Enjoy a practically effortless treat any time of year!

These no-bake cookies have a rich, chocolatey flavor with a hint of peanut butter and oats. Simmer on the stove, stir, and chill.

Perfect for a quick dessert or last-minute gatherings, they’re sure to be a crowd-pleaser.

stack of No Bake Cookies

Our Favorite No-Bake Cookies

  • Soft, chewy, and delicious peanut butter no-bake cookies are a quick and easy treat!
  • A favorite for kids and adults alike, these come together in minutes without having to turn on the oven!
  • Make ahead so they’re ready for last-minute get-togethers and gift-giving!
  • Just like no-bake energy balls, this no-bake cookie recipe is gluten and egg-free, making them a yummy snack anytime!
No Bake Cookies on parchment paper

No Bake Cookie Ingredients

Chocolate peanut butter no-bake cookies are easy to make, no eggs, oven, or candy thermometer required!

  • Base – Sugar adds sweetness but also creates the perfect texture. Butter adds flavor and milk give the right consistency.
  • Cocoa Powder Cocoa powder adds a rich chocolatey flavor.
  • Oatmeal – Quick cooking oats give these cookies a chewy texture and help bind the ingredients. If you have only old fashioned oats or rolled oats, give them a quick blitz in the food processor or blender.
  • Peanut Butter – Choose crunch or creamy peanut butter! Almond butter or cashew butter can be used as well. Sunflower seed butter is an excellent choice for nut-free cookies.
  • Variations – Chia seeds, coconut, semi-sweet or white chocolate chips, and chopped pieces of dried fruit make no-bake cookies extra tasty!
ingredients for No Bake Cookies on a marble board

How to Make No-Bake Cookies

  1. Bring sugar, butter, milk, and cocoa to a boil in a saucepan.
  2. Remove from heat and whisk in peanut butter, vanilla, and salt.
  3. Stir in oats and use a cookie scoop to drop onto a pan. Refrigerate until set.
No Bake Cookies oats and chocolate being mixed in a clear bowl

Storing No Bake Cookies

Store no bake cookies at room temperature for up to 1 week. For longer storage, keep in the refrigerator for up to 2 weeks. Place them in a zippered bag in the freezer for up to 2 months.

Best No Bake Treats

Did your family love these No-Bake Cookies? Be sure to leave a rating and a comment below!

stack of No Bake Cookies
4.98 from 81 votes↑ Click stars to rate now!
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No Bake Cookies

These No-Bake Cookies are so quick & easy, no oven required!
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 24 cookies
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  • 2 cups sugar
  • ½ cup butter
  • ½ cup milk
  • ½ cup unsweetened cocoa powder
  • ½ cup peanut butter
  • 2 teaspoons vanilla extract
  • teaspoon salt
  • 3 cups quick oats


  • Line two baking sheets with parchment paper. Set aside.
  • In a medium saucepan, combine sugar, butter, milk, and cocoa powder. Bring it to a boil over medium heat. Once it is at a rolling 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 or use a cookie scoop to drop the oat mixture on the prepared baking sheet.
  • Refrigerate for at least 30 minutes or until cookies are set.



  • Use quick-cooking oats and real butter for the best consistency.
  • Bring to a full rolling 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.
Store cookies in an airtight container in the fridge for up to 2 weeks or on the counter for up to 1 week. They can also be frozen for up to 2 months. 
4.98 from 81 votes

Nutrition Information

Serving: 1cookie | Calories: 174 | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 68mg | Potassium: 103mg | Fiber: 2g | Sugar: 18g | Vitamin A: 128IU | Calcium: 17mg | Iron: 1mg

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

Course Cookies, Dessert
Cuisine American
stack of soft No Bake Cookies with a title
close up of No Bake Cookies with writing
chewy No Bake Cookies with a title
No Bake Cookies on a sheet pan and plated with a title


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About the author

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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Recipe Rating


  1. 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.4 stars

  2. I use a cup of peanut butter and old fashioned oats ONLY! Much more chewy and the extra peanut butter makes them sooo creamy

  3. 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!5 stars

  4. 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

  5. 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.

  6. 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!

  7. 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!

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

  9. 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!

  10. 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!

  11. 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.