No-Bake Chocolate Oatmeal Cookies

“Thick, fudgy, and creamy no-bake cookies. A no-fail recipe!”

Watch me make these no-bake cookies from start to finish!

These no bake chocolate cookies are so easy to make and are great for gifting or bringing to events. They are only 3 ingredients and don’t require any flour, eggs, butter or oil. The cookies come out chewy and chocolatey. They only take a few minutes to prepare and store well too.

These chewy no bake chocolate cookies are an easy recipe for the holiday baking season or any time of year. What I love about them is that they taste like regular cookies even though they don’t need to be baked. I’ve already made them a few times this past month.

Tip #3 The No-Fail Timing Method

If you’ve glanced at other no-bake cookie recipes then you’ll see how important it is to boil the sugar mixture long enough which will help the cookies to set. Boiling too long will cause the cookies to be dry and crumbly. However, if you don’t boil long enough the cookies will not set and will be runny. Some folks say bring the mixture to a rolling boil and then count to 60, while others swear by counting to 90. Then there’s the rule that says to stir it the whole time and the other rule that says don’t stir it.

I say “ain’t nobody got time for all that” lol.

This is the tried and true technique that I use and it takes all the guesswork out of wondering if I timed it out correctly or if the mixture is hot enough.

First, grab a candy thermometer ( I used a meat thermometer LOL) and get your timer cued up for 2 minutes. Bring the mixture to a rolling boil (meaning the middle of the mixture is bubbling up with large bubbles and not just simmering). Once this happens press start on the timer. Insert your thermometer into the liquid but don’t let it touch the bottom of the pan.

You want to get this mixture to 230-234 F. before those two minutes are up. So increase or decrease the temperature accordingly. DO NOT STIR. If you get to 230 quicker than two minutes that’s fine to remove it from the heat. If after 2 minutes you still haven’t reached 230 then it’s ok to cook it a bit longer, but try to increase or decrease your heat so that it reaches between 230-234 close to the end of 2 minutes. This method never fails me and my cookies ALWAYS set up so beautifully.

No-bake chocolate oatmeal cookies are the perfect way to satisfy those cravings for chocolate desserts when it’s just too darn hot outside to turn on the oven! Deeply chocolatey with a sweet, buttery flavor and just a hint of chewiness, they’re super easy to make. Unlike some of our favorite cookies that are best eaten warm or just a few days after baking, these no-bake delights are just as tasty a week later!

What’s the secret to perfect no-bake cookies?

No-bake doesn’t mean no-cook! The trick to making no-bake cookies is to bring the sugar, butter, milk, and cocoa to a boil, and then let the mixture boil for between 1 and 2 minutes. Less than that, and the cookies can turn out too gooey (but still delicious!); more than that and they can be crumbly. If you want extra insurance, use an instant read thermometer and let the mixture boil until it reaches 230°. Then you know for sure that it’s time to take the pan off the heat and stir in the final ingredients.

What makes this no-bake cookies recipe delicious?

Most no-bake chocolate cookies use just cocoa powder and peanut butter for flavor; this recipe calls for a little bit of chocolate-hazelnut spread (Nutella) to give the cookies an extra layer of rich, nutty chocolate flavor. There’s also a little coconut inside and on top of the cookies for added goodness. If you don’t have Nutella, simply sub in more peanut butter. Don’t like coconut? Skip it and use 3 cups of oats.

Can you use quick oats for no-bake cookies?

Yes! This recipe calls for old-fashioned oats, which yield a slightly chewier no-bake cookie, but quick oats are a perfectly acceptable swap.

Can you use wax paper for no-bake cookies?

Sure thing! Wax paper or parchment paper work equally well at keeping the cookies from sticking.

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Ingredients

2c.firmly packed light brown sugar
1/2 c.
2tbsp.unsweetened cocoa powder
2 1/2 c.
1/2c.sweetened flaked coconut, plus more for garnish
1/2c.creamy peanut butter
1/2c.chocolate-hazelnut spread (such as Nutella)
1 tbsp.
1 tsp.

This post may contain affiliate links. Please read my disclosure policy.

No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these cookies are always a favorite.

These classic chocolate no-bake cookies have been one of my favorite sweet treats since I was a little girl. I remember standing as close as possible to the stove when Mama would make these so that I could help in any way possible. From pouring in the oats, to carefully stirring as I got a little older. And then, when they were ready to drop onto the parchment paper, I was always eager to have that job!

BEST No Bake Cookies Recipe

Easy recipe. This cookie recipe is so easy to make and perfect for beginning cooks.
Delicious cookies. The perfect blend of chocolate and peanut butter in every bite!
No bake easy! There is no need to heat the oven with this favorite, easy cookie recipe.

No Bake Cookie Ingredients

For these cookies, you’ll need sugar, unsweetened cocoa powder, milk, butter, vanilla extract, salt, creamy peanut butter, and quick-cooking oats.

How to Make the Best No Bake Cookies Recipe

Making no-bake cookies is one of the simplest cookie recipes to make. There are just a few tricks to ensure they are perfect every time.

Boil for 1 minute. Add your sugar and cocoa powder to a medium, heavy-bottomed saucepan. Whisk until thoroughly mixed. Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute. This rolling boil and boiling for 1 minute is the key! Otherwise, your cookies will not set properly.
Add remaining ingredients. Add Remove from heat and stir in the vanilla, salt, peanut butter, and oats.
Spoon cookies onto parchment. Drop cookies by tablespoons onto parchment paper.

How to Store No Bake Cookies

To store. Place cookies in an airtight container and store at room temperature for up to 3 days.

Here’s the recipe for these chocolate no bake cookies. Grab some parchment paper and make them soon!

Dessert 10 mins

No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these no bake cookies are always a favorite.

unsweetened cocoa powder
cut into large pieces
creamy peanut butter
quick cooking oats

Add sugar and cocoa powder to a medium heavy-bottomed saucepan. Whisk until thoroughly mixed.
Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute.
Remove from heat and stir in vanilla, salt, peanut butter and oats.
Drop cookies by tablespoons onto parchment paper.

Cookie Recipes

Jump to Recipe

Otherwise the cookies may be too runny and not set up at all. Or they become so dry and crumbly that they are nearly impossible to eat.

Perfectly set up chocolate peanut butter no bake cookies.

Of course, you will have to wait for them to cool and set before you can take the first bite. However, it won’t take long before you will be enjoying a delicious treat that will crave any sweet tooth that you might have.

These classic cookies are the perfect summertime treat. Because there is no baking required, the kitchen will stay nice and cool.

However, they also make a great addition to any Christmas Cookie Tray. In fact, they are always the first cookie to disappear off any plate that enters our home.

Not to mention that they make a great bake sale item. That is because you can make several dozen cookies in a short amount of time.

The Secrets To Making Chocolate Peanut Butter No Bake Cookies

Before starting this recipe be sure to measure out all of the ingredients ahead of time. This recipe comes together very quickly and there will be no time for measuring during the process.

Start by measuring the first four ingredients and place them in a medium sauce pan. However, do not turn the burner on until the other ingredients are measured.

In a large measuring bowl add the quick cook oats. Be sure to use quick cook oats and not old fashioned oatmeal.

Using a push measuring cups makes removing the peanut butter from the measuring cup a breeze.

Then measure 1 cup of peanut butter in a push measuring cup. The push measuring cup allows you to push out the measured peanut butter in seconds with no residual peanut butter on the inside of the cup.

This will save you valuable time because you won’t have to scrape out the inside of a traditional measuring cup trying to get the exact amount of peanut butter required.

I also use this same measuring cup when it comes to measuring anything thick or sticky. Sour cream, mayonnaise, honey, molasses or anything with a similar consistency will come out with very little effort.

Finally, measure out the vanilla and place it a small bowl. Now you are ready to start making the chocolate peanut butter no bake cookies.

