Last updated on August 25th, 2022
These dark chocolate no-bake cookies are the perfect cross between a cookie and candy. If you’re looking for a cookie recipe with no flour and no eggs, this will be your new favorite!
I’ve been making Hershey’s No Bake Cookies since I was a little kid. In fact, our church cookbook from my middle school years has this recipe submitted under my name (thanks, Mom!). They were my absolute favorite then, and a few decades later, they’re still one of my very favorite cookie recipes, always bring back a nostalgic flavor.
They’re the perfect blend of delicious flavors between a chewy cookie and a piece of rich fudge.
Plus, these delicious hershey no bake cookies only take 7 ingredients and are ready in less than 30 minutes! These are perfect if you’re looking for an egg-free or flour-free cookie recipe too.
Ingredients for No-Bake Cookies
Peanut Butter- I pretty much always use creamy peanut butter for this but you can easily use crunchy peanut butter if you wish. I would stay away from natural peanut butter or homemade peanut butter, though, as it has a tendency to separate, and the cookies won’t set as well.
Oats- I highly suggest you use instant or quick oats for this recipe. It results in a chewier cookie that just tastes better. You can use old-fashioned oats if that’s what you have on hand, but the cookies will be a little tougher.
Milk- In pretty much all recipes, I recommend using whole milk. We actually only drink skim milk in our house, but I try to always keep a small container of whole milk for baking or cooking.
Cocoa Powder- The key to making these dark chocolate is the cocoa powder! I use Hershey’s Dark Chocolate Cocoa Powder for this recipe and it gives them that extra rich kick to it that sets it apart from regular no-bake cookies. Of course, you can use regular cocoa powder if you prefer and your cookies will still turn out amazing. In fact, you can even leave out the cocoa powder entirely and you’ll end up with a peanut fudge no-bake cookie. You could also use unsweetened cocoa powder for a less sweet flavor.
Butter- I use salted butter for this recipe. If you use unsalted, just add about 1/2 teaspoon of salt. Salt is a flavor enhancer, so if you add just a pinch of it, it will really bring out the flavor of your cookies more. Whatever you do, though, I recommend using real butter and not margarine.
Sugar- I use all white sugar for this recipe. I know others use half white sugar and half brown sugar, but I’ve never tested it that way.
How to Make No Bake Cookies
Line 2 cookie sheets with parchment paper and set aside. You really need to line the cookie sheets, though. Otherwise, you will have quite a mess trying to remove them.
In a large saucepan, combine milk, cocoa powder, butter, and sugar. Stir well over medium heat. Continue stirring the entire time until it comes to a boil.
Just be sure you don’t turn the heat too high or leave it sitting without stirring. You run the risk of it burning if you do. Keep it at medium heat and keep on stirring.
Once it comes to a full rolling boil (not just a simmer), stop stirring and let it boil for one minute. The time is key, so go ahead and set that timer for one minute. You don’t want to go too short or too long on this time, or the cookies won’t set properly.
After your minute is up, remove from heat and stir in vanilla extract, peanut butter, and oats. Stir really well to completely combine.
Then drop by spoonfuls onto parchment-lined cookie sheets. Let set completely. This usually takes about 20 minutes or so, but you can throw your cookie sheets in the fridge to speed it up if you want.
To remove the cookies, you might need to lift the parchment paper and peel it back from the cookie, so you don’t break it.
Since these cookies don’t have any flour, they last for much longer than traditional cookies! Just store them in a container at room temperature and enjoy!
Dark Chocolate No Bake Cookies
- 1/2 cup Salted Butter
- 2 cups Sugar
- 1/2 cup Whole Milk
- 1/3 cup Dark Chocolate Cocoa Powder
- 1 tsp. Vanilla Extract
- 2/3 cup Peanut Butter
- 3 cups Oats quick cooking/instant
- Line two cookie sheets with parchment paper.
- In a large saucepan, add butter, sugar, milk and cocoa powder. Heat over medium heat stirring constantly until it comes to a full boil.
- Let it it boil without stirring for one minute.
- Remove from heat and add vanilla extract, peanut butter and oats. Stir well until completely combined.
- Drop by spoonfuls onto lined cookie sheets and let set until you're able to easily remove them from the parchment paper.
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