BEST No Bake Cookie Recipe (Perfect, Soft & Chewy)
Inside: These classic No Bake Cookies are rich, chocolatey, and packed with peanut butter flavor. Plus, they come together in just 10 minutes—no oven required. Bonus: I’ll share the #1 secret to making perfect no bake cookies that aren’t too dry or too soft!
Featured review
“I have used many no bake cookie recipes over the years and this one is my absolute favorite!”
The No Bake Cookie Bake-Off
In fourth grade, a friend and I had a cafeteria showdown: whose mom made the best No Bake Cookies?
Spoiler alert: Her mom won. Once I recovered from my shock, I swallowed my pride and asked for the winning recipe. I’ve been making it ever since, and now, I’m sharing it with you!
Ingredients For No Bake Cookies
These simple staples come together to make the ultimate No Bake Cookie!
- Sugar: Use white granulated
- Cocoa
- Butter: I use butter but one reviewer swears by swapping in margarine, FYI.
- Milk
- Peanut Butter: Use regular, not natural!
- 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 (Step-by-Step Guide)
Step 1: Combine cocoa mixture
- Combine the sugar, cocoa, butter, and milk in a large saucepan.
- Stir over medium-low heat until butter is melted and everything is combined.
Step 2: Boil mixture for 1 minute
- Increase heat to medium and bring to a full, rolling boil, stirring occasionally. A full, rolling boil is when large bubbles are breaking at the surface of the water.
- Boil for exactly one minute (use a timer!), stirring occasionally. Timing is key–this affects texture!
Step 3: Stir in final ingredients
- Remove saucepan from heat and stir in peanut butter, vanilla, and oatmeal (mixture will bubble up when vanilla is added).
- Stir until everything is combined.
Step 4: Shape and cool
- Drop by the tablespoon onto a baking sheet (I use a cookie scoop like this one).
- Let cookies cool until firm, then remove from sheet pan with a spatula.
Troubleshooting Tip
Too dry? You boiled too long.
Too soft? You didn’t boil long enough.
No Bake Cookie FAQ + Troubleshooting
How do I store No Bake Cookies?
Once cooled, store cookies in an airtight container at room temperature for up to 1 week (but I doubt they’ll last that long!).
Can I freeze No Bake Cookies?
Yes! Place cooled cookies in a zip-top freezer bag and freeze up to 3 months. Enjoy frozen or let them thaw for 10-15 minutes.
Why didn’t my No Bakes set up?
Common reason: You didn’t boil the mixture long enough. Next time, start a timer the moment your mixture reaches a full boil and only boil it for exactly 60 seconds
Quick fix: Add 2-3 tablespoons extra oats to the mixture to absorb some of the extra moisture.
Why are my No Bake Cookies too dry?
If your cookies are dry and crumbly, you may have boiled them longer than 1 minute. Next time, boil for exactly 1 minute then remove the pan from heat.
Another reason for dry cookies is using natural peanut butter. You should use regular peanut butter, not natural, for this No Bake recipe.
Can I use crunchy peanut butter instead?
Yes, It adds more texture, but just make sure it is regular crunchy peanut butter (not natural, which makes the cookies too dry).
Can I reduce sugar in this recipe?
Yes. You can use 1 3/4 cup sugar instead of two cups, and they’ll still turn out great.
Can I substitute honey or another sweetener?
No. The texture will be all wrong. If you want a “healthier” version, find a recipe that’s designed for an alternative sweetener.
More Easy No-Bake Recipes
- No Bake Peanut Butter Bars
- 4-Ingredient Peanut Butter Protein Bites
- Protein Freezer Fudge
- Old-Fashioned Graham Cracker Cookies
Final Thoughts: Why These Are the BEST No Bake Cookies
- Only 7 ingredients
- Quick & easy—ready in 10 minutes
- Soft, chocolately, and perfect every time
Did you try this recipe? Drop a comment below and let me know how they turned out!
The BEST No Bake Cookies
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: 30 Serving Size: 1 cookieAmount Per Serving: Calories: 137Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 44mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 2g
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