Peanut Butter No Bake Cookies are one of those classic cookies we make when we need a quick sweet treat and don’t want to turn on the oven. They’re chewy, peanut buttery, and loaded with oats, and once you get the boil time right, they set up perfectly every time.
We love these for after-school snacks, cookie trays, and last-minute desserts because you can have a batch made and cooling on the counter in no time. Just be warned, it’s hard to stop at one.
If you are looking for more easy no-bake desserts, we also love Scotcheroos, Peanut Butter Bars, Haystacks, and Rice Krispie Treats.
Why you’ll love it + Why it works:
- No Oven Needed: These cookies come together on the stovetop, which makes them perfect for hot days or quick desserts.
- Pantry Staple Recipe: You likely already have everything you need to make a batch right now.
- Creamy Texture: The peanut butter melts smoothly into the sugar mixture for rich flavor throughout.
- Chewy Oats: Quick oats create the perfect soft and chewy texture while helping the cookies hold together.
No Bake Peanut Butter Cookies Ingredients
- Granulated Sugar (3 cups): Sweetens the cookies and helps them firm up as they cool.
- Butter (¾ cup): Adds richness and helps create the smooth soft texture. Salted or unsalted butter both work well.
- Milk (¾ cup): Combines with the sugar to create the syrup base that holds the cookies together.
- Vanilla Extract (½ teaspoon): Adds warmth and enhances the peanut butter flavor.
- Creamy Peanut Butter (1 ½ cups): Gives the cookies their rich peanut butter flavor and creamy texture. We usually use traditional creamy peanut butter like Jif or Skippy.
- Quick Cooking Oats (4 ½ cups): Adds chewiness and structure while soaking up the peanut butter mixture perfectly.
How to Make Peanut Butter No Bake Cookies
BATTER. Add the sugar, butter, and milk to a saucepan and melt on medium heat. Let that come to a full rolling boil. Boil for one minute and then remove it from the burner.
Stir in your vanilla and peanut butter. Stir the oats into the peanut butter mixture until it begins to cool and all ingredients are combined well.
SCOOP. Use a spoon or cookie scoop to scoop the mixture in small amounts onto wax paper and let the no bake peanut butter cookies cool to set.
Kristyn’s Recipe Tips
- Use quick oats instead of old fashioned oats for the best soft and chewy texture.
- Set out wax paper before starting because the mixture sets quickly once the oats are added.
- Use a timer for the one-minute rapid boil, it’s the key to cookies setting correctly.
- Stir constantly while bringing to a boil so the mixture doesn’t scorch.
- Let cookies cool completely before moving them, they firm up as they sit.
- If cookies don’t set, the mixture likely didn’t boil long enough. If they’re dry and crumbly, it probably boiled too long.
Peanut Butter No Bake Cookie Recipe
Ingredients
- 3 cups granulated sugar
- ¾ cup butter
- ¾ cup milk
- ½ teaspoon vanilla extract
- 1 ½ cups creamy peanut butter
- 4 ½ cups quick cooking oats
Instructions
- Add sugar, butter and milk to a saucepan on medium heat. Let boil rapidly for one minute.
- Remove from burner and stir in your vanilla and peanut butter.
- Stir in your oats until the mixture begins to cool.
- Scoop a teaspoonful at a time and drop onto wax paper. Must allow cookies to completely cool to set.
Notes
- Set out wax paper before starting because the mixture sets quickly once the oats are added.
- Use quick oats instead of old fashioned oats for the best soft and chewy texture.
- Boil the sugar mixture for exactly one minute or the cookies may end up too soft or crumbly.
- Stir continuously while mixing in the peanut butter and oats so everything combines evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store them at room temperature in an airtight container or Ziploc bag. If you store them in the fridge, they will last longer, but it’s not a necessity!
You can keep them in the freezer and enjoy them as frozen cookies (they still taste amazing), and then adjust your boiling time accordingly next time.
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This recipe was first shared October, 2018.
Can I use stevia or Splenda instead of sugar?
Unfortunately, you cannot replace the granulated sugar without also adjusting the other ingredients. The granulated sugar is not only key to the sweetness, but it also plays a factor in the structure and how the cookies set.
Love this recipe. I make the chocolate version from a handed down recipe and in a cookbook dated in 1955.
How fun!! The chocolate ones are great too.
How would a few mini marshmallows do in this cookie or maybe a fe2 chocolate chips?
I’m not sure! I haven’t added them, but I imagine they could be added in and would be yummy. You’ll have to let us know how they turn out if you do add-ins!
I have the exact same recipe from somewhere else — i know this recipe by heart and it’s AMAZING! I made like 2 baking sheets worth of it, and it’s all gone! My family absolutely gobbled it up.
So easy and so good!
Anything that is quick to make and has peanut butter in it is a WIN in my book!! Soooo yummy and easy. A win win all around!
Couldn’t agree more! So glad you love the cookie recipe!
So yummy! Tastes like peanut butter fudge! Quick and easy!
We love these! My children’s favorite!