Peanut Butter No Bake Cookies are a delicious treat that can be made in a snap without heating up the oven. Quick oats, peanut butter, milk, butter, sugar, vanilla combine into perfect peanut butter oat cookies to fill your cookie jar.
No Bake Peanut Butter Cookies
We absolutely love these sweet and simple Peanut Butter Oatmeal Cookies! They’re perfect for an afternoon snack, an easy dessert, or even for your holiday cookie tray.
One thing my boys have always love to do with me is make treats. Our favorite recipes have always been no-bake treats because they are so quick and simple for kids to help make. They come together with just six ingredients, and are done in no time.
We love making no-bake cookies and have made several versions including our Chocolate No Bake Cookies, No Bake Cornflake Cookies, Avalanche Cookies, Star Crunch Cookies, Haystack Cookies, Nutella No Bake Cookies and Reese’s No Bake Krispie Cookies.
Important Ingredients Needed:
Here’s what you’ll need to make No Bake Peanut Butter Cookies (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Butter – we used salted butter, but unsalted works as well.
- Granulated sugar
- Milk – you can use whole, 2%, 1%, or skim milk.
- Creamy peanut butter – chunky peanut butter is not the best for this recipe.
- Vanilla extract – vanilla adds a nice hint of flavor to the peanut butter cookies.
- Quick-cooking oats – be sure you use the quick-cooking oats and not old fashioned rolled oats which will not cook correctly.
How to Make Peanut Butter No Bake Cookies
- Prepare a large cookie sheet (or two smaller cookie sheets) by covering with parchment paper; set aside.
- Place the butter, sugar, and milk in a large pot and heat over medium heat, stirring often until the butter is melted. Bring the mixture to a rolling boil and boil for exactly 60 seconds without stirring.
- Remove the pot from the heat and stir in the peanut butter and vanilla extract until well combined. Add the quick oats and mix well.
- Drop the cookie batter by spoonfuls onto the prepared baking sheets. Allow the cookies to cool at room temperature for about 45 minutes or until the cookies have set.
Storing and Freezing:
Storing: Keep the leftover cookies in an airtight food storage container at room temperature. They will stay fresh for up to a week.
Freezing: No bake peanut butter oatmeal cookies are perfect for freezing!
- Put the cookie sheet (with the cookies spaced out on the sheet) in the freezer for a half hour to an hour. Then take them out and transfer the cookies to a freezer safe container, stacking them.
- Return the cookies to the freezer. We store them in gallon size zip lock baggies.
Tips and Tricks
- Set a timer for 60 seconds is helpful once the mixture comes to a rolling boil. You want to make sure your cookies boil for the full amount of time to ensure they set up properly.
- If the cookies aren’t firming up or seem a little too wet after you’ve let them cool for 45 minutes, you can place them in the refrigerator to help firm them up.
Other No-Bake Peanut Butter Desserts
- Peanut Butter Lasagna
- Reese’s Peanut Butter Cup Pie
- Buckeye Bars
- No Bake Peanut Butter Pie
- Easy Reese’s Fudge
Peanut Butter No Bake Cookies
Ingredients
- 1/2 cup butter
- 1 3/4 cups granulated sugar
- 1/2 cup milk
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 1/4 cups quick-cooking oats
Instructions
- Prepare a large cookie sheet (or two smaller cookie sheets) by covering with parchment paper; set aside.
- Place the butter, sugar, and milk in a large pot and heat over medium heat, stirring often until the butter is melted.
- Bring the mixture to a rolling boil and boil for exactly 60 seconds without stirring.
- Remove the pot from the heat and stir in the peanut butter and vanilla extract until well combined. Add the quick oats and mix well.
- Drop the cookie batter by spoonfuls onto the prepared baking sheets. Allow the cookies to cool at room temperature for about 45 minutes or until the cookies have set.
Last Step:
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