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Perfectly Easy No Bake Cookies

Stack of chocolate peanut butter no bake cookies on a white plate with oats visible in the glossy cookie texture.
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5 from 1 review

These classic no-bake cookies are quick, simple, and made with pantry staples — no oven required. A cozy, chocolate-peanut butter treat that comes together fast and is perfect for busy days, sharing with kids, or last-minute desserts.

Ingredients

  • 1/2 cup butter, cut into pieces for easier melting
  • 1 3/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1/2 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 3 cups quick-cook oats

Instructions

    1. Before getting started, make sure to gather and measure out all your ingredients. Line your counter with your silicone baking mat or a large sheet pan with parchment paper.
    2. Combine the butter, sugar, unsweetened cocoa powder and milk in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined.
    3. Bring the mixture to a rolling boil, (a boil that can’t be stirred down) and stirring occasionally, allow to boil for 60 seconds (I recommend setting a timer as soon as it starts to roll – boil too short and your cookies won’t set up, boil too long and they’ll be dry and crumble.)
    4. Remove from the heat, and immediately stir in the peanut butter and vanilla until fully combined.
    5. Mix in the oats until all of the oats are totally coated with the chocolate peanut butter mixture.
    6. Use a medium cookie scoop to portion the cookies evenly onto the prepared baking sheets.
    7. Allow to cool fully before serving.
    8. Enjoy!

Notes

Storage Instructions:
Cookies may be stored in an airtight container at room temperature for up to one week.

Freezing Instructions:
Once the cookies have cooled completely, store them in a large freezer bag or freezer-friendly storage container in the freezer for up to 3 months. Thaw the cookies to room temperature before serving. DISCLAIMER: They are usually a bit dryer after being frozen.

Milk:
I prefer to use whole milk in this recipe, but 2%, 1%, and skim will all work.

Oats:
You may use old-fashioned rolled oats in these cookies, but they will be chewier. I recommend using quick-cooking oats if possible, or pulsing the old-fashioned rolled oats in a food processor 2 or 3 times to break them down.

Dropping Cookies:
This can be done using a cookie scoop or spoon, the scoop will give you a more put together look, but a plain spoon works just fine in a pinch!

Find it online: https://ourgratefulkitchen.com/perfectly-easy-no-bake-cookies/