Rich, chocolatey, and peanut buttery, these classic no-bake cookies are a quick and easy treat that requires no oven time. They come together in just minutes, making them perfect for satisfying sweet cravings without the hassle of baking.
Why I Love This Recipe
I love how simple and fuss-free these no-bake cookies are. They require basic pantry ingredients, and I don’t have to turn on the oven—perfect for warm days or when I need a quick dessert. The combination of chocolate, peanut butter, and oats creates an irresistible texture that is both chewy and slightly crunchy. Plus, these cookies set up quickly, so I don’t have to wait long to enjoy them!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup (1 stick) unsalted butter
2 cups granulated sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup peanut butter (creamy or crunchy)
1 teaspoon vanilla extract
3 cups quick oats
1/4 teaspoon salt
Directions
Line a baking sheet with parchment paper and set it aside.
In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder. Stir continuously until the mixture reaches a rolling boil.
Allow it to boil for exactly 1 minute, then remove from heat.
Stir in the peanut butter, vanilla extract, salt, and oats, mixing until well combined.
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet.
Let the cookies cool at room temperature for about 30 minutes or until firm.
Enjoy immediately or store in an airtight container for later.
Servings and Timing
Servings: 24 cookies
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Calories per cookie: 180 kcal
Variations
Nut-Free Option: Swap peanut butter with sunflower seed butter or cookie butter for an allergy-friendly version.
Extra Chocolatey: Add ¼ cup of mini chocolate chips while the mixture is still warm for extra melty goodness.
Crunchy Texture: Use crunchy peanut butter or add chopped nuts like almonds or pecans.
Dairy-Free: Replace butter with coconut oil and use non-dairy milk like almond or oat milk.
Coconut Twist: Stir in ½ cup of shredded coconut for extra flavor.
Storage/Reheating
Room Temperature: Store in an airtight container for up to a week.
Refrigerator: Keep them chilled for up to two weeks for a firmer texture.
Freezer: Freeze in a sealed container for up to three months. Let them thaw at room temperature before enjoying.
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FAQs
Why didn’t my no-bake cookies set properly?
If the cookies are too soft, the mixture may not have boiled long enough. Make sure to boil it for exactly 1 minute. If they’re too dry, the mixture may have boiled for too long.
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be chewier and slightly different. Quick oats absorb the mixture better, creating a softer cookie.
How can I make these cookies healthier?
Try reducing the sugar slightly, using natural peanut butter, or swapping part of the sugar with honey or maple syrup.
Can I make these cookies without peanut butter?
Yes! Use almond butter, cashew butter, or even Nutella for a different twist.
Do I need to refrigerate these cookies?
No, they set at room temperature, but refrigerating them can help them firm up faster and last longer.
Conclusion
These classic no-bake cookies are a must-have recipe for anyone who loves a quick and delicious treat. They’re easy to make, require minimal ingredients, and are perfect for any occasion. Whether I’m craving something sweet or need a last-minute dessert, these cookies never disappoint.
📖 Recipe:
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Classic No-Bake Cookies
- Total Time: 10 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in rich, chocolatey, and peanut buttery goodness with these classic no-bake cookies! This quick and easy recipe requires no oven time and comes together in just 10 minutes. Perfect for satisfying sweet cravings without the hassle of baking.
Ingredients
1/2 cup (1 stick) unsalted butter
2 cups granulated sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup peanut butter (creamy or crunchy)
1 teaspoon vanilla extract
3 cups quick oats
1/4 teaspoon salt
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside.
- Boil Mixture: In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder. Stir continuously until it reaches a rolling boil.
- Timing is Key: Allow to boil for exactly 1 minute, then remove from heat.
- Mix in Remaining Ingredients: Stir in peanut butter, vanilla extract, salt, and oats. Mix well until fully combined.
- Form Cookies: Using a spoon or cookie scoop, drop spoonfuls onto the prepared baking sheet.
- Let Them Set: Allow cookies to cool at room temperature for about 30 minutes or until firm.
- Enjoy & Store: Serve immediately or store in an airtight container for later.
Notes
Nut-Free Option: Swap peanut butter with sunflower seed butter or cookie butter.
Extra Chocolatey: Stir in ¼ cup mini chocolate chips while warm.
Crunchy Texture: Use crunchy peanut butter or add chopped nuts.
Dairy-Free Alternative: Replace butter with coconut oil and use non-dairy milk.
Coconut Twist: Stir in ½ cup shredded coconut for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
