Nothing beats the convenience and nostalgic flavor of no bake peanut butter cookies. These treats marry creamy peanut butter with the wholesome texture of rolled oats to bring a sweet, nutty delight that’s ready in minutes. Perfect for when you want a quick snack without turning on the oven.
Whether you’re packing lunchbox snacks, satisfying an afternoon craving, or whipping up a last-minute dessert, these cookies are a reliable crowd-pleaser. Their chewy texture and rich taste have a comforting simplicity that feels homemade every time.
- No oven required – saves time and energy
- Simple pantry ingredients come together quickly
- Perfect balance of creamy peanut butter and hearty oats
- Easy to customize with add-ins like chocolate chips or nuts
Ingredients
- Unsalted Butter: Half a cup adds richness and helps bind ingredients while providing a smooth, buttery flavor.
- White Sugar: 1 ¾ cups for the perfect sweet balance and to help create a fudgy texture.
- Milk: Half a cup of milk provides moisture and helps dissolve the sugar for a smooth mixture.
- Creamy Peanut Butter (unsweetened): One cup offers the core nutty flavor and creamy texture essential to these cookies.
- Vanilla Extract: One teaspoon enhances overall flavor with warm, aromatic notes.
- Old Fashioned Rolled Oats or Quick Oats: 3 ½ cups provide chewiness and hearty texture that complements peanut butter.
- Salt: Just an eighth teaspoon to balance sweetness and intensify the peanut flavor.
Instructions
- Prepare Your Workspace
-
Measure all ingredients accurately and line two cookie sheets with parchment paper. Having everything ready ensures a smooth, quick cooking process since the mixture sets fast.
- Melt Butter and Combine Sugars
-
In a medium saucepan over medium heat, melt the butter then stir in sugar and milk, whisking until smooth to dissolve sugar fully. Bringing the mixture to a gentle boil for about 1 ½ minutes ensures it reaches the necessary temperature for perfect set cookies.
- Confirm Temperature and Remove From Heat
-
A candy or instant-read thermometer should read 230°F to ensure the sugar syrup will harden properly. Without a thermometer, cook for roughly 1 ½ minutes on medium heat, stirring occasionally to avoid burning.
- Add Peanut Butter, Oats, and Flavorings
-
Take the saucepan off the heat and immediately stir in peanut butter, salt, vanilla extract, and oats. Mixing well while the syrup is hot helps bind the ingredients into a thick, sticky dough.
- Form Cookies and Let Set
-
Drop rounded 1 ½ tablespoon-sized scoops of dough onto parchment-lined sheets using a cookie scoop. Allow cookies to cool and harden at room temperature or speed up the process by chilling in the fridge.
- Use a candy or instant-read thermometer for precise results when boiling the sugar mixture.
- Choosing creamy peanut butter creates smoother cookies, but chunky peanut butter adds extra texture if preferred.
- Rolling oats result in a chewier cookie; quick oats make them slightly softer.
Storage Tips
Store these no bake cookies in an airtight container at room temperature for up to one week. For longer freshness, freeze them in a sealed container for up to three months and thaw before enjoying.
Serving Suggestions
Serve these cookies alongside a cold glass of milk or a hot cup of coffee for an indulgent treat. They’re also fantastic crumbled over yogurt or ice cream for added texture and flavor.
- Be sure to work quickly after mixing as the dough can harden fast.
- If cookies seem too soft, allow them to chill longer or add a bit more oats to the mixture.
- For added flair, fold in mini chocolate chips, shredded coconut, or chopped nuts before scooping.
FAQs
- Can I use natural peanut butter?
-
Natural peanut butter can be used but may make the mixture less stable due to oil separation, resulting in softer cookies.
- What if I don’t have a candy thermometer?
-
Cooking the sugar mixture for approximately 1 ½ minutes at medium heat while stirring regularly usually works as a good alternative.
- Can I substitute oats?
-
Rolled oats are recommended for texture, but quick oats can be used for a softer cookie. Avoid instant oats as they may become too mushy.
- How long will these cookies last?
-
Stored properly in an airtight container, these cookies last about one week at room temperature and up to three months frozen.
- Can I add extras like chocolate chips?
-
Yes! Adding extras such as mini chocolate chips, dried fruit, or nuts can enhance flavor and texture.
No Bake Peanut Butter Cookies
Equipment
- 1 3-quart saucepan for melting ingredients and cooking
- 2 cookie sheets lined with parchment paper
- 1 cookie scoop for portioning dough
Ingredients
- ½ cup unsalted butter
- 1 ¾ cup white sugar
- ½ cup milk
- 1 cup creamy unsweetened peanut butter
- 1 tsp vanilla extract
- 3 ½ cups old fashioned or quick rolled oats
- ⅛ tsp salt
Instructions
- Line two cookie sheets with parchment paper.
- In a 3-quart saucepan over medium heat, melt the butter.
- Stir in sugar and milk, whisking until smooth.
- Bring the mixture to a boil and cook for about 1 ½ minutes, stirring occasionally, or until the temperature reaches 230°F.
- Remove the saucepan from heat, then stir in peanut butter, salt, vanilla extract, and oats until well combined.
- Drop 1 ½ tablespoon-sized balls of dough onto the prepared sheets using a cookie scoop.
- Allow the cookies to set at room temperature or chill in the refrigerator for quicker hardening.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze for up to three months; thaw before serving.
- Use parchment paper for easy cleanup.
