No-bake chocolate cookies are an irresistible retro treat that require 8 basic ingredients and just 15 minutes to make. No oven or mixer required!
Did you grow up eating these no-bake cookies too? I think this was the first recipe I mastered as a child, but it’s been decades since I made them. While going through my mom’s recipe card recently, I found the old recipe and knew I had to try them again. They were just as easy to make, and even more delicious than I remember!
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The easiest cookie recipe!
Chocolate and peanut butter lend their classic tasty flavor combination to these no-bake cookies, and they have a nice chewy texture from the oats. Instead of a classic cookie dough that requires baking in an oven, this recipe comes together on the stove and relies on cooked sugar to set up the mixture into “cookies” once cooled.
It’s super hard to mess up this recipe— even if you don’t get the timing right or scoop it too soon. They’re going to be delicious regardless! And they’re meant to look a little homely (and kinda ugly), that’s part of their charm. 😊
Ingredients you’ll need
Let’s get started! Here’s what you need to gather for these no-bake chocolate cookies (full recipe down below):
- Butter
- Granulated sugar
- Unsweetened cocoa powder
- Peanut butter
- Oats (I prefer quick oats, but old-fashioned will work too)
- Milk (whole or 2%)
- Vanilla extract
- Salt
How to make no-bake cookies
- Bring sugar, cocoa powder, salt, milk and butter to a boil. Whisk together the dry ingredients and then stir in the milk, and then add the butter.
- Cook for 1 minute. As soon as the mixture reaches a rolling boil (meaning it continues to boil while stirring), set a timer for 1 minute.
- Stir in peanut butter, vanilla, and oats. Remove from the heat, add remaining ingredients, and stir until completely combined.
- Scoop into cookies. Wait a few minutes while mixture cools and starts to set, then use a spoon or cookie scoop to drop onto wax paper or parchment paper.
- Enjoy! These cookies take just a few extra minutes to finish setting up, then you’re free to peel them off the paper. Store in an airtight container.
Recipe tips and FAQs
- Variations: 1) Add 1 cup shredded coconut (unsweetened, preferably) for extra flavor and texture. 2) You can use almond butter or sunflower seed butter instead of peanut butter for peanut-free or nut-free options.
- Read through the recipe before starting. This is ALWAYS good advice, but it’s necessary for these no-bake cookies in particular. Everything happens rather quickly and you’ll want to know the next steps and have ingredients ready.
- Don’t overcook! Overcooking the sugar mixture draws out too much moisture, causing a dry, crumbly and grainy texture in the cookies. Once it starts to boil, set your timer for 1 minute and stick to it!
- No need to refrigerate. Unlike other no-bake cookie recipes, this one requires no chilling in the fridge! Just let it firm up for a few minutes before scooping, and then several more minutes afterward and they’re good to go.
- What kind of oats are best for these cookies? I always grew up using old fashioned oats but now I prefer to use quick cooking oats. They meld into the batter better and have a more tender chewy texture, whereas old fashioned oats have a heartier chewiness. But use what you prefer!
- What’s the best best of peanut butter to use? You can use practically any kind of peanut butter you want, even crunchy peanut butter. However, the no-bake cookies will set up better with traditional commercially-processed peanut butter (like Jif or Skippy) instead of natural peanut butter.
Get the recipe
No-Bake Chocolate Cookies
No-bake chocolate cookies are an irresistible retro treat that require 8 basic ingredients and just 15 minutes to make. No oven or mixer required!
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In a medium to large saucepan, whisk together the sugar, cocoa powder and salt. Whisk in the milk. Add the butter and set over medium high heat, stirring as the butter melts.
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Bring mixture to a boil. Once it’s at a rolling boil (meaning it continues to boil while stirring), set a timer for 1 minute and continue to stir constantly.
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Once the 1 minute is up, remove from heat and stir in vanilla and peanut butter, followed by the oats. Let the mixture rest for 3-4 minutes, stirring often, just until it starts to thicken and hold together. Mixture should still be plenty soft and shiny.
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Use a cookie scoop or spoon to drop mounds of the mixture onto wax paper or parchment paper. If desired, flatten with the back of the spoon. (If the mixture has cooled a little too much, it might need just a bit of flattening.)
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Let the cookies cool and set up completely, which should only take about 10-15 minutes. Transfer to an airtight container for storage and enjoy cookies within a few days while they’re still fresh.
- I prefer to use quick oats, as they make for a more tender chewy texture. Traditional old-fashioned oats will works just fine too, but the cookies will have a heartier texture. Use what you have!
- Don’t over cook! Make sure to set a timer and stick to it. Cooking the mixture too long will remove too much moister, resulting in cookies that are dry, crumbly and grainy.
Calories: 174kcal, Carbohydrates: 25g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 56mg, Potassium: 90mg, Fiber: 2g, Sugar: 18g, Vitamin A: 126IU, Calcium: 17mg, Iron: 1mg
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