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Chocolate No Bake Cookies are rich, fudgy, loaded with texture and the perfect combo of chocolate and peanut butter flavor. The best part is that they come together in about 15 minutes and no baking or oven required.
For another easy no bake cookie recipe – try these amazing No Bake Avalanche Cookies with peanut butter, Rice Krispies cereal, chocolate, and marshmallows❤︎
Chocolate No Bake Oatmeal Cookies
I grew up making these no bake cookies! There is something about them – the nostalgia and the memories – that make these my go-to sweet treat. As a little girl, I have fond memories of making these cookies countless times.
They really are the perfect treat because it requires no oven and only simple ingredients. You end up with the perfect chewy cookie loaded with quick oat, peanut butter, and chocolate.
If you have made this recipe before and maybe ended up with dry and crumbly cookies – be sure and read all my tips below because the secret to the best no bake cookie, comes down to the boil. Yes, a boil! Too much and the cookies will be dry; but too little, and the cookies won’t set. Let’s learn how to make them❤︎
Why You’ll Love No Bake Cookies
- No oven needed!
- Quick & easy to make – perfect for those last-minute i-need-a-treat-now type situations 😉
- Easy to make with pantry staple ingredients
Simple Ingredients Needed
- Granulated Sugar
- Whole Milk
- Butter
- Salt
- Unsweetened Cocoa Powder
- Creamy Peanut Butter
- Vanilla Extract
- Quick Oats
How To Make No Bake Cookies With Quick-Cooking Oats (Printable Recipe Card)
Line two baking sheets with parchment paper so you are ready to scoop the no bake cookies as soon as the mixture is done. Set them aside for later.
In a saucepan, over medium heat, add the granulated sugar, whole milk, butter, unsweetened cocoa powder, and salt. Stir constantly until the butter is melted and the mixture is smooth and glossy.
Once completely melted, keep stirring, and bring the mixture to a rolling boil. Boil for 1 minute while stirring constantly so it does not scorch on the bottom. It’s important to not over-boil the mixture; 1 minute is all. You want the entire surface to be bubbling and boiling, not just the edges. It will start boiling around the edges but you need to continue stirring until the boiling is across the surface as well; once that happens, immediately start the 1 minute timer.
Remove the saucepan from the heat and immediately stir in the creamy peanut butter and vanilla extract until the mixture is completely smooth and shiny.
Stir in the quick oats until thoroughly combined and every oat is coated, and it thickens into a spoonable, glossy batter.
Drop the mixture onto the parchment-lined baking sheets using a 2 tablespoon cookie scoop. Let the cookies rest at room temperature for about 15 minutes until set, then serve and enjoy!
How To Store Chocolate No Bake Cookies
Store the cookies in an airtight container or Ziplock bag, at room temperature, for up to 4 days. They can also be stored in the refrigerator for up to 1 week if you prefer a firmer, more chilled texture. We like the cookies best at room temperature in my house.
No bake cookies can also be frozen, in a freezer-safe container, for up to 2 months. Thaw cookie(s) at room temperature before serving. When freezing be sure and separate the layers of cookies with parchment paper or wax paper, so they don’t stick together.
No bake cookies are perfect to make ahead because they set quickly and retain their texture well once stored.
Substitutions & Ingredient Notes
- Granulated Sugar : This sweetens the cookies and creates the syrup to help them set, you can substitute light brown sugar for a deeper, more caramel-like flavor to the cookies. I have never done this and only use white sugar when I make this recipe.
- Whole Milk : Evaporated milk can also be used as a substitute.
- Butter : I use salted butter but you can also use unsalted butter if that’s what you prefer baking with.
- Salt : This balances the sweetness and sharpens the chocolate flavor. Fine sea salt or kosher salt are the best salts to use when baking.
- Quick Oats : It’s important to use quick oats because they will give the cookie structure and a nice chewy texture without the larger texture of whole old-fashioned oats. I have only ever used quick oats and I recommend only using them in this recipe (don’t substitute whole old-fashioned oats).
Pro Tips From The Test Kitchen
- Use a 2 tablespoon cookie scoop to scoop the cookies out of the bowl and onto the parchment paper. This makes the cookies a more even and circular shape, and it makes the scooping process much quicker and easier.
