Name: No Bake Cookies Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, cubed; 1/2 cup milk; 2 tsp vanilla extract; 2/3 cup smooth peanut butter; 1 cup white granulated sugar; 3/4 cup brown sugar; 1/3 cup cocoa powder; pinch of espresso powder (optional); 3 cups quick cooking oats; pinch of salt

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Introduction

No Bake Cookies are a quick and delicious treat that come together in minutes without heating up your kitchen. Made with rich cocoa, peanut butter, and oats, they offer a perfect balance of chocolatey sweetness and chewy texture.

A close-up of a stack of five thick, round no-bake cookies with a rough texture made of oats and chocolate, showing a mix of dark brown and lighter brown shades from the oats, all stacked unevenly on a white marbled surface scattered with oat flakes. In the background, to the right, there is a small white square dish filled with creamy light brown peanut butter with a spoon inside it, and to the left, more cookies are blurred out. The soft natural light creates a warm and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, cubed
1 cup white granulated sugar
3/4 cup brown sugar
1/3 cup cocoa powder
1/2 cup milk
Pinch of espresso powder (optional)
2 tsp vanilla extract
2/3 cup smooth peanut butter
3 cups quick cooking oats
Pinch of salt

Instructions

Step 1: Line two baking sheets with parchment or wax paper and set aside.
Step 2: In a medium saucepan, combine the cubed butter, white sugar, brown sugar, cocoa powder, espresso powder (if using), and milk. Cook over medium heat, stirring to combine, until the mixture reaches a full rolling boil. Once boiling, let it cook for 60 seconds without stirring.
Step 3: Remove the saucepan from heat. Stir in the vanilla extract, peanut butter, oats, and pinch of salt. Mix until fully combined.
Step 4: Use a 1.5 to 2 tablespoon cookie scoop to portion the cookies onto the prepared baking sheets.
Step 5: Chill the cookies in the refrigerator for 30 to 45 minutes, or until set.

Tips & Variations

For extra crunch, try adding chopped nuts like walnuts or pecans to the mixture before chilling.
If you prefer a nuttier flavor, substitute peanut butter with almond or cashew butter.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Use quick oats for the best texture; old-fashioned oats can make the cookies chewier.

Storage

Store the no bake cookies in an airtight container separated by wax paper to prevent sticking. They keep well at room temperature for up to 3 days, or in the refrigerator for about a week. To soften chilled cookies, leave them at room temperature for 10 to 15 minutes before enjoying.

How to Serve

The image shows two chocolate oatmeal cookies placed closely together on a tan-colored parchment paper over a tray. The cookies are thick with rough, uneven textures and visible oats mixed throughout, giving a bumpy surface that shines slightly from the moisture. In the background, there are more cookies out of focus, and some loose oat flakes are scattered around the cookies. The setting is simple with a soft white marbled texture beneath the tray, adding light contrast to the dark brown cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, but the texture will be chewier and less uniform. Quick oats absorb the mixture better, resulting in a softer cookie.

Do these cookies need to be refrigerated?

They set best in the refrigerator, but you can store them at room temperature if consumed within a few days. Refrigeration helps maintain their shape and texture longer.