The classic no-bake cookie. This cookie has a simple chocolate-peanut butter flavor combo. It has a perfectly soft, chewy texture! These are some of the easiest cookies to make at home. Almost everyone has made some of these as a kid. These cookies are the fastest and easiest dessert for a fun family weekend dinner. This recipe has a little bit more cocoa and peanut butter than other similar recipes. I got this recipe from the Cooking Classy website.
Ingredients you’ll need
- Sugar
- Butter
- Milk
- Unsweetened cocoa powder
- Vanilla
- Quick Oats
- Peanut butter
The Specific Steps
No-bake cookies are one of the easiest things to make. First, you’ll need to line baking sheets with parchment paper or have 29 cupcake liners laid out. You could also just lay parchment paper out on your counter or table at home.
After that, in a 3-quart saucepan, mix up sugar, butter, cocoa powder, and milk. Then, heat that all up at medium heat, stirring frequently. Then when it reaches boiling point, stop stirring and let it boil for about a minute.
Remove from heat and immediately add vanilla, peanut butter, and oatmeal. Make sure everything is blended up well. Next, put the mixture onto prepared parchment paper or into the cupcake liners scooping about 2 Tbsp for each cookie. A soup spoon would work well for this size of cookie. After scooping the cookies out onto your parchment paper or into the cupcake cups, let the cookies stand for twenty to thirty minutes and enjoy.
If you want the cookies to set faster, you can put them in the refrigerator in an airtight container. Enjoy!
Tips for No-Bake Cookies
Here are some very helpful tips for making No-Bake Cookies.
- The mixture needs to be heated to more than a simmer. The whole thing should be boiling or bubbling before counting down your 60 seconds.
- Quick oats are a must-have. If you don’t use quick oats the cookies won’t set up right and they won’t be as tender and soft. Also, they will have more water in them which will mess up the mix.
- Sometimes if the cookies are too moist or wet, boil them for 15 seconds longer next time. If the cookies are too dry, do the opposite and boil the batter mixture 15 seconds less.
- You can choose what type of peanut butter you use too. Creamy or crunchy. I prefer crunchy. If you use crunchy peanut butter, add an extra ¼ cup of peanut butter because it will change the consistency of the batter if you don’t.
- Real butter is way better than margarine for these cookies because margarine adds an odd flavor that will affect the cookie.
End Result
No-bake cookies are rich, chocolatey, soft, and sometimes gooey. These cookies are perfect for any season but especially summer when you just want a perfect, chocolatey cookie but it’s too hot to turn the oven on. Everyone will always love these cookies! You can make them gluten-free and vegan. You can experiment by adding different extras like butterscotch chips or raisins to add to the flavor!