- It’s very important that you do not boil the mixture for more than 1 minute – the mixture can become too concentrated, and the cookies more than likely will turn out dry and crumbly one the oats are stirred in and they have set.
- This recipe really depends on the boil. Wait until the mixture is bubbling across the whole top surface before you start timing for the 1 minute boil. Gentle boils around just the edges are not enough to get the proper set for the cookie. The whole top surface needs to be boiling.
- I always tell people to set out your measured ingredients so they’re ready to go. Once you remove the pot from the heat you need to immediately add the peanut butter and vanilla… and then the quick cooking oats. You won’t have time to measure those things out because the pot can’t just sit there for a few minutes while you measure, or else the mixture will start to cool.
More No Bake Treats
- No Bake Strawberry Lush
- No Bake Oreo Pudding Pie
- No Bake Orange Creamsicle Cheesecake
- No Bake Banana Split Icebox Cake Dessert
- Monster Cookie Energy Balls
- Rainbow Rice Krispie Treats
- Oreo Truffles (Oreo Balls)
- How To Make Donut Cake Pops (or Donut Hole Truffles)
- Circus Animal Cake Pops (Or Circus Animal Cookie Truffles)
No Bake Cookies
Ingredients
- 2 cups granulated sugar
- 1/2 cup whole milk (can also use evaporated milk)
- 1/2 cup (1 stick) unsalted butter (sliced into 4 pieces)
- 1/3 cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick oats
Instructions
- TIP : I recommend measuring out the peanut butter, vanilla extract, and quick oats so they are ready to go immediately when you take the pan off the stove top. You won't have much time to measure them once the mixture is off the heat.
- Line two baking sheets with parchment paper so you are ready to scoop the no bake cookies as soon as the mixture is done. Set them aside for later. *You can also just lay parchment paper or wax paper on the countertop, and skip the cookie sheets.
- In a saucepan, over medium heat, add the granulated sugar, whole milk, sliced butter, unsweetened cocoa powder, and salt. Stir constantly until the butter is melted and the mixture is smooth and glossy.2 cups granulated sugar, 1/2 cup whole milk, 1/2 cup (1 stick) unsalted butter, 1/3 cup unsweetened cocoa powder, ¼ teaspoon sea salt
- Once completely melted, keep stirring, and bring the mixture to a rolling boil. Once the whole surface is bubbly and boiling, set a timer for 1 minute and boil for 1 minute while stirring constantly.*The whole surface needs to be boiling and not just the edges. At first, the edges will be bubbly and boiling, but you need to keep stirring and cooking until the middle and surface are also bubbly and boiling.
- Remove the saucepan from the heat and immediately stir in the creamy peanut butter and vanilla extract until the mixture is completely smooth and shiny.1/2 cup creamy peanut butter, 1 teaspoon vanilla extract
- Stir in the quick oats until thoroughly combined and every oat is coated, and it thickens into a spoonable, glossy batter.3 cups quick oats
- Drop the mixture onto the parchment-lined baking sheets using a 2 tablespoon cookie scoop. Let the cookies rest at room temperature for about 15 minutes until set, then serve and enjoy!
Notes
- Use a 2 tablespoon cookie scoop to scoop the cookies out of the bowl and onto the parchment paper. This makes the cookies a more even and circular shape, and it makes the scooping process much quicker and easier.
- I do not recommend substituting whole, old-fashioned oats instead in this recipe. Quick oats provide the best texture for these no bake cookies.
- I normally prefer baking with salted butter, however, in this recipe for whatever reason I prefer the taste using the unsalted butter + added sea salt. You can use salted butter and maybe reduce the salt slightly. Like only use 1/8 teaspoon salt.
- It’s very important that you do not boil the mixture for more than 1 minute – the mixture can become too concentrated, and the cookies more than likely will turn out dry and crumbly one the oats are stirred in and they have set.
- This recipe really depends on the boil. Wait until the mixture is bubbling across the whole top surface before you start timing for the 1 minute boil. Gentle boils around just the edges are not enough to get the proper set for the cookie. The whole top surface needs to be boiling.
- I always tell people to set out your measured ingredients so they’re ready to go. Once you remove the pot from the heat you need to immediately add the peanut butter and vanilla… and then the quick cooking oats. You won’t have time to measure those things out because the pot can’t just sit there for a few minutes while you measure, or else the mixture will start to cool.
Nutrition
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