Peanut Butter No Bake Cookies
235
18
1.30k
I’ve been making these peanut butter no-bake cookies since college — they’re fast, forgiving, and outrageously comforting. A simple stovetop boil combined with creamy peanut butter and quick oats turns pantry basics into a nostalgic, chocolaty-free cookie that’s perfect for last-minute guests, bake sales, or a weekday sweet fix.
Why you’ll love this dish
This recipe is the definition of easy and rewarding. You don’t need an oven, fancy equipment, or baking skill to get reliably tasty cookies in under 20 minutes. They’re budget-friendly, kid-approved, and portable — great for school lunches or a picnic. Use quick oats for the familiar soft-chewy texture; switch to crunchy peanut butter if you want more bite.
“These were the fastest cookies I’ve ever made that actually tasted homemade — rich, peanut-y, and perfect with a cold glass of milk.” — a happy home baker
How this recipe comes together
Step-by-step overview
- Melt the butter with sugar and milk, bring that mix to a rolling boil, and boil exactly 1 minute to reach the right set.
- Remove from heat and stir in peanut butter, vanilla, and oats until evenly combined.
- Drop spoonfuls onto parchment; let them cool and firm up before serving.
This brief process helps you know what to expect: a hot candy base that thickens as it cools and binds the oats into cookies.
Gather these items
What you’ll need
- 1/2 cup peanut butter (creamy or crunchy) — natural peanut butter can be used but may make cookies softer
- 1/2 cup (1 stick) butter
- 2 cups granulated sugar
- 1/2 cup cold milk (dairy or unsweetened plant milk)
- 3 1/2 cups quick-cooking oats (see notes about substitutions below)
- 1 tablespoon vanilla extract
Tip: If you like a denser, chewier cookie, use old-fashioned rolled oats instead of quick oats (see FAQs). If you’re curious about a chocolate version, there are great takes on that idea — including a chocolate peanut butter no-bake version that adds cocoa to the mix.
How to prepare it
Step-by-step instructions
- Line a baking sheet with parchment paper or use wax paper. Have a tablespoon or small cookie scoop ready.
- In a heavy-bottomed pot, combine the butter, granulated sugar, and cold milk over medium heat. Stir until the butter melts and the sugar begins to dissolve.
- Increase heat slightly and bring the mixture to a full rolling boil. Once boiling, set a timer and boil for 1 minute, stirring constantly to prevent scorching.
- (Optional precision: if you use a candy thermometer, the mixture should reach about 235–240°F / 112–116°C for soft-ball stage.)
- Remove the pot from heat immediately. Stir in the peanut butter and vanilla until smooth and fully incorporated.
- Add the quick oats and fold quickly but thoroughly until every oat is coated.
- Use a spoon or small scoop to drop rounded tablespoons of the mixture onto the prepared parchment, leaving a little space between cookies.
- Let the cookies cool at room temperature until firm, about 20–30 minutes. For faster set, refrigerate the tray for 10–15 minutes.
- ENJOY!
Best ways to enjoy it
Serving suggestions
- Serve warm (just set) for a softer, fudgier bite, or let them fully cool for a more set texture.
- Pair with cold milk, coffee, or a scoop of vanilla ice cream for an indulgent treat.
- Pack them in airtight lunch containers layered with parchment to keep them from sticking.
- For a party platter, alternate these with chocolate-dipped pretzels or sliced fruit to balance sweetness.
How to store & freeze
Keeping leftovers fresh
- Room temperature: Store in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerator: For firmer cookies and longer life, refrigerate up to 2 weeks.
- Freezer: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or pop a frozen cookie in the microwave for 8–12 seconds.
Food safety note: these cookies contain milk and butter, so don’t leave them out in hot conditions for extended periods (more than a few hours).
Pro chef tips
Helpful cooking tips
- Use a heavy-bottomed pot to prevent hot spots and burning while boiling the sugar mixture.
- Stir constantly during the 1-minute boil; once it’s boiling, it moves quickly and can scorch.
- If you’re using natural peanut butter (oil separates), stir it thoroughly before measuring. Natural varieties may yield a softer cookie — reduce the oil by blotting if necessary.
- For perfectly shaped cookies, dip your spoon in cold water between scoops so the mixture releases easily.
- Want a different presentation? Press the tops lightly with a fork for a classic look.
For more ideas on no-bake oat cups and alternate forms, check this simple variation on no-bake oat cups: easy no-bake peanut butter oat cups.
Creative twists
Recipe variations
- Chocolate swirl: Stir 2–3 tablespoons of cocoa powder into the sugar-butter-milk mixture before adding peanut butter.
- Almond or cashew butter: Swap peanut butter 1:1 for a different nut flavor.
- Add-ins: Fold in mini chocolate chips, chopped nuts, shredded coconut, or dried cranberries after mixing in the oats.
- Vegan: Use coconut oil or vegan butter and a plant-based milk; choose a refined coconut oil for neutral flavor.
- Lower sugar: Try 1 1/2 cups sugar plus 1/4 cup maple syrup, though texture and set time will change.
For another chocolate-focused take that experiments with ratios and texture, see this alternative chocolate peanut butter version: no-bake chocolate peanut butter cookies.
Your questions answered
FAQ
- How long does this recipe take from start to finish?
- Active time is about 10 minutes. Including cooling, expect 20–30 minutes total.
- Why didn’t my cookies set?
- Common causes: not boiling the sugar-milk-butter mixture long enough (you need a full rolling boil for ~1 minute) or adding too much/oily peanut butter. If cookies are too soft, reheat the mixture gently and add a little extra oats, then rescoop and cool.
- Can I use old-fashioned oats instead of quick oats?
- Yes. Old-fashioned oats will make a chewier, more rustic cookie and may require a slightly longer stirring time to ensure they’re fully coated. Texture will be heartier.
- Is it safe to use cold milk in the recipe?
- Yes. The milk is cooked in the boil, which heats it sufficiently. If you prefer, use room-temperature milk — the result is the same once boiled.
- Can I make these nut-free?
- Substitute peanut butter with seed butter (sunflower or pumpkin seed butter). Flavor and set may vary slightly.
- How should I reheat a refrigerated or frozen cookie?
- For refrigerated cookies, let them sit at room temperature for 10 minutes or microwave 5–8 seconds to soften. For frozen, thaw 15–20 minutes at room temperature or microwave 10–15 seconds.
Conclusion
If you want more inspiration or slightly different takes on this classic, try comparing techniques and flavor ideas with these reliable sources: Live Well Bake Often’s peanut butter no-bake cookies, Sally’s chocolate peanut butter no-bake cookies, and the tried-and-true Allrecipes no-bake peanut butter cookies recipe.
Peanut Butter No-Bake Cookies
Ingredients
Method
- Line a baking sheet with parchment paper or wax paper. Have a tablespoon or small cookie scoop ready.
- In a heavy-bottomed pot, combine the butter, granulated sugar, and cold milk over medium heat. Stir until the butter melts and the sugar dissolves.
- Bring the mixture to a full rolling boil and boil for exactly 1 minute while stirring constantly.
- Remove the pot from heat and stir in peanut butter and vanilla until smooth.
- Add quick oats and fold quickly until every oat is coated.
- Drop rounded tablespoons of the mixture onto the prepared parchment, leaving space between cookies.
- Let cool at room temperature until firm, about 20-30 minutes.
