No-Bake Preacher Cookies are a nostalgic, no-fuss dessert made with pantry staples like oats, cocoa, sugar, and peanut butter. With no need for an oven, I can whip these up in minutes, and they set right on the countertop. These chewy, chocolatey bites strike the perfect balance between creamy and crunchy.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups granulated sugar
½ cup unsalted butter
½ cup milk
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick oats
Pinch of salt (optional)
Directions
Cook the Base Mixture: I combine the sugar, butter, milk, and cocoa powder in a medium saucepan over medium heat. Stirring frequently, I bring it to a boil and let it bubble for 1 minute without touching it.
Add Peanut Butter and Vanilla: Off the heat, I stir in the peanut butter and vanilla until smooth and glossy.
Mix in Oats: Then I fold in the oats and a pinch of salt, making sure the oats are fully coated with the chocolate mixture.
Form Cookies: Using a spoon, I drop mounds of the mixture onto wax or parchment paper. They’ll firm up in about 20–30 minutes at room temperature.
Serve: Once set, they’re ready to eat. I keep extras in an airtight container on the counter.
Servings and timing
Servings: 24 cookies
Prep Time: 10 minutes
Total Time: 30 minutes
Calories: 210 kcal per cookie
Variations
Nut-Free Option: I swap the peanut butter with sunflower seed butter or soy nut butter if I’m serving someone with allergies.
Chunky Texture: Sometimes I use crunchy peanut butter instead of creamy for extra bite.
Add-ins: I like tossing in a handful of mini chocolate chips or shredded coconut for added flavor.
Maple Twist: Replacing part of the sugar with maple syrup gives a deeper flavor—just adjust the dry ingredients slightly.
Spiced Up: A dash of cinnamon or espresso powder brings a warm or bold note to the cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If it’s particularly warm, I keep them in the fridge to prevent melting. They don’t need reheating, but if I want them slightly softer, I let them sit at room temperature for a few minutes after refrigerating.
FAQs
How do I know when the mixture has boiled long enough?
I make sure it hits a full rolling boil and let it bubble for exactly 1 minute. This helps the sugar set properly for firm, chewy cookies.
Why are my cookies too soft or not setting?
Usually, they haven’t boiled long enough. Boiling for less than a minute can lead to cookies that won’t firm up.
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be a bit chunkier and more rustic. I sometimes pulse old-fashioned oats in a food processor for a middle ground.
Do these cookies freeze well?
Absolutely. I layer them with parchment paper in a freezer-safe container and they keep for up to 2 months. I just thaw at room temperature before eating.
Can I make these vegan?
Yes—I use a plant-based butter, non-dairy milk (like almond or oat milk), and make sure the sugar is vegan-friendly. The rest of the ingredients are easy to swap.
Conclusion
No-Bake Preacher Cookies are a timeless treat I come back to again and again. They’re easy, fast, and deeply satisfying with their chocolate-peanut butter combo and chewy oat texture. Whether I’m sharing with family or sneaking one with a cup of coffee, they always hit the spot.
📖 Recipe:
No-Bake Preacher Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
No-Bake Preacher Cookies are nostalgic, chewy, chocolatey treats made from simple pantry staples like oats, cocoa, and peanut butter. They require no oven and set right on the countertop, making them a quick and easy dessert option.
Ingredients
2 cups granulated sugar
½ cup unsalted butter
½ cup milk
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
1 tsp vanilla extract
3 cups quick oats
Pinch of salt (optional)
Instructions
- In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Stir frequently until the mixture reaches a full rolling boil.
- Allow the mixture to boil for exactly 1 minute without stirring.
- Remove from heat and stir in the peanut butter and vanilla extract until smooth and glossy.
- Fold in the quick oats and optional pinch of salt until the oats are fully coated.
- Drop spoonfuls of the mixture onto wax or parchment paper, forming individual cookies.
- Let the cookies set at room temperature for 20–30 minutes until firm.
- Serve and store extras in an airtight container at room temperature or in the fridge if it's warm.
Notes
Use crunchy peanut butter for added texture.
To make nut-free, substitute peanut butter with sunflower seed or soy nut butter.
Mini chocolate chips or shredded coconut can be added for extra flavor.
A dash of cinnamon or espresso powder adds a unique twist.
Cookies freeze well; layer with parchment paper and store in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
