Deann’s No-Bake Cookies Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 sticks - salted butter
  • 2 cups - granulated sugar
  • 4 tablespoons - unsweetened cocoa powder
  • 1/2 cups - regular whole milk
  • 2 teaspoons - vanilla extract
  • 1/2 cups - creamy or crunchy peanut butter
  • 2 1/2 cups - quick oats (don't use old-fashioned oats)
  • Directions:

    Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.

    In a 2.5 to 3-quart medium saucepan combine butter, sugar, cocoa and milk. Set over medium heat and cook, stirring frequently, until it reaches a full boil. Allow mixture to boil 1-1/2 minutes without stirring.

    Remove from heat; immediately add in vanilla, peanut butter and quick oats. Stir the mixture until well-combined; then, using a medium (2 tablespoon) cookie scoop or two spoons, drop mixture onto lined baking sheets or into cupcake liners.

    Allow to rest at room temperature until set, about 20 to 30 minutes (to speed up setting, refrigerate).

    Store cookies in an air-tight container at room temperature.

    Brief Description

    A super-fast, super easy to make cookie made with chewy oatmeal, rich cocoa and peanut butter. They are perfectly fudgy and always just too good to resist; a childhood favorite that I'm still making all the time.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 5 min
    Cook Time: 8 min

    Posted By:


    Posted On:

    December 13, 2020

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