These Chocolate No Bake Cookies don’t require, flour, eggs, or an oven. Chocolaty, creamy, with a little crunch, and super addictive. It doesn’t get much easier!
If you’ve made these no bake cookies, you will surely love these No-Bake Ritz Cracker Cookies and No-Bake Rocky Road Avalanche Bars, too!
The Best Chocolate No Bake Cookies
When you live in a super hot summer climate like I do, you basically never want to turn on your oven for four months. That makes cooking and baking a challenge. And I don’t want to can’t go through four months without cookies.
My friend Kerry gave me this No Bake Cookie recipe (a.k.a No Bake Oatmeal Cookies and Chocolate No Bake Cookies) years ago in college when I didn’t know how to cook. I think it was actually one of the first recipes I ever made on my own.
These cookies sort of remind me of a cross between a Reese’s Peanut Butter Cup and a Whatchamacallit (remember those?!) They’re rich, creamy and fudge-like, with a little crackle from the oats. They’re so so good. If you’ve never made these, then you are really missing out. Whip up a batch in just 15 minutes!
Ingredients Needed
Here’s what you need to make this no bake cookie recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Sugar – For sweetness.
- Unsweetened cocoa powder – Provides the chocolate flavor.
- Unsalted butter – Adds richness and moisture.
- Whole milk – This also provides moisture and richness.
- Kosher salt – Balances the sweetness.
- Vanilla – Enhances the overall flavor.
- Creamy peanut butter – This recipe calls for creamy peanut butter, but you can use crunchy peanut butter if preferred, or even almond butter.
- Uncooked quick-cooking oats – A main ingredient in these cookies that adds texture. Don’t skip it. See note below.
How to Make No Bake Cookies
These no bake chocolate cookies could not be any easier to make. Here’s a summary:
(Hop down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Combine ingredients in a medium pot. Add in the sugar, butter, cocoa powder, and milk. Over medium heat, bring the ingredients to a boil, stirring constantly, until butter is melted, sugar is dissolved, and mixture has thickened, for 60 seconds.
- Add in remaining ingredients. Remove from the heat and add in the salt, vanilla, and peanut butter until combined. Stir in the oats until completely combined and coated.
- Scoop cookies. Working quickly before the mixture starts to harden, drop batter onto the parchment-lined baking sheets.
- Cool. Allow to cool completely and enjoy! They harden pretty fast.
Tips for Success
- Use quick-cooking oats. These are the way to go for this recipe, because of their tiny size and tenderness. If you use old fashioned oats, they just won’t set up the same.
- Prevent scorching. Bring the mixture to a rolling boil and allow to boil for 60 seconds, stirring constantly so it doesn’t burn.
- These cookies set up and dry pretty quickly. Have all your ingredients ready before you start at the stove because the mixture sets up fairly fast.
Video: No Bake Cookies
Proper Storage
- How to store. No refrigeration needed for these Chocolate No Bake Cookies. Just store them in an airtight container and they will last about a week at room temperature. Of course, you can store them in the fridge, if preferred. They’re good cold, too!
- Can you freeze no bake cookies? Yep! For best results, flash freeze first by placing the cookies on a baking sheet, not touching, and chill in the freezer for about 1 hour. Once frozen, transfer cookies to a freezer-safe sealed container or resealable plastic bag. Cookies can be frozen for about 2 months before quality is diminished.
More No Bake Chocolate Desserts:
- Chocolate Eclair Cake
- Chocolate Mousse
- No Bake Peanut Butter Pie
- Chocolate Lasagna
- Ice Cream Sandwich Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chocolate No Bake Cookies
Ingredients
- 2 cups granulated sugar
- 2 tablespoons unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup whole milk
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 3/4 cup creamy peanut butter (or almond butter)
- 2 cups uncooked quick-cooking oats
Instructions
- Line two baking sheets with parchment paper; set aside.
- In a medium saucepan, add in the sugar, butter, cocoa powder, and milk. Over medium heat, bring the ingredients to a boil for 60 seconds, stirring constantly, until butter is melted, sugar is dissolved, and mixture has thickened.
- Remove from the heat and add in the salt, vanilla, and almond butter until combined. Stir in the oats until completely combined and coated.
- Working quickly before the mixture starts to harden, using a tablespoon sized cookie scoop, drop batter onto the prepared baking sheets, a couple inches apart since they will spread slightly.
- Allow to cool completely.
- Once they have hardened (about 25 minutes) serve and enjoy!
I wonder what would happen if I left out the peanut butter & increased the butter a bit?
Hello: Can you substitute Rice Krispie cereal for the oats? Thank you!
Hi Colleen – I’ve never tested this recipe with anything other than different oats, and quick cooking oats delivered the best results.
My favorite since I was a little girl, and I’m a grandma!
We cannot use nuts in any form so I made them with sunflower butter. So good!
This is my favorite cookie recipe ever!