Chocolatey No-Bake Cookies – Without Peanut Butter

This recipe for Chocolatey No-Bake 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, Mint Hot Chocolate, Mint Chocolate Protein Shake, and my 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 Chocolatey No-Bake 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 to maintain the right consistency.

The Secret to Perfect No-Bake 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.

Here are three ways to test if your mixture is ready:

• Candy Thermometer:
  • Use a candy, infrared, or meat thermometer to monitor the temperature.
• Old-Fashioned Candy Test:
  • Fill a small bowl with very cold water.
  • Drop a small spoonful of the chocolate mixture into the water.
  • If you can roll the mixture into a ball that flattens slightly when picked up, it’s ready.
• Timing:
  • Start with about 1 minute of boiling, thanks to a helpful tip from one of my readers (thank you, Shelley!). Adjust as needed based on your stovetop.

Undercooked cookies will stay gooey and may not set properly, while overcooked cookies will be dry and crumbly. Don’t worry—either way, they’re still delicious!

Tips for Successful No-Bake 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 a thermometer or use my old-fashioned candy test in the next section to ensure the mixture reaches just below the soft-ball stage (around 230°F).

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 1/2 cup 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 and replace it with more oats to balance the consistency.

Half the Batch

• This recipe makes quite a few cookies so feel free to half the recipe.

Recipe for Chocolate No-Bake Cookies