Peanut Butter No Bake Cookie Recipe

Why You’ll Love This Recipe

I love how simple this recipe is. No mixer, no baking, no fuss—just a saucepan and a bowl. These cookies come together in minutes and firm up beautifully as they cool. I like that they’re easy enough for kids to help with and make a great last-minute dessert. The combination of creamy peanut butter and hearty oats gives them a chewy texture and rich, nutty taste that I always enjoy.

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. I start by stirring together the oats and salt in a large mixing bowl and set it aside.

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

3. Once the mixture reaches a rolling boil, I let it boil for exactly 60 seconds—this part is important for the cookies to set properly.

4. I remove the saucepan from the heat and immediately whisk in the peanut butter and vanilla until the mixture is smooth.

5. I pour the hot peanut butter mixture over the oats and stir quickly until everything is fully combined.

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

7. I let the cookies cool completely at room temperature. Once they’re cool and dry, I store them in the refrigerator.

Servings and timing

This recipe makes about 30 cookies. It takes roughly 10 minutes to prepare and 10 minutes to cook, plus about 1 hour of cooling time—so everything is ready in around 1 hour and 20 minutes. Each cookie has approximately 121 calories, making it an easy treat that satisfies without being too heavy.

Variations

I like to mix in mini chocolate chips or chopped nuts for extra texture. For a chocolate-peanut butter version, I replace half a cup of the sugar with cocoa powder. I’ve also made these with almond butter or sunflower seed butter when I need a peanut-free alternative. If I want to reduce the sugar, I sometimes use honey or maple syrup, but I make sure to watch the boiling process closely so the cookies still set well.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to a week. They stay fresh and firm when chilled. I never reheat them—just let them come to room temperature before serving if I want a softer bite. I can also freeze them for up to 2 months; I just separate layers with parchment paper and thaw them in the fridge before eating.

FAQs

Why didn’t my cookies set properly?

If they’re too gooey, I probably didn’t boil the sugar mixture long enough. It’s important to start timing the 60 seconds once the mixture hits a rolling boil—not when bubbles first appear.

Why are my cookies too hard?

This usually happens if I boil the sugar mixture too long or at too high of a temperature. I make sure to remove it from the heat as soon as the 60 seconds are up.

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

I prefer quick oats for a softer, more uniform texture, but old-fashioned oats work if I don’t mind a bit more chew.

Can I make these cookies dairy-free?

Yes, I substitute the butter with a plant-based alternative and use a dairy-free milk like almond or oat milk. They still turn out delicious.

Can I make them ahead of time?

Definitely. I often make a batch ahead and keep them chilled—they actually get better as they sit and firm up in the fridge.

Conclusion

These Peanut Butter No Bake Cookies are one of those timeless recipes I turn to when I want something sweet without much effort. They’re quick, simple, and packed with rich, peanut buttery flavor. Whether I’m making them for a group or just to keep on hand for myself, they’re always a hit—and best of all, I don’t even have to touch the oven.

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