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No Bake Cookies Recipe

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These classic no bake cookies are rich, chocolatey, and perfectly chewy with a delicious combination of peanut butter and oats. Ready in just minutes without turning on your oven, they’re the ultimate quick and easy dessert that tastes absolutely indulgent.

Ingredients

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  • 2 cups granulated sugar
  • ½ cup whole milk
  • ½ cup (1 stick) unsalted butter
  • ¼ cup unsweetened cocoa powder
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking oats
  • ¼ teaspoon salt

Instructions

  1. Prepare your workspace – Line two large baking sheets with wax paper or parchment paper and set aside. This is important to do first because once the mixture is ready, you need to work quickly.
  2. Combine the base ingredients – In a medium saucepan, combine the sugar, milk, butter, and cocoa powder. Stir everything together over medium heat until the butter is completely melted and the mixture is smooth.
  3. Bring to a boil – Increase the heat to medium-high and bring the mixture to a full rolling boil. Once it reaches a boil, let it boil for exactly 1 minute without stirring. This timing is crucial for achieving the right texture. Use a timer to ensure accuracy.
  4. Remove from heat – After exactly 1 minute of boiling, remove the saucepan from the heat immediately. Working quickly, stir in the peanut butter and vanilla extract until completely smooth and well combined.
  5. Add the oats – Fold in the quick oats and salt, stirring vigorously until every oat is coated with the chocolate mixture. The mixture will start to thicken as you stir.
  6. Drop the cookies – Working quickly (the mixture will begin to set), use a spoon or small ice cream scoop to drop spoonfuls of the mixture onto your prepared wax paper. Aim for cookies about 2 inches in diameter. If the mixture gets too thick to scoop, you can briefly return it to low heat for 10-15 seconds to loosen it slightly.
  7. Let them set – Allow the cookies to sit at room temperature for 20-30 minutes until they’re completely firm and set. Don’t refrigerate them during this initial setting period, as it can cause them to become crumbly.
  8. Serve and enjoy – Once set, the cookies are ready to eat! Store any leftovers in an airtight container at room temperature.

Notes

  • Timing is everything: The 1-minute boil is crucial. Under-boiled cookies won’t set properly and will be mushy. Over-boiled cookies will be dry and crumbly.
  • Work quickly: Once you remove the mixture from heat, work fast to get the cookies dropped onto the wax paper before the mixture hardens in the pot.
  • Altitude adjustments: If you live at high altitude (above 3,000 feet), you may need to boil the mixture for 2-3 minutes instead of 1 minute.
  • Testing doneness: If you’re unsure if you’ve boiled long enough, drop a tiny bit of the mixture onto wax paper after the 1-minute boil. If it sets within a few minutes, you’re good to go.
  • Humidity matters: Very humid days can affect how well the cookies set. If they seem too soft, let them sit longer or move them to a drier room.

Nutrition

Find it online: https://focialy.com/no-bake-cookies-recipe/