These classic no-bake cookies combine creamy peanut butter, chocolate, and oats into the ultimate chewy, fudgy treat—all without turning on the oven. They come together in minutes using simple pantry staples and are a nostalgic favorite for many families, including mine.
Why I Love This Recipe
I love how quick and easy these cookies are to make, especially when I’m short on time but still want something sweet. There’s no baking involved, which makes them perfect for warmer days when I want to keep the kitchen cool. The rich chocolate flavor mixed with creamy peanut butter and chewy oats is always a hit with both kids and adults. Whether I’m making a single batch for a treat or doubling it for a crowd, these cookies never last long in my house.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup butter
1/2 cup milk
2 cups sugar
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 cup creamy peanut butter
3 cups quick oats or old-fashioned oats
Directions
I start by lining a baking sheet with parchment paper so the cookies don’t stick.
In a medium saucepan, I combine the butter, milk, sugar, and cocoa. I bring the mixture to a boil over medium heat, stirring frequently.
Once it starts boiling, I let it boil for about 1 minute—no more, no less. This is crucial for the right texture.
I remove the pan from heat and immediately stir in the vanilla extract and creamy peanut butter until smooth.
Then I mix in the oats quickly, making sure everything is well coated.
Using a spoon, I drop spoonfuls of the mixture onto the prepared baking sheet.
I let the cookies sit at room temperature until they’re firm and set, which usually takes about 30–45 minutes.
Servings and timing
This recipe makes about 24 cookies depending on how large I scoop them. Prep time: 5 minutes Cook time: 5 minutes Setting time: 30–45 minutes Total time: around 45–55 minutes
Variations
I sometimes add a pinch of salt or use salted butter for a sweet-salty combo.
For a nutty crunch, I’ve added chopped peanuts or even used chunky peanut butter.
If I want a richer chocolate flavor, I add a handful of mini chocolate chips after stirring in the oats.
I’ve also tried using almond butter or sunflower seed butter as a peanut-free alternative.
Storage/Reheating
I store these no-bake cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I refrigerate them for up to 2 weeks. They also freeze beautifully—just separate layers with wax paper and store in a freezer-safe container for up to 2 months. No reheating needed—just let them sit at room temp for a few minutes after thawing.
FAQs
How do I know when the mixture is ready to remove from heat?
I always bring the mixture to a full rolling boil and let it boil for exactly 1 minute. This helps the cookies set properly without becoming too dry or too soft.
Can I use natural peanut butter?
Yes, but I’ve found the cookies set better with regular creamy peanut butter since natural ones tend to be oilier and thinner.
Do I need to use quick oats or can I use old-fashioned oats?
Both work, but I personally prefer quick oats for a softer texture. Old-fashioned oats make them chewier.
Why didn’t my cookies set properly?
They may not have boiled long enough, or the oats didn’t absorb enough moisture. Make sure to boil the mixture for a full minute before stirring in the oats.
Can I make these dairy-free?
Yes, I’ve used dairy-free butter and almond milk with success. Just keep the ratios the same for best results.
Conclusion
These no-bake cookies are a timeless treat that I love making again and again. They’re simple, satisfying, and come together with ingredients I usually already have on hand. Whether for a quick dessert or a nostalgic snack, these cookies always hit the spot.
The Best No-Bake Cookies are a classic treat made with peanut butter, chocolate, and oats for a chewy, fudgy bite—all without turning on the oven. Quick, simple, and nostalgic, they’re perfect for any occasion.
Ingredients
1/2 cup butter
1/2 cup milk
2 cups sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
3 cups quick oats or old-fashioned oats
Instructions
Line a baking sheet with parchment paper.
In a medium saucepan, combine butter, milk, sugar, and cocoa. Bring to a boil over medium heat, stirring frequently.
Once boiling, let cook for exactly 1 minute. Do not overcook.
Remove from heat and stir in vanilla extract and peanut butter until smooth.
Add oats and mix until fully coated.
Drop spoonfuls of the mixture onto the prepared baking sheet.
Let cookies sit at room temperature until firm, about 30–45 minutes.
Notes
Use salted butter or add a pinch of salt for a sweet-salty combo.
Add chopped nuts or use chunky peanut butter for texture.
Stir in mini chocolate chips with oats for extra richness.
Try almond or sunflower seed butter for a peanut-free version.
Make dairy-free by using plant-based butter and milk alternatives.
