Peanut Butter No Bake Cookies
These classic Peanut Butter No Bake Cookies come together quickly with simple pantry staples—peanut butter, oats, sugar, and butter. No oven needed for this chewy, rich, and nostalgic treat that sets perfectly every time.
30 Servings
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
To adapt this recipe for a gluten-free diet, substitute the quick-cooking oats with certified gluten-free quick oats. While oats themselves are naturally gluten-free, they are often processed in facilities that handle wheat, so be sure to use oats that are specifically labeled gluten-free. All other ingredients in this recipe are typically gluten-free, but always check labels for cross-contamination risks.