Chocolate No Bake Cookies

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Chocolate No Bake Cookies

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!

Prep Time15

Cook Time2

Total Time17

Course: Dessert

Cuisine: American

Keyword: No Bake Chocolate Cookies, No Bake Cookies

Servings: cookies

Ingredients

2 cups granulated sugar
2 Tbsp unsalted butter
3 Tbsp unsweetened cocoa powder
½ cup whole milk
¼ tsp kosher salt
½ tsp vanilla extract
¾ 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

Notes

The one-minute boil is what helps the cookies set properly, so start the timer once the mixture reaches a full rolling boil, not when you first see bubbles around the edges.
Use quick-cooking oats for the right texture. Old-fashioned rolled oats are thicker and won't soften or bind as well.
Hot, humid weather can make the cookies softer, so refrigerate them for 15 to 20 minutes if they haven't fully set at room temperature.
If the cookies are too soft, return the mixture to the saucepan and boil for another 60 seconds, then scoop again while it's hot.
Use certified gluten-free oats if you need the cookies to be gluten-free, since regular oats can be subject to cross-contact with wheat.
Store fully set cookies in an airtight container at room temperature for up to 1 week or freeze for up to 2 months. Thaw frozen cookies at room temperature for a few minutes before serving.

Nutrition