Peanut Butter No Bake Cookies
Classic no-bake peanut butter cookies made on the stovetop and chilled until set—no oven required.
Servings: 30 servings
Ingredients
Ingredients
- ?8 tablespoons 113 gunsalted butter
- ?1 1/2 cups 300 ggranulated sugar
- ?1/2 cup 120 mlwhole milk
- ?1 cup 250 gcreamy peanut butteruse a regular processed variety, not natural
- ?1 tablespoon 15 mlpure vanilla extract
- ?3 cups 250 gold-fashioned oatsquick oats also work
Instructions
Instructions
- Line a baking sheet with parchment paper or a silicone mat; set aside.
- In a medium saucepan combine 8 tablespoons (113 g) unsalted butter, 1 ½ cups (300 g) granulated sugar, and ½ cup (120 ml) whole milk. Stir continuously over medium heat until the butter has fully melted and the mixture comes to a full rolling boil.
- Once boiling, continue to cook while stirring for 1 to 1½ minutes, or until a candy thermometer reads 220–225°F (104–107°C). (If you don’t have a thermometer, time 1–1½ minutes after the mixture reaches a full boil.) Take care—the mixture will be very hot.
- Remove the pan from the heat. Immediately add 1 cup (250 g) creamy peanut butter (regular processed, not natural) and 1 tablespoon (15 ml) pure vanilla extract. Stir until the mixture is smooth and fully combined.
- Add 3 cups (250 g) old-fashioned oats (quick oats may be used) and stir until all the oats are evenly coated.
- Working quickly before the mixture begins to set, drop the mixture by 1-tablespoon portions onto the prepared baking sheet using a cookie scoop or spoon. If desired, gently flatten the tops with your fingers.
- Chill the cookies in the refrigerator for about 30 minutes, or until firm and set.
Equipment
- 3-quart (2.8 L) saucepan
- Spatula
- Candy thermometer(recommended)
- Cookie scoop (1 tablespoon size)
- Baking Sheet
- Parchment Paper or Silicone Mat
Notes
Type of Peanut Butter:Use a regular processed creamy peanut butter, such as Jif or Skippy. Natural-style peanut butter (the kind that separates) will not set properly in this recipe.
Oats:Old-fashioned oats give these cookies a chewier texture, while quick oats create a softer, more uniform cookie.
Setting Tip:Bring the mixture to the correct temperature (220–225°F / 104–107°C) to ensure that the cookies set properly and do not remain sticky.
Storage:Store cookies in an airtight container at room temperature for up to 7 days.
Freezing:Freeze on a baking sheet until solid, then transfer to a freezer-safe container. Freeze for up to 3 months.
Gluten-Free:To make these gluten-free, use certified gluten-free oats.
Oats:Old-fashioned oats give these cookies a chewier texture, while quick oats create a softer, more uniform cookie.
Setting Tip:Bring the mixture to the correct temperature (220–225°F / 104–107°C) to ensure that the cookies set properly and do not remain sticky.
Storage:Store cookies in an airtight container at room temperature for up to 7 days.
Freezing:Freeze on a baking sheet until solid, then transfer to a freezer-safe container. Freeze for up to 3 months.
Gluten-Free:To make these gluten-free, use certified gluten-free oats.