Name: Peanut Butter No Bake Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 stick butter; 2 cups sugar; 1/2 cup milk; 1 cup peanut butter; 2 teaspoons vanilla extract; 3 cups quick-cook oats; 1/4 teaspoon salt

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Peanut Butter No Bake Cookies are a classic, easy-to-make treat that requires no oven, no fuss, and only a handful of pantry staples. Soft, chewy, and rich in peanut butter flavor, these cookies set perfectly every time and are a favorite for both kids and adults. Perfect for last-minute desserts, school lunches, or a quick sweet fix, they come together in just minutes.

Peanut Butter No Bake Cookies

Why You’ll Love This Recipe

No baking required – Just mix, drop, and let them set.
Quick and easy – From start to finish in about 20 minutes.
Simple ingredients – Made from everyday pantry staples.
Perfectly chewy texture – Soft with a bit of bite from the oats.
Classic flavor combo – Peanut butter and oats are always a win.
Ideal for make-ahead – Great for storing and freezing.
Kid-approved – A treat the whole family will love.
Customizable – Easy to adapt with chocolate, nuts, or seeds.
Perfect for gifting or sharing – A crowd-pleaser at parties or potlucks.
Minimal cleanup – Just one pot and one bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 stick butter
2 cups sugar
½ cup milk
1 cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cook oats
¼ teaspoon salt

Directions

Prep oats: In a large bowl, stir together the quick oats and salt. Set aside.
Cook the base:
- In a saucepan over medium-high heat, combine butter, sugar, and milk.
- Whisk continuously and bring to a rolling boil (not just bubbling), then boil for 1 full minute.
- Remove from heat.
Add peanut butter and vanilla: Immediately whisk in peanut butter and vanilla until smooth and fully incorporated.
Mix with oats: Pour the peanut butter mixture over the oats and stir until evenly combined.
Form the cookies:
- Line a baking sheet with wax paper.
- Drop spoonfuls of the mixture using a medium cookie scoop or spoon.
Cool and set:
- Let cookies cool completely at room temperature for about 1 hour until dry and set.
- Transfer to the refrigerator to store once cooled.

Servings and timing

Servings: 30 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

Make them chocolate: Add ¼ cup cocoa powder to the boiling mixture.
Add chopped nuts or seeds: Stir in chopped peanuts, sunflower seeds, or flaxseeds for crunch.
Use almond or cashew butter: Substitute peanut butter with your favorite nut butter.
Add shredded coconut: Mix in ½ cup of unsweetened coconut flakes.
Sprinkle with sea salt: For a sweet-and-salty twist.
Use rolled oats: For more texture (pulse them lightly in a food processor first).
Make them dairy-free: Use plant-based butter and non-dairy milk.
Add mini chocolate chips: Stir in after mixing with oats, once slightly cooled.
Use maple syrup: Replace some sugar with maple syrup for a richer taste.
Add vanilla protein powder: Boost the protein content with a scoop or two.

Storage/Reheating

Storage:
Store cookies in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for a few minutes before serving if you prefer a softer texture.

Freezing:
Freeze in a single layer or with parchment between layers in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

FAQs

Why didn’t my cookies set properly?

Timing is crucial—start the 1-minute boil countdown only once you reach a rolling boil. Boiling too long can make them too hard; too short and they’ll be too soft.

Can I use old-fashioned rolled oats?

Yes, but pulse them in a food processor to break them down slightly for better texture.

Can I make these cookies nut-free?

Yes, substitute the peanut butter with sunflower seed butter or another nut-free spread.

Are quick oats the same as instant oats?

No. Use quick-cook oats, not instant oatmeal packets, for best texture.

Can I reduce the sugar?

Reducing the sugar may affect the setting process. If you want a lower-sugar option, test small batches and consider using a sugar substitute designed for baking.

How do I know the mixture has reached a rolling boil?

A rolling boil has large, consistent bubbles that don’t stop when stirred. Begin your 1-minute timer at that point.

Can I use natural peanut butter?

It’s not recommended for this recipe because the oil separation can cause the cookies to not set properly.

Can I add chocolate chips?

Yes, but let the mixture cool slightly before stirring them in, or they’ll melt completely.

Do these cookies need to be refrigerated?

They don’t have to be, but refrigeration helps them keep their shape and texture longer.

Can I make these into bars instead?

Absolutely. Press the mixture into a parchment-lined 9×13 pan, let it set, and cut into squares.

Conclusion

Peanut Butter No Bake Cookies are a nostalgic, foolproof treat that’s just as satisfying to make as they are to eat. With rich peanut butter flavor, chewy oats, and a perfect no-bake method, they’re great for busy days, quick desserts, or sharing with friends. Keep a batch in the fridge or freezer, and you’ll always have a sweet, satisfying snack ready to go.