No bake peanut butter cookies are made with only 7 ingredients and taste just like the classic ones you grew up on with chewy oats and creamy peanut butter.
Why this recipe works
No bake peanut butter cookies invoke warm nostalgic memories of devouring them when you were a kid. The texture of these cookies is chewy and soft, much like a granola bar or energy bar, and of course, are rich in peanut butter flavor.
These cookies are easy to make but require a little attention during the boiling process if you want them to set properly. If you’re looking for a chocolate version of these cookies, check out our chocolate no bake cookies… because what complements peanut butter better than chocolate?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
COOKIES – Unsalted butter, granulated sugar, whole milk, salt, vanilla, creamy peanut butter, and old fashioned oats are what you’ll need to make these no bake peanut butter cookies. If you only have salted butter on hand, omit the 1/4 teaspoon of salt called for in the recipe ingredients.
OATS – You can use either old-fashioned oats or quick oats for this recipe. We are using old-fashioned rolled oats because it gives the cookies that perfect chewy texture. Quick-cooking/instant oats can be substituted for a slightly softer cookie.
PEANUT BUTTER – Creamy peanut butter or chunky peanut butter can be used, however, I wouldn’t recommend using natural peanut butter as it can cause your cookies to be runny and not set properly. Cashew butter, almond butter, and sunbutter will also work.
How to Make No Bake Peanut Butter Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add the butter, sugar, milk, and salt to a medium saucepan over medium heat, stirring occasionally to help dissolve the sugar.
- Once boiling, let the mixture boil for 2 minutes. It’s best to set a timer when the mixture reaches a full boil.
- Stir in the vanilla and peanut butter until well-combined, and then remove from the heat.
- Add the oats and peanut butter mixture to a large bowl, and stir to combine.
- This is where you need to keep a close watch – the mixture needs to be cool enough to handle, but still hot enough to stick together into cookies. As soon as you can touch the mixture without it being too hot, start to roll it into cookies and work fairly quickly.
- Use a slightly heaping 1.5-tablespoon scoop to measure out the dough, roll the dough into balls between your palms, and then slightly flatten the balls into circles about 2 inches in diameter.
- Place the shaped cookies onto a parchment-lined baking tray and continue until they’re all shaped.
- Let the cookies set because they will harden as they do. This takes about 20 minutes at room temperature.
Frequently Asked Questions & Expert Tips
Yes, you can use chunky peanut butter if that is your preference. However, I would not recommend natural peanut butter for this recipe as they tend to be too runny and may cause the cookies to not set up.
The main reason your cookies didn’t set up properly is usually due to not letting the butter, sugar, and milk mixture boil long enough during step two. It’s best to set a timer for exactly 2 minutes ONCE it reaches a boil, NOT when it starts to bubble, which is considered a gentle boil (like a simmer). If you start your timer too soon, the cookies won’t set properly.
Store your cookies in an air-tight container kept at room temperature for 3-4 days. Store in a cool, dry place away from direct sunlight.
Yes, you can freeze these cookies. To do so, allow the cookies to fully set then transfer them to an air-tight container or a large ziptop bag. Store in the freezer for up to 3 months.
Serving Suggestions
Pair no bake peanut butter cookies with a glass of milk. These are great for popping into a sandwich bag and packing for lunches.
If you love the combination of chocolate and peanut butter, you can drizzle a little melted chocolate on top. Add the drizzle after the cookies are set.
More No Bake Recipes
- No Bake Energy Bars
- No Bake Cornflake Cookies
- No Bake Peanut Butter Bars
- Chocolate Peanut Butter Balls
- No Bake Peanut Butter Cornflake Cookies
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
No Bake Peanut Butter Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup unsalted butter
- 1 ¾ cups granulated white sugar
- ½ cup whole milk
- ¼ teaspoon salt
- 1 Tablespoon vanilla extract
- 1 cup creamy peanut butter
- 3 ¼ cups old-fashioned rolled oats
Things You’ll Need
Before You Begin
- Have all your mix-in ingredients ready to go (oats, peanut butter, vanilla, and salt) so the mixture doesn’t begin to set up prematurely before you’ve have the chance to scoop them into balls.
- If you only have salted butter on hand, omit the 1/4 teaspoon of salt called for in the recipe ingredients.
- You can substitute with chunky peanut butter if desired, however, I would not recommend natural peanut butter for this recipe as they tend to be too runny and may cause the cookies to not set up.
- It’s best to set a timer for exactly 2 minutes ONCE it reaches a boil, NOT when it starts to bubble, which is considered a gentle boil (like a simmer). If you start your timer too soon, the cookies won’t set properly.
- Store your cookies in an air-tight container kept at room temperature for 3-4 days. Store in a cool, dry place away from direct sunlight.
- To Freeze – allow the cookies to fully set then transfer them to an air-tight container or a large ziptop bag. Store in the freezer for up to 3 months.
Instructions
- Add the butter, sugar, milk, and salt to a medium saucepan over medium heat, stirring occasionally to help dissolve the sugar.
- Once boiling, let the mixture boil for 2 minutes. It's best to set a timer when the mixture reaches a full boil.
- Stir in the vanilla and peanut butter until well-combined, and then remove from the heat.
- Add the oats and peanut butter mixture to a large bowl, and stir to combine.
- This is where you need to keep a close watch – the mixture needs to be cool enough to handle, but still hot enough to stick together into cookies. As soon as you can touch the mixture without it being too hot, start to roll it into cookies and work fairly quickly. Use a slightly heaping 1.5-tablespoon scoop to measure out the dough, roll the dough into balls between your palms, and then slightly flatten the balls into circles about 2 inches in diameter. Place the shaped cookies onto a parchment lined baking tray and continue until they’re all shaped.
- Let the cookies set because they will harden as they do. This takes about 20 minutes at room temperature.
Nutrition
Lindsay Formaro
Latest posts by Lindsay Formaro (see all)
- Mini Candy Corn Cheesecakes - October 3, 2024
- Cake Mix Cookie Bars - August 8, 2024
- Lasagna Soup - February 26, 2024
Teri Pawlik says
These are the best cookies!!
Jodi Leiran says
These are so easy to make and I’m pretty sure most of you have everything right there in ur kitchen … They taste great!
Thanks Bunches,
Amanda ❤️