Boil The Mixture For Exactly 1 Minute 15 Seconds

The biggest secret when it comes to making no bake cookies is to allow the mixture to boil for exactly 1 minute 15 seconds. It is ideal to program a timer for that exact time before even turning on the burner. .

However, you must let the liquid come to a full boil before starting the timer.

When you first see bubbles on the side of the pot, stir constantly. The boiling will stop as you stir.

As the mixture continues to heat up, it will come to a full rolling boil, even when stirred. Once it reaches a full boil immediately start the timer.

When the time is up, immediately remove the pot from the heat and stir in the remaining ingredients.

Once you stir in the peanut butter, oats and vanilla, work quickly to form the cookies.

Don’t Make No Bake Cookies On A Humid or Rainy Day

Just like with many baking recipes you don’t want to make this recipe on a humid or rainy day. The excessive moisture in the air will cause your fail-proof method of making cookies to not set up properly.

I am not saying that it can’t work. However, the exact boiling time will no longer be effective.

You will need to increase the cook time. Although you will have to guess how much because it will depend on the amount of humidity in the air.

Therefore, if you live in an area where the weather changes constantly, it is best to wait until a non-rainy day. However, if you live in an area that constantly rains or drizzles for months, you will have to decide how much to increase the cook time that will allow the cookies to set properly.

Chocolate and/or Peanut Butter No Bake Cookies

This recipe gives you the instructions and secrets on how to make the classic chocolate peanut butter no bake cookies. However, you could skip the chocolate and make Peanut Butter No Bake Cookies.

Believe me they are just as good as the original classic cookies. And for some people, they are the preferred cookie of choice.

The only modification to the recipe is to omit the coca powder. Then proceed with the instructions as written.

Use two tablespoons to make mounds of cookies on sheets of wax paper.

Chocolate Peanut Butter No Bake Cookies Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

Yields: approximately 2 dozen cookies

1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa powder
1 cup creamy peanut butter
3 cups quick cook oats
2 teaspoons pure vanilla extract

INSTRUCTIONS

Prepare two baking sheets and line them with wax paper. Then measure out the peanut butter, oats and vanilla and set aside.

Then in a medium sauce pan, add the stick of butter, sugar, milk and cocoa powder. Place the sauce pan over medium heat.

Bring the mixture in the sauce pan to a rolling boil. Once it is at a full boil start a timer that is set for exactly 1 minute and 15 seconds, stirring constantly. Remember, this is the key secret when making no bake cookies.

As soon as the timer goes off, remove the pan from the heat and set on a hot pad away from the heat source.

Quickly add in the pre-measured peanut butter and stir until it melts. Then working swiftly stir in the quick cook oats.

You can even have a cookie for breakfast since it contains oatmeal, right?

Finally, add in the pure vanilla extract and stir until the oats are well coated.

Using two large kitchen tablespoons, scoop out the mixture and drop them onto the baking sheets lined with wax paper. The size of the no bake cookies is totally up to you.

Let the cookies cool for 30 minutes or until hard and set. Store cookies in an air-tight container at room temperature or in the refrigerator.

Cookies may be frozen for up to 3 months.

Enjoy!

Mary and Jim

1/2 cup butter, 1 stick
2 cups sugar
1/2 cup milk
4 tablespoons cocoa powder
1 cup creamy peanut butter
3 cups quick cook oats
2 teaspoons pure vanilla extract

Measure out your peanut butter, oats and vanilla and place in separate containers. Then line two baking sheets with wax paper. Set aside.
In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat and bring the mixture in the sauce pan to a rolling boil. Once it is at a full boil boil for exactly 1 minute and 15 seconds.
Remove from the heat immediately.
Quickly stir in the peanut butter. Once the peanut butter has melted add the oats and stir. Add in the vanilla and stir.
Working quickly, use two kitchen tablespoons to drop mounds of the cookie mixture onto the baking sheets lined with wax paper.
Let cool for 30 minutes or until set.

Notes

Store in air-tight container at room temperature or in the refrigerator.

