Made with just 7 ingredients and 15 minutes of prep, this is truly the BEST No Bake Cookies Recipe. The cookies have an addicting chocolate peanut butter flavor and soft, slightly chewy texture. Always a family favorite!
Easy Chocolate No Bake Cookies
These cookies have been a favorite of mine since my childhood. After trying many other versions, I can say that this is hands-down the BEST no-bake cookie recipe.
Why? First off, it’s made with just a few simple ingredients – think oats, cocoa powder, peanut butter, etc. The prep time is also super short. All you need to do is bring half of the ingredients to a boil for one minute (yes, literally – a minute!) and then stir in the rest. Spoon the mixture onto a baking sheet, let it set, and then enjoy.
We love making no-bake treats like our popular No-Bake Krispies, Peanut Butter Balls, Chocolate Coconut Balls, No Bake Reese’s Fudge, and Oreo Balls during the summer months and this recipe is no exception. After all, who wants to heat up the kitchen unless absolutely necessary?!
But these chocolate peanut butter no-bakes are so good that you’ll want to enjoy them any chance you get. So don’t feel shy about whipping up a batch (or two or three) of these during the holidays or anytime the craving strikes.
This easy cookie recipe is made with just 7 ingredients, all of which you likely already have at home. See the recipe card below for measurements.
- Oats – See the notes below on the best oats to use.
- Butter – I normally use unsalted butter in recipes, but in this one, I use salted butter. If you do not have salted butter on hand, you can use unsalted and then add in 1/4 teaspoon of salt.
- Milk – Whole milk or 2% is recommended.
- Peanut Butter – You can use crunchy or cream for this recipe. However, I do not recommend using natural peanut butter. See the notes below for more details.
- Cocoa Powder – Adds the lovely chocolate flavor to these cookies.
- Vanilla Extract
What Type of Oats Are Best For No Bake Cookies?
These peanut butter chocolate no-bake cookies are best with quick oats. That’s what I always use. However, you can use old-fashioned oats to make no-bake cookies as well. The texture will just be much chewier. If you want to use old-fashioned oats, I recommend pulsing them in a food processor for a few seconds if possible.
What’s The Best Peanut Butter for No-Bake Cookies?
I recommend using creamy peanut butter, like Skippy or Jif. If you choose to use crunchy peanut butter, you’ll need to add a few more tablespoons to get the right consistency. Natural peanut butter is not ideal for making no-bake cookies as it has too much oil and isn’t creamy enough.
How To Make No-Bake Cookies
The prep for these chocolate no-bake cookies is ridiculously easy. Here’s all you need to do:
- Bring the ingredients to a boil. Melt the butter with the sugar, milk, and cocoa powder in a saucepan. Once melted, bring the mixture to a boil. Boil for exactly one minute!
- Add the other ingredients. After a minute, stir in the peanut butter, vanilla extract, and quick oats. Stir well to ensure all ingredients are fully combined.
- Form the cookies. Drop the 2 tablespoons of the mixture onto parchment paper to form the cookies. Let set for at least 20 minutes to harden and cool before enjoying.
Tips for Success
Here are a few tips for making the best no-bake cookies.
- Make sure the mixture comes to a complete boil. While it’s important to only boil the sugar/butter mixture for a minute, it’s equally as important to ensure that the mixture comes to a complete boil first.
- Use real butter. For this recipe, skip the margarine or other butter alternatives and use real butter for the best flavor and texture.
- Shape the cookies on parchment paper. To prevent any sticking, I recommend shaping the cookies on parchment paper instead of straight on the baking sheet.
- Combine the ingredients quickly. I recommend having all of your ingredients out when you start the recipe. Once the mixture comes to a boil, you want to add the oats and peanut butter quickly, so that everything is evenly combined. The heat will also make the peanut butter easier to mix.
Why Are My No-Bake Cookies So Soft/So Dry?
The most common reason that your cookies are anything but the perfect texture is that they were not boiled for the right amount of time.
If you do not boil the mixture for a full minute, the cookies will be soft and not set completely. On the flip side, if you boil the mixture for too long, the no-bake cookies will be too dry.
For that reason, I recommend setting a timer for exactly 60 seconds when the mixture comes to a complete boil.
These cookies should be stored at room temperature. They’ll last for up to 5 days in an airtight container. Just be sure to keep them out of direct sunlight.
You can also refrigerate them, which is ideal if you live in a warm climate. They’ll last for up to two weeks in the fridge.
Can You Freeze These?
No-bake cookies are ideal for freezing. Once they’ve cooled, place them in a freezer bag, and store them in the fridge. They will thaw quickly on the counter or you can even enjoy them semi-frozen on a hot day!
More No-Bake Desserts:
- No-Bake Cornflake Cookies
- No-Bake Avalanche Cookies
- Haystack Cookies
- No-Bake Reese’s Cookies
- No-Bake Peanut Butter Cookies
No Bake Cookies
- Pull out 2 sheets of parchment or wax paper and set aside.
- Combine butter, milk, sugar, and cocoa powder in a medium-sized saucepan over low heat. Stir with a wooden spoon until butter is completely melted.
- Increase heat to medium and, stirring constantly, bring to a boil. Boil for 1 minute, stirring constantly, then remove from heat. Continue to stir the mixture for several seconds.
- Add peanut butter and vanilla extract, stirring until peanut butter is completely melted and combined. Add the quick oats and stir until fully coated.
- Drop the no bake cookie mixture by approximately -2 Tablespoons onto the parchment paper. Allow to cool and set (approximately 20-30 minutes) before serving.
- Store cookies in an airtight container at room temperature.