No Bake Cookies

No Bake Cookies are chocolate oatmeal cookies made in a saucepan then cooled on a cookie sheet, made with cocoa powder, oats, and peanut butter, ready in under 20 minutes!

We love to bake in this house, and this week we’re getting ready to make our favorite cookie recipes, Rolled Sugar Cookies, Peanut Butter Cup Cookies, and Mexican Wedding Cookies!

Chocolate Peanut Butter No Bake Cookies

No Bake Cookies are the EASIEST no-bake dessert you’ll make all year, and my go-to when it’s too hot out to turn the stove on and bake cookies. They’re soft and chewy, with peanut butter and quick oats mixed with cocoa, sugar, and vanilla extract. These are no bake, but they are not no cook so you’re going to need a saucepan to boil the ingredients and a baking sheet to let these cookies cool.

The BEST part about no bake cookies is how fast they come together, with a total time of under 20 minutes once they’ve cooled. Plus you don’t need to worry about preheating the oven when there’s no baking step involved!


No bake cookies are perfect for making ahead and freezing. I like to make a second batch of cookies when I have all of my ingredients out, and freeze half for later. Then just defrost them on the counter until they’re at room temperature before serving.


No bake cookies can be stored at room temperature in an airtight container for about a week, or two weeks in the refrigerator. You can also refrigerate no bake cookies to help them cool faster!


There are two types of oats that I generally see in recipes when I bake, old-fashioned rolled oats and quick cooking oats. Rolled oats are less processed, while quick cooking oats have been flattened, so it takes less time to cook them. Usually if you bake with quick cooking oats, you’ll get a softer texture.

I prefer quick cooking oats because they mix in quickly, but you can substitute with rolled oats if you want a chewier texture, or if that’s what you already have in your pantry.


If you’re not avoiding dairy, you can replace it with cream, half and half, or buttermilk if that’s what you have. If you’re looking for a dairy free version of no bake cookies, you can use almond milk or soy milk in its place. Remember if you use a dairy-free alternative milk, you’re also losing some of the fat in the recipe, so the texture and flavor might be slightly different.

Classic No Bake Cookies



  • You can make no bake cookies with brown sugar, but if I’m going to use it then I like to use 1 cup of white sugar and ¾ cups of brown sugar. It will add a deeper flavor and a more chewy texture.
  • Have your ingredients ready to go. We’re not going to bake these, so the timing will matter once it comes to a boil. Have everything on the counter so when you’re ready to add the peanut butter it doesn’t have a chance to cool down before everything is added.
  • When you boil your ingredients make sure you time it for a full 60 seconds, then turn the heat off immediately. If you go over time, the texture of the cookies may turn out too wet or too crumbly.
  • I like to use vanilla, but you can try substituting it with other flavors like rum extract or almond extract.
  • You can replace the creamy peanut butter with chocolate peanut butter to make this dessert more indulgent.
  • Use certified gluten free oatmeal to make these cookies gluten free.
  • I like to use a small ice cream scoop, about 1-2 tablespoon sized, which helps make sure all of the cookies come out the same. Plus it’s faster than adding tablespoonfuls with actual spoons.
  • If you want extra chocolate, try adding a cup of semi-sweet chocolate chips at the very end. You can also add chopped walnuts, almonds, or pecans.
  • You can use regular cocoa or dark chocolate cocoa.
  • I don’t recommend using natural peanut butter for this recipe, because the regular kind has a better flavor. Also, these no bake cookies are flourless and the peanut butter is helping to hold these no bake cookies together, so I recommend using smooth peanut butter and not chunky.
  • Add a few tablespoons of Nutella to the batter, or drizzle with melted chocolate when they’re done to decorate the cookies and make them more indulgent.
  • Top with flakey sea salt for a sweet and salty flavor.
  • Even though we’re not going to bake these, I still recommend lining your cookie sheet with parchment paper, to stop the cookies from sticking and also to make cleanup easier.
  • You can replace the butter in this recipe with coconut oil, but the cookies might turn out slightly flatter when they cool compared to the butter version.

Chocolate No Bake Cookies

Pin this recipe now to remember it later

Pin Recipe

No Bake Cookies

No Bake Cookies are chocolate oatmeal cookies made in a saucepan then cooled on a cookie sheet, made with cocoa powder, oats, and peanut butter, ready in under 20 minutes!
Yield 24 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup whole milk
  • 1 3/4 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter
  • 3/4 cup smooth peanut butter
  • 3 cups quick cooking oats
  • 2 teaspoons vanilla extract


  • Whisk together the milk, sugar and cocoa powder in a large dutch oven until fully combined then add in the butter and bring to a rolling boil.
  • Boil for 1 minute to the second then turn off the heat, whisk in the peanut butter and vanilla until smooth then add in the oats until full mixed.
  • With a 1 tablespoon scoop, scoop the cookies onto a greased cookie sheet and allow them to cool and harden.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 175kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 46mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 125IU | Calcium: 16mg | Iron: 0.7mg
Keyword: no bake cookies

No-Bake Cookies with Peanut Butter and Chocolate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. My Mother was also was diabetic and I would make her desserts with 1/2 splenda and 1/2 sugar then would increase spices or seasoning a little. It covers the taste of the splenda.
    Most recipies adapt well. Landra

  2. My mother made these all the time but she did not care for chocolate so she just left it out they made a cream colored cookie. That we liked as well as chocolate ones. I prefer them now.

      1. sorry clumsy fingers was trying to say was bakers chocolate has been a substitute for years and gives the cookies a shiney appearance

  3. I like the simplicity of this recipe. I’m going to try to make it with Splenda so it’s diabetic friendly. I’m wondering if I can do half butter and half low-fat imitation butter. Three grams of saturated fat per cookie is too high for me.

    1. I’ve never tested it that way so I’m not comfortable giving a recommendation. If you decide to try, I’d love to know how it turns out. Thanks!