These no bake cookies are an easy to make dessert with only a few simple ingredients. Soft, chewy and fudgy with a classic chocolate and peanut butter taste!

No bake cookies on a white plate.

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Classic No-Bake Cookies

I love to make all types of no-bake desserts because they are simple, quick and no oven is required! These easy no bake cookies are a crowd favorite for after school snacks and game night, as well as no-bake cornflake cookies, avalanche cookies and haystack cookies.

This is my go-to cookie recipe, though, when I crave the perfect chocolate and peanut butter combo! They are super soft, chewy and only take 7 ingredients and 15 minutes to make.

Recipe Ingredients

Before making this easy no bake cookies recipe it is a great idea to gather and measure out all your ingredients.

No bake cookie ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Butter: Real butter will add the best rich taste although margarine could be used.
  • Milk: Any milk works from skim milk to whole milk or even 2%. You could even use a non dairy milk such as almond milk.
  • Granulated sugar: Adds a sweet taste and helps the cookies set.
  • Cocoa powder: Adds the signature chocolate taste. Use natural unsweetened cocoa powder or Dutch-process cocoa powder.
  • Peanut butter: Creamy peanut butter is best, crunchy peanut butter could be used but skip any natural peanut butter you have to stir.
  • Vanilla extract: Adds another layer of flavor.
  • Quick cooking oats: Quick-cooking oats are smaller and less chewy and preferred for this recipe.

How to Make No Bake Cookies

Combine sugar, butter, milk and cocoa powder in a saucepan over medium heat. Bring to a boil. Once boiling, cook an additional 1 1/2 minutes and then immediately remove from heat.

Butter, sugar, milk and cocoa powder in a blue pot.

Stir in peanut butter and vanilla.

Adding peanut butter to a chocolate mixture in a pot.

Then add in quick oats with a pinch of salt and stir until well coated.

Adding quick oats to a peanut butter and chocolate mixture.

Using a spoon or cookie scoop to drop the cookie batter onto the lined baking sheet. Let cool until set.

No bake cookies on the counter.

Tips for Perfect No-Bake Cookies

  • Line your baking sheets with parchment paper or wax paper so the cookies don’t stick.
  • Use quick oats. Old fashioned rolled oats will cause the texture of the cookies to change and be chewier. Pulse your rolled oats a few times in the blender and then use them!
  • Before removing the pan from the burner, make sure the mixture is boiling (not simmering). This ensures your easy no bake cookies will set properly.
  • In order to speed up the setting process, place cookies in refrigerator to harden faster.
  • Store at room temperature for 3-4 days or in the fridge for 5-7 days.
  • Let set completely, then add to freezer bag or airtight container. Store in freezer for 2-3 months.
No bake cookies on a white plate.

If you love chocolate and peanut butter, try my peanut butter blossoms, chocolate peanut butter fudge and peanut butter chocolate chip cookies.

More No-Bake Recipes

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See all
No bake cookies on a white plate.

No Bake Cookie Recipe

5 from 40 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 5 minutes
Set Time: 20 minutes
Total Time: 15 minutes
Servings: 24
These no bake cookies are an easy to make dessert with only a few simple ingredients. Soft, chewy and fudgy with a classic chocolate and peanut butter taste!
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Video

Ingredients 

  • 1 ¾ cups granulated sugar
  • ½ cup butter , see notes
  • ½ cup milk
  • ⅓ cup unsweetened cocoa powder
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 ½ cups Quick 1 minute oats , see notes
  • pinch of salt

Instructions

  • Prep. Line two baking sheets with parchment or wax paper. Set aside. 
  • Boil sugar and butter. Combine 1 3/4 cup sugar, 1/2 cup butter, 1/2 cup milk and 1/3 cup cocoa powder in a saucepan over medium-heat. Bring to a boil (not simmer). Once it reaches a boil, cook for an additional 1 1/2 minutes and then immediately remove from heat.
  • Add in peanut butter, oats and vanilla. Stir in 3/4 cup peanut butter and 1 teaspoon vanilla. Add in 2 1/2 cups oats and a pinch of salt. Stir until well coated. 
  • Drop cookies onto pan and cool. Drop batter by the spoonful onto the lined pan. Let cool until set. Store in an airtight container at room temperature.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Oats: While I prefer quick oats, I typically have Old-fashioned oats on hand. All you need to do is pulse them in a blender a few times to break them up to a similar texture of quick oats.
Butter: I typically use salted butter. If you use unsalted butter add in 1/4 teaspoon salt. 
To store: Store at room temperature for 3-4 days or in the fridge for 5-7 days.
To freeze: Let set completely, then add to freezer bag or airtight container. Store in freezer for 2-3 months.

Nutrition

Serving: 1cookie, Calories: 173kcal, Carbohydrates: 23g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 74mg, Potassium: 103mg, Fiber: 2g, Sugar: 16g, Vitamin A: 130IU, Calcium: 16mg, Iron: 0.7mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Chocolate no bake cookies stacked.