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–+ servings
three no bake peanut butter cookies stacked
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5 from 1 vote

No Bake Peanut Butter Cookies

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.
Prep Time15 minutes
Cook Time5 minutes
Resting Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 30 servings
Calories: 163kcal
Author: Heather Perine

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.

Video

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.

Nutrition

Calories: 163kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 39mg | Potassium: 85mg | Fiber: 1g | Sugar: 15g | Vitamin A: 101IU | Calcium: 14mg | Iron: 1mg