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!
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 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!
How to Make No Bake Cookies
- BOIL Boil sugar, butter, and milk in a saucepan per recipe below. Stir in the cocoa.
- MIX Remove from heat. Stir in peanut butter, vanilla, and salt. Stir in oats.
- 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.
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
- Peanut Butter Balls
- Chocolate Macaroons – simple pantry ingredients
- Extra Chewy Rice Krispie Treats
- Peanut Butter Cornflake Cookies – a 5 star recipe
- Easy Puppy Chow
- Chocolate Mint Nanaimo Bars – perfect for the holidays
- Easy Buckeye Recipe – for the peanut butter lovers
- Butterscotch Haystacks
Did you make these No-Bake Cookies? Be sure to leave a comment and a rating below!
No Bake Cookies
Equipment
Ingredients
- 2 cups sugar
- ½ cup butter
- ½ cup milk
- ½ cup unsweetened cocoa powder
- ½ cup peanut butter
- 2 teaspoons vanilla
- ⅛ teaspoon salt
- 3 cups quick cooking oats
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.
Video
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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So easy. Using my Dutch oven kept the mix soft enough all the way to the end. I added flaked coconut to half the mix.
These were easy to make. They took forever to harden and they were kind of soft like fudge. Still tasted good but kind of too soft.
I have a peanut allergy—can it be made without the peanut butter?
We use this nut free no bake cookies recipe for my daughter with a nut allergy.
Use any type nut butter.
You didn’t mention when to add the oats.
The oats are added in step 3.
I use a cup of peanut butter and old fashioned oats ONLY! Much more chewy and the extra peanut butter makes them sooo creamy
My son is today 53 years old….when he was in Kindergarten, his teacher had them write a favorite recipe from home and they put a cookbook together to give to their Mothers for Mother’s Day. This recipe was the first one in the cookbook and we have made it many many times. Such a easy and delicious recipe!
What a great memory Mary!
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.
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.
Thank you for sharing that fun story Donna! Glad you are enjoying the recipes!
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.
So glad you loved these Sharon! Thank you for sharing your soymilk tip!
I wonder if I could use chocolate chips rather than cocoa?
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!
Can I use coconut milk instead?
I haven’t tried it but can’t see any reason it wouldn’t work.
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!
Got this recipe from Grandma in the 1960’s have been making them ever since. It is my grandkids favorite cookie. Mine too.
Definitely a classic, we love them too!
Used to have these as a child. Will it mess with the outcome if I cut back on the sugar?
I have only tried this as written so I can’t say for sure how it would work with less sugar.
I usually reduce the sugar and then the cookie is chewier and for us we love that.
Thank you for this recipe Holly, and for many others also…How do you think using Splenda would affect the recipe?
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!
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!
That is such a sweet memory Vicki, thanks for sharing!
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.
Ooh, that is a delicious way to serve them Christina! Your kids are onto something :)
When do we add the oats, before we bring the base to a boil, after while it’s cooling?
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.