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 cookies | Kitchen Treaty
3 from 2 votes

Classic No Bake Chocolate Peanut Butter Cookies

Prep: 20 minutes
Total: 20 minutes
Author: Kare
Yield: 24 cookies
Melty chocolate flavor, no oven involved. Classic chocolate oatmeal no-bake cookies, the ones we all remember (and adore).


  • 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


  • 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.


Cooking tip

Be sure not to let the mixture boil too hot or too long. This results in dry cookies. 

Vegan option

I have substituted the butter with Miyoko’s and the milk with unsweetened almond or  oat milk and the result is pretty comparable to the real thing!

Nutrition Facts

Serving: 1cookie, Calories: 173kcal, Carbohydrates: 25g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 26mg, Potassium: 89mg, Fiber: 2g, Sugar: 18g, Vitamin A: 126IU, Calcium: 16mg, Iron: 1mg

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