This classic no-bake cookie recipe is chewy, chocolatey, and simply irresistible — it’s the perfect quick and easy way to satisfy your sweet tooth.
How to Make No-Bake Cookies
You’ll find a detailed ingredient list and step-by-step instructions in the no-bake cookie recipe below, but let’s go over the basics:
No-Bake Cookie Ingredients
These are the ingredients you’ll need to make this top-rated no-bake cookie recipe:
- Sugar: This sweet no-bake cookie recipe starts with 1 ¾ cup white sugar.
- Butter: A stick of butter adds richness, moisture, and flavor.
- Milk: Milk gives the cookies more moisture and richness.
- Cocoa powder: Unsweetened powder is essential for the deep chocolate flavor.
- Peanut butter: This recipe calls for crunchy peanut butter, but you can use smooth peanut butter if you prefer.
- Oats: Make sure to use quick-cooking oats.
- Vanilla: A teaspoon of vanilla extract enhances the overall flavor of the no-bake cookies.
These no-bake cookies are quite sticky, so you’ll also need wax paper.
How Do You Make No-Bake Cookies?
Here’s a brief overview of what you can expect when you make homemade no-bake cookies:
- Boil the sugar, butter, milk, and cocoa for 90 seconds.
- Remove from heat, then stir in the peanut butter.
- Stir in the oats and vanilla.
- Drop onto wax paper and let cool.
How to Store No-Bake Cookies
Once the no-bake cookies are cooled and completely hardened, you can store them in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. If you’re worried about sticking, you can place wax paper between each layer.
Can You Freeze No-Bake Cookies?
Yes, no-bake cookies freeze well. Flash freeze them for a few hours or up to overnight, then transfer them to a freezer-safe container and freeze for up to six months. Thaw in the refrigerator overnight.
Allrecipes Community Tips and Praise
“I’ve made these twice, per the original recipe,” according to Kelly. “Easy, fast, delish, quick clean up. It’s a go-to in my house.”
“This was a childhood favorite of mine growing up and I’m glad I found this recipe,” says L Jackson. “It’s exactly like what I remember and now it’s becoming a childhood favorite for my kids. Instead of dropping onto wax paper, I put mine into a 9×9-inch pan and let cool. Then we cut it into squares, similar to fudge.”
“Let me tell you what, these turned out PERFECT,” raves Steve Bonds. “I have been trying to make these right for the longest time. The chocolate is smooth and silky. No graininess to them. Perfect consistency.”
Editorial contributions by Corey Williams