No Bake Cookie Recipe

Chocolate peanut butter no bake bookies on a marble surface.

Easy No-Bake Cookies come together in a flash with very little effort and only five main ingredients. They’re fudgy, chocolatey, and perfectly chewy!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Cooling time 20

Total Time 26

Servings cookies

Calories 134kcal

Author John Kanell

Equipment

Medium pot
Baking trays
Parchment paper

Ingredients

1½ cups granulated sugar (300g)
½ cup milk (120ml)
½ cup unsalted butter (113g)
¼ cup unsweetened cocoa powder (25g)
2½ cups quick oats (250g)
¾ cup creamy no-stir peanut butter (200g)
2 teaspoons vanilla extract

Instructions

Line two baking sheets with parchment paper or wax paper.
In a medium saucepan, whisk together the sugar, milk, butter, and cocoa powder and place over medium heat. Stir occasionally until the mixture reaches a boil.
Once it’s boiling, stop stirring and allow the mixture to boil for exactly 60 seconds (set a timer!), then remove from heat. Add the oats, peanut butter, and vanilla. Stir together with a silicone spatula until well combined.
Use a cookie scoop or spoon to drop heaps of the mixture onto the lined baking sheets (about 2 tablespoons each). Let the cookies cool until set, 20 to 30 minutes.

Video

Notes

Milk options: You can use a variety of different types! 2% milk, whole milk, evaporated milk, or a nondairy option like almond milk or oat milk will work. Just be sure it isn't fat-free.
When boiling the sugar mixture, use a thermometer if needed: If you are cooking at a high altitude or prefer to be very precise, check the mixture with an instant-read thermometer. The cocoa and sugar mixture should reach 230-234°F before you remove it from the heat. At a higher altitude, this can take longer than 60 seconds.
Storage: The cookies will keep well in an airtight container for up to a week at room temperature or 2 weeks in the fridge.

Nutrition

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