Peanut Butter No Bake Cookies are a classic cookie recipe that never goes out of style! If you’ve been looking for no-bake oatmeal cookies without chocolate, this is the post for you. They are made with oats and peanut butter and set up perfectly every time.
I’m a big fan of old-fashioned no-bake cookies, especially during the summer! Not having to turn on the oven is always a plus in my book.
Easy peanut butter no-bake cookies are an all-time favorite of mine. Maybe you’ve tried the classic chocolate oatmeal cookies before? These are like those except without the chocolate. Peanut butter is the star in this recipe.
Why This Recipe Works
This is an easy no-bake cookie recipe with just six ingredients.
I’m showing you how to make the cookies so they turn out with the best texture. The key is to use a thermometer and boil the mixture for the right amount of time. A thermometer takes all the guesswork out!
It’s all about the peanut butter and oats with these sweet bites! They’re a little chewy and perfectly sweet.
- Unsalted butter – I like to dice it, so it melts quickly when you make the dough.
- Granulated Sugar – not only is this important for sweetness but the chemical reaction between the sugar and butter helps these set up.
- Milk – Nonfat milk is what I normally use but regular milk is fine too (or nondairy milk)
- Creamy peanut butter – use regular peanut butter and not a natural kind that needs stirring.
- Vanilla extract and Salt – for flavoring
- Quick-cooking oats – don’t have these? Learn how to make your own quick oats from old fashioned!
How to Make Peanut Butter No-Bake Cookies
1. PREP: Before you make the cookies, it’s very important to have all of your ingredients prepped, measured, and ready to go. This is a quick recipe once you start, so have everything ready. Line two cookie sheets with parchment paper and set them aside.
2. MELT: Melt the butter in a 3-quart saucepan over medium heat. Once it’s melted, add the sugar and milk and whisk until smooth.
3. BOIL: Bring the mixture to a boil and bring it to a temperature of 230°F. This usually takes about a minute and a half, but use a thermometer to be absolutely sure. If you don’t boil it long enough, your cookies will not set up correctly.
4. MIX: Take the pan off the heat and add the peanut butter, salt, vanilla, and oats. Stir well to combined.
5. SCOOP: Use a cookie scoop to form two tablespoons of dough for each cookie. Place them on the prepared cookie sheets. Leave them at room temperature to set, or you can chill them in the fridge to speed up the process.
- You can use creamy or crunchy peanut butter as long as it’s the regular kind and not natural peanut butter.
- Prep and measure your ingredients first. This isn’t the kind of recipe you can measure and mix as you go.
- For best results, use a candy thermometer or instant-read thermometer when you boil the mixture. It makes it so much easier, and you don’t have to worry if you boiled it long enough. This is my favorite instant read thermometer!
- If you want to add some mix-ins, chopped nuts or m&ms work well for this recipe!
No-Bake Cookies FAQ
Usually, the reason the cookies don’t set is that the mixture wasn’t boiled long enough. This is why a thermometer is so helpful! The temperature should be 230°F when you take the pan off the heat. Any lower than that, and the cookies won’t set properly.
Yes, keep them in a freezer bag or container, and they will freeze well for up to two months.
Yes, foil is fine. You can also use parchment paper or silicone mats.
I keep them in an airtight container in the refrigerator. They keep well for up to a week.
Yep! Swap the peanut butter for Biscoff cookie spread, Nutella, almond butter, or other nut butter that you like. You can also use Sun Butter which is a sunflower seed spread. When no-bake cookies are made the right way, they’re irresistible!
Everyone loves these peanut butter no-bake cookies when I make them. You’ll see when you make a batch – the compliments will roll in! Enjoy!
More No Bake Recipes You’ll Love
- ½ cup (113g) unsalted butter diced
- 1 ¾ cups (350g) granulated sugar
- ½ cup (118ml) nonfat milk
- ½ cup (133g) creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (243g) quick cooking oats
Line two cookie sheets with parchment paper.
It’s very important that all your ingredients are measured and ready to go before you start and make sure you’ve read the directions before making these cookies. The process goes fast!
Melt the butter in a 3-quart saucepan over medium heat. Stir in the sugar and milk. Whisk until smooth then bring to a boil and cook for about 1 ½ minutes, stirring occasionally. NOTE: you MUST boil them long enough or they will not set. To be sure of this, boil the mixture until it reaches 230°F on a candy or instant read thermometer. If you do not have a thermometer, this will take about 1 ½ minutes on medium heat.
Remove from heat and stir in peanut butter, salt, vanilla, and oats.
Use a cookie scoop to drop 2 tablespoon size balls of cookie mixture onto the prepared baking sheets. Let sit to set or chill to harden quicker.
• Be sure to use a regular peanut butter, such as Skippy or Jif (do not use a natural peanut butter that needs stirring)
Serving: 1serving | Calories: 161kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 52mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 129IU | Calcium: 15mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
These Peanut Butter No Bake Cookies are made with oats and peanut butter and set up perfectly every time! They are such an easy cookie to make when you need something delicious, fast!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 16, 2021