Recipe courtesy of Old World Garden Farms

Yield

Amount Per Serving: 10g 4g 0g 5g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

These no bake chocolate oatmeal cookies are made with chocolate, almond butter, and a few other simple ingredients. The end result is chewy, fudgy cookies that require zero baking time!

These chocolate no bake cookies are super easy to make! They come together quickly with a few simple ingredients, then just require a few hours to set up and chill into chewy morsels of chocolatey goodness.

Made with quick oats, almond butter, brown sugar, and chocolate, this is one of my favorite no-fuss dessert ideas. I love how fudgy the finished cookies are. I keep them in the fridge for easy snacking and afternoon treats. You can also store them in the freezer for up to 3 months.

Why You’ll Love These Chocolate No-Bake Cookies

Easy. All you’ll need is a few pantry staples to make these no-bake cookies.
Chocolately. These cookies are full of chocolate flavor. If you’re a chocolate lover you’re going to love them.
Chewy. The oats lend a delightful chewiness to these cookies. Since they are stored in the fridge, the cool temperature enhances this texture.
Flexible. Want to use peanut butter instead of almond butter? Want to add in some dried fruit or chopped nuts? No problem! (Details below.)

What is a No Bake Cookie?

A no bake cookie is exactly what it sounds like: a cookie that doesn’t need to be baked in the oven. No bake cookies have a different texture than traditional cookies. They are chewier, denser, and have more moisture. This is because the wet ingredients are heated to a boil, then combined with dry ingredients like oats. During the set time the oats will absorb some of the liquid and expand, allowing your cookies to set.

Why Didn’t My Cookies Set?

Recipe Ingredients

Here’s a quick look at what you’ll need to make these easy no bake oatmeal cookies. Be sure to scroll down to the recipe card for specific amounts.

Unsalted butter
Light brown sugar – You can also use dark brown sugar.
Unsweetened cocoa powder
Milk – Any kind of milk works.
Kosher salt
Vanilla extract
Almond butter – Use the creamy kind. I like to use vanilla or maple almond butter.
Quick oats – You can’t use old-fashioned oats as-is in this recipe. But see the Tips section below for how to prep old-fashioned oats so that you can use them to make these cookies.

Want to Make Chocolate Peanut Butter Cookies?

Are you a peanut butter + chocolate fan? Me too! Although I prefer to use almond butter in this recipe because I love the resulting flavor, I have also used creamy peanut butter. Feel free to use them interchangeably or even use half of each. As long as the total amount of nut butter remains the same you’re golden.

Want to Add Mix-Ins?

You can add up to 1/3 cup total of additional mix-ins. This could be chopped dried fruit or chopped nuts like walnuts. Don’t use fresh fruit because it will add too much moisture to the cookies and prevent them from setting up properly.

How to Make Chocolate No Bake Cookies

Are you ready to make some fudgy, chewy no bake cookies? Here’s how to do it:

Prep your tools. Set out a cookie sheet and line it with 18 cupcake liners. Set aside.
Make the cocoa mixture. In a medium saucepan, combine the butter, sugar, cocoa powder, milk and salt. Set the temperature to medium heat and cook, stirring constantly, until the mixture reaches a boil. Cook for another minute, stirring constantly, then remove from the heat.
Add almond butter and vanilla. Immediately add in the almond butter and vanilla. Stir to incorporate the almond butter. This will take a few minutes as the butter warms up.
Add the oats. Stir until well combined.
Chill. Transfer the cookies in their liners to the fridge to finish setting and harden up. Refrigerate for at least 2 hours.
Remove from liners & dig in. Peel away the cupcake liners. Your cookies are now ready to eat!

Do I Have to Use Cupcake Liners?

I recommend using them. They prevent the cookie batter from spreading. They also make it easier to have cookies that are all the same size, which means they’ll set up in the same amount of time. If you want to make bite-sized cookies you can use mini cupcake liners instead. That will make 36 instead of 18 cookies.

