Quick & Chewy No Bake Cookies
These no-bake cookies are soft, chewy, and fudgy with a rich chocolate-peanut butter flavor. Made with wholesome oats and minimal ingredients, they come together in under 10 minutes and set in just 20. A fiber-rich, protein-packed snack that’s perfect for everyday indulgence, meal prep, or an easy dessert.
Equipment
- 2 medium baking sheets
- Parchment paper or 29 cupcake liners
- Medium (2.5–3 quart) saucepan
- Medium cookie scoop or 2 tablespoons
- Spoon or spatula
Ingredients
- ½ cup 113 g salted butter
- 1¾ cups 350 g granulated sugar
- ⅓ cup 32 g unsweetened cocoa powder
- ½ cup 120 ml milk
- 1 teaspoon vanilla extract
- ⅔ cup 160 g creamy peanut butter
- 3 cups 275 g quick oats
Instructions
- Prepare Your Workspace: Before you start cooking, line two baking sheets with parchment paper to prevent sticking. Alternatively, you can use about 29 cupcake liners for an easy, mess-free option. Have all your ingredients measured and ready on the counter—this ensures a smooth cooking process, as timing is key once the mixture reaches boiling.
- Combine the Base Ingredients: In a medium (2.5–3 quart) saucepan, add ½ cup (113 g) salted butter. Next, pour in 1¾ cups (350 g) granulated sugar, ⅓ cup (32 g) unsweetened cocoa powder, and ½ cup (120 ml) milk. Keep all ingredients separate at first, then gently stir to distribute them evenly. This ensures a smooth, consistent mixture when it heats.
- Heat and Stir to Melt: Place the saucepan over medium heat. Begin stirring frequently with a wooden spoon or heatproof spatula. As the butter melts, the sugar will dissolve, and the cocoa will blend, forming a smooth, glossy chocolate base. Take your time here—stirring prevents scorching and ensures a silky texture.
- Bring to a Rolling Boil: Once the mixture is fully melted and combined, increase the heat slightly to bring it to a full rolling boil. This means the mixture should bubble vigorously and continuously, not just simmer. Allow it to boil for exactly 60 seconds without stirring. This step is crucial—it helps the cookies set properly once cooled.
- Remove from Heat and Add Flavor: Immediately remove the saucepan from the heat after boiling. Quickly stir in 1 teaspoon of vanilla extract for aroma and flavor. Then, add ⅔ cup (160 g) creamy peanut butter. Stir thoroughly until the peanut butter is fully incorporated, and the mixture becomes thick, glossy, and velvety.
- Incorporate the Oats: Gradually add 3 cups (275 g) quick oats to the chocolate-peanut butter mixture. Use a sturdy spatula or wooden spoon to fold the oats in completely. Make sure every oat is coated in the chocolate mixture—this ensures each cookie has a perfect chewy texture and even flavor.
- Portion the Cookies: Using a medium cookie scoop (2 tablespoons) or two spoons, drop the mixture onto the prepared baking sheets or into cupcake liners. Space the cookies about 1–2 inches apart to allow for slight spreading. Each mound should be thick and rounded for optimal fudgy texture.
- Let Cookies Set: Allow the cookies to rest at room temperature for 20–30 minutes until they are firm and set. If you’re in a hurry, you can refrigerate them for 10–15 minutes to speed up the setting process. Check that they are completely firm before removing them from the baking sheets.
- Store and Enjoy: Once set, transfer the cookies to an airtight container. They can be stored at room temperature for up to a week. These cookies are perfect as an on-the-go snack, a dessert, or a sweet treat for gatherings. Their fudgy texture and rich peanut butter flavor make them irresistible every time.
Notes
- Use quick oats instead of old-fashioned oats; they absorb the chocolate mixture better and create a soft, chewy texture.
- Do not skip the 60-second boil—it’s crucial for helping the cookies set properly at room temperature.
- Butter can be salted or unsalted; if using unsalted, consider adding a pinch of salt for balance.
- For a faster set, refrigerate the cookies for 10–15 minutes instead of waiting at room temperature.
- Peanut butter can be substituted with almond butter or cashew butter for a different flavor.
- Use a medium cookie scoop for uniform-sized cookies; this ensures even setting and consistent portions.
- Store in an airtight container to keep cookies fresh for up to a week.
