Nanny’s Uncooked Chocolate Cookies are the kind of classic treat that instantly transports you back to cozy kitchens and after-school snacks. These no-bake cookies deliver deep chocolate flavor, a satisfying chewy texture, and just the right hint of peanut butter, all with the simplest of pantry staples. Whether you grew up with a version of these or are discovering them for the first time, you’ll find they’re as easy to make as they are impossible to resist—perfect for sharing, gifting, or sneaking straight from the cookie jar.
Ingredients You’ll Need
The beauty of Nanny’s Uncooked Chocolate Cookies is in their simplicity—each ingredient plays a starring role in bringing out the flavor, texture, and nostalgia of this beloved recipe. Here’s what you’ll need, along with a few handy tips for cookie perfection.
- Granulated sugar: The base of the cookie, providing sweetness and helping the mixture set up as it cools.
- Unsweetened cocoa powder: Delivers that rich, chocolatey goodness—opt for a high-quality brand for deeper flavor.
- Whole milk: Adds creaminess and helps dissolve the sugar and cocoa together for a silky texture.
- Unsalted butter: Brings richness and a melt-in-your-mouth quality; using unsalted allows you to control the saltiness.
- Salt: Just a pinch sharpens all the flavors and balances the sweetness beautifully.
- Creamy peanut butter: Infuses the cookies with nutty flavor and helps bind everything together; you can use crunchy for a bit of texture.
- Vanilla extract: Adds warmth and depth, enhancing both the chocolate and peanut butter notes.
- Quick-cooking oats: The backbone of these cookies, giving them their signature chew and heartiness—old-fashioned oats make them even chewier if you like.
How to Make Nanny’s Uncooked Chocolate Cookies
Step 1: Prepare Your Saucepan
Start by grabbing a medium saucepan and placing it over medium heat. This will be your mixing bowl and cooking pot all in one, making cleanup a breeze later. Have your ingredients measured and ready to go—these cookies move fast once you start!
Step 2: Combine and Melt
Add the granulated sugar, cocoa powder, whole milk, unsalted butter, and salt to the saucepan. Stir continuously as the butter melts and the sugar dissolves, scraping the sides and bottom so nothing sticks or burns. You want a smooth, glossy chocolate mixture before moving to the next step.
Step 3: Boil—But Not Too Long!
Once the mixture comes to a full rolling boil (big bubbles all across the surface), let it boil without stirring for exactly 1 minute. Set a timer—this is the trick to perfect Nanny’s Uncooked Chocolate Cookies! Boiling for less time can lead to cookies that don’t set, while boiling too long can make them dry and crumbly.
Step 4: Stir in Peanut Butter and Vanilla
Remove the saucepan from the heat right away. Quickly stir in the creamy peanut butter and vanilla extract, mixing until the peanut butter melts and the mixture is smooth and shiny. This is where the magic happens—the aroma will be irresistible!
Step 5: Fold in Oats
Add the quick-cooking oats to the hot chocolate-peanut butter mixture. Stir well, ensuring every oat is fully coated and glossy. The mixture will start to thicken as it cools, so work quickly but thoroughly.
Step 6: Shape and Cool
Drop spoonfuls of the mixture onto a sheet of wax or parchment paper. You can make them as big or small as you like, but about a heaping tablespoon per cookie is the sweet spot. Let the cookies cool at room temperature for about 30 minutes, or until they’re set and ready to enjoy.
How to Serve Nanny’s Uncooked Chocolate Cookies
Garnishes
While Nanny’s Uncooked Chocolate Cookies are delicious as-is, a few simple garnishes can take them to the next level. Try a light dusting of powdered sugar, a sprinkle of flaky sea salt, or even a drizzle of melted white chocolate for a little extra flair. If you love texture, a handful of toasted coconut or chopped peanuts pressed on top before they set adds crunch and color.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream for a decadent dessert. They’re also wonderful alongside a fresh fruit platter or as part of a larger cookie tray for parties and potlucks.
Creative Ways to Present
For a fun spin, shape the mixture into bars or press it into a lined pan, then cut into squares once set. Stack cookies in a pretty tin lined with parchment for a heartfelt homemade gift. Or, turn them into mini “cookie sandwiches” by spreading a little peanut butter or marshmallow fluff between two cookies—kids (and adults) will love the twist!