Tips for Success

Here are a few tips to make sure your no bake cookies come out perfectly every time:

Use the right kind of oats. You have to use quick-cooking oats for this recipe. These are just oats that have been cut into smaller pieces so that they cook faster.
Only have old-fashioned oats? You can make your own quick oats by briefly pulsing old-fashioned oats in a food processor, just until the pieces have broken down a bit. 2-3 pulses should do it.
Don’t rush the process. Make sure that you let the chocolate mixture boil for the indicated amount of time and give the cookies at least as much setting + chilling time as outlined in the recipe.
Prep all your ingredients in advance. It is important to assemble these cookies quickly and not allow the chocolate mixture to cool. Having everything prepped in advance makes this much easier.

How to Store No Bake Oatmeal Cookies

These cookies need to be stored in the fridge or the freezer. Don’t store them on the counter or they will soften and gather moisture. Here’s how I recommend storing them:

More Easy Cookie Recipes

These easy chocolate not bake oatmeal cookies are made with simple ingredients! You can sub peanut butter for the almond butter if you want to make chocolate peanut butter no bake cookies.

Prep Time:
Set + Chill Time:
Total Time: 3 hours 20 minutes
Yield:
Method:
Cuisine:

unsalted butter
1 1/2 cups light brown sugar, packed
unsweetened cocoa powder
milk
kosher salt
vanilla extract
creamy almond butter
quick oats (not old fashioned oats)

Prevent your screen from going dark

Prep your tools. Set out a cookie sheet and line it with 18 cupcake liners. Set aside.

Make the cocoa mixture. In a medium saucepan, combine the butter, sugar, cocoa powder, milk and salt. Set the temperature to medium heat and cook, stirring constantly, until the mixture reaches a boil. Cook for another minute, stirring constantly, then remove from the heat.

Add almond butter and vanilla. Immediately add in the almond butter and vanilla. Stir to incorporate the almond butter. This will take a few minutes as the butter warms up.

Add the oats. Stir until well combined.

Make the cookies. With a tablespoon measure, spoon about 2 tablespoons of batter into each cupcake liner. The liner will help your cookies keep their shape.

Set. Allow the cookies to cool at room temperature for about an hour.

Chill. Transfer the cookies in their liners to the fridge to finish setting and harden up. Refrigerate for at least 2 hours.

Remove from liners. Peel away the cupcake liners. Your cookies are now ready to eat!

Storage. Transfer the set cookies to an airtight container and store in the fridge for up to 1 week.

Last Step

Keywords: no bake cookies, recipe for no bake cookies, no bake oatmeal cookies, easy no bake cookies

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Chocolate Chips
Applesauce
Shredded Coconut

Milk chocolate chips: For this recipe I used milk chocolate chips. You can also use semisweet chocolate chips but your cookies won’t be as sweet.

Applesauce: I used unsweetened applesauce to make these a little healthier but I think sweetened applesauce should work and would add some more sweetness to the cookies. You won’t really taste the applesauce in the cookies but it is used to keep the chocolate soft instead of fully solidifying once it cools.

Shredded coconut: Shredded coconut is used to bind the cookies together and create a chewy texture. I used unsweetened shredded coconut but sweetened will also work. You can also use quick oats instead of coconut.

How to Make No-Bake Cookies

In a bowl, whisk together sugar, unsweetened cocoa powder, and cream of tartar until no lumps remain. Set aside
In a large, deep non-stick skillet melt butter over medium-low heat.
Add milk.
Pour in the sugar mixture and stir using a rubber spatula.
Stir until all sugar has dissolved, being sure to scrape down the sides of the pot. Increase the heat if needed but do not simmer. (I check for granules by rubbing the mixture between my fingers. If it feels smooth, then you’re ready to move on to the next step.)
Once the sugar has melted, increase the heat to a rolling boil over medium heat while continuing to stir.. (meaning the middle should have large bubbles)
Once the mixture has come to a full rolling boil, set the timer for 2 minutes.
Insert a thermometer and cook the mixture until it reaches 230-234 F. Do not stir. (You have 2 minutes to reach this temperature so adjust your heat up or down.)
Once the temperature is reached, remove from heat and quickly stir in peanut butter and vanilla extract.
Once incorporated, quickly stir in the oats just until combined.
Next, stir in 1-2 tablespoons of milk until the mixture is creamy.
Using a mini cookie scoop, drop two scoops per cookie onto the prepared pans.
Store cooled cookies wrapped individually in plastic wrap and placed in an airtight container.

