These No-Bake Cookies (Gorilla Pops) are the ultimate treat for when you need something sweet in a flash. In just 15 minutes, you’ll have chewy, chocolatey bites with a hint of peanut butter richness, all without turning on the oven. Perfectly balanced with a touch of crunch and a melt-in-your-mouth texture, they’re a dream for anyone craving a quick indulgence.
Packed with creamy, nutty flavors and a satisfyingly soft yet firm bite, these cookies are as fun to make as they are to eat. Whether you’re whipping them up for a snack or a party, their irresistible sweetness and effortless prep make them a go-to favorite for every occasion.
Ingredients for No-Bake Cookies (Gorilla Pops)
- 2 cups sugar (granulated; can substitute with coconut sugar for a less refined option)
- 2 Tablespoons butter (unsalted; or use margarine as a dairy-free alternative)
- 2 Tablespoons cocoa powder (unsweetened; Dutch-processed works too)
- ½ cup milk (whole milk recommended; almond or oat milk for a dairy-free version)
- ¼ teaspoon salt (fine sea salt or table salt)
- ½ teaspoon vanilla extract (pure vanilla for best flavor)
- ¾ cup creamy peanut butter (natural or regular; almond butter can be substituted)
- 2 cups quick oats (use gluten-free oats if needed)
Step-by-Step Instructions
- Combine sugar, butter, cocoa, and milk: In a medium saucepan over medium heat, mix the sugar, butter, cocoa powder, and milk. Stir constantly to prevent burning.
- Bring to a boil: Continue stirring until the mixture reaches a rolling boil. Let it boil for 1 minute, then remove from heat immediately.
- Add salt, vanilla, and peanut butter: Quickly stir in the salt, vanilla extract, and peanut butter until the mixture is smooth and well combined.
- Mix in oats: Add the quick oats and stir until fully incorporated. The mixture should be thick and sticky.
- Drop onto foil or waxed paper: Using a spoon or cookie dough scoop, drop tablespoon-sized portions onto foil or waxed paper. Space them about 2 inches apart.
- Let cool: Allow the cookies to cool completely at room temperature until firm. This usually takes about 20-30 minutes.
- Serve and enjoy: Once cooled, enjoy your no-bake cookies! Store any leftovers in an airtight container at room temperature for up to 5 days.
Storage and Reheating Tips
Store your No-Bake Cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months. If frozen, let them thaw at room temperature for about 15 minutes before enjoying. Pro tip: Layer cookies between sheets of wax paper to prevent sticking!
Recipe Variations to Try
Switch things up by using crunchy peanut butter for added texture or swapping the quick oats for rolled oats for a chewier bite. For a nut-free version, replace peanut butter with sunflower seed butter. Feeling adventurous? Add a handful of mini chocolate chips, shredded coconut, or chopped nuts to the mix before dropping the cookies onto the foil.
Time-Saving Tips for Busy Bakers
To speed up the cooling process, place the cookies in the fridge for 10-15 minutes instead of waiting for them to set at room temperature. If you’re making a double batch, use a large cookie scoop to portion the dough quickly and evenly. Pre-measure your ingredients before starting to streamline the process even further.
Common Questions Answered
Why are my cookies too soft? This can happen if the mixture didn’t boil long enough. Make sure to bring it to a full boil and let it bubble for about 1 minute before removing from heat. Can I use old-fashioned oats? Yes, but the texture will be chewier. Quick oats are recommended for a softer, more cohesive cookie.
Serving Suggestions
These No-Bake Cookies are perfect as a quick snack or dessert. Pair them with a glass of cold milk or a cup of coffee for a classic treat. For a fun twist, crumble them over vanilla ice cream or yogurt for a sweet, crunchy topping. They also make great lunchbox treats or party favors!
No-Bake Cookies (Gorilla Pops)
Ingredients
- 2 cups sugar
- 2 Tablespoons butter
- 2 Tablespoons cocoa powder
- ½ cup milk
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ¾ cup creamy peanut butter
- 2 cups quick oats
Instructions
- Combine sugar, butter, cocoa and milk in a medium saucepan over medium heat.
- Stir constantly and bring to a boil.
- Once boiling, remove from heat and add the salt, vanilla and peanut butter and mix until well combined.
- Add oats and mix until full incorporated.
- Drop by spoonfuls or using a cookie dough scoop onto foil or waxed paper.
- Let cool before eating.