Creamy peanut butter, sugar, oats, and butter—these no-bake cookies are chewy, rich, and ready in minutes with zero oven drama.
This Peanut Butter No Bake Cookies recipe? Oh, it’s a core memory for me. I swear, I’ve been making these since I could barely reach the stovetop—probably standing on a rickety kitchen stool with my mom hovering behind me in quiet panic while pretending to “let me do it.”
They were the first cookies I ever “baked” without actually baking. That probably explains why I latched onto them like a golden retriever to peanut butter (which, let’s face it, is the real star of this show). They’re sweet, a little sticky, melt-in-your-mouth chewy, and require zero baking skills. So yeah… basically perfect for my younger self—and still my go-to when I need something fast, nostalgic, and crazy satisfying.
I make them now with my own twist. Sometimes I add flaky sea salt. Sometimes I go rogue and mix in chopped dark chocolate or crushed pretzels. But honestly? Even the plain version is dangerous. One bite and you’re seven years old again, licking sticky fingers and counting how many more you can sneak before dinner.
Why You’ll Love This Peanut Butter No Bake Cookies Recipe?
Here’s the thing: these cookies are the ultimate cheat code for dessert. They don’t need an oven. They don’t demand perfection. You don’t even have to chill dough or break out a mixer. They’re done in less than 30 minutes, and you probably already have all the ingredients sitting in your pantry.
But the real kicker? That texture. They set beautifully—soft but not too soft, with that iconic chewy finish that only oats and peanut butter can pull off. They’re also endlessly customizable, freeze like a dream, and double as “emergency cookie dough” straight from the bowl. (Don’t act like you haven’t.)
Ingredient Notes:
I know what you’re thinking—simple recipe, simple ingredients. True. But a little extra love goes a long way.
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Butter – A whole stick, and yes, it matters. Salted works if that’s all you’ve got, but unsalted gives you better control.
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Sugar – Two full cups. It seems like a lot, but trust me—this helps bind everything together.
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Milk – Whole milk is best here. It adds richness. Don’t overthink it.
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Peanut Butter – Creamy is classic, but crunchy gives it an extra little “oh hello” moment in each bite.
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Vanilla – Just enough to deepen the flavor without overpowering.
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Quick Oats – Don’t sub in old-fashioned oats. I’ve tried. They just won’t set up right and you’ll end up with oatmeal soup.
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Salt – A pinch to balance the sweetness. You’ll miss it if it’s not there.
How To Make Peanut Butter No Bake Cookies?
These steps are so easy, it almost feels silly to write them out. But hey, details matter when peanut butter is involved.
Step 1: Get the oats ready
Toss your oats and salt into a large mixing bowl and give them a quick stir. This bowl will be your cookie base—no need to heat it or grease anything. Easy win.
Step 2: Make your sugar mixture
In a small saucepan, melt together the butter, sugar, and milk over medium-high heat. Don’t just walk away here—whisk it constantly and keep an eye on it. Once it starts boiling, set a timer for one full minute. Not 45 seconds. Not “about a minute.” A real minute. This part is the difference between chewy cookies and grainy mush.
Step 3: Stir in the peanut butter and vanilla
Once that one-minute timer is up, remove the pot from heat and quickly whisk in the peanut butter and vanilla until smooth and glossy. At this point, you might be tempted to taste-test with a spoon. Do it. You’ve earned it.
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Step 4: Combine with oats
Pour that golden peanut buttery lava into your oats. Stir like your life depends on it—make sure everything is coated evenly. It should look thick and delicious and smell like the kitchen version of heaven.
Step 5: Scoop and cool
Line a baking sheet with wax paper (parchment works in a pinch). Use a cookie scoop or two spoons to drop little mounds of the mixture onto the paper. Let them cool at room temp for an hour… if you can wait that long.
Optional but recommended: Chill them in the fridge after they’ve cooled for extra firmness and zero stickiness.
Storage Options:
You can keep these little beauties in an airtight container at room temp for 3–5 days… if they last that long. Personally, I like popping them in the fridge—something about cold, chewy peanut butter just hits different. You can even freeze them for up to 2 months (layered between parchment paper). They thaw quickly and taste just as good—maybe even better.
Variations and Substitutions:
You know me—I can’t not tinker with a classic.
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Add-ins: Mini chocolate chips, crushed peanuts, coconut flakes, or chopped pretzels work great.
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Nut butter swaps: Almond or cashew butter adds a fancy twist, just make sure it’s not too oily or your cookies won’t set.
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Sweetness tweak: Sub out ½ cup of the sugar for honey or maple syrup for a slightly softer texture.
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Dairy-free version: Use plant-based butter and oat or almond milk. It still totally works!
What to Serve with Peanut Butter No Bake Cookies?
Honestly? A napkin and a smile. But if you’re feeling extra:
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A big ol’ glass of milk (almond, oat, cow—dealer’s choice)
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Hot coffee or iced cold brew for an afternoon pick-me-up
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Crumble them over vanilla ice cream (seriously… do this)
Frequently Asked Questions:
My cookies didn’t set! What went wrong?
Most likely, the sugar mixture didn’t boil long enough. That one-minute boil is non-negotiable if you want them to firm up.
Can I use old-fashioned oats instead of quick oats?
Technically yes, but they’ll be chewier and won’t hold together quite as well. Quick oats are the move here.
Can I make these ahead of time?
Absolutely. In fact, I think they taste even better the next day once they’ve had time to chill out (literally).
Peanut Butter No Bake Cookies are like your favorite cozy sweater—uncomplicated, reliable, and just so dang good. Whether you’re craving a little nostalgia or just need something sweet right now, these cookies always have your back.
Go make a batch—and tell me how you dress yours up. Or if you’re a straight-up classic-only cookie lover. Either way, I’m rooting for you (and your sweet tooth).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peanut Butter No Bake Cookies
Ingredients
- 1 stick ½ cup unsalted butter
- 2 cups granulated sugar
- ½ cup whole milk
- 1 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 3 cups quick-cooking oats
- ¼ teaspoon salt
Instructions
Prepare the dry ingredients:
- In a large mixing bowl, combine the quick-cooking oats and salt. Stir together to distribute evenly, then set aside.
Create the sugar mixture:
- In a medium saucepan over medium-high heat, whisk together the butter, granulated sugar, and milk. Bring the mixture to a full boil, continuing to whisk. Once boiling, allow it to boil for exactly one minute without stirring. This is crucial to ensure the cookies set properly.
Add peanut butter and vanilla:
- Remove the saucepan from heat. Immediately whisk in the peanut butter and vanilla extract until the mixture is smooth and well blended.
Combine with oats:
- Pour the hot peanut butter mixture over the oats in the mixing bowl. Stir thoroughly until all oats are evenly coated and the mixture is well combined.
Shape the cookies:
- Line a baking sheet with wax paper. Using a medium-sized cookie scoop or two spoons, drop rounded portions of the mixture onto the prepared sheet, leaving space between each cookie.
Cool and store:
- Allow the cookies to cool completely at room temperature until set and firm to the touch. Once cooled, store in an airtight container at room temperature for up to five days, or refrigerate for up to two weeks.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
