure your no bake cookies come out just right every time? Here are a few extra pointers for this standout among no bake cookie recipes.
The 60 second boil is not a suggestion, it is a rule. Boiling for too little time means the sugar will not reach the right stage, and your cookies might not set properly. Boiling for too long can cause the sugar to crystallize, making the cookies dry and crumbly.
Have all your ingredients measured and ready to go before you start. The process moves very fast once the chocolate mixture comes off the heat. You will want to add the peanut butter, vanilla, and oats immediately.
Feel free to customize. While classic is great, you can add a half cup of shredded coconut or some mini chocolate chips for extra texture and flavor. Crunchy peanut butter also works well if you like a little extra crunch in your cookies.
For a richer chocolate flavor, you can use a high quality dark cocoa powder. It really deepens the taste and makes these feel like a more grown up treat. This is one of those easy cookie recipes that is also easy to adapt.
Conclusion
There you have it. A truly simple and satisfying recipe that delivers a delicious treat with minimal effort. This is more than just a recipe; it is a solution for busy weeknights, a fun activity to do with kids, and a nostalgic taste of home. It’s a keeper in any recipe box.
When you need easy desserts with few ingredients, these no bake cookies are the answer. They prove that you do not need a lot of time or fancy equipment to create something wonderful. I hope you enjoy these as much as my family does. They are a staple in our home for a very good reason.
FAQ
Can I Use Old Fashioned Oats?
I would not recommend it. Quick oats are partially cooked and finer, which allows them to absorb the hot liquid quickly and create a chewy, set cookie. Old fashioned oats are thicker and will result in a drier, chewier texture that may not set properly.
Why Didn’t My Cookies Set?
This is the most common issue, and it almost always comes down to the boiling time. If the sugar, butter, and milk mixture did not reach a full rolling boil or was not boiled for the full 60 seconds, the sugar did not get hot enough to set the cookies later.
Can I Make These Dairy Free?
Yes, you can. For the butter, use a plant based butter substitute. For the milk, you can use any dairy free milk like almond, soy, or oat milk. The results will be just as delicious, making this one of the more versatile fun cookie recipes.
How Many Cookies Does This Recipe Make?
Using a medium cookie scoop that holds about 2 tablespoons, you should get approximately 29 cookies from this batch. This is a great amount for sharing with family or bringing to a small gathering.
Are These Cookies Gluten Free?
They can be. Oats are naturally gluten free, but they are often processed in facilities that also handle wheat. To ensure they are completely gluten free, be sure to purchase oats that are certified gluten free. All other ingredients are typically gluten free, but always check labels.
Classic No Bake Cookies
These classic no bake cookies are an easy, fast solution for a sweet craving. Made on the stovetop with simple pantry staples, they combine fudgy chocolate and creamy peanut butter with a satisfying chewy texture from oats.
Requirements
Ingredients
Instructions
- First things first, prepare your landing zone for the cookies. Line two large baking sheets with parchment paper. If you prefer, you can also set out about 29 paper cupcake liners.
- In a medium saucepan (about 2.5 to 3 quarts), combine the butter, granulated sugar, cocoa powder, and milk. Place the saucepan over medium heat. Stir it frequently as the butter melts and the sugar dissolves. You want everything to combine smoothly. Bring the mixture to a full, rolling boil. This is the most important part of the entire recipe. Once it reaches that full boil, stop stirring and let it bubble for exactly 60 seconds. Set a timer. One minute is the key to success.
- After the 60 second boil, immediately remove the saucepan from the heat. Now it is time to act fast. Add the vanilla extract, creamy peanut butter, and the quick oats to the hot mixture. Grab a spoon or spatula and stir everything together until it is well combined. The mixture will thicken up very quickly as the oats start to absorb the liquid. Make sure everything is evenly mixed so you get peanut butter and chocolate goodness in every bite.
- Using a medium cookie scoop, which is about 2 tablespoons, or just two regular spoons, drop mounds of the mixture onto your prepared baking sheets or into the cupcake liners. Work quickly, as the cookies will begin to set as they cool. Let the cookies rest at room temperature until they are firm. This usually takes about 20 to 30 minutes. If you are in a hurry, you can pop the baking sheets into the refrigerator to speed up the process. They will be ready in about 10 to 15 minutes.
Notes
The 60 second boil is not a suggestion, it is a rule. Boiling for too little time means the sugar will not reach the right stage, and your cookies might not set properly. Boiling for too long can cause the sugar to crystallize, making the cookies dry and crumbly.
Have all your ingredients measured and ready to go before you start. The process moves very fast once the chocolate mixture comes off the heat. You will want to add the peanut butter, vanilla, and oats immediately.
Feel free to customize. While classic is great, you can add a half cup of shredded coconut or some mini chocolate chips for extra texture and flavor. Crunchy peanut butter also works well if you like a little extra crunch in your cookies.
For a richer chocolate flavor, you can use a high quality dark cocoa powder. It really deepens the taste and makes these feel like a more grown up treat.
Nutrition
Calories
Sugar
Fat
Carbs
