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.
- They’re a perfect summer treat when you don’t want to heat up 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 loads of 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 – Salted Butter since there is no additional salt added to the recipe. Salt is a flavor enhancer and is needed in desserts so they don’t taste flat.
- Cocoa Powder – Regular cocoa powder is fine, but if you only have Dutch process, it will work, too.
- Quick Oats – Old-fashioned oatmeal is too coarse and chewy to use in these cookies.
- 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.
Ingredient Notes:
- Kitchen Staples – Sugar, Milk, Butter
- Vanilla Extract – Real, never imitation (check your label)
- Quick Oats – Not Old-Fashioned Oatmeal as they’ll be too chewy
- Cocoa Powder – Regular, not Dutch Processed
- Creamy Peanut Butter – Tested with Jif
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 when they 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 definitely depends on your individual diagnosis and situation.
Tester Endorsement
From Heidi: 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
- 1/2 cup milk
- 1 stick butter (1/2 cup)
- 1/4 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 142mgCarbohydrates: 34gFiber: 2gSugar: 23gProtein: 5g
75 Comments on “Chocolate No-Bake Cookies”
An all-time favorite at our house!! These cookies are always a hit with my kids!
These cookies are so fun to make!! So easy and tastes really amazing! My kids couldn’t stop eating these treats!
Those little gems of deliciousness certainly bring back memories. Classic, indeed.
Can you do the cooking portion of the No bake cookies in the microwave? I don’t have access to a stove! I love these cookies and have had to resort to buying store bought.
Hi, Debbie, it certainly could work. But since I haven’t tested it (and all microwaves have different wattage), I can’t give you the exact timing. If you’re willing to experiment, I wouldn’t cook on high, but still get the mixture to boil for approximately the same amount of time. Let me know if you give it a try—my fingers are crossed for success!
These are delicious. Grandkids would like to have them in their school lunch. Do you have a no bake cookie without peanut butter. Thank you. I love your blog.
Hi, Michele, I don’t have a recipe without peanut butter, but let me see if I can find one for you. You’ve probably seen this one with a Google search—I don’t know the blogger, but it looks pretty good—> https://bakeitwithlove.com/chocolate-oatmeal-no-bake-cookies-without-peanut-butter/ (https://bakeitwithlove.com/chocolate-oatmeal-no-bake-cookies-without-peanut-butter/) Hope that helps!
These no-bake cookies look so delicious! I’m a sucker for anything with chocolate and oats!!
Can the sugar be substituted by Stevia in this recipe?
Hi, Maude,
It could work. I’m unsure if the “bulk” of the sugar helps set the cookies b/c if that’s the case, they might not form into mounds. I wish I had a more definitive answer. But if you end up giving it a try, please report back!
P.S. My friend, Carolyn, makes a no-bake cookie with Swerve: https://swervesweet.com/recipes/no-bake-chocolate-peanut-butter-cookies (https://swervesweet.com/recipes/no-bake-chocolate-peanut-butter-cookies)
sweet treat didn’t take very long to make it was very good and it’s going to be the hit of the party I’m really appreciative to the recipe thank you again it is going to be delicious peanut butter chocolate it’s all good thank you very much again
This are delicious! So easy to make and my girls loved helping with the “baking” (and the eating).
This is my go to cookie recipe in the hot summer months! My kids LOVE these and I love how easy they are to make. Thanks Liz for a great recipe!
I heard the sugar could be substituted for honey. Do you know how much honey equals to 2 cups of sugar
Hi, Mildred, generally you can replace the 2 cups of sugar for 1 to 1 1/3 cup honey. (1 cup sugar = 1/2 to 2/3 cups honey). BUT, I’m not sure how that will work with no bake cookies. Like whether they will set up as well once they are cool. If you do try the substitution, let me know how it works!
Hey Liz, This brought back so many memories. My mother and grandmother made these for us. For a treat, they would serve it warm over ice cream. Oh my.
Oh, Jessica, I love the idea of adding these warm cookies to a bowl of vanilla ice cream!! Fabulous!!
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!
So glad you enjoyed these, Heidi! Thanks so much for taking the time to report back 🙂
I am so happy I found this recipe! I made it with almond butter and they didn’t last very long! 🙂
My sister in law just made these and brought them over and now I can’t wait to make them! I love no bake cookies!
I just made these again for my kids’ lunch boxes!
I love keeping these no bake cookies in my house, especially in the summer when it’s too hot to put the oven on!
This may just be my favourite kind of cookie!
These are my favorite cookies to have on hand at all times!
Anything chocolate and peanut butter is a winner in my book! I may just have to make these tonight since I actually have the ingredients…