Chocolate No Bake Cookies
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These Chocolate No Bake Cookies are rich, fudgy, and packed with chocolate peanut butter flavor. They come together in just minutes on the stovetop and made with cocoa powder, creamy peanut butter, and hearty oats. They’re the perfect cookie for when you want something sweet but don’t want to turn on the oven. Just boil the mixture, stir in the oats, scoop, and let them set.
This is one of those classic recipes that never goes out of style and once you make them, you’ll understand why.
Why You’ll Love These No Bake Cookies
- no oven required
- rich chocolate peanut butter flavor
- soft, fudgy texture with a nice chewy from the oats
- made with simple pantry staples
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Butter – I use salted butter because that’s what I always on hand and also I love the addition of the salt to these cookies. If you’re using unsalted butter, you can add 1/8 teaspoon of salt in when you add the sugar. You can chop the butter up for quicker melting if you prefer. I do that when I think of it.
Granulated sugar – The sugar sweetens the cookies and is what makes these no bake cookies. The sugar melts and cooks to the soft ball stage so they’re able to set up.
Cocoa powder – Use your favorite cocoa powder. My favorite is Hershey’s cocoa powder. If you want a peanut butter no bake cookie, just leave this out.
Peanut Butter – Use your favorite peanut butter! It can be creamy or crunchy, it doesn’t matter either way.
Oats – Quick cooking oats are my go to but old fashioned rolled oats work too. They do change the texture of the cookies slightly, but it’s not real noticeable.
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Substitutions and Variations
- Use crunchy peabut butter instead of creamy for extra texture.
- Add 1/2 cup – 3/4 cup chopped peanuts, walnuts, or pecans to the cookies.
- Add in 1/2 to 3/4 cup of shredded coconut when adding in the oats and peanut butter for some coconut flavor.
- Omit the cocoa powder to make peanut butter no bake cookies.
- Use old fashioned oats instead of quick cooking oats for a heartier texture.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Chocolate No Bake Cookies
Step 1: Make the Cooked Chocolate Base
In a large saucepan, which together the sugar and cocoa powder to remove any lumps. Add the butter and milk. Stir to combine.
Place over medium heat and whisk frequently until the mixture reaches a rolling boil.
Once the mixture reaching a rolling boil, let it boil for exactly 1 minute without stirring. The temperature of the mixture should reach 230-234 degrees F.
Step 2: Add the Peanut Butter and Vanilla
Remove the pan from the heat and working quickly, whisk in the peanut butter and vanilla extract until smooth.
Step 3: Stir in the Oats
Add the oats and stir until they’re full coated in the chocolate mixture.
Step 4: Scoop the Cookies
Using two spoons or a cookie scoop, drop tablespoon sized mounds onto baking sheets lined with parchment paper or wax paper.
Let the cookies cool completely to set up. This can take 25 to 45 minutes depending on the temperature of your kitchen.
Tips for the Best Results
- Use a 4 to 5 quart saucepan to make sure the times match mine or use a candy thermometer to make sure it hits 230 degrees F.
- Bring the mixture to a full rolling boil before starting the 1 minute timer.
- Boil for exactly one minute for the perfect fudgey cookie texture.
- Work quickly once your cookies cook for 1 minute to get them on the baking sheet as quickly as possible. They start to set up pretty quickly!
- Use parchment paper so the cookies release easily. You can use wax paper as well, but it may stick. I run a thin cake spatula under the wax paper to release the cookies.
- Let the cookies cool completely and set up before moving them.
How to Store and Freeze
To store the chocolate no bake cookies, keep them in an airtight container at room temperature for up to 7 days.
To freeze them, place them in a single layer on a baking sheet. Pop in the freezer for 1 to 2 hours until they’re frozen. Pop them in a freezer container or freezer bag with parchment paper between the layers of cookies and freeze for up to 3 months.
Thaw at room temperature for 30 minutes before enjoying.
Recipe FAQs
The chocolate sugar mixture likely didn’t boil long eough. It must reach a full rolling boil and cook for one minute/soft ball stage 230 – 234 degrees F using a candy thermometer.
Boiling the chocolate sugar mixture too long can cause the cookies to dry out and become crumbly.
You’ll need an ingredient with a similar consistency such as almond butter or sunflower butter to use in place of the peanut butter.
This post was originally posted April 14, 2013 and has been updated with new information, photos, and tweaks.
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Chocolate No Bake Cookies
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Ingredients
- 2 cups granulated sugar
- 1/3 cup cocoa powder
- ½ cup salted butter
- ½ cup whole milk
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups quick cooking oats old fashioned oats work too
Instructions
- Line 2 cookie sheets with parchment paper.
- In a 4–5-quart saucepan add 2 cups granulated sugar and 1/3 cup cocoa powder, whisking to break up any lumps of cocoa.
- Add ½ cup salted butter and ½ cup whole milk then place over medium heat, whisking regularly. Don’t touch the heat.
- Bring mixture to a full rolling boil, cook for 1 minute without stirring. The mixture needs to reach 230 to 234 degrees F.
- Remove from heat, add 1 cup creamy peanut butter and 2 teaspoons vanilla extract, whisking until thoroughly combined.
- Immediately add 3 cups quick cooking oats and stir with a large spoon or rubber spatula until well combined and all the oats are coated.
- Using two spoons drop warm mixture into tablespoon size mounds onto prepared baking sheets, can make 35-40 cookies depending on size. Let cookies cool completely, 30-45 minutes.
Notes
- If using margarine, cookies may have a softer set than those using real butter.
- Old fashioned oats can be used in place of quick cooking oats but will have a slightly different texture.
- Crunchy peanut butter can be used in place of creamy if desired.
- Add in ½ to ¾ cup chopped peanuts, walnuts, or pecans for extra crunch, careful not to add to much, making a dryer cookie.
- Omit the addition of cocoa powder for peanut butter flavored no bake cookies.
- Not boiling the mixture for one minute will affect the final set of the cookies, less than a full minute the mixture will have a soft set. Boiling the mixture for much longer than a minute, the cookies will be dry and not hold their shape. Its best to set a timer once the mixture reaches a rolling boil.It’s important to scoop the cookies immediately after adding the oats, allowing the mixture to cool in the pan will affect the final set of the cookies.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Nothing beats a good no bake recipe, so easy and quick to put together. The fact these have peanut butter in them has me sold. They look simply delicious, thanks for sharing.
I know, peanut butter is the best part! I absolutely love a baked good that I can throw together in a couple of minutes. Although, it looks like my oats went to battle every time I make my no bakes.