Peanut Butter No Bake Cookies
These Peanut Butter No Bake Cookies are rich, chewy and packed with bold peanut butter flavor. Balanced with tender oats, they are soft but set, sweet without being overwhelming and made with simple pantry staples.
This is the perfect easy dessert for warm days when you do not want to use your oven or a last minute craving when you need something quick! They're also ideal for after-school snacks, casual gatherings or anytime you need a dependable no-bake treat.
If you are a fan of peanut butter desserts, you will want to give our 4-Ingredient Peanut Butter Cookies (the traditional baked version that inspired this recipe) and our indulgent Reeses Peanut Butter Cookies a try.
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Ingredients
This no bake recipe comes together quickly with a handful of simple ingredients.
See the recipe card below for the exact quantities of each ingredient.
- Granulated Sugar: Sweetens the cookies and helps them set properly once cooled.
- Butter: Adds richness and helps form the base of the sugar mixture.
- Whole Milk: Creates the liquid needed to dissolve the sugar and bring the mixture to a boil.
- Creamy Peanut Butter: Provides flavor, structure and that signature creamy texture.
- Oats: Old fashioned or quick cooking work well and give the cookies body and their chewy texture.
Before you get started, gather a baking sheet, parchment paper, medium saucepan and 3-tablespoon cookie scoop.
Variations
- Crunchy Peanut Butter: Swap creamy for crunchy if you like added texture.
- Chocolate Peanut Butter: Stir in a small amount of unsweetened cocoa powder or drizzle with some melted chocolate.
- Extra Peanut Butter: Add a spoonful more for an even richer cookie.
- Nut Butter Swap: Use almond butter or another nut butter for a slightly different flavor profile.
- Dairy-Free Option: Use vegan butter and almond milk to make these dairy-free.
How to Make Peanut Butter No Bake Cookies
Check out how quick and easy it was to make this perfect treat.
Prepare a baking sheet with parchment paper and set aside.
In a medium saucepan, add sugar, butter and milk and bring to a rolling boil over medium heat. Allow it to boil for about a minute, whisking regularly, then remove from heat.
Stir in the peanut butter until fully combined and then mix in the oats (it will start to get thick and tough quickly so make sure to mix evenly).
Using a 3-tablespoon cookie scoop, drop onto your prepared baking sheet and lightly flatten.
Allow them to set for about an hour and enjoy.
Hint: Let the mixture boil for a full minute to ensure the cookies set properly.
Recipe Tips
- Work Quickly: Once the oats are added, the mixture thickens fast.
- Use a Cookie Scoop: This keeps the cookies evenly sized and easy to portion.
- Do Not Overmix: Stir just until combined to maintain a chewy texture.
- Let Them Set Undisturbed: Allow the cookies to firm up fully before moving them.
Another fan-favorite around here is our Peanut Butter Banana Muffins.
More No Bake Desserts
Storage Instructions
- Room Temperature: Store in an airtight container between wax paper for up to 3 days.
- Refrigerator: Store for up to 5 days if your kitchen runs warm.
- Freezer: Freeze cookies in a freezer-safe container for up to 2 months.
Serving Suggestions
No Bake Peanut Butter Cookies Recipe FAQs
The sugar mixture likely didn't boil long enough. A full rolling boil for one minute is key.
Yes, but the texture will be slightly heartier and less smooth.
You can, but let the mixture cool slightly first so the chips don't melt completely.
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Peanut Butter No Bake Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Medium Saucepan
- 3 Tablespoon Cookie Scoop
Ingredients
- 200 grams granulated sugar about 1 cup
- ¼ stick butter salted or unsalted
- ¼ cup whole milk
- ¾ cup peanut butter smooth or creamy
- 2 cups oats quick cooking or old-fashioned oats
Instructions
- Prepare a baking sheet with parchment paper and set aside.
- In a medium saucepan, add sugar, butter and milk and bring to a rolling boil over medium heat. Allow it to boil for about a minute, whisking regularly, then remove from heat.
- Stir in the peanut butter until fully combined and then mix in the oats (it will start to get thick and tough quickly so make sure to mix evenly).
- Using a 3-tablespoon cookie scoop, drop onto your prepared baking sheet and lightly flatten.
- Allow them to set for about an hour and enjoy.
Notes
- Work Quickly: Once the oats are added, the mixture thickens fast.
- Use a Cookie Scoop: This keeps the cookies evenly sized and easy to portion.
- Do Not Overmix: Stir just until combined to maintain a chewy texture.
- Let Them Set Undisturbed: Allow the cookies to firm up fully before moving them.
- Boil Mixture: Let the mixture boil for a full minute to ensure the cookies set properly.
- Room Temperature: Store in an airtight container between wax paper for up to 3 days.
- Refrigerator: Store for up to 5 days if your kitchen runs warm.
- Freezer: Freeze cookies in a freezer-safe container for up to 2 months.
Nutrition
Your feedback means so much! Please take a moment to rate and review this recipe if you've tried it.
I found these when I was looking for something quick and simple to make with my girls, who always like to help in the kitchen. They did most of the work and we had a nice treat to enjoy after. Love the chewiness and peanut buttery flavour!
I love that they helped out, that is so fun!
We love how simple it is to whip these up in a pinch. They are items we always have in the house, which makes them a big repeater around here. They are just sweet enough, and have a light crunch-crumble texture that we love.