Peanut Butter No-Bake Cookies
These Peanut Butter No-Bake Cookies are full of peanut butter flavor, only require a few simple ingredients, and are incredibly easy to make!
If I had to choose a favorite cookie recipe from my childhood, it would hands-down be these Classic No-Bake Cookies. I shared the recipe for those cookies last year and ever since then, they have been my top cookie recipe. It makes me so happy that so many of you love the same recipes that I do!
Over the last year, I’ve had several requests for a peanut butter version of my no-bake cookies. So a couple weeks ago I took my no-bake cookie recipe and tweaked it to make a super peanut buttery version. It took a few attempts but I finally got the recipe just right and I have to say, these cookies are just as good as the chocolate version!
These cookies are also ridiculously simple to throw together for those times when you need a quick and simple dessert. You only need six ingredients and about 20 minutes to prepare them!
To make these peanut butter no-bake cookies, you’ll start out with some butter, granulated sugar, and milk. You’ll melt the mixture down then bring it to a rolling boil and allow it to boil for one minute.
Here’s the tricky part with no-bake cookies, sometimes they don’t set up properly. I’ve been making no-bake cookies for years now and I’ve found that one of the main reasons is that the mixture doesn’t boil long enough before you add the rest of the ingredients.
You don’t want to set your timer for 60 seconds as soon as you see a few bubbles. You’ll start to see the mixture bubble around the edges, then bubble a little, then it will come to a rolling boil where the top is completely covered and bubbling vigorously. This is when you want to set your timer for 60 seconds! If you set it too soon, then it’s likely that your cookies will not set up properly.
Once the mixture has boiled, you’ll remove it from the heat and stir in some peanut butter and vanilla extract. When it comes to the peanut butter for no-bake cookies, I have not tested these with natural peanut butter. I prefer to use a peanut butter like Jif or Skippy to make sure they set up properly and aren’t too soft.
And, of course, the final ingredient is some quick-cooking oats. When it comes to baked oatmeal cookies, I love old-fashioned rolled oats. But when it comes to no-bake cookies, I prefer to use quick-cooking oats because they’re smaller. If you only have old-fashioned rolled oats you can pulse them a few times in a food processor to break them down a little more.
One important thing with these no-bake cookies, they do take a little longer to set up. If you’ve made my chocolate no-bake cookies you know that they’ll usually start to set up after about 20 minutes or so. I find that these need about 45 minutes to an hour to really set up because of the extra peanut butter in them.
The cookies will continue to set up even more after that, but they’re still delicious even when they’re a little warm!
Baking Tips for Peanut Butter No-Bake Cookies
- Make sure to gather your ingredients and measure everything out before you get started with these cookies, it will make the whole process much smoother.
- Be sure to set a timer for 60 seconds once the mixture comes to a rolling boil (the top should be covered in bubbles and bubbling quite a bit). If you set your timer too soon, then the cookies will not set up properly.
- These cookies take a little bit longer than my chocolate no bake cookies to set up. Allow the cookies about 45 minutes to an hour to firm up. You can still enjoy them while they’re a little warm too!
- If you find the cookies aren’t setting up or seem a little too wet after you’ve let them cool for about an hour, you can place them in the refrigerator to help firm them up. I’ve also had a reader mention that she will microwave the cookies for a few seconds and that also helps them set up.
Peanut Butter No-Bake Cookies
Ingredients
- 1/2 cup (115 grams) unsalted butter cut into pieces
- 1 and 3/4 cups (350 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 3/4 cup (190 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 and 1/4 cups (325 grams) quick-cooking oats
Instructions
- Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper (I like to just line my countertop with a large sheet of parchment paper, if your countertop is heat resistant you can also do this instead) and set aside.
- Place the butter, sugar, and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil (the top should be completely covered in bubbles and bubbling vigorously) and allow to boil for 60 seconds (make sure to set a timer!) without stirring.
- Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets. I like to use a 1.5 tablespoon cookie scoop and flatten the cookies out a little. Allow to cool for about 45 minutes- 1 hour or until the cookies have firmed up, serve, and enjoy! The cookies will continue to firm up more the longer they cool.
