The Retro Cookies I’m Making on Repeat This Fall

I’ve certainly never been one to turn down a wonderfully chewy chocolate chip cookie or a soft frosted sugar cookie. Baked cookies make for a tasty treat whether they’re dunked in coffee or enjoyed as a snack. The cookie I’m truly craving all the time? No-bake cookies.

Every time my mom would make a batch of no-bake cookies growing up, I knew I was in for a treat. She kept it simple with a boiled mixture of butter, sugar, milk, and just a touch of cocoa powder. Once the peanut butter and oats were stirred in, I knew it was only a matter of time before I could grab one (or two).

With such a love for this nostalgic childhood treat, I now have a recipe I make on repeat in my house. This version has the ideal balance of creamy peanut butter and cocoa powder for chocolate peanut butter flavor, with old-fashioned oats for chewy texture. 

They’re thick and delicious, and adding M&M’s into the mixture makes them that much more fun, bringing vibrant color to an otherwise drab-looking cookie along with pops of crunchy candy in every bite.

This recipe doesn’t require any preheating and you’ll only need one large saucepan to make the mixture. Fewer dishes, less prep, more fun!

No-Bake Cookie Tips and Tricks

• Choose your oats: I love old-fashioned oats because I prefer their thicker, chewier texture. However, if you prefer finer oats (or that’s what you have on hand), quick oats will work. Just skip instant oats, as their texture is too fine to absorb the wet ingredients.
• Don’t rush the boiling: Cooking the mixture properly is crucial to setting up the cookies and producing proper texture. Boiling for too long will result in a gritty cookie, while not boiling long enough will produce a cookie that’s too wet to set up. Once the mixture comes to a boil, set a timer and let it cook untouched for two minutes.  
• Dress them up even more: I like to add M&M’s to these no-bake cookies for the color and crunch, but there are plenty of other ways to make them your own. Drizzle melted chocolate or white chocolate with a bit of food coloring on top. I’m dreaming of a version with chunks of Reese’s Peanut Butter Cups for even more chocolate peanut butter flavor.  

Try the Cookies Chilled

No-bake cookies will set up just fine at room temperature. However, they’ll set up even faster in the fridge. 

My favorite way to store and enjoy these cookies is straight from the fridge or freezer. There’s nothing I love more than cold chocolate, and these hit the spot. Plus, they’ll last even longer when stored that way.

No-Bake Treats

• No-Bake Chocolate and Peanut Butter Cookies
• No-Bake Chocolate Cheesecake
• No-Bake Pumpkin Pie
• Easy Lime Icebox Cake

Prepare a baking sheet:

Line a baking sheet with parchment paper and set it aside.

Prep the dry ingredients and cook the wet ingredients:

In a small bowl, whisk together the oats and cocoa powder. Set aside.

In a medium saucepan set over low heat, melt the butter. Whisk in the sugar and milk until combined and the sugar has dissolved, 1 minute. Turn the heat up to medium and bring the mixture to a rolling boil. Boil for exactly 2 minutes without stirring.

Add the remaining ingredients:

Remove the mixture from heat. Stir in the peanut butter and vanilla extract. Stir in the oats and cocoa powder mixture. Let sit for 2 minutes before stirring in half of the M&M’s.

Scoop and shape the cookies:

Use a cookie scoop to scoop balls of dough onto the lined baking sheet. Once all of the mixture has been scooped, use your fingers to gently flatten and round the mounds of dough. Press additional M&M’s on top of each cookie.

Let the cookies set:

Let the cookies sit at room temperature for 1 hour to firm up and set. For a firmer cookie, refrigerate the cookies for 45 minutes. 

Store the cookies in an airtight container or zip-top plastic bag at room temperature for up to 5 days or in the fridge for up to 2 weeks. These cookies can also be stored in the freezer for up to 3 months.

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