Peanut Butter No Bake Cookies
These Peanut Butter No Bake Cookies are rich and chewy, with bold peanut butter flavor, tender oats and simple pantry staples.
Servings: 12
Calories: 232kcal
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
Serving: 12g | Calories: 232kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 87mg | Potassium: 148mg | Fiber: 2g | Sugar: 19g | Vitamin A: 67IU | Calcium: 22mg | Iron: 1mg
