Soft, chocolatey, peanut buttery, and packed with chewy oats, these no bake cookies are the kind of sweet treat you can whip up fast without turning on the oven.
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When you want something homemade but you don’t want to preheat the oven (or wait for it), this is the recipe that saves the day. A quick boil on the stovetop, a few scoops onto parchment, and you’re on your way to a cookie that tastes like a classic.
They set up with that perfect mix of fudgy and firm, and they’re just as good tucked into lunchboxes as they are on a plate next to a cold glass of milk.
YOU WILL LOVE THESE NO BAKE COOKIES
NO OVEN NEEDED: Great for warm days, busy nights, or when your oven is already doing something else.
FAST RESULTS: From saucepan to cookie in about 15 minutes, plus cooling time.
CHEWY AND FUDGY: The cocoa-sugar mixture makes a rich base, while oats give you that hearty chew.
PANTRY-FRIENDLY: If you bake at all, you probably have most of the ingredients already.
EASY TO SCALE: Make a small batch, double it for sharing, or stash extras in the freezer for later.
WHAT MAKES A NO BAKE COOKIE ACTUALLY SET
No bake cookies are simple, but they do have one moment that matters most: the boil.
Boil too little and the cookies stay sticky and soft, almost like candy that never finished cooking. Boil too long and they can turn dry, crumbly, and dull-looking.
You’re aiming for a full rolling boil that you can’t stir down, timed for about 60 seconds. That single minute is what thickens the syrup and helps it set into a cookie that holds its shape.
Humidity matters too. On very humid days, cookies can take longer to set because extra moisture hangs in the air. They’ll still get there, just give them a little more time.
NO BAKE COOKIES INGREDIENTS
This recipe uses a short list of basics, but each one has a job. Once you know what they do, you can tweak with confidence.
Pantry Staples
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Granulated sugar: Sweetens and creates the syrup that sets the cookies.
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Unsweetened cocoa powder: Gives that deep chocolate flavor.
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Old-fashioned rolled oats: Adds chew and structure.
Dairy
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Butter: Adds richness and helps the cocoa bloom in the heat.
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Milk: Loosens the mixture so it boils evenly and turns into a smooth syrup.
Flavor Builders
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Creamy peanut butter: Makes the cookies thick, fudgy, and a little salty.
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Vanilla extract: Rounds out the chocolate and peanut butter.
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Salt: Makes everything taste more like itself.
You’ll find exact measurements in the recipe card at the bottom.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
These cookies are forgiving, as long as you keep the sugar/cocoa/milk/butter ratio in the same ballpark and you don’t skip the boil.
OATS: Old-fashioned rolled oats give the best texture. Quick oats work, but the cookies set softer and can feel more pasty. Steel-cut oats won’t soften enough.
PEANUT BUTTER: Creamy peanut butter melts smoothly and mixes fast. Crunchy peanut butter is fine if you want texture. Natural peanut butter can work, but it sometimes separates and can lead to greasy tops. If you use it, stir it very well before measuring.
MILK: Whole milk makes the richest cookie. 2% is also great. Non-dairy milks can work, but choose one that’s unsweetened and not too watery.
BUTTER: Salted or unsalted both work. If you use salted butter, reduce the added salt slightly.
COCOA POWDER: Unsweetened cocoa powder is standard. Dutch-process cocoa is deeper and less sharp, and it’s also delicious here.
ADD-INS: Stir in ½ cup of one of these right after the peanut butter melts:
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shredded coconut
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mini chocolate chips (let the mixture cool for 2-3 minutes first so they don’t fully melt)
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chopped pecans or walnuts
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toffee bits
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a pinch of espresso powder for a stronger chocolate flavor
TOPPING IDEAS: Sprinkle the warm scoops with flaky salt, crushed peanuts, or a light dusting of cocoa powder.
EQUIPMENT YOU’LL NEED
Nothing fancy. Just the basics that make scooping easy and clean-up simple.