How is this recipe different than the classic no-bake cookie recipe?

This recipe uses less butter and slightly more milk. It also includes cream of tartar, less oatmeal and a longer, no-stir cooking time. The use of a thermometer ensures a perfect set every time! These simple changes create an improved no-bake cookie that still retains that classic, old-fashioned flavor.

Directions

Line two rimmed baking sheets with parchment or wax paper, and set aside.
Bring the sugar, butter, milk, and cocoa powder to a rolling boil in a medium saucepan over medium-high heat. Let boil for 1 to 2 minutes, stirring often, until mixture measures 230° on an instant read thermometer. Remove from the heat.
Stir in the oats, coconut, peanut butter, chocolate-hazelnut spread, vanilla, and salt until everything is combined.

Not a fan of coconut? Stir in half a cup of chopped pecans, pistachios, or cashews for a nice nutty crunch.

No-Bake Cookies 101

My mom was the king daddy of no-bake cookies.

Every year my elementary school had a bake sale and it was like every mother had the idea to make these peanut butter chocolate no-bake cookies. Probably because they are so quick and easy, I’m sure.

Every year we were the only table to sell out completely. People really looked forward to my mom’s no-bake cookies and from scanning the other identical cookies at the bake sale, I knew why!

The other no-bake cookies looked crumbly, dry, ashy, and crusty.

My mom’s no-bake cookies were smooth, thick, and creamy. Almost like eating the best peanut butter fudge loaded with oats. They tasted amazing at every stage: barely set, all-the-way set, and even somehow managed to taste even better the next day.

After this post, you too will be the King Daddy of no-bake cookies! Are you ready? Let’s talk about all things no-bake cookies!

Tips for making the BEST no-bake cookies

1. Use your favorite peanut butter. Like seriously, this is where many recipes go wrong. The peanut butter is crucial and a really delicious one will set your cookies apart. Make sure it’s good enough to eat by the spoonful.

2. Use 1-minute quick oats. If you use Old-fashioned rolled oats you’ll feel like a horse eating those cookies because they will seriously taste like eating raw, chewy oatmeal.

3. Use the no-fail timer method to take the guesswork out of making no-bake cookies. Sure, you could change4. it and use the counting method but why?

4. Make these on a clear day. It’s been said that a rainy or humid day will cause these cookies to not set correctly.

5. Don’t skip the cream of tartar

6. Whisk the sugar mixture well and make sure there are no sugar granules in the stove-top chocolate mixture before moving to the next step.

7. Store the cookies correctly. Wrap the cookies in plastic wrap individually and store them in an airtight container.

8. Make them thick! I use two scoops per cookie (2 Tablespoons) Thick cookies have the best texture once set.

The Ingredients

The BEST no-bake cookies start with your favorite ingredients. That doesn’t mean the most expensive ones, just what your taste buds like. I prefer to use the tried and true old-school brands here. It’s what my mom used.

Butter- Use unsalted butter. Although some people prefer no-baked cookies with margarine, my mom always used real butter. It lends the perfect creamy texture and delicious flavor.

Warm Milk- Whole milk works the best for the creamiest no-bake cookies. I’ve tried these with heavy cream, almond milk, and rice milk, but whole milk takes the prize. In a pinch, evaporated milk works ok.

Sugar- Pure granulated sugar is classic to the recipe. I’ve played around with adding brown sugar but always come back to just plain granulated sugar. It works!

Unsweetened Cocoa Powder– You can get fancy here and purchase the expensive stuff if you want. I always go with Hershey’s brand.

Cream of tartar- Don’t skip this ingredient. It’s like magic to your no-bake cookie.

