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I have used many no bake cookie recipes over the years and this one is my absolute favorite.
When I say these are THE BEST No Bake Cookies, I mean it. Because they have the distinction of winning a No Bake Bake-Off. Of sorts.
In fourth grade, a friend of mine and I were boasting about how great our mom’s cookies were. Both of us loved No Bake Cookies and both of us were convinced our mom made the very best ones.
So we decided to make it interesting. We asked each of our mothers to make a batch and pack one in our lunch boxes for a cafeteria showdown taste test.
Turns out, her mom’s were actually better.
Once I recovered from my shock, I swallowed my pride and asked for the recipe. And I’ve been making them ever since.
Ingredients You Need For No Bake Cookies
- Sugar: Use white granulated
- Cocoa
- Butter: I use butter but one reviewer swears by swapping in margarine, FYI.
- Milk
- Peanut Butter: I use natural for many recipes but not this one. Using natural peanut butter results in drier cookies, so use regular peanut butter.
- Vanilla Extract
- Oats: I prefer old-fashioned oats, but you can use quick oats as well. They’ll just be a bit less chewy.
How to Make No Bake Cookies
- Combine the sugar, cocoa, butter, and milk in a large saucepan and stir over medium-low heat until combined.
- Turn heat to medium and cook, stirring occasionally, until mixture comes to a full boil. Boil for one minute, stirring occasionally. (Watch the clock closely–if you don’t boil them long enough, they will not set. Boil them too long, and they will be dry.) Remove from heat.
- Add peanut butter, vanilla, and oatmeal to mixture and stir until combined.
- Drop by the tablespoon onto a baking sheet (I use a cookie scoop like this one). Cool, then remove from sheet with a spatula, and store in an airtight container.
Questions about No Bake Cookies
What’s the best way to store No Bake Cookies?
Once the cookies are cooled and hardened, store them in an airtight container and use within a week (but I doubt they’ll last that long!).
Can you freeze No Bake Cookies?
Yes! Simply place the (cooled) cookies in a freezer bag, seal out the air, and store in the freezer. Allow to thaw…or eat them frozen (they’re still good that way!).
Can I use crunchy peanut butter instead?
Yes, It obviously adds more texture. Be sure it is regular crunchy peanut butter (not natural) for best results.
Can I use less sugar in this recipe?
Yes. I have made these with 1 3/4 cup sugar (instead of two cups) and they turned out well.
Can you swap in honey instead of white sugar?
No. The texture will be all wrong. I know there are “health-ified” versions of these cookies out there–with coconut sugar, chia seeds, and what have you–but I’m a purist when it comes to No Bakes. I’d rather make the real deal and enjoy them a couple times a year.
How do you fix No Bake Cookies that don’t set up?
Boiling the mixture for less than a minute will produce cookies that are too soft. If you haven’t portioned out all of your cookies, adding some additional oats to the batter may help a bit. Next time, be sure to follow the one-minute-boil rule exactly, starting the timer when the mixture reaches a full boil.
How do you fix No Bake Cookies that are too dry?
Boiling more than a minute may lead to cookies that are too dry. Next time, only boil the mixture for one minute, starting the timer when the mixture reaches a full boil.
The BEST No Bake Cookies
Yield: 30
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
These No Bake Cookies are rich, soft, and ready in minutes.
Ingredients
- 2 cups sugar, white granulated* (see notes)
- 3 tablespoons cocoa
- 6 tablespoons butter
- 1/2 cup milk
- 1/2 cup peanut butter, regular, not natural* (see notes)
- 1 teaspoon vanilla
- 3 cups old-fashioned oats, or quick oats
Instructions
- Combine sugar, cocoa, butter, and milk in a large saucepan and stir over medium-low heat until combined.
- Turn heat to medium and cook, stirring occasionally, until mixture comes to a full boil. Boil for one minute, stirring occasionally. (Watch the clock closely--if you don't boil them long enough, they will not set. Boil them too long, and they will be dry.) Remove from heat.
- Add peanut butter, vanilla, and oatmeal to mixture and stir until combined.
- Drop by the tablespoon onto a baking sheet. Cool, then remove from sheet with a spatula, and store in an airtight container.
Notes
If you'd like to use less sugar, I have made these with 1 3/4 cup sugar and they turned out well.
Natural peanut butter will result in drier cookies. Stick with regular peanut butter.
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Nutrition Information:
Yield: 30Serving Size: 1 cookie
Amount Per Serving:Calories: 137Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 44mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 2g
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Hi! I'm Sally, a registered dietitian and mom.
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