Why You’ll Love This Recipe
Peanut Butter No Bake Cookies are a quick and easy treat that comes together without turning on the oven. With a rich, nutty flavor and chewy texture, they’re perfect for satisfying your sweet tooth in a flash. These cookies are ideal for busy days, last-minute desserts, or hot weather when you want something homemade without the heat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
old-fashioned oatsgranulated sugarsmooth peanut butterunsalted buttermilkvanilla extractsalt
directions
In a medium saucepan over medium heat, combine the butter, sugar, milk, and salt.
Bring the mixture to a rolling boil and let it boil for 1-2 minutes while stirring constantly.
Remove from heat and stir in the peanut butter and vanilla extract until smooth.
Add the oats and mix until fully combined.
Drop spoonfuls of the mixture onto wax paper or a parchment-lined baking sheet.
Let the cookies cool and set at room temperature for about 30 minutes.
Servings and timing
This recipe yields approximately 24 cookies.Preparation time: 5 minutesBoiling time: 2 minutesCooling time: 30 minutesTotal time: 35-40 minutes
Variations
Use chunky peanut butter for added texture.
Add chocolate chips or cocoa powder for a chocolate-peanut butter twist.
Sprinkle with sea salt for a sweet and salty finish.
Mix in shredded coconut or chopped nuts for extra flavor.
storage/reheating
Store in an airtight container at room temperature for up to 5 days.For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.No reheating needed; enjoy straight from the container.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer and less chewy.
Can I use almond or cashew butter?
Yes, substitute your favorite nut butter in equal amounts.
Why didn’t my cookies set properly?
Boiling time is key—make sure to boil for at least 1 minute to allow the mixture to thicken.
Are these cookies gluten-free?
They can be if you use certified gluten-free oats.
Can I reduce the sugar?
Reducing the sugar may affect the texture and setting of the cookies.
Can I make these dairy-free?
Yes, use a dairy-free butter and plant-based milk.
Do these cookies need to be refrigerated?
Not necessarily, but refrigeration helps them stay firm and fresh longer.
Can I double the recipe?
Absolutely, just ensure you boil the mixture long enough when scaling up.
Can I add protein powder?
Yes, add a scoop when stirring in the peanut butter for an extra protein boost.
Are these suitable for kids?
Yes, they’re a kid-friendly snack that’s fun and easy to make together.
Conclusion
Peanut Butter No Bake Cookies are a delicious, hassle-free dessert that’s perfect for any time of year. With just a few pantry staples and minimal effort, you can whip up a batch of chewy, satisfying cookies that everyone will love. Whether you’re making them for a quick snack or a crowd-pleasing treat, they’re sure to disappear fast.
Print
Peanut Butter No Bake Cookies
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus setting time)
- Yield: 24 cookies
- Category: Dessert/Snack
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Description
Classic no-bake cookies made with peanut butter, oats, cocoa, and sugar — ready in minutes and perfect for a sweet, easy treat.
Ingredients
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (120 ml) milk
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 cup (250 g) creamy peanut butter
- 2 1/2 cups (225 g) quick oats
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan over medium heat, combine sugar, butter, milk, and cocoa powder. Stir until the mixture comes to a boil.
- Let boil for 1 minute, stirring constantly to prevent scorching.
- Remove from heat and immediately stir in peanut butter, vanilla extract, and a pinch of salt until smooth.
- Add oats and mix until fully coated in the chocolate-peanut butter mixture.
- Using a spoon or cookie scoop, drop portions onto parchment-lined baking sheets.
- Let cookies cool and set at room temperature until firm, about 20–30 minutes. Optionally refrigerate to speed up setting.
Notes
- Use quick oats for best texture—steel-cut oats are too coarse.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
- To make them dairy-free, substitute plant-based milk and vegan butter.
- For extra flavor, stir in a pinch of cinnamon or shredded coconut.