No Bake Cookie
Description
These classic Southern no-bake cookies are the ultimate quick treat, requiring no oven and minimal effort. Made with just a handful of pantry staples like butter, sugar, milk, cocoa, and peanut butter, they come together in a single saucepan. The mixture is boiled briefly to achieve the perfect consistency, then dropped onto wax paper to set. The result is a soft, chewy cookie with a rich chocolate-peanut butter flavor that melts in your mouth. Perfect for satisfying a sudden sweet tooth, packing into lunchboxes, or serving as an easy after-school snack, these cookies are a nostalgic favorite that brings comfort and joy to any occasion.Ingredients
Directions
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In a medium saucepan, combine butter, sugar, and milk.
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Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
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Boil vigorously for exactly 1 minute, keeping the mixture stirred to prevent scorching.
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Remove the saucepan from the heat immediately.
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Stir in cocoa powder, vanilla extract, and peanut butter until the mixture is smooth and well combined.
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Quickly stir in the quick oats until fully incorporated.
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Drop tablespoon-sized mounds of the mixture onto wax paper or parchment-lined baking sheets.
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Allow cookies to cool at room temperature until firm, about 30 to 60 minutes.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 444.0kcal
- % Daily Value *
- Total Fat 48.0g74%
- Saturated Fat 29.5g148%
- Cholesterol 124.0mg42%
- Sodium 267.0mg12%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 0.0g0%
- Sugars 4.8g
- Protein 6.3g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months.
For a chocolate-peanut butter twist, add 1/2 cup of chocolate chips during the final stirring step. You can also use quick-cooking oats or old-fashioned oats; if using old-fashioned, pulse them briefly in a food processor to make them finer for a softer cookie.
The boiling time is crucial. Boiling for too long will make the cookies hard and candy-like; boiling for too short a time will result in cookies that do not set properly. Ensure you are using a rolling boil where bubbles break the surface vigorously.
Use natural peanut butter for a less sweet version, or almond butter for a nut-free alternative (if not allergic to almonds). Coconut oil can substitute for butter for a dairy-free option.