Peanut Butter- Use creamy peanut butter and whatever brand you could eat by the spoonful. Trust your tastebuds here. I always use creamy Skippy or GIF because that’s what I grew up eating and it’s what my mom used.

Oats- Use 1-minute quick-cooking oats for the best texture. Rolled old-fashioned oats are too thick and need time to cook. This will not make for a very enjoyable no-bake cookie. I always use the Quacker brand. Other brands seem to be hit or miss when it comes to texture.

Vanilla extract- A bit of vanilla extract adds a nice level of flavor to the cookies so don’t skip it. You can use up to a teaspoon vanilla extract.

The best no bake cookies with a secret ingredient! So smooth and dense!

unsweetened cocoa powder
cream of tartar
whole milk, warm
creamy peanut butter
vanilla extract (optional)
1-minute Quick-cooking oats

Let’s Prep!

In a large bowl, whisk together sugar, unsweetened cocoa powder, and cream of tartar until no lumps remain. Set aside
In a large, deep non-stick skillet melt butter over medium-low heat.
Stir in milk.
Pour sugar mixture into skillet and stir using a rubber spatula.
Stir until all sugar has dissolved, being sure to scrape down the sides of the pot. Increase the heat if needed but do not simmer. (I check for granules by rubbing the mixture between my fingers. If it feels smooth, you’re ready to move on to the next step. For the next step, get your thermometer and make sure your timer is ready for 2 minutes.)
Once the sugar has melted, increase the heat to a rolling boil over medium heat while continuing to stir. (A rolling boil means the middle should have large rolling bubbles and not just simmering)
As soon as the mixture has come to a full rolling boil, set the timer for 2 minutes.
Insert a thermometer and cook the mixture until it reaches 230-234 F. Do not stir. (You have 2 minutes to reach this temperature, so adjust your heat up or down.)
Once the 2 minutes is up and you’ve reached the temperature between 230-234, remove from heat and quickly stir in peanut butter and vanilla extract, if using.
Once incorporated, quickly stir in the oats just until combined.
Next, stir in 1-2 tablespoons of milk until the mixture is creamy.
Using a mini cookie scoop, drop two scoops per cookie onto the prepared pans.
Store completely cooled cookies wrapped individually in plastic wrap and placed in an airtight container. The taste gets even better the n next day!

Tip #2 Always Melt The Sugar

Happy no-bake cookie making!

Tip #1 The Secret Ingredient for the BEST No-Bake Cookies

So right out the gate, let’s just start with the secret ingredient to getting the best ever no-bake cookies. And that my friend is cream of tartar. It’s not an ingredient that’s included in the old-fashioned no-bake cookie recipes but it adds a bit of forgiveness to your no-bake cookies that will set them apart.

What does cream of tartar do for no-bake cookies? Cream of tartar is a white powdery stabilizer made from tartaric acid. You can find it in the baking aisle. A lot of fudge makers swear by this ingredient for creating the creamiest fudge that sets up beautifully.

Since no-bake cookies are pretty much just peanut butter fudge loaded with oats, it’s a huge winning ingredient! Cream of tartar not only helps prevent crystallization (which causes that crusty no-bake cookie) but will also help the cookies set up, resulting in a no-bake cookie with the PERFECT creamy texture.

More No Bake Cookie Recipes

cup (80 g) milk chocolate chips
cup (60 g) can also use sweetened
cup (80 g) unsweetened shredded coconut can also use sweetened

Line a large cookie sheet with parchment paper.
Add chocolate chips to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
Whisk in applesauce until completely and evenly incorporated with the chocolate.
Stir in the shredded coconut until it is evenly mixed in. The batter should thicken when you add in the coconut but it will still look more like a thick batter rather than dough. The batter should be thick enough that if you scoop it out with a cookie scoop it will hold its form and won’t spread out on its own. Use a 1.5 tbsp cookie scoop to scoop up cookie mixture and place onto prepared cookie sheet, spacing cookies 2 inches apart.
Use the back of a spoon to flatten cookies into a thick round disk, smoothing edges and top as needed. Cookies will not change shape so shape them as you would like your final cookies to be.
Place cookies into fridge to set. This can take 30-60 minutes. When cookies are set they should feel firm and you should be able to peel the cookies off of the parchment paper.

