No Bake Peanut Butter Cookies
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These No Bake Peanut Butter Cookies are the kind of treat you make when you need something quick, easy, and totally irresistible. No oven, no fancy tools, and no chill time—just a handful of pantry staples, a saucepan, and about 10 minutes of your time.
These peanut butter no bake cookies is a twist on the classic chocolate-peanut butter no-bake cookie. But instead of adding cocoa powder, we’re keeping it all about the peanut butter this time. The result is a chewy, creamy, nutty cookie that’s just as nostalgic—only without the chocolate. If you’re a peanut butter lover, these are for you.
This was one of the first cookie recipes I ever learned how to make. I remember helping stir the bubbling pot of sugar and butter, sneaking spoonfuls before they ever made it to the baking sheet (and yes, I still do that now). They’re sweet and chewy, packed with peanut butter goodness and just the right amount of oats for texture.
Why You’ll Love This No Bake Cookie Recipe
- No oven required – perfect for hot summer days or last-minute cravings
- One pot and one pan – minimal cleanup
- Kid-friendly and freezer-friendly
- Lots of peanut butter flavor!
- Made with simple pantry ingredients you probably have on hand
- A quick treat done in about 30 minutes from start to finish
Ingredients
- Granulated sugar
- Milk – I used regular milk but any milk such as a dairy-free milk should also work just fine.
- Unsalted butter
- Quick cooking oats – Use quick-cooking oats for the best texture; old-fashioned oats make the cookies a bit too chewy. You can also put old fashioned oats in a food processor and pulse to a finer texture.
- Smooth peanut butter – I recommend classic creamy peanut butter (not natural-style, which can be too oily or dry). I haven’t tried but you could try substituting with a different nut butter such as almond butter or sunflower seed butter. I haven’t tried but a crunchy peanut butter should also work,.
- Vanilla extract
- Pinch of salt – just enough to balance the sweetness
Instructions
Prep your pan and ingredients: Line a baking sheet with wax paper or parchment paper. Set aside. Have your ingredients and baking sheet ready to go as the cookies can set quickly.
Boil the base: In a medium saucepan, combine the sugar, milk, and butter.
Bring to a boil over medium heat, stirring occasionally. Once it reaches a full boil, let it boil for exactly 1 minute, then remove from heat.
Your cookies not setting in the end is because most likely, the sugar mixture didn’t boil long enough. Make sure it reaches a full rolling boil and boils for exactly 1 minute—set a timer!
Add the mix-ins: Stir in the oats, peanut butter, vanilla, and a pinch of salt until everything is smooth and well combined.
Portion the cookies: Drop spoonfuls of the mixture onto the cookie sheet using a spoon or cookie scoop. Let them sit at room temperature for about 30 minutes until they’re set.
Use a cookie scoop for evenly sized portions and gently flatten the tops with the back of the scoop or a spoon before they set.
Storage Instructions
Room Temperature:
Leftover cookies can be stored at room temperature in an airtight container for up to 2 days, though they’ll stay firmer and fresher when kept chilled.
Refrigerator:
Store cookies in an airtight container in the fridge for up to 5 days. This helps them stay firm and fresh.
Freezer:
Place cooled cookies in a single layer on a baking sheet to freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Let thaw at room temperature for 10–15 minutes before serving.
More Recipes To Try
If you are looking for more peanut butter treats, try my peanut butter oatmeal cookies! Or my homemade buckeye candy.
Or try my super popular peanut butter cream cheese frosting with maybe some chocolate peanut butter sheet cake!
And if it’s an oatmeal cookie you’re craving you can’t go wrong with my oatmeal raisin cookie! It’s cookie perfection and requires no mixer. Or this oatmeal chocolate chip cookies version!
No Bake Peanut Butter Cookies
Ingredients
- 2 cups (400 g) granulated sugar
- ½ cup (120 mL) milk
- ½ cup (1 stick, 113 g) unsalted butter
- 3 cups (267 g) quick oats
- 1 cup (270 g) smooth peanut butter
- 2 teaspoons vanilla extract
- Pinch salt
Instructions
- Line a baking sheet with wax paper or parchment paper. Set aside.
- Bring the sugar, milk, butter, to a boil in a medium saucepan over medium heat, stirring occasionally. Let boil for 1 minute. Remove from the heat. 2 cups (400 g) granulated sugar ½ cup (120 mL) milk ½ cup (1 stick, 113 g) unsalted butter
- Add the oats, peanut butter, vanilla, and salt, and stir to combine. 3 cups (267 g) quick oats 1 cup (270 g) smooth peanut butter 2 teaspoons vanilla extract Pinch salt
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Notes
- Room Temperature:
Leftover cookies can be stored at room temperature in an airtight container for up to 2 days, though they’ll stay firmer and fresher when kept chilled. - Refrigerator: Store cookies in an airtight container in the fridge for up to 5 days. This helps them stay firm and fresh.
- Freezer:Place cooled cookies in a single layer on a baking sheet to freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Let thaw at room temperature for 10–15 minutes before serving.
- Boil for exactly 1 minute – too short and the cookies will be too soft; too long and they’ll set up dry and crumbly.
- Work quickly – once the mixture is off the heat, it starts to set fast. Have your ingredients and baking sheet ready to go.
- Use quick oats – they help the cookies hold together and give the right chewy texture.
