There’s something timeless about a no bake cookie—chewy, chocolatey, and irresistibly simple. These classic No Bake Cookies come together with pantry staples and zero oven space, making them the perfect treat during the holiday rush or any time you need a quick dessert.
They’re rich with cocoa, smooth with peanut butter, and have that iconic chewy texture from rolled oats. And because they’re so easy, they’re also one of the best recipes to make with kids—aprons on, little hands helping, family traditions in the making. If chocolate and peanut butter are your love language, these cookies are about to become a regular in your home.
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Prep time 5 minutes |
Cook time 10 minutes |
Servings 28 |
What You’ll Need
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Stainless Steel Saucepan |
Bamboo Cutting Board |
Ingredients
- 1 2/3 cups granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup milk (regular or unsweetened almond milk)
- 1/2 cup butter (regular or dairy-free)
- 3 cups rolled oats (certified gluten-free if needed)
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
Directions
Step 1 — Heat the Chocolate Base
Add the sugar, cocoa powder, milk, and butter to your Sunhouse Stainless Steel Saucepan. Bring the mixture to a gentle soft boil, stirring occasionally. Once it reaches that stage, remove it from the heat.
Step 2 — Mix In the Good Stuff
Stir in the rolled oats, creamy peanut butter, and vanilla extract. Mix until everything is evenly combined and the oats are fully coated.
Step 3 — Rest & Chill
Let the mixture stand at room temperature for 1 hour to thicken. Then place it in the refrigerator for another hour to firm up completely.
Step 4 — Shape the Cookies
Using either 1 or 2 tablespoons (depending on how big you want them), scoop portions of the mixture onto wax paper. Let cool until set—and enjoy!
