This post may contain affiliate links. Please read our disclosure policy.

Deliciously chewy No Bake Cookies are made in minutes! These simple, yummy cookies will become a go-to treat.

Chocolate No Bake Cookies are great to make all year long, especially when it’s hot outside! They have become classic treats in our house, like our No Bake Energy Bites and No Bake Cheesecake.

No Bake Cookies stacked on white plate.

No Bake for the win!

We love to make cookies all year long! One of our favorite recipes to make, especially in the summer, is our classic No Bake Cookie recipe, along with our Peanut Butter No Bake Cookies! They’re simple, quick and I don’t have to turn on the oven.

Whenever we are looking for a quick treat, the kids like to join me in the kitchen to whip up a batch of these easy No Bake Cookies (trust me when I say they are beyond easy!)

They take less than 10 minutes to make (start to finish). The result is a super delicious and simple treat, perfect for an after-school snack, a party, or even an upcoming cookie exchange.

If you’ve had these oatmeal no bakes before, you know that they’re easy and quite addicting!

How to Make No Bake Cookies - mixture in pot.

How to Make No Bake Cookies

The ingredients for the best No Bake Cookies are ones we usually always have on hand – no flour or eggs required! We hope you have them on hand too, because you’ll love how simple these chocolate peanut butter goodies are. All you need:

  • unsalted butter
  • sugar
  • milk
  • unsweetened cocoa powder
  • peanut butter
  • vanilla
  • quick oats

BOIL. Add butter, sugar, milk and cocoa powder to a saucepan. Bring to a boil for 1 minute over medium heat.

MIX. Remove from heat and stir in the peanut butter and vanilla until smooth. Add the oats and stir.

SCOOP. Use a cookie scoop to drop heaps of the mixture onto wax paper or parchment paper.

COOL. Let cool for at least 30 minutes. Try not to eat a dozen of these guys!


This No Bake Cookies recipe is very accommodating when other ingredients are used. However, keep in mind that results may vary a little more with each substitution.

  • Butter can be replaced with an equal amount of margarine or coconut oil.
  • 2% Milk. Skim, whole milk, or even almond milk works.
  • Cocoa powder. Use natural cocoa powder, cacao powder, or Dutch processed cocoa. Just be sure that it is unsweetened.
  • Peanut Butter. Creamy peanut butter makes for the best consistency (in my humble opinion). If you use crunchy pb, add an extra ¼-½, c or the cookies can turn out dry. I’ve never used natural peanut butter, but if you do, make sure it’s well-stirred and not oily.
  • Oats. Quick cooking oats are smaller and absorb the liquid easier, which makes the cookies softer and chewier. With old fashioned oats, the cookies will have a less chewy, oat-y texture. For a gluten-free cookie be sure that you buy gluten-free oats.
No Bake cookies setting up on wax paper.

Recipe Tips

Soft No Bake Cookies. If your cookies are too soft, be sure that you brought the mixture to a full boil for 1 minute.

Another factor is the temperature of the kitchen. If there’s any humidity, these cookies can take up to an hour to set. Try putting them in the fridge or freezer to see if the cold helps them set. This usually does the trick!

Use a timer. Keep a timer on hand. Start the 1-minute countdown as soon as the mixture comes to a FULL boil. This will help insure you get the mixture off the stove within that “perfect consistency” window. If it doesn’t cook long enough, the cookies won’t set. If they cook too long, they will be a crumbly mess.

Candy thermometer. If you’re worried about over or undercooking the liquid mixture, use a candy thermometer. The mixture is done when it reaches 235-240°F.

Ice water test. Another method is the classic “ice water test”. Once you’ve cooked the mixture for a minute, drop a small spoonful into the ice water. If it forms a small, squishy ball as it cools, it’s done.

Dry crumbly Cookies. Dry crumbly cookies can be a result of boiling the mixture too long. You really need to reach the perfect temperature. The liquid mixture may seem like it can handle extra oats, but it will only yield a drier cookie. 

more no bakeS + STORING TIPS

No Bake Cookies are especially nice to have on hand in the summer months when you want a nice, homemade treat that doesn’t require turning on the oven. Here are some more of our favorites:

storing info

STORE at room temperature, in an airtight container or Ziploc bag. Storing them in the fridge will make them last longer, but is not required.

FREEZE. No bake cookies can also be frozen. Unlike baked cookies that can last for several weeks in the freezer, these no bake cookies will only last for 3-4 weeks.

No Bake Cookies Recipe stacked on tea towel.

For more no bake treats, check out:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.98 from 75 votes

No Bake Cookies Recipe

By: Lil’ Luna
Deliciously chewy No Bake Cookies are made in minutes! These simple, yummy cookies will become a go-to treat.
Servings: 24
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes


  • 2 cups sugar
  • ¼ cup unsweetened cocoa powder
  • ½ cup unsalted butter
  • ½ cup milk
  • 1 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 3 cups quick-cooking rolled oats
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!


  • Combine sugar, cocoa powder, butter and milk in a medium saucepan over medium-high heat. Once it comes to a boil, start a timer and boil for 1 minute.
  • Remove from the heat and stir in peanut butter and vanilla until smooth, then stir in oats.
  • Drop heaping tablespoons onto a parchment paper–lined cookie sheet and let cool for at least 30 minutes before serving.



Make Ahead: Store in an airtight container at room temperature for up to a week. In an airtight container in the refrigerator, they can last up to 2 weeks. Can I Use Old-Fashioned Oats? You can—it just depends on what texture you prefer for your no-bake cookies. Quick-cooking oats are smaller and absorb liquid more easily, which makes the cookies more soft and chewy. If you use old-fashioned oats, the cookies will have a less chewy texture.


Serving: 1cookie, Calories: 206kcal, Carbohydrates: 27g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 49mg, Potassium: 120mg, Fiber: 2g, Sugar: 18g, Vitamin A: 126IU, Calcium: 19mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.98 from 75 votes (25 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Deborah S. says:

    Why do you have to use “unsalted” butter?

    1. Lil'Luna Team says:

      I like to use unsalted butter when I bake because then I can control the amount of salt added and adjust to our flavor preference. But you could use salted butter if that’s what you have as well.

  2. Liz says:

    Can’t even print the recipe without a million ads

    1. Lil'Luna Team says:

      The ads make it possible for us to keep creating free recipes and content. Thanks for understanding!

  3. Sandy says:

    Instead of using oatmeal oats, can you use rice crispy cereal in this recipe?

    1. Lil'Luna Team says:

      I haven’t ever tried! If you do, you’ll have to let us know how they turn out.

  4. Susan Ragland says:

    5 stars
    These no bake cookies are OUTSTANDING! I used almond milk and crunchy peanut butter and all worked out just perfectly.
    One question: what could I substitute for the peanut butter? I love it but my husband doesn’t and I know he would love the cookies even more without the p/butter. I welcome your suggestions.
    P.S. I’ve made quite a few of your recipes and they are all delicious! Keep up the amazing work!

  5. Jasmine says:

    5 stars
    I love this recipe n so does my family. My only complaint is that they don’t set up as much as I’d personally like. They are very good with butterscotch flavoring too!

  6. Sawan Sharma says:

    5 stars
    Can honey be used instead of sugar ?

    1. Lil'Luna Team says:

      You know, I haven’t tried it with honey before, so I’m not sure. If you try making them with honey, you’ll have to let us know how they turn out.

  7. Robin C. says:

    5 stars
    Turned out Delicious!! I will most definitely will be making these a lot more in the furure!

    1. LilLunaTeam says:

      I’m so glad you enjoyed them! That makes me so happy to hear!