No-Bake Cookie Recipe

4.55 from 20 votes

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These No-Bake Cookies are the perfect dessert when you’re short on time. You just need a pot, a stovetop, and a few basic ingredients, and voila… 10 minutes to a whole batch of awesome delectable cookies. The flavor of these is to die for: chocolate, creamy peanut butter, and old-fashioned oats, a classic combination! (A deadly combination, in my opinion). Why stop here, try these No-Bake Peanut Butter Bars next!

woman's hand holding a no bake cookie

What Are No Bake Cookies?

No bake cookies are a type of cookie that does not require any baking in the oven. They are made by combining rolled oats, cocoa powder, peanut butter, sugar, milk, and butter together. The mixture is then formed into balls or dropped by spoonfuls onto a baking sheet.

The cookies are then left to set in the refrigerator or at room temperature until they become firm and set. No-bake cookies are a quick and easy dessert because they don’t require any special baking equipment or skills. Score! No-bake oatmeal cookies are the ultimate easy dessert.


Advantages of No-Bake Cookie Dough

These no-bake recipes have a multitude of advantages, including the following:

  • They only contain basic ingredients like regular peanut butter and unsalted butter.
  • You require very little cooking ability to make them.
  • You don’t need a fancy candy thermometer or other tools to make them successfully.
  • It’s easy to store them in an airtight container or in a Zip Top bag in the freezer.
  • They last for up to three months when frozen.
  • You can easily play around with different nut butter types like almond butter and macadamia butter or even incorporate chopped nuts and other additives.
  • They’re unbelievably tasty and easy to make, so they’re perfect for get-togethers, school lunches, and other opportunities that require snacks.

Tips and Tricks For Success

  • Pre-Measure Ingredients: Pre-measure your ingredients because this no-bake cookie recipe is a quick one! This would be a great activity to do with your kids to help build their confidence in the kitchen.
  • Don’t Use All-Natural Peanut Butter: Do not use all-natural peanut butter for this no-bake cookie recipe. It prevents the cookies from setting completely. So reach for the Jif or Skippy smooth peanut butter.
  • Use Creamy Peanut Butter: Most people prefer creamy peanut butter because it combines well with the other ingredients. I wouldn’t recommend using crunchy peanut butter because it’s less likely to bind well with the other ingredients.
  • Boiling: We aren’t going for a simmer; we want a full-blown rolling boil. If you don’t melt the sugar completely, you will get that granulated sugar texture in the cookie.
  • Set a Timer: Setting a timer ensures that you don’t overboil your sugar mixture! You want the sugar to dissolve completely within that minute because it helps set the cookies.

How To Make No Bake Cookies

This no-bake cookie recipe has been in the family for the last 50 years! You only need one pot, ten minutes, and a couple of basic ingredients to make this sweet dessert that everyone loves! For full details, see the recipe card down below. Here is what you can expect when making this recipe:

Bring Butter, Sugar + Milk to a Boil

Start out with granulated sugar and butter in a pot. Add in the milk and set over the heat to boil.

Measure Out Remaining Ingredients

While that butter and sugar mixture is cooking away, get the rest of your ingredients ready: oats, cocoa powder, peanut butter, and vanilla.

*A Note about Rolled Oats –for best results, use old fashioned rolled oats. If you only have the quick-cooking kind of oats, reduce the amount by 1/4 cup.

Remove Mixture From Heat + Add Remaining Ingredients

After the butter, sugar, and milk have boiled, remove them from the heat and quickly stir in the pre-measured ingredients. Stir to incorporate all the ingredients. Using a cookie scoop, place the cookie dough onto wax paper or silicone mats.

Let Cookies Set

The cookies will be ready when they have cooled, set, and peel cleanly from the wax paper (roughly about 10 minutes).

stacked no-bake-cookies-13

How To Store No Bake Cookies

Store no-bake cookies at room temperature in an airtight container for 3-5 days. If you want to store them longer, freezing them is a great idea!

To Freeze: place the cookies in an airtight, freezer-safe container or bag, then store them in the freezer for up to 3 months.

To thaw the cookies, take them out of the freezer and let them sit at room temperature for about 10-15 minutes before serving.

If you loved this No-Bake Cookie recipe, you are sure to love these other cookie recipes! The printable recipe card is below. Have a wonderful day, friends! 🙂

woman's hand holding a no bake cookie
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4.55 from 20 votes

No-Bake Cookies

These No-Bake Cookies are the perfect dessert when you're short on time. You just need a pot and a stovetop, and voila…10 minutes to a whole batch of awesome delectable cookies.
servings 24 cookies
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes


  • 1/2 cup butter
  • 1/2 cup milk
  • 2 cups sugar
  • 3 cups oats use old-fashioned oats. If using quick oats, reduce by 1/4 cup
  • 1/2 cup cocoa powder
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract


  • In a large pot, bring butter, milk, and sugar to a boil. Stir while boiling for 1 minute. Remove from heat. Quickly stir in the remaining ingredients until combined. Immediately use a cookie scoop to place scoops of dough on prepared baking sheets of waxed paper or aluminum foil. Allow 5-10 minutes to set and cool.
  • **It's a good idea to have all the ingredients you stir into the boiled mixture pre-measured so the process is quick and the cookie ‘batter’ comes together properly.



Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 61mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 125IU | Calcium: 17mg | Iron: 0.8mg
Course: Cookies, Dessert
Cuisine: American
Keyword: How to Make No Bake Cookies, No Bake Cookie Recipe, no bake cookies
4.55 from 20 votes (6 ratings without comment)

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Recipe Rating

49 Responses
  1. Lubela

    Cook an a extra minute for a faster setting firmer cookie! Some grated coconut added to the mix brings the cookie into a whole new world!
    These really are great.

  2. Vicki L Gilsinger

    can you leave out the peanut butter? My momma made these but my brother and I don’t remember putting peanut butter in them

  3. Debra Kelly

    My sister has been making these since she was a teenager. The only thing she changes is using NesQuick in place of the cocoa. That tones the chocolate down a bit. Our family loves them.

    1. Amber

      Walmart sells sun butter, it is like peanut butter made from sunflower seeds…. Or make your own, also flax seeds have a nutty taste when grown up, could try making a butter from that

  4. Kate

    The recipe I grew up with, and still use, does not have peanut butter. Everything else is the same, but instead of peanut butter I use 1 cup coconut and 1/2 cup chopped pecans.

  5. Conni

    5 stars
    Truly a winner for those with Celiac disease! Thank you❤️ … and Merry Christmas.
    I’m going to make these as a surprise for Hubby today. There’s time, right?😆

  6. Donna

    5 stars
    I’ve made these for years!! I’m not too sure I would like that dark cocoa, a little too bitter for me! I finally settled on half rolled oats and half quick oat— rolled alone made them too runny, and quick alone made them too thick. Half of each makes them perfect!!

    1. Debra K

      5 stars
      My sister has been making these since she was a teenager. The only thing she changes is using NesQuick in place of the cocoa. That tones the chocolate down a bit. Our family loves them.

  7. Lauren Massey

    5 stars
    I’m so glad I found this recipe! I used to have my grandma’s handwritten copy of this, and I haven’t been able to find it. According to my mom, they started calling these “dog cookies” after her cousin helped make them after petting the dog (but without washing her hands). I’ll be making these this weekend!

  8. Joseph

    5 stars
    I just made these. They taste good, but they were a little dry. I used 1/4 cp Nutella and 1/4 cp creamy peanut butter. I think next time I’ll either use 1/2 cp Nutella and 1/2 cp peanut butter, or maybe cashew butter. I might also increase the butter and use heavy cream instead of milk. Thanks for sharing this recipe!

  9. Ashli Adams

    5 stars
    I just halved the recipe and replaced butter with coconut oil. My only comment is to cut the sugar down to 1/2 cup because 1 cup was still too sweet! Delish though! ! I want to make mexican hot chocolate ones?? Thoughts?

    1. Lauren

      Only you can unsubscribe! If you go to one of my emails, scroll to the bottom and click ‘unsubscribe’. I only post 3 times per week; sorry you think thats too much!

  10. terri

    5 stars
    I found your blog while searching for a turkey meatball recipe. I’m really enjoying your recipes…I just have one suggestion. Lay off the “I digress” it’s all over blog world and is like nails on a chalkboard now….it’s everywhere. Lol. Love your recipes 🙂 I grew up on these no bake cookies thank you for posting the original recipe!!!!

  11. Edy

    5 stars
    Thank you Lauren for your amazing recipes and your encouragement to others to try things in the kitchen. I have never made no-bake cookies before and these
    are Fantastic! I hope you are having a wonderful summer!

  12. Jerri

    5 stars
    Why just the creamy peanut butter? Shouldn’t the chunky be even better? Made similar cookies for my daughter on a regular basis over 40 years ago! Thanks for reminding me how good they were! Haven’t compared recipes yet but love the peanut butter addition!!

  13. Elizabeth B.

    Are you using old fashioned or quick oats? My family’s version of this recipe calls for quick oats and I’ve been having mixed results with it lately. These cookies look fabulous with the dark chocolate cocoa!

  14. Robin

    5 stars
    I also grew up with these delicious cookies. My mother’s recipe included 1 cup shredded coconut. I have a version where I substitute brown sugar for the white and do not use the cocoa. They are also lovely! I like to make a batch of each when the grandkids are coming for a visit for a nice presentation on the plate.

  15. Crystal

    Do you use any special type of oats? I have read before that some people swear by Quaker Oats and some say they are too hard?

    1. Lauren

      I’ve used off-brands and Quaker and haven’t noticed a huge difference. If you’re worried, use quick cooking oats instead of old fashioned.

  16. Jane Herring

    Everytime I see this recipe it has peanut butter in it. Not everyone can eat peanut butter. Can you just leave it out or do you need to alter the recipe?