No-Bake Chocolate Cookies – Without Peanut Butter
This recipe for No-Bake Chocolate Cookies is a long-time family favorite of ours. I first posted this recipe back in 2013 and have made these cookies hundreds of times. Unlike most no-bake cookie recipes, this one is completely peanut-butter-free. Instead, it focuses on fudgy, chocolatey goodness with a chewy texture that’s absolutely irresistible. Originally, I shared a mint variation of this recipe that I still love. If you’re a fellow mint lover, you might also enjoy my Frosted Peppermint Shortbread Cookies and Mint Oreo Truffles. But today, I’m bringing it back to basics with my mom’s original version.
A Recipe with History
My mom called these cookies “Fudge Kisses,” but I think that name can cause confusion with a certain popular candy. So now I simply call them No-Bake Chocolate Cookies.
What sets these cookies apart? Flaked coconut. The coconut adds a chewy texture and rich flavor that makes these cookies unique. If you’re not a fan of coconut, you can omit it—just increase the oatmeal by ½ cup (40g) to maintain the right consistency.
How to Get the Perfect No-Bake Chocolate Cookies
Getting the cooking time just right is the key to perfect no-bake cookies. The chocolate mixture needs to cook until it reaches just below the soft-ball stage, around 230°F (110°C), to achieve that fudgy, chewy texture we all love. Undercook it, and your cookies will be too gooey and may not set; overcook it, and they’ll turn out dry and crumbly. Don’t worry, though—practice makes perfect, and I’ve got three foolproof methods to help you nail the temperature every time!
Three Methods for Getting the Right Temperature:
- Candy Thermometer: This is the most precise way to ensure your chocolate mixture is ready. Use a candy thermometer, infrared thermometer, or even a meat thermometer to monitor the temperature as you cook. When the mixture hits around 230°F (110°C), just below the soft-ball stage, remove it from the heat immediately. Clip the thermometer to the side of the saucepan for hands-free monitoring, but make sure the tip isn’t touching the bottom of the pan for an accurate reading.
- Old-Fashioned Candy Test: No thermometer? No problem! Fill a small bowl with very cold water (ice water works great). Drop a small spoonful of the chocolate mixture into the water. If you can roll it into a soft ball that flattens slightly when you pick it up, it’s ready to go. If it spreads out or stays liquid, cook a bit longer; if it’s too hard, you’ve gone too far (but don’t worry, they’ll still taste great!).
- Timing Method: For a simple approach, start timing once the mixture reaches a gentle boil. Boil for about 1 minute, as suggested by one of my amazing readers, Shelley (thank you!). This is a great starting point, but stovetops vary, so you may need to adjust slightly. Keep an eye on the mixture’s texture—it should look glossy and slightly thickened when ready.
The chocolate mixture is ready when it looks glossy and holds together well, as shown in the photo. If you follow one of these methods, you’ll be well on your way to perfect no-bake cookies!
Tips for Successful No-Bake Chocolate Cookies
If you’ve never made no-bake cookies, here are a few tips to help you knock these out of the park.
- Use Fresh Ingredients: Make sure your oats are fresh and not stale, as they’re a key part of the texture. Use high-quality cocoa powder for the richest chocolate flavor.
- Avoid Overcooking the Chocolate Mixture: Overcooking can make the cookies crumbly. Use one of the three methods above to ensure the mixture reaches just below the soft-ball stage (around 230°F/110°C).
- Work Quickly: Once the chocolate mixture is ready and you’ve added the oats and coconut, work quickly to scoop the cookies onto parchment or wax paper since the cookies will continue to cook in the hot pan.
- Prep Your Workspace: Lay out wax paper or parchment paper on your counter before you start cooking to avoid scrambling once the mixture is ready to scoop.
- Custom Mix-Ins: While the flaked coconut adds great texture, you can customize these cookies with chopped nuts or dried fruit. If you omit the coconut and do not have any other add-ins, just incorporate an additional ½ cup (40g) of oats.
- Store Properly: Store the cookies in an airtight container at room temperature for up to 5 days or in the fridge for a firmer texture. You can also freeze them for up to 2 months.
- Adjust Sweetness: If you prefer a less sweet cookie, reduce the sugar slightly to 1.75 cups (350g) and replace it with an extra ¼ cup (20g) oats to balance the consistency.
- Half the Batch: This recipe makes quite a few cookies, so feel free to halve the recipe.
Final Thoughts
These No-Bake Chocolate Cookies are a cherished family recipe, delivering fudgy, chocolatey goodness with a chewy coconut twist—perfectly peanut butter-free! With just a few pantry staples and 20 minutes, you can whip up these irresistible treats that are ideal for any occasion. Check out my step-by-step YouTube video for all the tips to make these cookies a hit in your kitchen—grab your ingredients and enjoy these today!
No-Bake Chocolate Cookies
Print Recipe
EQUIPMENT (affiliate links)
- kitchen scale for best accuracy
- Parchment paper or wax paper
- #40 cookie scoop or two spoons to scoop
Ingredients
- 2 cups granulated sugar 400g
- ½ cup salted butter 113g
- 3 tbsp cocoa powder 15g
- ⅔ cup milk, whole or 2% 160g
- 3 cups quick-cooking oats 240g
- ½ cup coconut flakes, unsweetened 40g
Instructions
- Prep Your Workspace: Line two baking sheets with parchment paper or wax paper. This makes cleanup a breeze and ensures your cookies set properly. Have a small cookie scoop or tablespoon ready for portioning.
- Combine the Base Ingredients: In a medium saucepan, combine the granulated sugar, butter, cocoa powder, and milk. Stir over medium heat until the butter melts and the mixture is smooth. Keep stirring occasionally to prevent scorching.
- Cook to the Right Stage: Bring the mixture to a gentle boil. Use a candy thermometer to monitor the temperature, aiming for just below the soft-ball stage (around 230°F/110°C). This takes about 1–2 minutes of boiling. No thermometer? Try the old-fashioned candy test: Drop a small spoonful of the mixture into a bowl of very cold water. If it forms a ball that flattens slightly when picked up, it’s ready. Don’t overcook, or the cookies will be dry!
- Add Oats and Coconut: Remove the saucepan from heat immediately. Stir in the quick-cooking oats and flaked coconut until fully combined. Work quickly, as the mixture starts to set as it cools.
- Scoop the Cookies: Using a small cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheets. Aim for about 1 ½ tablespoons per cookie.
- Let Them Set: Allow the cookies to cool and set at room temperature for about 20–30 minutes, or pop them in the fridge for 10–15 minutes to speed things up. The cookies should be firm but still fudgy.
- Store: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week for a firmer texture. They also freeze beautifully for up to 2 months—just thaw at room temperature before enjoying.
Notes
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Hi Julie, I have been making No Bake Chocolate Cookies for over 40 years. My family’s fav. I hard boil storring for one minute and my cookies have never failed the soft ball stage. Love others are eating my fav cookie ever. Love your blog.
Hi Shelley! Thanks for sharing your tip about the one-minute hard boil; I’ll definitely try that to nail the soft ball stage every time. So thrilled to hear these are your family’s favorite too! Thanks for the love for the blog—it means so much!