Why Won't My No-Bake Cookies Get Hard?

If your Classic No-Bake Cookies aren’t setting up like they should, the culprit is usually the cooking time. Make sure you boil the mixture for exactly 60 seconds—no more, no less. This ensures the sugar reaches the perfect stage to set the cookies.

Is It Possible to Make Cookies Without an Oven?

Absolutely! That’s the beauty of Classic No-Bake Cookies —no oven needed. Just a saucepan, some stirring, and a little patience while they cool. Perfect for summer days or whenever you’re craving a quick and easy treat.

What is a Good No-Bake Dessert?

If you’re on a no-bake kick, there’s a whole world of options out there! Beyond these cookies, try no-bake cheesecakes, fudge, or layered parfaits. Each one brings that same simplicity and flavor you’ll find in our Classic No-Bake Cookies .

Is It Safe to Eat No-Bake Cookie Dough?

Great question! Yes, it’s generally safe to nibble on Classic No-Bake Cookie dough because there are no raw eggs involved. Just be sure your oats are heat-treated and your ingredients are fresh for maximum safety.

Classic No-Bake Cookies: The Best 2025 Recipe

Description

These classic no-bake cookies come together with just a handful of simple ingredients and a few easy steps. Packed with creamy peanut butter, hearty oats, and rich cocoa powder, they’re the ultimate fuss-free dessert that’s perfect for satisfying your sweet tooth anytime!

Ingredients

Scale

ingredients
1/2 cup (115 grams) butter (sliced into pieces)
▢2 cups (400 grams) granulated sugar
▢1/2 cup (120 ml) milk
▢1/4 cup (20 grams) unsweetened cocoa powder
▢1/2 cup (125 grams) creamy peanut butter
▢1 teaspoon pure vanilla extract
▢3 cups (300 grams) quick-cooking oats

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Instructions

Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.
Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 1.5 tablespoon cookie scoop). Allow to cool for 20 to 30 minutes, serve, and enjoy!

Notes

Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.

Freezing Instructions: Once the cookies have cooled completely, store them in a large freezer bag or freezer-friendly storage container in the freezer for up to 3 months. Thaw the cookies to room temperature before serving.

Milk: I prefer to use whole milk in this recipe, but 2%, 1%, skim, or even almond milk will work.

Oats: You may used old-fashioned rolled oats in these cookies, but they will be chewier. I recommend using quick-cooking oats if possible or pulsing the old-fashioned rolled oats in a food process 2 or 3 times to break them down.

Nutrition

Calories: ~120
Fiber: ~3g