Kitchen notes · a little help before you start
No Bake Cookies
No Bake Cookies is made with whole milk, unsweetened cocoa powder, and smooth peanut butter.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Original yield
- Serves 24
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check the off-heat addition
Follow the instruction to take the pan off the heat before the finishing addition.
2. Allow for cooling
Include the cooling stage before the next step.
3. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Get to know the ingredients
whole milk
In the method: Whisk together the milk, sugar and cocoa powder in a large dutch oven until fully combined then add in the butter and bring to a rolling boil.
unsweetened cocoa powder
In the method: Whisk together the milk, sugar and cocoa powder in a large dutch oven until fully combined then add in the butter and bring to a rolling boil.
smooth peanut butter
In the method: Whisk together the milk, sugar and cocoa powder in a large dutch oven until fully combined then add in the butter and bring to a rolling boil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 24. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/2 cup whole milkIngredient note
Source: 1 3/4 cups white sugarIngredient note
Source: 1/4 cup unsweetened cocoa powderIngredient note
Source: 1/2 cup unsalted butterIngredient note
Source: 3/4 cup smooth peanut butterIngredient note
Source: 3 cups quick cooking oatsIngredient note
Source: 2 teaspoons vanilla extract
How to make it
0 of 3 steps completeMake room for No Bake Cookies
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
With a 1 tablespoon scoop, scoop the cookies onto a greased cookie sheet and allow them to cool and harden.
A little more help as you go
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the dutch oven. Start with this step: Whisk together the milk, sugar and cocoa powder in a large dutch oven until fully combined then add in the butter and bring to a rolling boil.
Which preparation step should I plan for?
Follow the instruction to take the pan off the heat before the finishing addition.
What happens at the end?
With a 1 tablespoon scoop, scoop the cookies onto a greased cookie sheet and allow them to cool and harden.
Is there another preparation step to plan for?
Keep the whisking step in its stated place in the preparation.
Additional recipe notes
Note: click on times in the instructions to start a kitchen timer while cooking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
