Peanut Butter No Bake Cookies

Why You’ll Love This Recipe

These cookies are incredibly fast to make and require just a handful of ingredients. They’re rich, nutty, and wonderfully chewy thanks to the oats and peanut butter. No chilling or baking means they’re ready to enjoy almost instantly. Plus, they’re naturally egg-free and can be easily adapted to fit gluten-free or dairy-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Granulated sugar
• Unsalted butter
• Milk
• Creamy peanut butter
• Vanilla extract
• Quick oats
• Salt (optional, to enhance flavor)

Directions

1. Line a baking sheet with parchment paper or wax paper.
2. In a medium saucepan over medium heat, combine the sugar, butter, and milk.
3. Stir constantly and bring the mixture to a boil. Once boiling, let it boil for 1 minute without stirring.
4. Remove the pan from heat and stir in the peanut butter and vanilla extract until smooth.
5. Mix in the oats until fully coated and combined.
6. Drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly if desired.
7. Let the cookies cool at room temperature for about 30–60 minutes, or until firm.
8. Store in an airtight container once fully set.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 10 minutes
Cool time: 30–60 minutes
Total time: about 1 hour 10 minutes

Variations

• Add chocolate chips: Stir in mini chocolate chips after the mixture cools slightly.
• Use old-fashioned oats: For a chewier texture, substitute with old-fashioned oats.
• Add coconut flakes: Mix in shredded coconut for a tropical twist.
• Make them chocolatey: Add 1/4 cup unsweetened cocoa powder to the boiling mixture for a chocolate-peanut butter version.
• Nut-free option: Use sunflower seed butter or soy nut butter instead of peanut butter.

Storage/Reheating

Store no bake cookies in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
These cookies do not require reheating and are best served at room temperature.

FAQs

Why didn’t my no bake cookies set?

If the mixture didn’t boil for a full minute, the cookies may not firm up properly. Make sure to time the boil.

Can I use natural peanut butter?

Yes, but it should be well stirred. Natural peanut butter may result in slightly softer cookies.

What kind of oats should I use?

Quick oats work best for the right texture, but old-fashioned oats can be used for more chew.

Can I reduce the sugar?

Reducing sugar may change the structure and how the cookies set, but you can try decreasing slightly.

Are these cookies gluten-free?

Yes, if you use certified gluten-free oats.

Can I make them dairy-free?

Yes, use plant-based butter and non-dairy milk like almond or oat milk.

How long do they take to harden?

Typically 30–60 minutes at room temperature, or 15–20 minutes in the fridge.

Can I add mix-ins?

Absolutely—try chopped nuts, coconut, chocolate chips, or dried fruit.

Can I double the recipe?

Yes, just use a larger saucepan and mix quickly to prevent setting before portioning.

Do I need to refrigerate them?

No, they store well at room temperature, but you can refrigerate them to extend shelf life.

Conclusion

Peanut butter no bake cookies are the ultimate fuss-free dessert—easy, fast, and delicious with just a handful of ingredients. Whether you’re whipping up a quick treat for guests or indulging a peanut butter craving, these chewy cookies deliver satisfaction without the oven. Keep them on hand for a classic, comforting bite any time of day.

Peanut Butter No Bake Cookies

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Peanut butter no bake cookies are soft, chewy, and packed with peanut butter flavor. Made with oats and simple pantry staples, they’re a quick and easy stovetop treat—no oven required.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup milk
• 3/4 cup creamy peanut butter
• 1 tsp vanilla extract
• 3 cups quick oats
• 1/4 tsp salt (optional)

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Instructions

1. Line a baking sheet with parchment paper or wax paper and set aside.
2. In a medium saucepan over medium heat, combine the sugar, butter, and milk. Stir until the butter melts and the mixture starts to boil.
3. Once boiling, allow it to boil for exactly 1 minute without stirring.
4. Remove from heat and immediately stir in the peanut butter and vanilla until smooth.
5. Mix in the oats and salt (if using) until fully coated and combined.
6. Drop spoonfuls of the mixture onto the prepared baking sheet and flatten slightly if desired.
7. Let cookies cool at room temperature for 30–60 minutes until firm.
8. Store in an airtight container at room temperature or in the fridge.

Notes

• Be sure to boil the mixture for exactly 1 minute to ensure the cookies set properly.
• You can substitute quick oats with old-fashioned oats for a chewier texture.
• For a chocolate-peanut butter version, add 1/4 cup cocoa powder during the boil.
• To make the cookies dairy-free, use plant-based butter and milk alternatives.
• Cookies can be chilled in the fridge to speed up the setting process.

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 11g
• Sodium: 60mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 10mg