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medium saucepan (heavy-bottomed helps prevent scorching)
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wooden spoon or silicone spatula
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measuring cups and spoons
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baking sheets
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parchment paper or wax paper
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cookie scoop or tablespoon
HOW TO MAKE NO BAKE COOKIES
This is a quick process, so it helps to have everything measured and ready before you start. Once the mixture hits a boil, it moves fast.
STEP ONE: Prep Your Pans
Line two baking sheets with parchment paper (or wax paper). Set them on the counter where they’re ready for scooping.
PRO TIP: If you skip the paper, the cookies can stick hard once they set. Lining the pans makes lifting them off effortless.
STEP TWO: Combine the Base
In a medium saucepan, add the sugar, cocoa powder, milk, and butter.
Stir over medium heat until the butter melts and the mixture looks smooth. Scrape the bottom and corners as you stir so the cocoa doesn’t hide in dry pockets.
STEP THREE: Bring to a Rolling Boil
Increase the heat slightly and bring the mixture to a rolling boil, stirring often.
Once it hits a full rolling boil (bubbles everywhere, and stirring doesn’t calm it down), start a timer for 1 minute.
Don’t walk away. That minute is the difference between perfect cookies and a tray of sticky puddles.
OUR RECIPE DEVELOPER SAYS
Use a real timer. Counting in your head while you stir is how you accidentally boil for 30 seconds… or for 2 minutes.
STEP FOUR: Remove From Heat and Add Peanut Butter + Vanilla
Take the pan off the heat. Add the peanut butter, vanilla, and salt.
Stir until the peanut butter melts fully and the mixture turns glossy and thick.
STEP FIVE: Stir in the Oats
Add the oats and stir until every oat is coated and the mixture looks evenly combined.
Let it sit for 2 minutes so it thickens slightly. This helps the cookies hold their shape when you scoop.
STEP SIX: Scoop and Set
Drop spoonfuls onto the prepared baking sheets.
Let the cookies sit at room temperature until set, about 30 to 60 minutes.
If your kitchen is warm, you can move the trays to the fridge to speed it up.
THE LITTLE DETAILS THAT MAKE THEM TURN OUT EVERY TIME
A no bake cookie recipe looks almost too easy on paper. The small details are what make you feel like you nailed it.
Use Medium Heat, Not High
High heat can scorch the cocoa mixture before it boils evenly. Medium to medium-high is usually perfect. You want steady heat, not a frantic race.
Stir Like You Mean It (But Not Forever)
Stir often while it’s heating so the sugar dissolves and the cocoa blends smoothly. Once it’s boiling, you can stir gently to keep it from foaming over, but don’t stir so aggressively that you cool the mixture down and interrupt the boil.
Measure Oats Correctly
Too many oats can make the cookies dry and crumbly. Too few and they spread too much.
Spoon oats into the measuring cup and level them off. Don’t pack them down.
Let the Mixture Sit Briefly Before Scooping
A short rest after stirring in oats makes the mixture slightly thicker, so you get tidy cookie shapes instead of thin puddles.
Even 2 minutes helps.
TROUBLESHOOTING NO BAKE COOKIES
If you’ve ever made these once and had them turn out differently the next time, you’re not alone. Here are the most common issues and how to fix them.
Issue: Cookies won’t set (too soft or sticky)
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The mixture likely didn’t boil long enough. Make sure you time a full 60 seconds at a rolling boil.
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Humidity can slow setting. Give them more time, or chill the tray.
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Measuring can also be the culprit. Too much milk or too little oats can soften the final set.
Issue: Cookies are dry and crumbly
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The mixture likely boiled too long. Even an extra 30-45 seconds can push it past the sweet spot.
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Too many oats will also dry them out. Measure carefully.
Issue: Cookies look grainy
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Sugar may not have dissolved fully. Stir well as the mixture heats, and don’t rush the melt stage.
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Very high heat can cause the syrup to crystallize on the edges. Medium heat helps.
Issue: Cookies spread too much
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The mixture may be too hot and thin when scooped. Let it rest for 2-3 minutes after stirring in oats.
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Too little oats can also cause spreading.
Issue: Peanut butter looks oily on top
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Natural peanut butter can separate. Stir it very well before measuring, or use a standard creamy peanut butter for the most consistent finish.
