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Peanut Butter No Bake Cookies2
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Peanut Butter No Bake Cookies

These Peanut Butter No Bake Cookies are a quick and delicious treat combining creamy peanut butter and chewy oats, made without any oven time. Perfect for a fuss-free snack or dessert.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Snack
Keyword: Easy, No-Bake, Oats, Peanut Butter, Quick
Servings: 12 servings

Ingredients

  • 8 tablespoons unsalted butter provides richness and helps bind the cookies
  • 1.5 cups granulated sugar adds sweetness and structure
  • 0.5 cup milk use whole milk or any plant-based milk like almond or oat milk as alternatives
  • 1 cup smooth/creamy peanut butter the star ingredient; creamy texture blends perfectly
  • 1 tablespoon pure vanilla extract enhances the flavor with warm, aromatic notes
  • 3 cups quick oats or old fashioned oats adds texture and heartiness; choose based on your preferred chewiness

Instructions

  • Line a baking sheet with parchment paper or wax paper. Have a spoon or small cookie scoop ready.
  • In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the granulated sugar and milk. Stir constantly until the sugar dissolves and the mixture comes to a rolling boil.
  • Allow the mixture to boil for exactly 1 minute. Stir gently to prevent burning.
  • Remove the saucepan from heat. Immediately stir in the peanut butter and pure vanilla extract until the mixture is smooth and well combined.
  • Add the oats to the peanut butter mixture. Stir thoroughly until every oat is coated and the mixture thickens.
  • Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Shape them into rounds or slightly flatten for a classic cookie shape.
  • Allow the cookies to cool and set at room temperature for at least 20-30 minutes. For quicker setting, place the baking sheet in the refrigerator for 10-15 minutes.
  • Once firm, your Peanut Butter No Bake Cookies are ready to enjoy. Store leftovers in an airtight container.

Equipment

  • Medium Saucepan
  • Baking Sheet
  • Parchment Paper or Wax Paper
  • Spoon or Small Cookie Scoop

Notes

Boil the sugar mixture for exactly 1 minute to ensure proper setting. Use quick oats for softer cookies or old fashioned oats for more chewiness. Work quickly when mixing oats as the mixture thickens fast. Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. Freeze in a single layer for up to 3 months.