If you love no-bake cookies as much as I do, but don’t want a batch that makes 4 dozen cookies, this Small Batch No-Bake Cookies Recipe is for you. This recipe will make 9 small cookies or 4 regular-sized cookies. They are rich, chocolatey, and so simple to make.
Even if you have never made cookies before, don’t worry, this is the perfect recipe for beginners. It requires 8 ingredients- most will already be in your pantry, and about 10 minutes of your time. So, let’s get into this recipe.
If you are looking for other small-batch recipes, you need to check out my small-batch snickerdoodles, Small-batch oatmeal raisin cookies, and small-batch oatmeal chocolate chip cookies
If you like no-bake desserts, let me share a few others I think you will like. My berry icebox cake is always popular in the summertime, and for good reason. Another icebox cake you might like is my lemon icebox cake. The easiest of all these is my banana cream icebox cake. It could not be simpler to make and is so delicious.
Tips and tricks
- Keep an eye on the heat when you are cooking the batter for these cookies. I like to cook on low heat and stir constantly- don’t walk away from this recipe.
- I use creamy peanut butter, but you can also use crunchy.
- Once these cookies are made, you can store them at room temperature (in an airtight container) for 3-4 days.
- These cookies can also be frozen. Freeze them in a single layer on a parchment-lined baking sheet. Once they are frozen, store them in an airtight container or ziplock bag.
Ingredients
- Butter- I use salted for mine, but unsalted works as well. Use a touch more salt if the recipe if you do.
- Milk- Using whole milk will give you a creamier cookie, but 2% or lighter will work as well.
- Granulated sugar
- Cocoa powder- I use Hershey’s Special dark cocoa powder.
- Peanut butter- as noted above, I use creamy, but crunchy works as well.
- Salt- it only takes a touch, but enhances the flavors of these cookies.
- Vanilla- Like salt, it is only a small amount, but it is vital.
- Oats- Some recipes call for quick-cooking oats, but I like regular or old-fashioned oats
How to make
- This recipe goes quickly, so be sure to have everything prepped and ready to go before you start.
- Add the butter to a small pan and melt it over medium heat. Once it is melted, add in the milk, granulated sugar, and cocoa powder. Turn the heat to low and mix continually. After it starts boiling, let it boil for 2 minutes. The sugar will dissolve, but this doesn’t take more than 2 minutes.
- After the 2 minutes are up, add in the peanut butter, salt, and vanilla. Mix to combine. The batter is hot and will be easy to mix the peanut butter in.
- Last in is the oats. Mix them well until they are coated. Decide what size you want your cookies to be- remember this will make 9 small cookies, or 4-5 regular-sized cookies.
- Let them cool at room temperature or chill in the fridge. They will set up, but are still a gooey chocolatey cookie.
Other cookie recipes
- Whole grain snickerdoodle cookies
- Chewy oatmeal raisin cookies
- Einkorn flour chocolate chip cookies
- Carrot cake cookies
Small Batch No-Bake Cookies Recipe
Ingredients
- 2 tablespoons butter
- ½ cup granulated sugar
- 1 tablespoons cocoa powder
- 2 tablespoons milk
- 3 tablespoons peanut butter
- ½ teaspoon vanilla
- ¾ cup oats
Instructions
- This recipe goes quickly, so be sure to have everything prepped and ready to go before you start.
- Add the butter to a small pan and melt it over medium heat. Once it is melted, add in the milk, granulated sugar, and cocoa powder. Turn the heat to low and mix continually. After it starts boiling, let it boil for 2 minutes. The sugar will dissolve, but this doesn’t take more than 2 minutes.
- After the 2 minutes are up, add in the peanut butter, salt, and vanilla. Mix to combine. The batter is hot and will be easy to mix the peanut butter in.
- Last in is the oats. Mix them well until they are coated. Decide what size you want your cookies to be- remember this will make 9 small cookies, or 4-5 regular-sized cookies.
- Let them cool at room temperature or chill in the fridge. They will set up, but are still a gooey chocolatey cookie.
Did you make this recipe? Let me know!