For these no bake cookies you only need 7 ingredients and 15 minutes to make! Perfectly soft and chewy with a delicious chocolate peanut butter taste.
Chocolate no-bake cookies
I love to make all types of no-bake desserts during the summer because you don’t need to turn on the oven! They’re simple, quick and no hot oven required! These no-bake oatmeal cookies are a favorite, as well as no-bake cornflake cookies, rice krispie treats and muddy buddies.
Chocolate no-bake cookies are my go-to cookie recipe when I’m in a pinch and are always a crowd favorite. They have the perfect chocolate and peanut butter combo and are super soft and chewy. So, so delicious!
The best part about these is that they only take 7 ingredients and 15 minutes to make. It doesn’t get better than that! Seriously, these are the easiest cookies you will ever make!
Can you use old fashioned oats instead of quick oats?
It’s important that you use QUICK 1-minute oats to make these no-bake oatmeal cookies. Old fashioned oats will not work as well and the cookies won’t set properly. This is because quick oats set faster once mixed with the hot mixture and are less likely to dry out.
How to make no-bake cookies
Scroll down for the printable no-bake cookie recipe.
- Prepare baking sheets. Line two baking sheets with parchment or wax paper and set aside.
- Bring mixture to boil. Combine sugar, butter, milk and cocoa powder in a saucepan over medium-heat (photo 1). Bring to a boil (photo 2). Once boiling, cook an additional 1 1/2 minutes and then immediately remove from heat.
- Stir in remaining ingredients. Stir in peanut butter and vanilla (photo 3). Then add in quick oats and stir until well coated (photo 4).
- Drop onto baking sheet and let set. Using a spoon, drop cookie batter onto the lined baking sheet. Let cool until set.
Cooking tips
- Line your baking sheets with parchment or wax paper so the cookies don’t stick.
- Make sure to use QUICK 1-minute oats, not old fashioned oats.
- Before removing the pan from the burner, make sure the mixture is boiling (not simmering).
- In order to speed up the setting process, place cookies in refrigerator to harden faster.
- 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.
More no-bake treats:
- No-Bake Peanut Butter Oatmeal Cookies
- Reese’s No-Bake Peanut Butter Bars
- No-Bake Breakfast Cookies
- No-Bake Chocolate Chip Cookie Dough Truffles
- EASY No-Bake Energy Balls
- No-Bake Scotcheroos
No-Bake Cookie Recipe
Ingredients
- 1 3/4 cups granulated sugar
- 1/2 cup butter
- 1/2 cup milk
- 1/3 cup unsweetened cocoa powder
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 1/2 cups Quick 1 minute oats
Instructions
- Line two baking sheets with parchment or wax paper. Set aside.
- Combine the sugar, butter, milk and 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.
- Stir in the peanut butter and vanilla. Add in the oats and stir until well coated.
- Drop batter by the spoonful onto the lined pan. Let cool until set. Store in an airtight container at room temperature.
Video
Notes
- Line your baking sheets with parchment or wax paper so the cookies don't stick.
- Do not use old fashioned oats, quick oats are a must for this recipe.
- Before removing the pan from the burner, make sure the mixture is boiling (not simmering).
- In order to speed up the setting process, place cookies in refrigerator to harden faster.
- 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.
Can you substitute Splenda for the sugar?
I haven’t tried substituting that much splenda before, but if you have tried it in other recipes and had success it’s worth a try!
I’ve not done the recipe listed, but something similar. I substitute only 1/3 of the sugar for Splenda and keep the other 2/3 in sugar. It makes the cookie softer (doesn’t easily dry out), but too much Splenda and the cookie won’t hold its form.
Ive been making these forever. Never knew about the oats, guess I just always had quick oats. I have a hard time waiting for these to cool. eating these hot r the best.
This couldn’t look any more perfect! This looks totally awesome!
Only 15 minutes?! I am definitely in! So yummy!
Thanks for the terrific recipe! But there’s really no reason not to use old fashioned oats. I use them in no-bake cookies all the time because they hold up better and don’t get soggy like quick cooking oats.
I haven’t always had success with old fashioned oats in these type of recipes so I usually avoid them, but I’m glad to know it has worked for you! Thanks for your comment Judy. I’m glad you enjoyed them! :)
I agree I like old fashioned oats as well!!
Love this idea. I hate baking in the summer as it is so hot outside. I look forward to making these very soon.
Looks heavenly! Our whole fam will definitely love this, gotta give this a try!
Sounds incredibly delicious! Definitely making these as the kids are sure to love them
Love how easy these are to make and delicious to boot! My kids loved making these!
I love that nice crisp crunch throughout the cookies. Looks so good!