Peanut Butter No Bake Cookie Recipe

Why You’ll Love This Recipe

I love how fast and easy this recipe is. There’s no need to turn on the oven, which makes it perfect for hot days or when I’m short on time. The combination of creamy peanut butter and oats gives these cookies the perfect balance of chewy and rich. Plus, they’re a fun one to make with kids or when I just want a no-fuss dessert that still delivers big flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups quick-cook oats

• ¼ teaspoon salt

• ½ cup butter

• 2 cups sugar

• ½ cup milk

• 1 cup peanut butter

• 2 teaspoons vanilla

Directions

1. In a large bowl, I stir together the quick-cook oats and salt, then set it aside.

2. In a small saucepan over medium-high heat, I whisk together the butter, sugar, and milk.

3. I bring the mixture to a boil and let it bubble for about 1 minute before removing it from the heat.

4. Immediately, I whisk in the peanut butter and vanilla until everything is smooth and fully combined.

5. I pour the warm peanut butter mixture over the oats and stir until evenly coated.

6. Using a medium cookie scoop, I drop spoonfuls onto a baking sheet lined with wax paper.

7. I let the cookies cool on the countertop until firm. Once they’ve cooled and set, I store them in the refrigerator.

Servings and timing

This recipe yields 30 cookies and takes a total of 1 hour and 20 minutes, including cooling time:

• Prep time: 10 minutes

• Cook time: 10 minutes

• Cooling time: About 1 hour

Variations

Sometimes I like to add mini chocolate chips, chopped peanuts, or shredded coconut to mix things up. If I want a less sweet version, I reduce the sugar slightly and use natural peanut butter. For a chocolatey twist, I’ll mix in a tablespoon of cocoa powder to the warm mixture before combining it with the oats. You can also try almond or cashew butter if you want a peanut-free variation.

Storage/Reheating

Once the cookies are cool and dry, I store them in an airtight container in the refrigerator for up to 1 week. They can be enjoyed straight from the fridge or brought to room temperature before serving. If I need to firm them up quickly, I pop the baking sheet into the fridge for 15–20 minutes.

FAQs

Can I use old-fashioned oats instead of quick oats?

I’ve tried it, but quick oats work best for the right texture. Old-fashioned oats make the cookies a bit too chewy and coarse.

Can I freeze these cookies?

Yes, I often freeze them in a single layer and then transfer to a sealed bag. They’ll keep for up to 2 months and are great straight from the freezer.

Can I use crunchy peanut butter?

Absolutely. Crunchy peanut butter adds a little extra texture and a nice nutty crunch that I really enjoy.

Do I have to refrigerate the cookies?

I like to refrigerate them to help them firm up and stay fresh, but once they’ve set, they’re fine at room temperature for a day or two if it’s not too warm.

What if my cookies are too soft?

If they don’t set properly, it usually means the mixture didn’t boil long enough. I make sure to boil it for a full minute next time to help them firm up.

Conclusion

These Peanut Butter No Bake Cookies are a quick, nostalgic treat that always satisfies. I love how easy they are to make with minimal cleanup, and they’re endlessly customizable depending on what I’m craving. Whether I’m making them for a party, a lunchbox treat, or a midnight snack, they never disappoint.

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