If you make the recipe with unsweetened applesauce and coconut, the cookies will only be lightly sweetened. If you prefer sweeter cookies, use sweetened coconut and applesauce.
Cookies can be kept at room temperature for 1-2 days and longer in fridge or freezer.
If you are substituting coconut with quick oats, you will not use as many quick oats. Reduce to 3/4 cup.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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FAQs

What happens if I don’t get to 230-243 F. within the 2 minutes? If you get to 230-234 quicker than two minutes you can reduce the heat to lower the temperature so that it stays in that range. If after 2 minutes you still haven’t reached 230 then it’s ok to cook it a tad bit longer, but try to increase or decrease your heat so that it reaches between 230-234 close to the end of 2 minutes. Once the mixture comes to a full boil it will already be very hot so it won’t take long.

What if I don’t have a thermometer? Run to the store and pick one up. They really come in handy and are about $5 at Walmart or Amazon. It really is the best way to ensure your mixture gets hot enough, without having to guess & pray using the counting method.

Can I add salt? Since I use salted peanut butter I skip the salt. You can add it if you’d like.

Can I replace some of the butter with coconut oil? Yes, you can, but this will result in a softer set cookie, with a slight oiliness. Butter is best.

Are no-bake cookies gluten-free? You can use gluten-free oats. Make sure it’s 1-minute quick-cooking oats.

Can I use low-sodium, high potassium peanut butter? Sure whatever creamy brand you like to eat will work.

How many calories are in this cookie? Check the calorie counter in the recipe card to see calories, protein, calcium, cholesterol, and other recipe info.

Why did my no-bake cookies not set? Be sure that you reach at least 230 F on your thermometer. Also if your kitchen is very humid, that may result in a softer set.

Can you make no-bake cookies without parchment paper? Yes, you can place them on wax paper or a Silpat mat.

Will no-bake cookies set on foil? Yes, they will.

Can I make no-bake cookies without peanut butter? The peanut butter is used for flavor and to help thicken the no-bake cookies and make them creamy. It’s an essential ingredient. However, you can change up the type of peanut butter used and go for almond or cashew butter if preferred.

No Bake Chocolate Cookies Sweetness and Texture

These cookies come out soft and chewy. The sweetness level will depend on the ingredients you use. If you use milk chocolate chips, unsweetened applesauce and unsweetened shredded coconut, then the cookies will only be very lightly sweetened. If you want sweeter cookies, use sweetened applesauce and sweetened shredded coconut. Or you can also add some chocolate chips to the dough.

What are no-bake cookies?

First, if you’ve never had a no-bake cookie let me tell you all about these incredible, delicious cookies! There are plenty of no-bake cookie recipes but typically when you hear no-bake cookies it’s referring to the peanut butter chocolate oatmeal version. No eggs or flour is required in this cookie recipe! This is an old-fashioned recipe and was a very popular dessert when I was growing up. No-bake cookies are a type of fudge cookie with peanut butter and oats. Once the batter is mixed up in a saucepan on the stovetop it’s quickly dropped on wax paper by the spoonful to set. No oven baking is required.

You can even make this without the chocolate for super creamy peanut butter no-bake cookies!

Tip #4 That Last Splash of Milk

Once you are at the final step of mixing in the oats, stir in two more tablespoons of milk until the mixture is super creamy. Don’t ask why because I don’t know. It’s just something that works. Every.Single.Time. Maybe mom just did it because she forgot to add it to the original milk, but I swear even when I do add this extra amount it still needs about two tablespoons at the end to get it super creamy. Who knows, just do it. It works.

How to Make No Bake Chocolate Cookies

The chocolate chips are first melted down. The applesauce is then mixed in. Finally, the coconut is added. The cookie dough is then ready to be scooped out. Once the cookies are placed onto a baking sheet, they are placed into the fridge until set.