Recipe for No Bake Cookies
These no-bake cookies are a cut above the rest—loaded with extra cocoa and peanut butter, studded with buttery toffee bits, and finished with a sprinkle of sea salt for the ultimate sweet-salty bite. I've tested and perfected this recipe to ensure they're quick, easy, and crave-worthy—just try and stop at one! With detailed tips and foolproof instructions, you’ll nail them every time—no oven (or stress) required.
Servings 30 cookies
Ingredients
- 1/2 cup (8TBS) unsalted butter, cubed (or salted and skip pinch of salt)
- 1 1/2 cups granulated sugar
- 1/2 cup milk (2% or more)
- 1/3 cup unsweetened cocoa powder
- 3/4 cup chunky peanut butter
- 2 teaspoons pure vanilla extract
- Pinch of sea salt (plus more for sprinkling the tops)
- 1/2 cup toffee bits, like Heath Bits of Brickle (See NOTES if omitting)
- 2 1/2 cups (250g) quick-cooking oats
Instructions
- Prep: Line two baking sheets with nonstick baking mats, parchment, or wax paper and set aside.
- Combine: Add the butter, sugar, milk, and cocoa powder to a medium-sized saucepan. Cook over medium-low heat (not any hotter!), stirring frequently, until the butter melts.
- Boil: Bring to a boil over medium heat, stirring constantly. Once boiling (when bubbles pop in the middle), set a timer for 60 seconds and continue to cook while stirring. Then, remove from the heat at precisely 60 seconds. *Stirring can make it difficult to tell if the bubbles are popping in the middle, so pay attention, stop stirring for a few seconds if needed, and don’t overcook or the cookies will be crumbly!
- Add oats: Stir in the peanut butter, vanilla extract, and a pinch of sea salt until the peanut butter is fully melted. Then, stir in the toffee bits, followed by the oats, until everything is evenly coated.
- Drop cookies: Use a 1½-2 tablespoon cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheets. Slightly flatten the cookies with the bottom of the scoop or your fingers. (I like to flatten slightly, then press the edges a little more with my fingers to form a mound in the center.) Sprinkle with a bit of sea salt.
- Set Cookies: Refrigerate the cookies for 30-60 minutes to set. Enjoy!
Video
Notes
Toffee Bits: If omitting, increase the sugar to 1¾ cups and the oats to 3 cups.