Chocolate No-Bake Cookies
I fell hard for these irresistible Chocolate No-Bake Cookies decades ago. They’re so easy to make, with no oven needed. Plus, they’re a speedy way to get your chocolate peanut butter fix!
When I was a teen, on a babysitting gig, I found a pan of no-bake cookie batter on the cooktop. Since I knew it was meant for me, I felt obligated to sample. Instantly smitten, my first taste of No-Bake Oatmeal Cookies sold me. You’ll love them, too!
Why You Must Make
Over the years, I’ve had different varieties of no-bake cookies—some with coconut, some without peanut butter, and I happen to enjoy them all. They are super sweet and always conjure up memories of those tween-ager years when I could load up on sugar and burn it off in an instant! These No-Bake Chocolate Oatmeal Cookies are enhanced by both peanut butter and chocolate!
- These Chocolate Peanut Butter No-Bake Cookies are made in a pan on the stovetop with only 1 minute at a full boil to cook.
- Unbaked Cookies are a perfect summer treat when you don’t want to heat the kitchen by turning on the oven.
- They can quickly satisfy your sweet tooth, especially when you have a peanut butter or chocolate cookie craving.
- There are numerous versions, but this is my favorite!
Ingredient Notes:
- Pantry Staples – Sugar
- Milk – I used 2% as that’s what we drink. Whole milk will add a touch more richness due to the higher fat content.
- Butter – Use salted butter, as no additional salt is added to the recipe. Salt is a flavor enhancer and is necessary in desserts to prevent them from tasting flat.
- Cocoa Powder – Regular cocoa powder is fine, but if you only have Dutch process cocoa, it will work, too.
- Quick Oats – Old-fashioned oatmeal is too coarse and chewy to use in these cookies, but it will work in a pinch. The results will be extra chewy.
- Peanut Butter – Smooth, processed peanut butter like Jif works best. Natural peanut butter is too loose for no-bake cookies.
- Vanilla – Use real vanilla extract, never imitation.
How to Make
- Totally made in a saucepan, these easy no-bake cookies are quick and easy. I used quick oats, but old-fashioned rolled oats could work, too. It all depends on the texture you prefer.
- The sugar, milk, butter, and cocoa are brought to a boil in a large saucepan.
- PRO-Tip: Essential to success is to wait until this mixture comes to a full, rolling boil, and let it boil for a full minute. If it doesn’t boil for a full minute, the sugar won’t melt and the cookies will not have the proper consistency when they cool.
- If you’re a bit uncertain, this is when a (affiliate links) Candy Thermometer (affiliate link)comes in handy.
- The goal temperature is 228° even though using a thermometer complicates what is a very simple recipe! After the minute is up, remove from the heat and stir in the rest of the ingredients.
- For equally portioned cookies, I use a Medium Cookie Scoop and scoop rounds of this cookie batter onto a parchment-lined Half Sheet Pan.
- PRO-Tip: If your no-bake oatmeal cookies look more like amoebas than circles, tap the sides with a spatula while the mixture is still warm. This is a super trick for any misshapen cookie that is fresh out of the oven.
History of No-Bake Cookies
The origin of these cookies, also known as Preacher Cookies, dates back to the days when preachers would visit farmsteads on horseback. Showing up without notice, the farmwife would whip up these cookies for a quick treat for the guests. This name is still common in the Appalachians.
Further west, they’re called cow pies, and the most curious name is from Texas, poodgies. I grew up in the Midwest where the names First Grader Cookies, Peanut Butter Delights, Boiled Cookies, and Chocolate Oaties are more common. I knew them as No-Bake Cookies, though, which is most popular in the Northwest part of the states.
Frequently Asked Questions
No-bake cookies are a dessert where the eggless cookie batter is boiled to reach a certain consistency, then scooped out into cookies and cooled before eating. No oven is needed since there is no baking involved.
You must wait until the batter comes to a rolling boil before you start timing it. It must boil for a full minute to be the right consistency after the cookies cool.
Store in an airtight container at room temperature for up to a week. They will keep in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. Defrost frozen cookies overnight in the refrigerator before eating.
This is a tricky question. IF you must keep a gluten-free diet and you’ve been able to eat oats that have packaging saying they’re not processed in a plant where there can be gluten contamination, you should be able to eat these cookies.
On the other hand, oats DO contain the protein avenin which is a gluten protein. So it will depend on your individual diagnosis and situation.
Tester Endorsement
From Heidi via the comments: We all LOVED these no-bakes (kids and adults)!! We’ve been making them for years and years, but this is the first recipe I’ve found that calls for a Tablespoon of vanilla vs a teaspoon. I’m convinced that made the difference! The consistency was perfect, and they tasted fabulous! We devoured them! Definitely will return to this recipe for our next go at no-bakes! Thanks for sharing!
You May Also Like:
This No-Bake Cookie Recipe will be the speediest dessert you’ll ever make, but here are a few more easy cookie recipes.
- Easy S’more Cookies from The Cookie Rookie
- Chippy Bars
- White Chocolate Toffee Cookies
- Old Fashioned Peanut Butter Cookies
- Classic M&M Cookies
- More Cookies Recipes
Classic Chocolate Peanut Butter No Bake Cookies Recipe
A super easy cookie recipe with that fabulous pairing of chocolate and peanut butter.
Ingredients
- 2 cups sugar
- ½ cup milk
- 1 stick butter (½ cup)
- ¼ cup cocoa powder
- 3 cups quick oats, NOT old fashioned oatmeal
- 1 cup peanut butter, smooth
- 1 tablespoon vanilla
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a medium saucepan, bring sugar, milk, butter, and cocoa powder to a boil, stirring occasionally. Once the mixture is at a full, rolling boil, let it boil for one full minute, then remove the pan from the heat.
- Add the oatmeal, peanut butter, and vanilla and stir until well combined.
- Using a medium cookie disher/scoop, scoop out tablespoons of dough onto the prepared baking sheets.
- Let rest at room temperature until cool.
Notes
Regular, old-fashioned oatmeal is not reccomended. They are too tough for this cookie recipe. Look for Quick Oats which have been processed to cook faster and provide the best texture.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 142mgCarbohydrates: 34gFiber: 2gSugar: 23gProtein: 5g
89 Comments on “Chocolate No-Bake Cookies”
OMG, these look awesome! I’m already thinking about how I can turn these into keto!
All no-bakes are not equal! These cookies are definitely the best in their class. So amazingly good! I used to use a different recipe, but this one is hands-down the best. It’s the one I will use from now on. Loved by all who tried them.
I’m so glad you loved these, Joyce!!! Thanks for letting me know. xo
Thanks, Joyce!! Now I’m craving them!!!
Love this recipe. I used 1/3 cup cocoa and they were amazing!
I’m glad they were a hit, Delane!! Thanks for letting me know 🙂
Take out the peanut butter and they will be perfect! They are called “unbaked cookies,” this is a very old recipe.. they are never made with peanut butter.. they are a fudgy and yummy treat!
There are loads of variations, Teresa!! Some I like better than others.
I agree with you Liz!! I make mine the same as you!! I’ve been making them for 35 years now!!
This is the way we make them here!! They are truly amazing!!
I’m so glad you agree, Teresa!!! They’re addictive!
I’ve only ever had them made with peanut butter
Can I use splenda sugar instead of sugar.
If I use real sugar can I cut back to 1 cup or so?
Hi, Deborah, I’ve never tested this with less sugar or Splenda. But if I were to cut back on the sugar, I’d only decrease it by a half cup. If it works well, then cut it back a little more the next time. The sugar may play a role in helping the cookies keep their shape. Good luck and let me know how it goes.