No Bake Chocolate Cookies without peanut butter are a quick and fun treat that bring back all the best childhood memories of fudgy, chocolaty goodness with a twist of chewy raisins. This easy, homemade dessert comes together in minutes and is a total family friendly favorite whenever a sweet craving strikes.
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This post was originally posted on 5/23/2020 and updated on /5/2025.
With years of creating reliable from scratch recipes that my own family actually eats, I know what works in the real world and not just in a test kitchen. I grew up eating these no bake cookies, so bringing them into my own kitchen feels both nostalgic and meaningful. I test every recipe carefully and rely on my husband and kids as my honest taste testers. You can trust that this recipe has been made, shared, and perfected many times over.
Why We Love These No Bake Chocolate Cookies
- No oven needed, which makes them perfect for warm days or busy afternoons.
- An easy recipe that comes together quickly with simple pantry staples.
- That classic chocolate and raisin combo is nostalgic and comforting.
- A homemade treat that feels special without a lot of effort.
- Family friendly and great for kids to help make.
- Perfect for bake sales, holiday trays, or an after school snack.
- They set up fast, so you do not have to wait long to enjoy one.
- Easy to double for parties or sharing with friends and neighbors.
- Sweet, chewy, and chocolatey in every bite.
No Bake Chocolate Cookies Recipe Ingredients
- White Sugar
- Milk
- Unsweetened Cocoa Powder
- Salted Butter
- Pure Vanilla Extract
- Quick Cooking Oats
- Raisins
Substitution Suggestions
- Milk: Any type of milk will work. I use 2% cows milk because it is what my family drinks and is always in the fridge.
- Salted Butter: Feel free to use unsalted butter, but I would add ¼ teaspoon of salt to the mixture.
- Pure Vanilla Extract: I think it is really important to use pure extracts, especially in no bake recipes. It will give the best flavor. Imitation extracts can leave an unpleasant after taste.
- Quick Oats or instant oats: I like to use the quick oats for texture reasons. You can also use rolled oats, the cookies will have a lot more texture but taste just as good!
- Raisins: I love the chewy texture the raisins give! You could substitute with some lightly chopped almonds, walnuts or peanuts. Dried cranberries or cherries would also be delicious! If you prefer, you can also just omit them.
How To Make No Bake Cookies without Peanut Butter
- First combine the granulated sugar, milk, butter and cocoa powder in a large pot and melt over medium-high heat.
- Then, bring the mixture to a boil while gently stirring, and boil for 1 minute without stirring. Set a timer for one minute once the mixture is fully boiling.
- Remove from heat and stir in the vanilla extract.
- Next, stir in the oats and raisins and mix it thoroughly.
- Using a medium scoop, scoop the cookies onto wax paper and flatten just a touch.
- Let the cookies set for about an hour before storing in an airtight container between layers of wax paper. Or chill in the fridge to set them faster.
If you love the classic combination of oats and raisins, be sure to check out my class recipe for Oatmeal Raisin Cookies and these Chewy Cowboy Cookies. Both are packed with hearty texture and cozy flavor that make them just as irresistible.
Storing No Bake Chocolate Cookies
Storing: Store these cookies in an airtight container between layers of wax paper for up to a week. If your house is hot and humid you can store them in the fridge so they don't melt.
Freezing: These cookies freeze well! Add them to freezer safe airtight container or freezer bag between layers of wax paper. Label, date and freeze for up to 4 months. Simply thaw at room temperature or in the fridge before enjoying.
Heather's Favorite Tools for this Recipe
- I love my Rachael Ray pots and pans! I've had them since my wedding in 2010. They've held up great and they're affordable.
- These aluminum sheet pans from Nordic Ware are a great.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- Or this silicone baking mat is great too!
- You can package these cookies up for family and friends in these Self Sealing Cellophane Bags. They are the best!
Tips For Easy No Bake Cookies
- Gather all the ingredients before you start. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Boil for only one minute, no more or no less. Start timing when bubbles have formed in the middle of the pot. This is important to get the perfect consistency. If you boil to long, the mix will be crumbly. If you don't boil it long enough, the mixture won't set up completely.
- Use a cookie scoop so the cookies will all have the same shape and size.
- Work quickly when you start scooping the cookies. You don't want them to set up in the pot before they're scooped.
More No Bake Recipes:
- Butterscotch Cookies
- Edible Chocolate Chip Cookie Dough
- Peanut Butter Bars
- Lemon Cheesecake Bars
- Edible Brownie Batter
- Scotcharoo Bars
- Cheesecake Bars
- S'mores Bars
- Cookies and Cream Cheesecake Bars
- Peanut Butter Cereal Bars
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No Bake Chocolate Cookies
Ingredients
- 2 cups white sugar
- ½ cup milk
- ¼ cup cocoa powder
- 11 tablespoons salted butter
- 1 teaspoon pure vanilla extract
- 3 cups quick oats
- 1½ cups raisins
Instructions
- In a large pot, melt together the granulated sugar, milk, cocoa powder and butter over medium-high heat.
- Bring the mixture to a boil while gently stirring, and boil for 1 minute without stirring. Set a timer for one minute once the mixture is fully boiling.
- Remove from heat and stir in the vanilla extract.
- Next, stir in the oats and raisins and mix it thoroughly.
- Using a medium scoop, scoop the cookies onto parchment lined sheet pans and flatten just a touch.
- Let the cookies set for about an hour before storing. Or chill in the fridge to set them faster.
Penny says
I think it is a misprint on the salt, it says 11 teaspoons of salt. I’m sure it should be 1 teaspoon. Thanks and have a blessed day 🙂
Heather says
Thank you! I checked the recipe and it's correct. It calls for 11 tablespoons of salted butter. There's no extra salt in the recipe.