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!
- 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.
- 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.
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
- 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
- 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.
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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Amount Per Serving: Calories: 267Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 142mgCarbohydrates: 34gFiber: 2gSugar: 23gProtein: 5g