Chocolate No Bake Cookies
Updated
Updated
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!
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5 STAR REVIEWS
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!
Helpful Tips
- Use quick-cooking oats. These are the way to go for this recipe, because of their tiny size and tenderness. Can you use rolled old fashioned oats, but they don’t set up quite the same and not my preference.
- Creamy peanut butter. This recipe calls for creamy peanut butter, but you can use crunchy peanut butter if preferred, or even almond butter.
- 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.
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 peanut butter until combined and smooth.
- 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 and harden. (They will harden at room temperature, or you can put them in the fridge.)
- Serve and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
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:
- No-Bake Ritz Cracker Cookies
- No-Bake Rocky Road Avalanche Bars
- 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!
Perfectamundo! The key is 60 second + the sugar!
Is really good
This is THE BEST dessert I’ve ever made!!!
Delicious and easy.
Thank you so much for your recipe 😊
Love these – so easy. I think I used to get these when I was in grade school. Brought back some wonderful memories.
These are so easy to make and they are so delicious…
Just like I remember them, 50 years ago!
I used 4 cups oatmeal instead of 2— more yummy cookies!
Since this mixer sets up fast.. rather than trying to quickly make cookies.
Can the mix be spread out on a cookie sheet and cut into squares ?
Probably, try it!
Could we cut 1 cup of sugar in this recipe? Instead of two cups, just use 1 cup.
No, sorry. You need the full amount of sugar for these to turn out properly.
My husband loves these. We live in Arizona and it’s too hot to use the oven. Thanks for a great recipe.
Great recipe! They turned out perfect!
These were so easy to make. They were absolutely delicious.
I was a little slow in scooping. As mentioned, they set up really fast.
This is going to be in my cookie rotation.
So yummy I come back for this recipe often.
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.
Hi Colleen – Did you try making these cookies with Rice Krispies? I was wondering the same thing as I’m not a fan of oats.
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!