I give your recipe 5 stars. I have made them a bit ago and they turned out very well but tonight I tried them because I wanted peanut butter no bake cookies well I had no butter and very little granulated sugar so for butter I used can pumpkin and for granulated sugar I used brown sugar and added an additional half cup of milk but followed the directions and they was setting up as soon as I spooned them out. These are the best peanut butter no bake cookies I have ever tasted. Thank you.
Perfect cookies. Absolutely love them. ❤
My husband been on a peanut butter fudge kick. During the holidays . then I saw the no bakes. They were a hit. But I am trying to cut his sugar back. I made 2 batches. They were still sweet.
Very good cookies. I used natural peanut butter, no additives and it worked perfectly. I would recommend adding 1/4 tsp salt if you do the same; tasting them after spooning onto parchment paper , they tasted slightly bland, so I sprinkled some salt on top and now the peanutty flavor pops. Appreciated the clear directions in the recipe.
My son can’t have pranutbuter or rolling oats. So I was thinking of making them with biscoff(cookiebuter and chopped up pretzles,.
Perfect! I’ve always wanted to make these and someone asked me to make some cookies today so I thought I’d give it a try! Thanks for a wonderful recipe!
i loved this recipe but i was wondering what’s the general calorie count?
So glad you enjoyed the cookies! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Can I add coconut
That would be fine! You could probably add about 1/2 cup without making any adjustments or just reducing the oats slightly. If you want to add more, you may need to reduce the oats more.
I would like to make these and will use soy milk, is there anything I can add to help set properly?
I’ve used skim milk and almond milk and they set up fine, so I think it should be fine to just use soy milk.
can you use evaporated milk or condensed
You can milk 1/4 cup of evaporated milk together with 1/4 cup of water to make 1/2 cup of milk.
I followed recipe but they came out crumbly ? Too much oats ?
Hi, Amanda! If they were crumbly, it’s likely that the mixture boiled for too long. Did you make sure to only let it boil for 60 seconds?
I made these cookies last night. They as so delicious, and easy to make! Thank you so much for sharing this recipe. I also appreciate the tips provided. The tips are so helpful. I substituted half and half for milk, and added an additional 1 tsp of vanilla. My fiancee loved them so much! He said that they were the best he’s ever eaten! I love baking and am excited to try more of you recipes!
This is the best recipe for no bake’s I have found. My husband and children absolutely love these cookies!!!!! Super simple to make but hard to keep in the house especially with boys in the house.
Just saw your recipe..Definitely making-but was wondering if I could add choc chips. Thinking right at the end so they stay firm
The mixture will be really warm, so the chocolate chips will likely melt some as you stir them into the mixture. I would recommend pressing a few chocolate chips into the tops of each cookie after you scoop them.
I added chocolate chips to mine but just one cookie at a time so they wouldn’t melt everywhere. Tedious, but worth it!
Do you think I could make these using Splenda?
I haven’t tried it, so I’m not quite sure.
Thank you so much for sharing! I substituted in 1/4 cup of brown sugar for flavor and used honey peanut butter rather than regular and they turned out amazing! Saving for a quick and easy desert
Made them, but the oats tasted quite dry. It seemed that oats wasnt ‘cooked’ . It was a little crumbly, I read some of the comments and it does seem I allowed it boil a bit longer than 1 minute. But the oats is the issue for me. Does anyone else have issue?
Sorry you had trouble with the recipe, Joline. Did you make sure to use quick oats and not old-fashioned rolled oats?
It might be old fashioned rolled oats.. I’ll have to try with quick oats next time! Thanks!!
What is the estimated yield for this recipe?
34 cookies.
Just curious can I substitute margarine for the butter ?
I haven’t tried margarine in these cookies, but it does work in my chocolate peanut butter no-bake cookies so I think it would be fine.
