Dark Chocolate No Bake Cookies are richer and more indulgent than the traditional recipe, but just as easy to make. You and your family will love these sweet, chewy treats!
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After making a whole series of recipes from my basic Dark Chocolate Cookies recipe, my son and I decided to swap out regular cocoa powder for dark cocoa powder and make up a batch of Dark Chocolate No-Bake Cookies. They turned out so good!
It seems the large majority of people who make No-Bake Cookies will boil the chocolate mixture to end up with a dryer cookie that actually hardens as it cools. Honestly, that probably is more cookie-like than the gooey version my kids and I prefer, but we just don’t like them that way.
However, I give you instructions for how to make them both ways below.
So, what does “gooey” mean when it comes to these cookies? The method I use won’t result in cookies that are so loose that you can’t pick they up. Yes, they will be softer and more flexible and chewy, but they still stay together. And yes, they are a tad bit messier this way.
Why This Recipe Works
No-Bake Cookies are made with all pantry staples. Dark cocoa powder is a little different, but it can usually be found right next to the regular cocoa powder in the grocery store. I use Hershey Special Dark cocoa powder in this recipe.
Using dark cocoa powder will give you rich, decadent cookies. These cookies will satisfy all your sweet and chocolate cravings for sure!
These cookies are super easy to make. Cooking the batter is pretty quick, but they do need a little time to set up afterwards.
How To Make Dark Chocolate No-Bake Cookies
Ingredients
- You can use old fashioned rolled oats or quick oats.
- You can use regular cocoa powder to make traditional No-Bake Cookies.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There is no significant prep work for this recipe. Just be sure to have your ingredients all ready to go.
Create!
Add the sugar, milk, butter and dark cocoa powder to a saucepan over medium heat until the butter melts.
If you want gooey cookies, like the cookies in the photos, get the mixture very hot, but do not let the it boil.
If you want dryer cookies that will harden or set, bring the mixture to a boil for one minute. Do not over-boil or the cookies will be turn out too dry.
Add the peanut butter and vanilla extract and stir until the peanut butter is blended into the chocolate mixture.
Remove from heat and immediately stir in 3 cups of the oats. Gradually add the fourth cup of oats until the mixture is a nice thick consistency.
Drop by tablespoons onto wax paper, parchment paper, or a Silpat mat. Let cool until set. You can place them in the refrigerator to speed up the setting process.
Present!
Once set, serve.
Note: gooey cookies will not fully set. They will be flexible, but should hold together.
Tips and Techniques
- For gooey cookies, do not let the mixture boil. For dryer, more “set” cookies, boil the mixture in the first step of the recipe for just 1 minute. Do not boil longer than that or the cookies may turn out very dry.
- You can use either rolled oats or quick oats in this recipe. Rolled outs will give you a chewier texture.
- Store cookies in an air-tight container at room temperature or in the refrigerator. Use within 4-5 days if stored at room temperature and up to 2 weeks if stored in the refrigerator.
FAQ’s
Why Won’t My No-Bake Cookies Harden?
No-Bake Cookies won’t harden or fully set if you don’t boil the mixture for about a minute. Some people prefer them soft and gooey, while others don’t.
Can You Fix Runny No-Bake Cookies?
You can add more oats to runny No-Bake Cookies to help them keep their shape better, but you’re likely to still end up with a gooey, but equally as tasty, cookie.
Do You Store No-Bake Cookies In The Refrigerator?
No-Bake Cookies last longer when store in the refrigerator, but you can also store them at room temperature.
More Dark Chocolate Cookies
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Dark Chocolate No-Bake Cookies
Ingredients
- 1 1/2 cup granulated sugar
- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup dark cocoa powder
- 1/2 cup creamy peanut butter * natural peanut butter works, as well
- 4 cups rolled oats * use gluten free if needed, can use quick oats
- 1 teaspoon vanilla extract
Instructions
- Add the sugar, milk, butter and dark cocoa powder to a saucepan over medium heat until the butter melts and the mixture is very hot.For gooey cookies do not let the it boil. For dryer cookies that will harden or set, bring the mixture to a boil for one minute.
- Add the peanut butter and vanilla extract and stir until the peanut butter is blended into the chocolate mixture.
- Remove from heat and stir in 3 cups of the oats. Gradually add the fourth cup of oats until the mixture is a nice thick consistency. You may not need the entire fourth cup.
- Drop by tablespoons onto wax or parchment paper or a Silpat mat.
- Let set at room temperature or in the refrigerator.
Notes
Tips and Techniques
- For gooey cookies, do not let the mixture boil. For dryer, more “set” cookies, boil the mixture in the first step of the recipe for just 1 minute. Do not boil longer than that or the cookies may turn out very dry.
- You can use either rolled oats or quick oats in this recipe. Rolled outs will give you a chewier texture.
- Store cookies in an air-tight container at room temperature or in the refrigerator. Use within 4-5 days if stored at room temperature and up to 2 weeks if stored in the refrigerator.
Nutrition
This recipe was originally posted on April 10, 2016. It was updated with new images, more thorough instructions, tips, techniques, FAQ’s and video in November 2020.
