Peanut butter no-bake cookies combine peanut butter and oats into a chewy, irresistible cookie. They’re simple to make with just six ingredients and perfect for an easy snack.
This recipe was originally posted March 17, 2018 and updated October 12, 2019 with new photos and tips.
These no-bake peanut butter oatmeal cookies are chewy, full of peanut butter flavor, and quick to pull together with pantry staples. If you enjoy classic no-bake cookies, this peanut butter version is a great, fuss-free option.
How to Make Peanut Butter No-Bake Cookies
Ingredients (makes about 40 cookies):
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1 cup peanut butter (smooth or crunchy)
- 1 teaspoon vanilla extract
- 3 1/2 cups oats (old-fashioned or quick oats)
Notes on ingredients: use the peanut butter texture you prefer. Old-fashioned or quick oats both work well; avoid steel-cut oats (too hard) and instant oats (too powdery).
Directions:
- Line two cookie sheets with parchment or wax paper and measure the ingredients.
- In a medium saucepan, combine the butter, sugar, and milk and heat over medium, stirring until the butter melts.
- Bring the mixture to a gentle, rolling boil and continue boiling for 2 full minutes while whisking constantly—use a timer to ensure the full 2 minutes so the cookies will set properly.
- Remove the pan from the heat and stir in the peanut butter and vanilla until smooth.
- Stir in the oats until evenly combined.
- Drop tablespoon-sized mounds onto the lined sheets and flatten the tops slightly. Refrigerate for about 30 minutes or until set.
Pro tip: The key to cookies that set is making sure the butter, sugar, and milk mixture boils for the full 2 minutes while you whisk constantly to prevent burning.
Variations
This recipe is easy to adapt. Try one of these options:
- Use crunchy peanut butter for extra texture.
- Add 1/2 cup shredded coconut for a tropical twist.
- Fold in 1/2 cup mini chocolate chips for sweetness and contrast.
- Dip the bottoms of the cooled cookies in melted chocolate for a finishing touch.
These no-bake cookies deliver great texture and a strong peanut butter taste with minimal effort. They make a fast, satisfying treat for busy days or last-minute gatherings.
Storage
Store cookies in an airtight container at room temperature or in the fridge for up to 4 days.
Peanut Butter No Bake Cookies
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1 cup peanut butter
- 1 tsp vanilla extract
- 3 1/2 cups oats (quick or old-fashioned)
Instructions
- Line two cookie sheets with parchment or wax paper and measure all ingredients.
- Melt the butter, sugar, and milk together in a medium saucepan, stirring until combined.
- Bring to a rolling boil and cook for 2 full minutes while whisking constantly—use a timer.
- Remove from heat and stir in the peanut butter and vanilla until smooth.
- Mix in the oats until evenly coated.
- Drop tablespoon-sized mounds onto the prepared sheets and flatten slightly. Refrigerate to set for about 30 minutes.
Notes
Store cookies in an airtight container at room temperature or refrigerated for up to 4 days.
Nutrition (per cookie)
Calories: 126 kcal, Carbs: 16 g, Protein: 3 g, Fat: 6 g.