I made these last weekend. They actually were set in about 15-20 minutes. I did use salted butter so not sure if that had anything to do with it. They were delicious! I sent 1\2 of them to work with my husband and kept the other 1\2 for myself. They lasted a couple of days. 🙂
I made these vegan by using almond milk and Miyoko vegan butter and the came out amazing!!!
I tried these as an option to my old recipe … I used crunchy peanut butter, I always do … I thought these were dry and crumbly also … timed boil time and went by directions …. back to old recipe 🙂 not sure where things went wrong 🙂
Too add to my post about dry crumbly cookies … put them in air tight container with a piece of bread to soften them up .. IT WORKED … they are now moist and delicious !
i made these with monk fruit sweetener instead of sugar but cut it to 1c. and increased peanut butter to 1x. They set up great and reduced effect on blood sugar. Oats dont seem to bother my husband so this worked great for him. (he is diabetic) Thank you
1c peanut butter
I too grew up on these no bake cookies. My mother grew up Amish and this recipe has been handed down for I don’t know how many generations. It’s been a long time since I made them and thought I would see if it was out there on the internet. Thanks for posting it.
I made these as a midnight snack and they were so so good. I also recommend using almond butter for a something different but good. Will use this again.
I’m waiting for them to chill right now so I don’t know the finished product but the batter tastes amazing. I used a little less sugar than the recipe said and I used hazelnut and chocolate spread instead of peanut butter, a healthy one with no added sugar and I’m in love. The best and easiest batter ever. I just might make these to east while it’s still warm!
These taste so sweet and decadent but there not. I didn’t have enough quick oats so l added some coconut flour. They came out perfectly great. Wonderful easy recipe. NO MESS!
I did everything exactly but my outcome is just like oatmeal wht shld I do?
Hi, Danielle! Did the cookies not set up at all once you scooped them out? If so, the mixture may have needed to boil longer. Did you make sure to set your timer once the mixture came to a rolling boil (the top was covered in bubbles)? If you happened to set the timer too soon, that may be why they didn’t set up.
Do you let the mixture cool down before scooping the mixture onto counter?
No, you want to work quickly and scoop it or the cookies will dry out. I do have granite countertops though, so I don’t have any issues with scooping the warm mixture onto the parchment paper on my countertop. If you’re countertops aren’t heat-proof, then I’d recommend lining some baking sheets with parchment paper and dropping the mixture onto it that way.
Yesterday, it was in the 90’s and I wanted to make no bake cookies. The only ingredient I didn’t have was any kind of chocolate. I Googled for a no bake cookie without chocolate and this was the first suggestion. They turned out awesome! I will definitely be making these again.
Love the commentary on these; I’m making a double batch tonight for my stepson’s HS marching band as snacks because he will be gone all day performing at a parade! I’m sure they’ll be a hit!
I decided for a little salt factor, I’m going to crush some skinny pretzel sticks and sub for a little of the oats! ?
I used to have a recipe very similar to this many many years ago and lost it. This is the closest I have been able to find to be able to make these once again my kids and hubby loved the ones I used to make. Also what I used to at Halloween because kids get so much candy was make up little treat bags with 4 of these and my recipe for mom along with my address so Mom’s and Dad’s knew where the treat came from. The first year I did this I had 4 mom’s stop by my house to thank me. So now it is my turn to thank you for both the recipe and for stirring some old lady memories.
Thank you, Wendy! So happy to hear that they turned out great for you and that everyone loved them too!
I’m thinking about trying your recipe with almond butter and adding almond slivers too.. any words of advice?
Thank you,
Darla
I think that would be fine! I’d just recommend using a no-stir almond butter to ensure that the cookies set up properly.
Oh my! These are some of THE BEST no-bake cookies I have ever tasted. The recipe is so well-written, even down to what to look for in that one-minute boiling time. They set up perfectly just sitting out in my kitchen on the parchment paper. The problem is that I cannot stop eating them! Thanks for such a scrumptious recipe that is easy to follow.
Has anyone tried this recipe, but replacing the sugar with confectioners sugar? Wonder if it would help with setting, and texture, etc. I have a few recipes where this is something I change and it gives creamy, rich texture. Excellent for fudge ?