Peanut Butter No-Bake Cookies Recipe
If you’re the kind of person who loves a delicious treat but doesn’t want to fuss around with ovens or fancy equipment, these Peanut Butter No-Bake Cookies are about to become your new obsession. Picture chewy, nutty bites with a beautiful oat-y texture and just the right amount of sweetness—all made in minutes. They’re as comforting as they are quick, making them the ultimate go-to dessert or snack for busy days, cozy evenings, or impromptu gatherings. Whether you’re whipping these up with kids, impressing guests with a nostalgic classic, or just sneaking a sweet bite in the middle of the afternoon, you’ll find these cookies irresistible, easy, and endlessly customizable.
Ingredients You’ll Need
Gathering the right ingredients is key for perfect Peanut Butter No-Bake Cookies. Each item works its magic: creating the ideal creaminess, balance of sweetness, or iconic chewy finish that makes these cookies so unforgettable.
- Granulated Sugar (2 cups): Sweetens and helps create that signature candy-like texture when heated with butter and milk.
- Unsalted Butter (1/2 cup): Adds rich flavor and a smooth, melt-in-your-mouth consistency; using unsalted allows you to control the saltiness.
- Milk (1/2 cup): Binds the ingredients for the creamy base and helps the sugar to dissolve evenly.
- Vanilla Extract (1 teaspoon): Rounds out the flavors and adds a comforting aroma.
- Creamy Peanut Butter (1 cup): Delivers nutty depth and velvety richness that holds the cookies together.
- Quick Oats (3 cups): Builds the chewy structure and makes these cookies hearty and satisfying; quick oats work best for a tender texture.
- Pinch of Salt: Enhances the overall flavor and balances the sweetness.
How to Make Peanut Butter No-Bake Cookies
Step 1: Make the Creamy Syrup
Start by grabbing a medium saucepan and placing it over medium heat. Add in the granulated sugar, unsalted butter, and milk. Stir gently as everything melts together, then let the mixture come to a gentle boil. Once it’s bubbling, keep it going for a full minute (set a timer—it goes fast!) to turn the ingredients into a glossy, candy-like syrup. Stir constantly to avoid burning and make sure everything is smooth and well-blended.
Step 2: Add the Peanut Butter and Vanilla
When your sugary mixture is ready, take the pan off the heat. Now, stir in the creamy peanut butter and vanilla extract. This is where the magic happens—the peanut butter will melt instantly into the warm syrup, turning the base into a luscious, fragrant blend. Mix until everything is smooth and velvety, with no streaks of peanut butter left behind.
Step 3: Fold in the Oats and Salt
Once your mixture is peanut-buttery perfection, quickly add in the quick oats and a small pinch of salt. Stir thoroughly so every oat is coated and nothing is dry. The mixture will thicken up fast as the oats soak in all that flavor—work quickly to keep everything pliable for scooping.
Step 4: Shape the Cookies
Spoon heaping tablespoons of the mixture onto a baking sheet that’s been lined with parchment paper. You don’t need to be too fussy—these cookies look best with a rustic, homemade shape. Space them out slightly so they don’t stick together. You should get about 24 generous cookies from this batch.
Step 5: Let the Cookies Set
The hardest part is letting your Peanut Butter No-Bake Cookies rest at room temperature for 30 to 45 minutes so they firm up. Once they’re cool and hold their shape, they’re ready to eat! If you want to speed things along, you can pop the baking sheet in the fridge for about 15 minutes.
How to Serve Peanut Butter No-Bake Cookies
Garnishes
You can jazz up these cookies with a quick flourish right after scooping them: try a sprinkle of flaky sea salt, a swirl of melted chocolate, or a few chopped peanuts or mini chocolate chips. Each bite is elevated with a little crunch or extra hint of sweetness.
Side Dishes
Pairing these Peanut Butter No-Bake Cookies alongside a tall glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream makes for a dreamy dessert. If you’re serving a spread, add sliced fresh fruit or a fruit salad for a balancing, juicy contrast.
Creative Ways to Present
For parties, arrange cookies on a tiered tray, tuck a few into festive treat bags, or sandwich two cookies together with a layer of marshmallow fluff or extra peanut butter. You can even crumble them over yogurt parfaits or bowls of ice cream for a playful, decadent topping.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully! Simply store any extras in an airtight container at room temperature for up to 5 days. They’ll stay chewy and fresh, ready for whenever your sweet tooth strikes.
Freezing
If you want to make a batch ahead or save them for later, Peanut Butter No-Bake Cookies are freezer-friendly. Once set, layer them between sheets of parchment paper in a freezer-safe container. They can be frozen for up to 2 months—let them thaw at room temperature before serving.
Reheating
These cookies don’t need reheating, but if you prefer a slightly softer bite, pop one in the microwave for 5 to 10 seconds. It’ll be warm, gooey, and extra comforting, just like freshly made!
FAQs
Can I use old-fashioned oats instead of quick oats?
Quick oats are best because they absorb the syrup evenly and give these cookies their traditional soft-chewy texture. Old-fashioned oats will work in a pinch, but they’ll make the cookies a bit heartier and chunkier.
Can I make Vegan Peanut Butter No-Bake Cookies?
Absolutely! Substitute plant-based butter and non-dairy milk (like almond or oat milk) for an easy vegan adaptation. Make sure your sugar is vegan-friendly and enjoy cookies everyone can eat.
How do I know when the syrup is ready?
The syrup is perfect when it reaches a steady boil and bubbles for a full minute. This helps ensure the cookies set and don’t turn out too soft or too crumbly—timing truly matters!
Can I add mix-ins like chocolate chips or coconut?
Definitely! Stir in up to 1/2 cup of shredded coconut, mini chocolate chips, or chopped nuts after adding the oats for extra flavor and texture. Just be sure not to overdo it or the cookies may have trouble holding together.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, your Peanut Butter No-Bake Cookies will be safe for gluten-sensitive friends and family. Always check packaging if allergies are a concern.
Final Thoughts
If you’ve never tried making Peanut Butter No-Bake Cookies before, you’re in for a real treat. The simple process, pantry-friendly ingredients, and deeply satisfying flavor make this recipe a keeper. Give them a try—you might just find yourself making batch after batch, sharing happiness one chewy, peanut-buttery bite at a time!
Print
Peanut Butter No-Bake Cookies Recipe
- Total Time: 15 minutes plus setting time
- Yield: 24 cookies 1x
- Diet: Vegetarian, Gluten Free
Description
These Peanut Butter No-Bake Cookies are a quick and easy treat that requires no oven time. With just a few simple ingredients, you can whip up a batch of these delicious no-bake cookies in no time.
Ingredients
For the cookies:
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 3 cups quick oats
- pinch of salt
Instructions
- In a medium saucepan over medium heat, combine sugar, butter, and milk. Bring to a boil and let it boil for 1 minute, stirring constantly.
- Remove from heat and stir in vanilla extract and peanut butter until smooth.
- Quickly mix in oats and a pinch of salt until fully combined.
- Drop spoonfuls of the mixture onto parchment-lined baking sheets.
- Allow cookies to set at room temperature for 30–45 minutes until firm.
Notes
- For a richer flavor, use brown sugar for half of the granulated sugar.
- You can add 1/2 cup shredded coconut or chopped nuts for texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Snack
- Method: No-Bake, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
