Chewy chocolate no bake cookies are some of the easiest little sweet treats to throw together. Done in just 30 minutes, these classic cookies will probably be gone in the same amount of time it took to make them!
Why this recipe works
Chocolate no bake cookies are made with chewy oats, creamy peanut butter, and delicious chocolate. Stir it all together, roll them out, and let them set for around 15 minutes before they’re ready to eat. So easy and quick!
They’re quite similar to our no bake cornflake cookies with a chewy texture and rich chocolate base, except we’re replacing the cornflakes with oats and mixing together a few ingredients to make our own chocolate concoction. These classic cookies have been around for a long time and are loved by so many!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
OATS – We are using old-fashioned rolled oats because it gives the cookies that ultra chewy texture. Quick-cooking/instant oats can be substituted for a slightly softer cookie if desired.
PEANUT BUTTER – For even further texture, you can use crunchy peanut butter.
How to Make Chocolate No Bake Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a heavy-bottomed saucepan, whisk together the sugar and cocoa.
- Add the milk and butter to the saucepan.
- Heat over medium-high, stirring frequently, until the mixture reaches a rolling boil. Keep at a rolling boil for one minute.
- Remove from heat and stir in oats, peanut butter, vanilla, and salt.
- Allow to cool in pan for 3-4 minutes. Scoop tablespoonfuls onto parchment lined baking sheets.
- Let the cookies set for at least 15 minutes, though it can take up to 30 minutes depending on how large you make the cookies. You can place also them in the refrigerator to help them set.
Frequently Asked Questions & Expert Tips
The most common reason for no bake cookies not setting properly is because you didn’t boil the cocoa, sugar, milk, and butter for long enough. The mixture must reach a rolling boil and be kept there for 1 minute. This will allow the mixture to bind together your cookie ingredients. It’s easiest to set a timer once the mixture reaches a rolling boil.
Store your cookies in an air-tight container kept at room temperature for 3-4 days. Store in a cool, dry place away from direct sunlight.
Yes, you can freeze these cookies. To do so, allow the cookies to fully set then transfer them to an air-tight container or a large ziptop bag. Store in the freezer for up to 3 months.
Serving Suggestions
Chocolate no bake cookies can be enjoyed at room temperature, chilled, or even slightly warm – though they may be sticky if that’s the route you want to take!
More No Bake Recipes
- Frozen Smores
- Lemon Icebox Cake
- No Bake Cheesecake Bars
- Strawberry Dream Dessert
- Chocolate Peanut Butter Balls
- No Bake Peanut Butter Cornflake Cookies
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Chocolate No Bake Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup milk
- ½ cup unsalted butter
- 3 cups old fashioned rolled oats
- ½ cup peanut butter
- 1 tsp pure vanilla extract
- ¼ tsp Kosher salt
Things You’ll Need
Before You Begin
- Have all your mix-in ingredients ready to go (oats, peanut butter, vanilla, and salt) so the mixture doesn’t begin to set up prematurely before you’ve have the chance to scoop them into balls.
- You can make the cookies larger, but note that they can take a bit longer to set. We were able to get 36 teaspoon-sized cookies out of this recipe, and they only took 15 minutes to set. If you use a Tablespoon to scoop, allow them to set for 30-40 minutes.
Instructions
- In a heavy bottomed saucepan, whisk together the sugar and cocoa.
- Add milk and butter to saucepan.
- Heat over medium-high, stirring frequently, until mixture reaches a rolling boil. Keep at a rolling boil for one minute.
- Remove from heat and stir in oats, peanut butter, vanilla, and salt.
- Allow to cool in pan for 3-4 minutes. Scoop tablespoonfuls onto parchment lined baking sheets.
- Let the cookies set for at least 15 minutes. You can place also them in the refrigerator to help them set.
Nutrition
Amanda Davis
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Aimee says
I needed to add a LOT more oats. (Like 2 whole cups extra!!!) And they were STILL dripping butter. Not sure exactly what is off with this but it’s not exactly right…. Use only a pinch of salt or just use salted butter instead. I think I’ll stick with the original recipe I have…. No offense.
Amanda Formaro says
The most common reason for no bake cookies not setting properly is because you didn’t boil the cocoa, sugar, milk, and butter for long enough. The mixture must reach a rolling boil and be kept there for 1 minute. This will allow the mixture to bind together your cookie ingredients. It’s easiest to set a timer once the mixture reaches a rolling boil.
Michael Rivers says
My wife has been craving these for about 2 weeks now, she’ll be happy with me and the no bakes.
Carl says
Used to make these cookies as a child. Many fun memories.
VERY BIG WARNING, VERY BIG WARNING – I USED HALF THE AMOUNT OF SALT RECOMMENDED IN THE RECIPE. IF I MAKE THEM AGAIN, I WILL ONLY USE 1/4 OF THE RECOMMENDED SALT – WITH HALF THE SALT RECOMMENDED. SALT THE COOKIES ARE BARELY EDIBLE.
Tasha says
I am 39 and been cooking these since I was 12 years old I have never used salt. Try it without the salt
BonnieC says
So easy and so delicious! I’m disabled and live alone. This recipe was easy to make without a lot of work and sweet and chocolatey enough to satisfy my sweet tooth. I froze them in 3 to a zip lock bag to keep longer.
Nancy says
Can you use almond milk in these cookies?
Any adjustments?
Nancy says
I made these yesterday. They will not set at all. Is there something I can do to them to make them set???
Cheyenne says
Did you make sure to keep it at a rolling boil for at least sixty seconds?
Marcie Rinaldo says
I find that if you don’t go the whole 69 seconds they don’t set but if you go too long they get dry
Deborah says
Very good tasting not expensive.
SUSAN F DEVOUS says
Easy and tasty.
Ginny Petrea says
Due to diabetes, can you substitute Stevia in Raw instead of refined sugar in these “No bake chocolate/oatmeal/peanut butter cookies”?
Carla Bono says
Ginny you can substitute Stevia I have before I use it in a lot of cookies as well as zucchini bread ,Pecan pie and anything that calls for sugar I too am a diabetic and we have a lot of family that are also..
Clif says
Very good and easy recipe. They set up fine in 15 minutes. I do not understand the too salty comment, maybe they used salted butter and added the salt too. They taste very good and are moist and shiny.
Linda Veselka says
I am wondering can I leave off peanut butter. I cannot have peanuts
Rebecca says
Yes, you can. I make them all the time without the peanut butter due to friends having allergies to peanuts
Carol says
Oh my goodness , I have been looking for this recipe. Love ALL of your recipes. you make everything so easy to understand.