No Bake Cookies


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These sweet and chewy no-bake cookies are perfect for last-minute get-togethers.

Make these cookies anytime you need an easy recipe for when you’re out of time but those holiday celebrations won’t wait! Or make them ahead so they’re ready for impromptu gift giving!

stack of No Bake Cookies

Why These Top Our List

The ingredients are always things most of us have in the pantry and there is lots of room for variations! (Add in coconut, dried cherries, or your favorite nuts).

No-bake cookies are easy to whip up without heating up the oven! It’s the kind of recipe that any home cook can master!

They’re super quick to prep making them a great last minute dessert or treat.

They’re soft, chewy, and delicious. They keep well and freeze well… I mean what’s not to love!

ingredients for No Bake Cookies on a marble board

Ingredients and Variations

BASE Sugar, butter, and milk boil for a minute, this makes up the base!

COCOA Unsweetened cocoa powder is added in for a chocolatey flavor.

PEANUT BUTTER  Peanut butter adds both flavor and texture.

OATS In this recipe you want quick-cooking oats. These oats are a bit finer in texture and help hold together better.

Try adding extras like flaked coconut, mini chocolate chips, toffee pieces, or M&M’s. Even chopped candied fruit adds a festive look to these no-bake cookies!

No Bake Cookies oats and chocolate being mixed in a clear bowl

How to Make No Bake Cookies

  1. BOIL Boil sugar, butter, and milk in a saucepan per recipe below. Stir in the cocoa.
  2. MIX Remove from heat. Stir in peanut butter, vanilla, and salt.
  3. COOL Drop cookies by the scoopful on a parchment-lined baking sheet and refrigerate for at least 30 minutes or until the cookies are set.

Tips for Perfection

  • Use quick cooking oats and real butter for the best consistency.
  • Bring to a boil over medium heat.
  • Allow the mixture to come to a rolling boil and boil for 1 minute. Start timing the mixture once it is at a full boil.
  • Avoid overcooking the mixture.
  • Cool completely before eating.

No Bake Cookies on parchment paper

Storage

  • Store no-bake cookies in an airtight container or zippered bag for up to a week at room temperature. They’ll last two weeks in the refrigerator.
  • No-bake cookies can easily be frozen! Keep them in a zippered bag and write the date on the outside and they will keep for a couple of months.

No Bake Favorites

Did you make these No-Bake Cookies? Be sure to leave a comment and a rating below! 

 

stack of No Bake Cookies
5 from 20 votes
Review Recipe

No Bake Cookies

Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 24 cookies
Author Holly Nilsson
These No-Bake Cookies are so quick & easy. No oven required.

Ingredients

  • 2 cups sugar
  • ½ cup butter
  • ½ cup milk
  • ½ cup unsweetened cocoa powder
  • ½ cup peanut butter
  • 2 teaspoons vanilla
  • teaspoon salt
  • 3 cups quick cooking oats

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Instructions

  • Line two pans with parchment paper. Set aside.
  • Bring sugar, butter, milk, and cocoa powder to a boil over medium heat. Once it is at a rollling boil, boil for 1 minute.
  • Remove from the heat and whisk in the peanut butter, vanilla, and salt until smooth. Stir in oats. Drop by spoonfuls on prepared pan.
  • Refrigerate for at least 30 minutes or until cookies are set.

Recipe Notes

  • Use quick-cooking oats and real butter for the best consistency.
  • Bring to a boil over medium heat.
  • Allow the mixture to come to a rolling boil and boil for 1 minute. Start timing the mixture once it is at a full boil.
  • Avoid overcooking the mixture.
  • Cool completely before eating.

Nutrition Information

Serving: 1cookie, Calories: 173, Carbohydrates: 26g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 73mg, Potassium: 96mg, Fiber: 2g, Sugar: 18g, Vitamin A: 128IU, Calcium: 16mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best no bake cookies, how to make no bake cookies, no bake chocolate cookies, no bake cookies, no bake cookies recipe
Course Cookies, Dessert
Cuisine American
No Bake Cookies on a plate with a title
stack of No Bake Cookies with text
No Bake Cookies on a plate with writing
stack of No Bake Cookies on a marble board with text

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Oh my goodness, these are now my favorite cookies. I will probably make them once a month. I gave away a few for other to taste and they all loved them too. I’m looking at the bars with the corn flakes and rice krispies, but since I don’t eat cold cereal I don’t think I’ll make them as I’d have to throw away the rest of the box of cereal and at the prices they now charge it isn’t worth it. Very similar to the No Bake Cookies so they are probably really good though.5 stars

  2. Since the 60’s my family called these “fire stuff” bars. My sister got these from a friend and all that was written down was the recipe and fire stuff. Her friend meant the ingredients that needed to be heated up but we just named them that. It was a couple of decades later found out that was not the name of the bars. Nevertheless we still call them fire stuff as a big joke in our family. Now my grandchild asks for fire stuff bars!
    I do just pour them into a pan and cut like brownies as my hubby eats them way to fast to drop them.
    Love your recipes and enjoy making many of them.

  3. This recipe is, by far, the easiest, fastest, and really delicious cookies we have ever made. My husband helped and was amazed. We substituted soymilk with vanilla into the recipe, but did not add the additional vanilla as they recipe calls for.

    People comments that this is like a fudge recipe and we have to agree. Thank goodness they are easy to make because they are even easier to eat! These cookies are SOOOOO good!!

    Thank you for sharing your recipe! Will be a long time favorite. Can’t wait to make these cookies with my grand daughters.5 stars

    1. As the consistency is different, it will change the consistency of the cookie. I can’t say for sure how they would set up. Let us know how it works out for you!

  4. I make them and let the sugar, cocoa and butter boil for 15 minutes take them off the heat and add the vanilla, stir well then add the oatmeal, no peanut butter! My families favorite cookie! Easy to make too!

  5. Got this recipe from Grandma in the 1960’s have been making them ever since. It is my grandkids favorite cookie. Mine too.

  6. Thank you for this recipe Holly, and for many others also…How do you think using Splenda would affect the recipe?

    1. I haven’t tried this with Splenda so I can’t say for sure how it would set up. Let us know how it works out for you!

  7. I loved these when I was a kid and this is the first recipe my mom let me make on my own, unsupervised. I still love them!

  8. My family has been making these cookies for 50 years. They are scrumptious, and my children will attest that they are best when still slightly warm and served with a glass of cold milk.5 stars

    1. The oats are added in step 3. Enjoy the recipe!

      3. Remove from the heat and whisk in the peanut butter, vanilla, and salt until smooth. Stir in oats. Drop by spoonfuls on prepared pan.