Make Ahead and Storage
Storing Leftovers
Nanny’s Uncooked Chocolate Cookies keep well in an airtight container at room temperature for up to 5 days. Place sheets of wax paper between layers to prevent them from sticking together. If your kitchen is warm, you can refrigerate them to keep them extra firm and fresh.
Freezing
These cookies freeze like a dream! Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container with parchment between layers. They’ll keep for up to 2 months. Thaw at room temperature for about 20 minutes before serving, and they’ll taste as good as new.
Reheating
Nanny’s Uncooked Chocolate Cookies are best enjoyed at room temperature, but if you prefer them a little softer, you can microwave one or two on a plate for just 5 to 10 seconds. Be careful not to overheat—they’ll melt quickly!
FAQs
Can I use old-fashioned oats instead of quick oats?
Absolutely! Old-fashioned oats will give Nanny’s Uncooked Chocolate Cookies a chewier texture and heartier bite. Just keep in mind that the cookies might not hold together quite as tightly, but the flavor will be just as wonderful.
What happens if I boil the mixture for too long or not long enough?
Boiling for less than a minute can result in cookies that are too soft and don’t set properly. Boiling for too long can make them dry and crumbly. For best results, set a timer for exactly one minute after the mixture reaches a full rolling boil—this is the sweet spot!
Are there any nut-free alternatives to peanut butter?
Yes! You can swap the peanut butter for sunbutter (made from sunflower seeds) or soy nut butter for a nut-free version of Nanny’s Uncooked Chocolate Cookies. The flavor will change slightly, but they’ll still be delicious and safe for those with allergies.
Can I add extra mix-ins like coconut or nuts?
Definitely! Stir in shredded coconut, chopped walnuts, pecans, or even mini chocolate chips after adding the oats. Just keep the total amount of mix-ins to about half a cup so the cookies hold together nicely.
Is it possible to make these cookies vegan?
Yes, you can easily make vegan Nanny’s Uncooked Chocolate Cookies by using plant-based butter, a non-dairy milk like almond or oat, and a vegan peanut butter. Just check that all your ingredients are labeled vegan for a completely dairy-free treat.
Final Thoughts
If you’re searching for a recipe that’s as nostalgic as it is simple, give Nanny’s Uncooked Chocolate Cookies a try. They’re perfect for busy weeknights, last-minute gatherings, or anytime you need a dose of chocolate comfort—no oven required! Whether you stick to the classic or make them your own, these cookies are sure to win hearts in every bite.
Print
Nanny’s Uncooked Chocolate Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus 30 minutes cooling)
- Yield: 24 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Nanny’s Uncooked Chocolate Cookies are a classic no-bake treat combining rich cocoa, creamy peanut butter, and hearty oats for a quick and delicious dessert. These easy-to-make cookies require no oven time, making them perfect for a fuss-free sweet snack enjoyed by the whole family.
Ingredients
Main Ingredients
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
Instructions
- Combine Ingredients: In a medium saucepan over medium heat, mix together the granulated sugar, unsweetened cocoa powder, whole milk, unsalted butter, and salt. Stir constantly to ensure the ingredients blend well and avoid burning.
- Boil Mixture: Bring the mixture to a full rolling boil. Once boiling, allow it to boil for exactly one minute without stirring to achieve the perfect consistency for setting.
- Add Peanut Butter and Vanilla: Remove the saucepan from heat immediately after boiling. Stir in the creamy peanut butter and vanilla extract until the mixture is completely smooth and evenly combined.
- Mix in Oats: Add the quick-cooking oats to the chocolate mixture. Stir until all oats are fully coated with the chocolate-peanut butter mixture, ensuring an even texture throughout.
- Form Cookies: Drop spoonfuls of the mixture onto wax or parchment paper, spacing them adequately to cool and set without sticking together.
- Cool and Set: Let the cookies cool at room temperature for about 30 minutes until they are firm and set.
- Store: Once fully set, store the cookies in an airtight container to maintain freshness and texture.
Notes
- For a chewier texture, substitute quick oats with old-fashioned oats.
- Add a handful of shredded coconut or chopped nuts for additional texture and flavor.
- Boil the mixture for exactly one minute — boiling for too long or too short will affect the setting and texture of the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