EASY VARIATIONS YOU CAN MAKE WITHOUT CHANGING THE METHOD
Same steps. Same boil. Just a few swaps that change the flavor in fun ways.
Peanut Butter Chocolate No Bake Cookies
This is the classic version in the recipe card. Chocolate + peanut butter + oats, every time.
Coconut No Bake Cookies
Stir in ½ cup shredded coconut with the oats. You’ll get a lightly sweet, chewy texture that feels a bit more like a candy bar.
Extra Chocolate No Bake Cookies
Add ½ cup mini chocolate chips after you stir in the oats. Let the mixture cool 2-3 minutes first so the chips keep their shape instead of melting fully.
Nut-Free No Bake Cookies
Use sunflower seed butter in place of peanut butter. Choose a smooth variety for the closest texture.
Mocha No Bake Cookies
Add ½ teaspoon espresso powder with the cocoa powder. It won’t taste like coffee, it just makes the chocolate taste deeper.
Holiday Sprinkle No Bake Cookies
Press a few sprinkles on top right after scooping. They stick best while the cookies are still warm.
HOW TO SERVE
No bake cookies are already a complete treat, but they’re also great as part of a bigger spread.
Serve them with:
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cold milk
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hot chocolate
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coffee or tea
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fresh berries for a lighter contrast
If you’re setting out dessert for a group, these look especially nice stacked on a plate with a little parchment between layers so they don’t stick together.
WHAT TO SERVE WITH NO BAKE COOKIES
If you’re building a snack board or putting together a simple dessert table, pair these cookies with things that balance their rich flavor.
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Fruit: Strawberries, banana slices, or orange wedges add brightness.
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Salty snacks: Pretzels or salted nuts bring a crunchy contrast.
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Simple sweets: Vanilla ice cream, whipped cream, or a drizzle of chocolate sauce turns them into a bigger dessert without extra effort.
HOW TO STORE NO BAKE COOKIES
These cookies keep well, which is part of why they’re such a go-to.
MAKE AHEAD
You can make them a day or two early and store them in an airtight container. The flavor settles and the texture stays chewy.
IN THE FRIDGE
Store in an airtight container with parchment between layers.
They’ll keep for up to one week in the refrigerator.
IN THE FREEZER
Freeze the cookies in a single layer first, then transfer to a freezer bag or container.
They’ll keep for up to three months.
Thaw at room temperature for 15-30 minutes, or pop one straight from the freezer for a firmer, candy-like bite.
FREQUENTLY ASKED QUESTIONS
Why did my no bake cookies turn out soft?
Most of the time, it’s the boil. Make sure you hit a true rolling boil and time 60 seconds. On humid days, they may need extra time to set.
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture changes. Quick oats make a softer cookie with less chew. Old-fashioned oats give the classic bite.
Do I have to use peanut butter?
No. Sunflower seed butter works well for a nut-free option, and almond butter is also good. Just know that very oily or natural-style nut butters can change the final texture.
Can I double the recipe?
Yes. Use a larger saucepan and stir well so the mixture heats evenly. Once it reaches a rolling boil, still time 60 seconds.
How long do no bake cookies take to set?
Usually 30 to 60 minutes at room temperature. If it’s warm or humid, it can take longer. The fridge speeds it up.
No Bake Cookies
Ingredients
- 2 cups granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup milk
- ½ cup unsalted butter 1 stick
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups old-fashioned rolled oats
Instructions
- Line two baking sheets with parchment paper (or wax paper) and set aside.
- In a medium saucepan over medium heat, stir together the sugar, cocoa powder, milk, and butter until the butter melts and the mixture is smooth.
- Bring the mixture to a rolling boil. Once it reaches a full rolling boil, set a timer and boil for 1 minute, stirring gently so it doesn’t foam over.
- Remove the pan from the heat. Stir in the peanut butter, vanilla extract, and salt until melted and fully combined.
- Add the oats and stir until evenly coated. Let the mixture sit for 2 minutes to thicken slightly.
- Scoop spoonfuls onto the prepared baking sheets.
- Let cookies set at room temperature for 30-60 minutes, or chill to speed setting.
