You totally remember these, right? Melt-in-your mouth chocolatey mounds of pure goodness? These No-Bake Cookies with peanut butter, butter, milk, cocoa powder, and oats are the real deal. The classic. The big kahuna.
This recipe is from my earliest days of blogging … all the way back to 2010! The blog has taken lots of twists and turns since then but some of these earliest recipes are some of my very favorite – even if they really need update photos (like this one got)!
My Mom used to make this No-Bake Cookies recipe and it was one of my faves. It was one of her faves (and now mine) to make because it is so easy!
So what’s in No-Bake Cookies?
No-Bake Cookies Ingredients
Such a simple list of ingredients!
- Rolled oats – the quick-cooking kind, please. Thicker/longer cooking oats result in a dryer cookie that has much less melt-in-your-mouth factor.
- Peanut butter – preferably classic Jif or the like for the best consistency.
- Sugar – and lots of it. This is no time to be shy!
- Butter – I have substituted vegan butter and it works pretty well!
- Milk – I have also substituted almond milk and oat milk. Still delicious!
- Cocoa powder – I like good-ol’ Hershey’s for that classic taste.
- Vanilla – pricey these days. Still worth it.
How to Make No-Bake Cookies
Well first of all, put away the oven, because obviously you’re not using that!
Making No-Bake Cookies is easy. First, you melt the sugar, butter, and cocoa powder together and let it cook for a bit. Then, you add your oats, peanut butter, and vanilla and stir stir stir. Plop mounds of No-Bake Cookie goodness onto wax paper and let your cookies harden – that usually takes about an hour. But there is NO shame in trying one a little beforehand – it’ll still be a bit soft. Also delicious. And, I would also argue, important to make sure your cookies have turned out.
Frequently Asked Questions
Q: Why are my No-Bake Cookies dry?
A: You cooked your mixture for too long or too hot, most likely! Try again at a very low rolling boil for 3 minutes, tops. You also want to make sure you’re using quick-cooking rolled oats. The thicker rolled oats can create No-Bakes that are denser, dryer, and not as melt-in-your mouth good.
Q: How long do No-Bakes take to harden?
A: It takes about 1 hour for No-Bake Cookies to set.
Q: How to fix No-Bakes that don’t harden?
A: To salvage your current batch, you can try to refrigerate or even freeze them. They’ll still taste delicious even if they aren’t exactly what you’d wanted. Next time, make sure you bring your mixture to a full rolling boil then reduce the temperature so the mix is at a very low rolling boil for 3 minutes but no longer.
Q: How do I make Vegan/Dairy-Free No-Bake Cookies?
A: I have substituted the butter with Miyoko’s and the milk with almond and oat milk and the result is pretty good!
Classic No Bake Chocolate Peanut Butter Cookies
Ingredients
- 2 cups granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup unsalted butter (one stick)
- 1/2 cup milk (any milk seems to work fine)
- 1/2 cup peanut butter (the more processed stuff like Jif works better than the all-natural stuff)
- 2 teaspoons vanilla
- 3 cups quick-cooking rolled oats
Instructions
- Over medium heat, stirring frequently, bring the sugar, butter, cocoa, and milk to a low rolling boil.
- Reduce the heat to low and let the mixture boil at a low rolling boil for three minutes.
- Remove from heat and add the peanut butter, vanilla, and oats.
- Scoop tablespoonfuls onto a sheet of waxed paper using a couple of spoons or your favorite cookie scoop. Feel free to flatten them a bit by pressing with your fingers or the bottom of a measuring cup if you prefer.
- Let cool at room temperature. They should harden within about an hour. Cookies keep covered at room temperature for several days.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
Thanks for the cookies. You do well under the gun.
we used to have something similar at school for lunch dessert- called “peanut butter delight” !!
I graduated from Northern Durham High School in Durham NC in 1976. And we had peanut butter delights at lunch for about once or twice a month. This is one of the best things I have ever eaten, and that was over 40 years ago. I got the recipe from one of the cafeteria ladies and made some at home in the 70’s. They were popular during the Holidays and my Mom always says that I should have been a chef. I am looking for the recipe. On Google today, there are lots of recipes, but not like the ones from my High School. I remember using molasses, butter, vanilla flavor, Jif Peanut butter, Captain Crunch cereal, Honey Graham crackers, and wax paper. Mix it, cover it on the wax paper, put in the fridge for 1 hour, then take out and let sit to room temperature for 1 your (They do not Taste good when chilled, too sweet). I loved this dessert. Best ever. Do you have this recipe of old? Daryl
Mine came out with a hint of green tea in the aftertaste; I have no idea what I did! Haha.
I have been making these for years. They are wonderful! Just for you need for a chocolate fix!!!
Deliciously easy, thanks!
I made these and yesssss! They was so delicious 😋 I no longer have to pay $ $1.89 everytime my son wants one. And I would like to know about how many it should have yielded? Thanks Brandyc79929@gmail.com
I made this exactly as the recipe says, it’s way too dry!
Hi Tracie, usually too-dry cookies means the mixture cooked for too long and/or at too high a temp. I’ve added a question to the FAQ on this page to help people prevent their No-Bakes from being too dry. So sorry it didn’t turn out as you had hoped!