Peanut Butter No Bake Cookies

I just whipped up these peanut butter no bake cookies and I’m seriously questioning why I ever bothered turning on my oven for cookies before!

I was having one of those intense peanut butter cravings this afternoon but it’s way too hot to bake anything, so when I remembered this recipe exists, I practically sprinted to the kitchen.

The best part is you literally just boil some ingredients together, stir in peanut butter and oats, and drop them on wax paper – within 30 minutes I had these perfectly chewy, rich cookies that taste like peanut butter heaven!

I made a double batch thinking they’d last the week, but let’s be honest, half of them are already gone and it’s only been two hours.

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Why You’ll Love This Recipe

These no bake peanut butter cookies are an absolute lifesaver when you need homemade cookies fast but don’t want to deal with ovens, mixing bowls, or complicated steps!

They’re incredibly quick to make – you can have fresh cookies ready in under 30 minutes from start to finish, making them perfect for last-minute gatherings or sudden cookie emergencies.

You’ll love how rich and satisfying they are with that perfect chewy texture from the oats and intense peanut butter flavor that hits all the right spots.

Plus, they’re great for hot summer days when you don’t want to heat up the kitchen, and kids absolutely love helping make them since there’s no risk of burns or complicated techniques involved!

What You’ll Need

• 1 ¾ cups granulated sugar
• ½ cup milk
• ½ cup unsalted butter
• ½ cup creamy peanut butter
• 3 cups quick oats
• 1 tsp vanilla extract
• Pinch of salt

Pro Tips

1. Boil carefully. Let the sugar mixture boil for about 1 minute—too short and the cookies won’t set, too long and they’ll get crumbly.
2. Use quick oats. Old-fashioned oats don’t absorb as well, so the texture will be chunkier.
3. Work quickly. Once the mixture is ready, scoop the cookies before it firms up.
4. Line your surface. Use parchment or wax paper for easy cleanup and perfect cookies.
5. Don’t over-stir. Mix just until combined to keep them chewy.

Tools You’ll Need

• Saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Parchment or wax paper

Substitutions and Variations

• Nut butter: Use almond butter, cashew butter, or sunflower seed butter for a twist.
• Sweetener: Try coconut sugar, maple syrup, or honey instead of granulated sugar.
• Chocolate: Stir in ¼ cup cocoa powder with the sugar mixture for chocolate peanut butter no bakes.
• Mix-ins: Add chocolate chips, shredded coconut, or chopped nuts.
• Gluten-free: Use certified gluten-free oats.

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Make-Ahead Tips

• These cookies are perfect for making ahead since they keep well at room temperature.
• Prepare the mixture and scoop onto wax paper, then let them set before transferring to containers.
• Store in airtight containers for up to a week, or freeze for longer storage.
• Great for holiday cookie trays since they can be made days in advance.

How to Make Peanut Butter No Bake Cookies

Step 1: Boil the base

In a saucepan, combine sugar, milk, and butter. Bring to a boil and cook for 1 minute, stirring occasionally.

Step 2: Add flavor

Remove from heat and stir in peanut butter, vanilla, and salt until smooth.

Step 3: Stir in oats

Add quick oats and mix until everything is well combined.

Step 4: Scoop cookies

Drop spoonfuls of the mixture onto parchment or wax paper. Flatten slightly if desired.

Step 5: Let set

Allow cookies to cool and firm up at room temperature for about 30 minutes.

Serving Suggestions

• Enjoy with a glass of cold milk.
• Crumble over vanilla ice cream for a quick sundae.
• Serve alongside fruit for a sweet snack plate.
• Add to a holiday cookie platter for variety.

Leftovers & Storage

• Countertop: Store in an airtight container for up to 7 days.
• Fridge: Refrigerate for a firmer texture.
• Freezer: Freeze in layers with parchment between for up to 2 months. Thaw before serving.

Nutrition & Benefits

These cookies are definitely a treat, but they do bring a few perks. Peanut butter adds protein and healthy fats, while oats bring fiber and whole grains.

They’re more balanced than your typical cookie and can keep you satisfied longer.

By using natural peanut butter or honey as a sweetener, you can make them a little lighter too.

Recipe FAQ

1. Why didn’t my cookies set? 

They may not have boiled long enough—be sure the sugar mixture boils for at least 1 minute.

2. Can I use chunky peanut butter? 

Yes—this will give your cookies a little crunch and texture.

3. Do I need to refrigerate them? 

No—room temperature storage works fine, but refrigerating can make them last longer.

4. Can I make them without oats? 

Not really—oats are what give them structure. But you can reduce the oats and add shredded coconut.

5. Can I double the recipe? 

Yes—just use a larger saucepan to avoid overflow.

6. Can I make them sugar-free? 

Yes—use a sugar substitute like monk fruit or erythritol, but the texture may be slightly different.

7. How do I keep them chewy? 

Don’t overcook the sugar mixture—1 minute of boiling is the sweet spot.

Sweet, Simple, and No Oven Required

These peanut butter no bake cookies are proof that you don’t need an oven or fancy ingredients to make something amazing.

They’re quick, chewy, and full of peanut butter flavor, making them the perfect treat for busy days, hot summer afternoons, or last-minute cravings.

Once you make them, they’ll definitely become one of those go-to recipes you come back to again and again.