These no bake cookies are a quick and satisfying treat that I can whip up in minutes without turning on the oven. With rich chocolate, hearty oats, and a hint of peanut butter, they set up into soft, fudgy cookies that hit the sweet spot every time.
Why You’ll Love This Recipe
I love how these cookies come together with pantry staples and zero baking. They’re perfect when I need a fast dessert or snack, and they’re always a hit at potlucks, parties, or lazy weekends. The combo of cocoa and peanut butter gives that comforting flavor I crave without any fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Granulated sugar
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Unsweetened cocoa powder
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Butter
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Milk
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Peanut butter (creamy or crunchy)
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Vanilla extract
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Quick oats
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Salt (optional)
Directions
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I combine the sugar, cocoa powder, milk, and butter in a saucepan over medium heat.
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I stir constantly until the mixture comes to a rolling boil, then let it boil for 1 minute (no more, no less).
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I remove it from the heat and quickly stir in the peanut butter and vanilla until smooth.
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I add the oats and mix until well coated.
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Using a spoon, I drop dollops of the mixture onto wax or parchment paper.
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I let the cookies cool and set for about 30 minutes, or until firm.
Servings and timing
This recipe makes around 24 small cookies. It takes about 10 minutes to prepare, plus 30 minutes for cooling and setting.
Variations
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I sometimes use almond or cashew butter instead of peanut butter.
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For a dairy-free version, I swap in plant-based milk and vegan butter.
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I like adding shredded coconut, chia seeds, or chopped nuts for texture.
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I’ve even stirred in mini chocolate chips or dried cranberries for fun.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want them firmer, I refrigerate them. There’s no need to reheat — they’re perfect right out of the container.
FAQs
Why didn’t my cookies set properly?
If the sugar mixture doesn’t boil for a full minute, the cookies might stay too soft. I always time it exactly to avoid that.
Can I freeze no bake cookies?
Yes, I freeze them in a single layer, then transfer to a bag or container. They thaw quickly and taste just as good.
What type of oats should I use?
I use quick oats for the best texture. Rolled oats can work but make the cookies chewier and less cohesive.
Are these gluten-free?
If I use certified gluten-free oats, then yes, these cookies are naturally gluten-free.
Can I make these without peanut butter?
Yes, I’ve made them with sunflower seed butter or cookie butter when I needed a nut-free version.
Conclusion
These no bake cookies are a staple in my kitchen — fast, easy, and always delicious. I love how I can mix them up in just minutes with ingredients I already have, and they always satisfy my chocolate cravings.
Print
No Bake Cookies
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 40 minutes (including cooling)
- Yield: 24 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Description
Quick, chocolatey no bake cookies made with cocoa, oats, and peanut butter. These soft, fudgy treats are perfect when you need a fast dessert or snack with minimal effort — no oven required.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter
- 1/2 cup milk
- 1/2 cup peanut butter (creamy or crunchy)
- 1 teaspoon vanilla extract
- 3 cups quick oats
- 1/4 teaspoon salt (optional)
Instructions
- In a medium saucepan, combine sugar, cocoa powder, butter, and milk.
- Heat over medium, stirring constantly until it comes to a rolling boil.
- Boil for exactly 1 minute, then remove from heat.
- Stir in peanut butter and vanilla extract until smooth.
- Add quick oats (and salt, if using), stirring until fully coated.
- Drop spoonfuls of the mixture onto wax or parchment paper.
- Let cool and set for about 30 minutes or until firm.
Notes
- Use quick oats for best texture; rolled oats make cookies chewier.
- Swap peanut butter with almond, cashew, or sunflower seed butter if needed.
- Add-ins like shredded coconut, chia seeds, or mini chocolate chips are delicious.
- Make dairy-free with plant-based milk and vegan butter.
- Freeze extras for up to 2 months — just thaw before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
