These easy no-bake peanut butter cookies are the perfect combination of sweet and nutty goodness! Made with creamy peanut butter and rolled oats, they come together in minutes for a quick and tasty treat.
Whether you’re a busy parent, a college student in a dorm, or someone who just loves peanut butter, this recipe is a game-changer.
Why You’ll Love This Recipe
- No oven required: Great for hot summer days or situations when you just don’t want to bake.
- Quick and easy: You only need about 10 minutes to prepare them.
- Minimal ingredients: With a few pantry staples, you can make a batch whenever the craving hits.
- Rich, peanut buttery goodness: A perfect combination of sweet and salty, with a chewy texture.
Ingredients You’ll Need:
- ½ cup butter unsalted
- 1 ¾ cup white sugar
- ½ cup milk
- 1 cup smooth creamy peanut butter unsweetened
- 1 tsp vanilla extract
- 3 ½ cup old fashioned rolled oats or quick oats
- ⅛ tsp salt
How to Make No-Bake Peanut Butter Cookies:
1. Make sure to have all your ingredients measured and ready before starting, and read the directions thoroughly as the process is quick!
2. Line two cookie sheets with parchment paper.
3. In a 3-quart saucepan over medium heat, melt the butter. Stir in the sugar and milk, whisking until smooth. Bring to a boil and cook for about 1 ½ minutes, stirring occasionally. It’s important to reach a temperature of 230°F on a candy or instant-read thermometer. If you don’t have a thermometer, cook for approximately 1 ½ minutes on medium heat.
4. Remove from heat and stir in peanut butter, salt, vanilla, and oats. Stir well.
5. Drop 1 ½ tablespoon-sized balls of dough onto the prepared baking sheets using a cookie scoop. Allow them to set or chill in the refrigerator for quicker hardening.
Storage:
Keep your cookies fresh by storing them in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months and thaw them before serving.
Easy No Bake Peanut Butter Cookies
Ingredients
- ½ cup butter unsalted
- 1 ¾ cup white sugar
- ½ cup milk
- 1 cup creamy peanut butter unsweetened
- 1 tsp vanilla extract
- 3 ½ cup old fashioned rolled oats or quick oats
- ⅛ tsp salt
Instructions
- Make sure to have all your ingredients measured and ready before starting, and read the directions thoroughly as the process is quick!
- Line two cookie sheets with parchment paper.
- In a 3-quart saucepan over medium heat, melt the butter. Stir in the sugar and milk, whisking until smooth. Bring to a boil and cook for about 1 ½ minutes, stirring occasionally. It’s important to reach a temperature of 230°F on a candy or instant-read thermometer. If you don’t have a thermometer, cook for approximately 1 ½ minutes on medium heat.
- Remove from heat and stir in peanut butter, salt, vanilla, and oats. Stir well.
- Drop 1 ½ tablespoon-sized balls of dough onto the prepared baking sheets using a cookie scoop. Allow them to set or chill in the refrigerator for quicker hardening.
Notes
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