Classic No Bake Cookies are always a hit! They’re creamy and rich and almost have a fudge-like feel to them. They are so incredibly easy to make and take less than 30 minutes!
How to make Classic No Bake Cookies:
No bake cookies start off on the stove top. The sugar, butter, cocoa, and milk get melted together and boiled and that’s all the cooking you’ll have to do for these little treats!
Next the peanut butter and vanilla go in and get melted into a creamy swirl of yummy goodness! I wonder if I could just pour this stuff over ice cream?? Ok maybe another time!
The last thing to go in the pot is the oats. These are what make the no bake cookies firm up and be “cookies”. Make sure you use quick-cook-oats since these are smaller bits and easier to soften.
Once everything is combined, you take your cookie scoop and drop the cookies on to the cookie sheet lined with parchment paper. The parchment paper isn’t MUST but if makes cleanup much easier and helps them to slide right off when they set.
Can you use regular oats to make no bake cookies?
I would discourage using regular or steel-cut oats. They are larger in texture so they absorb more moisture as they soften. The result is a cookie that lacks moisture and gets crumbly.
What kind of peanut butter can you use to no bake cookies?
You can use either a creamy or a crunchy depending on the texture you like. I tend to always use creamy but that’s just our preference. I would not use a all-natural or the kind where the oil sits on the top of the peanut butter in the jar. Those tend to be thinner and the consistency will be off.
How long does it take no bake cookies to harden?
I like to either leave them on the counter for about 30-45 minutes or pop them in the fridge for 15 if I’m feeling impatient!
- 1 and 1/2 cups white sugar
- 1/2 cup salted butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 3/4 cup peanut butter (either smooth or crunchy is fine)
- 1 tablespoon vanilla extract
- 3 and 1/4 cups quick cook oats
Line a large baking sheet with parchment paper
Add the sugar, butter, cocoa, and milk to a large saucepan and heat over medium high heat.
As soon as the mixture comes to a boil, set a time for 90 seconds and boil while stirring. After the 90 seconds, remove the pan from the heat.
Add in the peanut butter and vanilla extract and stir until completely combined.
Add in the oats and stir again to combine.
Using a golfball size cookie scoop, scoop the mixture onto the parchment paper. I like to use my fingers to flatten the scoops a little bit but that's just preference. Let cool for at least 30 minutes until completely cooled and set.