Indulge in a delightful experience with this favorite cookie recipe that combines the rich flavors of butter, cocoa, and peanut butter for an unforgettable treat. Infused with oats and a hint of vanilla, these Best No Bake Cookies bring together simple ingredients to create a wonderfully satisfying, delicious dessert perfect for any occasion.

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I’ve been making this No Bake Cookies recipe for a while now and let me tell you, its my all time favorite cookie recipe. I love how it use just a few basic ingredients – 2 cups sugar, 1/2 cup milk, 1/2 cup butter, 1/4 cup unsweetened cocoa powder, 3 cups quick oats, 1 cup peanut butter and 1 teaspoon vanilla extract – to create an awesome snack.

These cookies are a neat option when you need something sweet without waiting for the oven to heat up. While they are rich in sugar and fats from the butter and peanut butter, they offer a quick energy boost and satisfy those cookie cravings instantly.

I appreciate how this recipe mixes up texture and flavors without too much fuss. It’s a straightforward, easy cookie recipe that consistently turns out yummy and is a great example of a peanut butter mix that works well every time.

Enjoy the balanced taste and nutritional facts that go with it.

Why I Like this Recipe

I love this cookie recipe for a bunch of reasons. First of all, it’s super simple and you dont even have to fire up the oven. I can make it anytime I’m craving something sweet and that always saves me a ton of time. Second, the flavor combo is fantastic. The peanut butter, cocoa, and oats all mix together in such a cool way that no matter how many times I make it, it never bores me. Third, the ingredients are stuff I always have in my kitchen so its really convenient and budget friendly. Finally, I like how the recipe turns out with a chewy texture that makes every bite satisfying. This is my all time favorite cookie recipe! Its just a few ingredients, a quick boil on the stove, and then you get these awesome no bake cookies that never disappoint.

Ingredients

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Sugar adds a burst of energy and natural sweetness.
Too much isn’t very healthy.
Milk brings in protein and calcium to help make a smooth creamy mix.
Butter lends a rich texture and flavor even though it has lots of saturated fats.
Unsweetened cocoa powder gives deep chocolate flavor and some antioxidants.
Quick oats offer fiber and carbohydrates to keep you feeling full and satisfied.
Peanut butter packs a punch of protein and healthy fats with a nutty kick.
Vanilla extract enhances the overall taste with its sweet, aromatic touch.

Ingredient Quantities

2 cups sugar

1/2 cup milk

1/2 cup butter

1/4 cup unsweetened cocoa powder

3 cups quick oats

1 cup peanut butter

1 teaspoon vanilla extract

How to Make this

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1. Start by lining a baking sheet with parchment paper or wax paper so the cookies dont stick later on.

2. In a medium saucepan, mix together 2 cups sugar, 1/2 cup milk, 1/2 cup butter, and 1/4 cup unsweetened cocoa powder.

3. Place the saucepan over medium heat and stir constantly until the mixture begins to boil.

4. Let it boil for about one minute, but dont overdo it or it might get too thick.

5. Remove the pan from the heat and stir in 1 cup peanut butter and 1 teaspoon vanilla extract until its nicely combined.

6. Then mix in 3 cups of quick oats until everything is coated evenly.

7. Using a spoon, drop dollops of the mixture onto your prepared paper, making sure they are spaced apart.

8. Allow the cookies to cool at room temperature so they firm up before enjoying your no bake treats.

Equipment Needed

1. Baking sheet (lined with parchment or wax paper to keep the cookies from stickin)
2. Medium saucepan (for mixin and heatin the ingredients)
3. Measuring cups (to get the sugar, milk, butter, cocoa powder and oats right)
4. Measuring spoons (to measure the vanilla extract and make sure it’s accurate)
5. Stirring spoon or spatula (for constant stirring while on the stove)
6. Stove (to heat the saucepan)
7. Regular spoon (for droppin dollops of the mixture onto the sheet)

FAQ

How long should I let the cookies set?

Theyre best after about 20 to 30 minutes once you drop them on a sheet so they firm up a bit.

Can I use a different kind of butter or substitute peanut butter?

Yeah, you can try using almond butter or even a different spread but it might change the flavor and texture a little.

Do I really need to stir the mixture constantly while heating?

Yes its important to keep stirring so the butter, milk and cocoa dont burn or stick to the pan.

Can I lower the sugar amount if I want them less sweet?

Reducing the sugar might affect the set and texture of the cookies since sugar is kind of key for that chewy consistency.

How should I store these cookies?

Keep them in an airtight container at room temperature so they stay fresh for a few days.

No Bake Cookies Recipe Substitutions and Variations

Sugar: You could swap it out with brown sugar or even coconut sugar if you want a slightly richer and deeper flavor.
Milk: Almond milk or soy milk is a great non-dairy choice that works just as well in these cookies.
Butter: Try using coconut oil or margarine instead, which are pretty similar in texture.
Unsweetened cocoa powder: Carob powder can be a good alternative if you’re looking for a different kind of chocolaty taste.
Peanut butter: If you’re not a fan of peanuts, almond butter or cashew butter would work just fine as substitutes.

Pro Tips

1. When you’re boiling the mixture, make sure you stir it constantly so it doesn’t scorch and turn into a burnt mess. This will help keep the flavor nice and even throughout the cookies.

2. Lining your pan well is super important. Use a good layer of parchment or wax paper cause if you skimp on that, the cookies might stick and then you’ll have a tough time getting them off.

3. Be careful not to let the sugar mix boil for more than a minute. If it boils too long, the mixture can get overly thick and you’ll end up with cookies that are too hard instead of chewy.

4. If you wanna experiment a bit, try switching up the type of oats. Using a mix of quick oats and old fashioned oats can give your cookies a different texture but make sure you adjust the amount so it still holds together well.

No Bake Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

418

kcal

Equipment: 1. Baking sheet (lined with parchment or wax paper to keep the cookies from stickin)
2. Medium saucepan (for mixin and heatin the ingredients)
3. Measuring cups (to get the sugar, milk, butter, cocoa powder and oats right)
4. Measuring spoons (to measure the vanilla extract and make sure it’s accurate)
5. Stirring spoon or spatula (for constant stirring while on the stove)
6. Stove (to heat the saucepan)
7. Regular spoon (for droppin dollops of the mixture onto the sheet)

Ingredients

2 cups sugar
1/2 cup milk
1/2 cup butter
1/4 cup unsweetened cocoa powder
3 cups quick oats
1 cup peanut butter
1 teaspoon vanilla extract

Directions

Start by lining a baking sheet with parchment paper or wax paper so the cookies dont stick later on.
In a medium saucepan, mix together 2 cups sugar, 1/2 cup milk, 1/2 cup butter, and 1/4 cup unsweetened cocoa powder.
Place the saucepan over medium heat and stir constantly until the mixture begins to boil.
Let it boil for about one minute, but dont overdo it or it might get too thick.
Remove the pan from the heat and stir in 1 cup peanut butter and 1 teaspoon vanilla extract until its nicely combined.
Then mix in 3 cups of quick oats until everything is coated evenly.
Using a spoon, drop dollops of the mixture onto your prepared paper, making sure they are spaced apart.
Allow the cookies to cool at room temperature so they firm up before enjoying your no bake treats.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.