How to Make No-Bake Cookies 3 Ways
Learn how to make no-bake cookies 3 different ways! The classic no-bake cookie is a chocolate peanut butter and oatmeal cookie that is perfect for hot summer days. Using the same concept, you can also make a no-bake chocolate chip cookie and a no-bake snickerdoodle cookie! Pin it for Later »
Overview
- Skill Level: Beginner
- Technique Used: Making a Simple Fudge
A classic no-bake cookie is an oat based cookie flavored with peanut butter and chocolate. These cookies come together with just a few short minutes on the stove and require no oven time.
The idea of no-bake cookies is a perfect template to make tons of flavors. Below I will show you have to make the traditional chocolate oatmeal no-bake cookie along with a no-bake chocolate chip cookie and a no-bake snickerdoodle cookie. The possibilities are endless!
How to Make No-Bake Cookies
When you really analyze a no-bake cookie, you are essentially making a simple fudge mixture with additional flavorings and add-ins. There are a few ingredients that I keep the same in all of my no-bake cookie variations: butter, milk, sugar, and oats. The other ingredients can be changed out depending on the flavor you are going for.
Boil the Fudge Mixture
You will start on the stove in a saucepan with the milk, butter, sugar, and the thickening agent. For traditional no-bake cookies (or any variety that you want to have a chocolate flavor) we are using cocoa powder. If you want the cookie base to have more of neutral cookie flavor (like a chocolate chip or sugar cookie), use flour here.
Stir the mixture as you bring it up to a boil over medium heat. Allow the no-bake cookie base to boil for 1 full minute. This amount of time is needed to set the cookie once it cools.
Stir in your Add-Ins and Oats
Once the mixture is done boiling, stir in any flavorings, add-ins, and your oats. The oats are what binds these cookies together here so they cannot be left out. I like to use quick-cooking oats because I prefer the texture in these cookies, but rolled oats can be used as well.
You can add nut butter, various extracts and spices, chopped nuts, dried fruit, etc… If you are adding chocolate chips, wait to add these until the mixture cools down slightly so they don’t completely melt into the dough.
Scoop & Let Set
Once all of your no-bake cookie dough is mixed together, scoop mounds of dough onto parchment or wax paper lined baking sheets. These cookies will need about 30 minutes to set at room temperature and will set in about 15 minutes in the refrigerator.
No-bake cookies do not need to be refrigerated. Store them in an airtight container at room temperature for up to 1 week.
Chocolate Peanut Butter No-Bake Cookies (Classic No-Bake Cookies)
These are the original and most classic no-bake cookie. Use unsweetened cocoa powder as the thickener and stir in peanut butter as an add-in. I prefer chunky peanut butter for a little extra texture.
No-Bake Chocolate Chip Cookies
Use flour as the thickener and in vanilla. Allow the dough to cool slightly before stirring in chocolate chips. I also like to sprinkle a little flaky salt over the top of these to make them extra special!
No-Bake Snickerdoodle Cookies (aka Cinnamon Sugar Cookies)
Use flour as the thickener and add some cinnamon and cream of tartar to the dough (the cream of tartar is optional but will give them the classic snickerdoodle tangy flavor). Sprinkle the tops with cinnamon-sugar before they are set.
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try another no-bake dessert recipe!
You might also like to try another oatmeal cookie recipe!
No-Bake Cookie Base Recipe
This is a no-bake cookie recipe featuring the classic flavor of chocolate peanut butter and oatmeal. Check the notes section for how to make a no-bake chocolate chip cookie and a no-bake snickerdoodle cookie!
Ingredients
- 56 grams (¼ cup) unsalted butter
- 56 grams (¼ cup, 60 milliliters) milk, skim, 1%, 2%, whole, or dairy free
- 150 grams (⅔ cup) brown sugar, light or dark
- 20 grams (¼ cup) unsweetened cocoa powder
- pinch of salt
- 84 grams (⅓ cup) peanut butter, creamy or crunchy
- 150 grams (1 ½ cups) oats, rolled or quick oats
Instructions
- In a saucepan over medium heat, combine the butter (56 grams/ ¼ cup), milk (56 grams/ ¼ cup), brown sugar (150 grams/ ⅔ cup), cocoa powder (20 grams/ ¼ cup), and salt (a pinch). Stir together and bring to a boil. The cocoa powder will look lumpy at first but will dissolve as the mixture heats. Once the mixture comes to a boil, continue boiling it for 1 full minute stirring occasionally. I suggest setting a timer because it might not set up if it does not boil for long enough and it can burn if you boil too long.
- Turn off the heat and add the peanut butter (84 grams/ ⅓ cup) and oats (150 grams/ 1 ½ cups). Stir to combine allowing the peanut butter to melt.
- Scoop mounds of dough onto a parchment lined baking sheet. You can make them as big or small as you like. I like to use a cookie scoop that is about 2 tablespoons in size. This will result in about 10 cookies. This recipe can easily be doubled or tripled for a larger yield.
- Cookies will take about 30-45 minutes to set at room temperature or 20 minutes to set in the refrigerator. Store cooled cookies in an airtight container at room temperature for up to 1 week.
Notes
- For Chocolate Chip No-Bake Cookies: Substitute the cocoa powder for 30 grams (¼ cup) all-purpose flour and leave out the peanut butter. Add in 1 teaspoon vanilla extract when you stir in the oats. After stirring in the oats, allow the mixture to cool for about 10 minutes. Stir in 75 grams (½ cup) chocolate chips. Top the scooped cookies with flaky sea salt if desired.
- For Snickerdoodle No-Bake Cookies: Substitute the cocoa powder for 30 grams (¼ cup) all-purpose flour and leave out the peanut butter. Stir in ¼ teaspoon cinnamon and ¼ teaspoon cream of tartar (optional but will give the cookies the iconic tangy snickerdoodle flavor) with the oats. Sprinkle cinnamon sugar on the cookies before they are set.
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11 Comments on “How to Make No-Bake Cookies 3 Ways”
I made the peanut butter oatmeal. Very easy, and my husband loved them.
If cooked longer in the “fudge stage”
Would that provide a different flavor/texture? Just thinking of stages in temp when making fudge.
Thanks!
Hi Carol! If you cook the fudge stage too long the texture can become quite gritty and brittle! Glad you enjoyed these cookies!
ooooh I love how you changed up a classic! The ccc no bakes look SO GOOD!
Thanks Kayle! The snickerdoodles were surprisingly my favorite!
Made all three of these for my hubby to take out on a 6 week commercial fishing trip. All were very tasty. If your making the chocolate chip version I would definitely wait the whole ten minutes or even longer to achieve the distinctive chip style, I rushed and did mine at the 8 minute mark and they turned into chocolate “swirl” cookies. Still delicious, thanks!
What a wonderful idea Dani! And good tip on the chocolate chips! I’m so glad you enjoyed them all!
Hi
These looks great! Can you freeze no bake cookies?
Thank you!
I have. Seem perfectly fine to me. I do add flax seeds and chia seeds to mine for crunch and fiber. They pry off each other, from frozen, pretty easily, then just wait about 5 minutes to slightly soften. Great cold!
You can! I actually really enjoy them cold out of the fridge.
Since the flour is unbaked or cooked in any way, I would substitute almond flour or rice flour for the cocoa making it a better alternative to flour.
That’s a good idea! You can also “heat-treat” the flour before using.