Why didn't my cookies set properly?

The most common reason is not boiling the mixture long enough. Use a candy thermometer to ensure you reach 230°F, which is the "soft-ball" stage needed for proper setting. If you don't have a thermometer, make sure you boil for a full 1½ minutes after reaching a rolling boil.

Can I use natural peanut butter in this recipe?

I don't recommend it. Natural peanut butter has different oil content and separation issues that can affect how the cookies set. Stick with regular creamy peanut butter for best results.

What if I only have old-fashioned rolled oats?

You can use old-fashioned oats, but the texture will be chewier and more rustic. For a texture closer to the classic recipe, pulse them a few times in a food processor to break them down slightly.

Can I reduce the sugar in this recipe?

The sugar does more than sweeten - it's crucial for the chemical reaction that allows the cookies to set properly. Reducing it significantly may result in cookies that don't hold together well. If you're concerned about sweetness, consider adding a pinch more salt to balance the flavors.

The BEST No Bake Cookies Recipe

Description

These no-bake cookies are irresistibly chewy, chocolatey, and peanut buttery! Perfect for when you need a quick and easy treat without turning on the oven. This foolproof recipe sets perfectly every time, with just the right balance of sweetness and richness. Make them for parties, potlucks, or anytime you crave a simple yet delicious snack.

Ingredients

Units Scale

Wet Ingredients

1/2 cup (113g) unsalted butter, diced
1/2 cup (119ml) nonfat milk
1/2 cup (120g) creamy peanut butter
1 teaspoon vanilla extract

Dry Ingredients

2 cups (400g) granulated sugar
1/4 cup (20g) unsweetened cocoa powder
3 cups (240g) quick cooking oats
1/4 teaspoon salt

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Instructions

Prepare the baking sheets
Line two cookie sheets with parchment paper and set aside. Preparing your workspace is key to ensure a smooth and quick process.
Get your ingredients ready
Measure all the ingredients beforehand and make sure you’ve thoroughly read the instructions. This recipe moves quickly, so being prepared will prevent mistakes.
Make the chocolate mixture
In a 3-quart saucepan over medium heat, melt the butter. Stir in the sugar, milk, and cocoa powder, whisking until the mixture is smooth. Bring it to a boil and cook for about 1 ½ minutes, stirring occasionally. If available, use a candy thermometer to ensure the mixture reaches 230°F. This step is crucial for perfect cookie set-up.
Mix in the remaining ingredients
Remove the saucepan from heat. Stir in the creamy peanut butter, salt, vanilla, and quick cooking oats. Mix thoroughly until everything is well-combined.
Shape the cookies
Use a cookie scoop to drop 2-tablespoon-sized balls onto the prepared parchment-lined baking sheets. Space them out slightly. Let the cookies sit at room temperature to set, or refrigerate them to harden more quickly.

Notes

Boiling is critical: To ensure the cookies set properly, boil the chocolate mixture until it reaches 230°F. If under-boiled, they’ll stay soft and won’t harden.
Peanut butter substitutions: If you’re allergic to peanuts, use a no-stir nut butter like almond butter or sunbutter. For a unique twist, try Biscoff spread.
Storage tips: Store cookies in an airtight container at room temperature for several days. Refrigerate them for up to a week, or freeze them for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 17g
Sodium: 45mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg