No Bake Fudge Cookies

36 cookies servings Prep: 5 m Cook: 2 m Total: 15 m Beginner
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No Bake Fudge Cookies
Quick no-bake fudge cookies loaded with chocolate, peanut butter, oats, and coconut—ready in just 15 minutes with no oven required. Perfect for when you need a sweet treat fast, these chewy cookies set up on the counter while you boil a simple chocolate mixture on the stovetop. Great for hot summer days when you don’t want to heat up the kitchen.

Ingredients

36 cookies servings
  • 2 cups sugar
  • 1/2 cup cocoa
  • 1/2 cup milk
  • 1 stick butter
  • 1/2 cup crunchy peanut butter
  • 3 cups quick cooking oats
  • 1 tsp vanilla extract
  • 1/2 cup chopped nuts
  • 3/4 cup flaked coconut
  • Wax paper

Step-by-Step Instructions

  1. In a large saucepan combine the sugar, cocoa, milk and butter. Bring to a boil and boil for 1 to 1½ minutes, stirring constantly.
  2. Remove from heat and immediately stir in peanut butter, oats, vanilla, nuts and coconut. Stir until well blended and the peanut butter is completely melted.
  3. Working quickly while mixture is still warm, drop by heaping teaspoons onto wax paper or form into small patties about 2 inches in diameter. Let cool completely at room temperature until hardened, about 10 minutes.

Common Problems and Solutions

Q: Why didn't my cookies harden?

A: The mixture needs to reach a full rolling boil for the full 1-1½ minutes to set properly. If you undercook it, the cookies will stay soft and sticky. Also, make sure you're stirring constantly during the boil.

Q: Why are my cookies grainy or crumbly?

A: If you boil the mixture too long (more than 2 minutes), the sugar can crystallize and make the cookies grainy. Work quickly once you remove from heat, as the mixture will start to set up fast.

Q: My cookies are too hard or dry. What happened?

A: Over-boiling is the culprit. Stick to 1-1½ minutes of boiling time maximum. You can also add a tablespoon more milk next time for a softer texture.

Tips and Techniques

Work quickly when dropping the cookies onto wax paper—the mixture sets up fast once it starts cooling. If it gets too stiff to scoop, you can briefly return the pan to very low heat to soften it slightly. For uniform cookies, use a cookie scoop instead of a spoon.

Ingredient Substitutions

  • crunchy peanut butter: creamy peanut butter
  • quick cooking oats: old-fashioned oats
  • flaked coconut: omit or replace with extra nuts
  • chopped nuts: omit for nut-free version

Equipment Needed

  • Large heavy-bottomed saucepan
  • Wooden spoon or heat-resistant spatula
  • Wax paper or parchment paper
  • Teaspoon or cookie scoop

Historical Context

No-bake cookies became popular in the American South during the mid-20th century as a way to make sweet treats without heating up the house during sweltering summers. They’re sometimes called “preacher cookies” because they can be whipped up quickly when unexpected company arrives.