No Bake Cookies

I love how quick and satisfying these no bake cookies are. They’re rich, chocolatey, and packed with peanut butter flavor, all wrapped up in a chewy oat texture. Since they don’t require any baking, they’re perfect when I want a sweet treat without turning on the oven.

Why You’ll Love This Recipe

I like this recipe because it’s both easy and nostalgic. The combination of chocolate, peanut butter, and oats creates the perfect balance of flavors and textures. I also love how quickly they set, making them great for last-minute desserts or afternoon snacks.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢½ cup (113 g) salted butter cut into Tablespoon-sized pieces
▢½ cup (120 ml) whole milk¹
▢1 cup (200 g) light brown sugar, firmly packed
▢1 cup (200 g) granulated sugar
▢¼ cup (25 g) cocoa powder
▢⅔ cup (165 g) creamy peanut butter²
▢1 ½ teaspoon vanilla extract
▢3 cups (285 g) instant/quick oats³

Directions

1. I start by lining a baking sheet with parchment paper or wax paper and set it aside.
2. In a medium saucepan over medium heat, I combine the butter, milk, brown sugar, granulated sugar, and cocoa powder.
3. I stir constantly until the butter melts and everything is well combined.
4. Once the mixture begins to boil, I let it boil for exactly 1 minute without stirring.
5. I remove the saucepan from the heat and immediately stir in the peanut butter and vanilla extract until smooth.
6. I add the oats and stir until they’re fully coated.
7. Using a spoon or cookie scoop, I drop portions of the mixture onto the prepared baking sheet.
8. I let the cookies sit at room temperature until firm, about 20–30 minutes.

Servings and Timing

This recipe makes about 24 cookies, depending on the size I scoop them. It usually takes me around 10 minutes to prepare, plus 20–30 minutes for the cookies to set.

Variations

I sometimes stir in shredded coconut, chopped nuts, or mini chocolate chips for extra flavor. I also like swapping creamy peanut butter for crunchy when I want more texture. For a twist, I’ve used almond butter or Nutella instead of peanut butter.

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. I don’t reheat these cookies, as they’re meant to be enjoyed at room temperature or chilled.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, I can, but the cookies will have a chewier texture.

Why did my cookies turn out crumbly?

They may have boiled too long. I make sure to boil for only 1 minute.

Why are my cookies too soft?

If the mixture didn’t boil long enough, the cookies may not set properly.

Can I make them without peanut butter?

Yes, I can substitute almond butter, sunflower seed butter, or Nutella.

Do I need to refrigerate no bake cookies?

No, I keep them at room temperature, but refrigeration helps them last longer.

Can I freeze no bake cookies?

Yes, I freeze them in an airtight container for up to 2 months.

Can I make them less sweet?

Yes, I reduce the sugar slightly, but it may affect how well they set.

Can I use non-dairy milk?

Yes, almond milk or oat milk works as a substitute for whole milk.

How do I keep the cookies from spreading too much?

I let the mixture cool for a few minutes before scooping so it thickens slightly.

Can I add chocolate chips?

Yes, I stir in mini chocolate chips after mixing in the oats, but I wait until the mixture cools slightly so they don’t melt completely.

Conclusion

I love how simple and delicious these no bake cookies are. With just a few ingredients and no oven required, they’re one of my favorite quick treats. Whether I enjoy them plain or with fun mix-ins, they always satisfy my sweet tooth.

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