Peanut Butter No Bake Cookies

These Peanut Butter No Bake Cookies are one of my favorite go-to treats when I want something quick, nostalgic, and delicious without having to turn on the oven. Packed with creamy peanut butter and chewy oats, they strike the perfect balance between soft, rich, and satisfyingly sweet. Every bite brings back childhood memories, and best of all—they’re ready in minutes.

Why You’ll Love This Recipe

I love how foolproof and fast these cookies are to make. There’s no baking involved, and the ingredients are pantry staples I usually have on hand. Whether I’m craving something sweet on a busy weeknight or need a quick dessert for a party or cookie tray, these cookies always deliver. They’re soft, chewy, rich in peanut butter flavor, and endlessly customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

quick cooking oats
salt
unsalted butter (or omit added salt if using salted butter)
sugar
milk
creamy processed peanut butter (like Jif or Skippy)
vanilla extract

Directions

I start by stirring together the oats and a pinch of salt in a large mixing bowl, then set that aside.

In a saucepan over medium heat, I whisk the butter, sugar, and milk until fully combined. Once the mixture reaches a rolling boil, I continue to boil for exactly 60 seconds before removing it from the heat.

I immediately stir in the peanut butter and vanilla extract until smooth and fully incorporated.

Next, I pour the hot peanut butter mixture over the oats and mix until everything is evenly coated.

Using a spoon or cookie scoop, I drop mounds of the mixture onto wax or parchment paper and let them cool at room temperature until firm.

Servings and timing

Serves: 30
Preparation time: 10 minutes
Cooling time: 10 minutes
Total time: 20 minutes

Variations

When I want to change things up, I like mixing in chocolate chips, mini marshmallows, or candy like Reese’s Pieces or M&Ms.

If I’m craving that chocolate-peanut butter combo, I add a little cocoa powder or swirl in a spoonful of Nutella.

I’ve also swapped the peanut butter with almond butter or Sunbutter for an allergy-friendly version that still tastes amazing.

storage/reheating

Once the cookies are set, I store them in an airtight container or resealable bag at room temperature for up to 1 week.

If I want to keep them longer or prepare them ahead, I freeze them in a container with parchment paper between the layers. They stay good for up to 2 months and thaw quickly at room temperature.

FAQs

Why won’t my no-bake cookies set?

The most common reason is under-boiling the sugar mixture. I always make sure to wait for a rolling boil and then time exactly 60 seconds before removing from the heat.

Can I use natural peanut butter?

I stick with processed peanut butter because it gives the best consistency. Natural peanut butter often separates and can make the cookies too runny.

What kind of oats should I use?

Quick cooking oats work best for a tender, chewy texture. If I only have rolled oats, I pulse them a few times in a food processor before using.

How can I fix cookies that are too gooey?

I let them cool completely at room temperature first. If they’re still too gooey, I place them on a baking sheet and heat in the oven at 325°F for 1–2 minutes to help them set.

Can I make these cookies ahead of time?

Yes! These cookies are perfect for making ahead. I like to prepare a batch and freeze half so I always have a sweet treat on hand.

Conclusion

Peanut Butter No Bake Cookies are one of those classic treats I come back to again and again. They’re quick, reliable, and endlessly satisfying with their creamy, chewy texture and sweet peanut butter flavor. Whether I’m whipping them up for a last-minute dessert or stocking the freezer for later, they never disappoint. Give them a try—I think they’ll become a favorite in your kitchen too.

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