This No Bake Cookies Recipe mix peanut butter, cocoa, sugar, and oats for delicious 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 perfect 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 perfect 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, Homemade 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 low heat. Stir often.
- Boil: Increase heat to medium, bring to a rolling boil, and boil for exactly 1 minute.
- Mix: Remove from heat. Stir 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
- Low Heat: 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 transfer to a bag with parchment between layers. They’ll last up to 6 months.
More Chocolate And Peanut Butter Treats:
No Bake Cookies Recipe
Video
Equipment
- Sheet pan (15" x 10") with parchment paper
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream
- 1-1/4 cups light brown sugar lightly packed
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cocoa powder see note 1
- 3/4 cup creamy peanut butter see note 2
- 2 teaspoons vanilla extract
- 3 cups quick oats or old-fashioned oats, see note 3
Instructions
- Assemble all ingredients and line an extra-large (15×21-inch) or 2 large sheet pans with parchment paper or silicone baking mat and set aside. Cut butter into 1 tablespoon pieces.
- Mix butter, milk, sugars, salt, and cocoa in a medium pot over low heat, stirring often and scraping the pot's sides until butter melts.
- After butter melts, raise heat to medium and stir until the mixture reaches a full boil, then continue to stir for one minute. Avoid under or over-boiling. Aim for 230°F if using a candy thermometer. Once done, remove from heat and stir for 10 seconds.
- Stir in peanut butter until smooth, then mix in vanilla and oats, ensuring even coating.
- Use a 2-tablespoon cookie scoop to place the cookie mixture onto the pan and let cool until hardened, about 30 minutes at room temperature or faster in the fridge.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No Bake Cookes Recipe FAQs
To make sure your cookies harden, boil the chocolate mixture for a full minute or until it reaches 230°F.
You can, but it will change the texture of the cookies and you might need a small adjustment in the amount.
You can use almond butter, cashew butter, Nutella, or sunflower seed butter as a substitute. They’ll give a similar texture.
How do you keep them from being sticky? I’ve made different recipes of these and this is my first time making your recipe and I’m making these for a party for tomorrow. I have them sitting out, but they still seem sticky. But they taste wonderful!
Hey Jill! Did you chill them long enough? My other thought is that the sugar mixture wasn’t boiled long enough so didn’t get to the temperature to properly set?
I agree, these are the best no bake cookies I have tried. They set up perfectly and they weren’t dry or crumbly or wet and sticky. They were soft and chewy and perfectly fudgy! I will be saving this recipe!
I am so thrilled to hear this! Thanks so much Allison!
Could you use evaporated milk instead of
whole milk in the No Bake cookies?
Thanks for no bake cookie recipe tips!
You’re welcome Joy! 🙂