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 »
No-Bake Cookies Overview
- Skill Level: Beginner
- Techniques 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. But 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.
Tips, Tricks, & Techniques
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.
- 1/4 cup (57 gr) unsalted butter
- 1/4 cup (60 ml) milk (can be skim, 1%, 2%, whole, or dairy free)
- 2/3 cup (152 gr) brown sugar
- 1/4 cup (26 gr) unsweetened cocoa powder
- pinch of salt
- 1/3 cup (75 gr) creamy or crunchy peanut butter
- 1 1/2 cup (135 gr) quick oats (rolled oats can be substituted)
- In a saucepan over medium heat, combine the butter, milk, brown sugar, cocoa powder, and a pinch of salt. Stir together and bring to a boil. The cocoa powder will look clumpy 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 set a timer because it might not set up if it does not boil for long enough and can burn if you boil too long.
- Turn off the heat and add the peanut butter and oats. Stir to combine.
- Scoop mounds of dough onto a parchment lined baking sheet. You can make them as big or small as you like, but I use a cookie scoop that is about 2 TBSP in size. This will result in about 10 cookies. This recipe can easily be doubled 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.
- For Chocolate Chip No-Bake CookiesSubstitute the cocoa powder for 1/4 cup (30 gr) all-purpose flour and leave out the peanut butter. Add in 1 tsp vanilla extract when you stir in the oats. After you stir in the oats, allow the mixture to cool for about 10 minutes. Stir in 1/2 cup (84 gr) chocolate chips. Top the scooped cookies with flaky sea salt if desired.
- For Snickerdoodle No-Bake CookiesSubstitute the cocoa powder for 1/4 cup (30 gr) all-purpose flour and leave out the peanut butter. Stir in 1/4 tsp cinnamon and an 1/4 tsp cream of tartar (optional but will give the cookies the iconic tangy snickerdoodle flavor) with the oats. Sprinkle cinnamon-sugar topping on the cookies before they are set.
Amount Per Serving: Calories: 0