If you’re looking for a quick, delicious dessert that doesn’t require an oven, Peanut Butter No‑Bake Cookies are the perfect solution. These treats are rich, chewy, and full of that classic peanut butter flavor. With just a few pantry staples and no baking time required, you can whip these up anytime the craving strikes.
Why You’ll Love This Recipe
- Minimal ingredients – just a few everyday staples.
- No oven needed – perfect for summer days or busy schedules.
- Quick and easy – just 10 minutes to prep and a few minutes to cook.
- Foolproof – great for beginner bakers and seasoned pros alike.
- Perfect for sharing – a hit at parties, bake sales, or cozy nights in.
Ingredients
- ½ cup (115 g) unsalted butter, cubed
- 2 cups (400 g) granulated sugar
- ½ cup (120 ml) whole milk
- 1 cup (240 g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups quick-cooking oats (about 255–325 g)
Instructions
- Line a baking sheet or countertop with parchment paper.
- In a medium saucepan over medium heat, melt the butter. Add the sugar and milk, stirring constantly.
- Bring the mixture to a rolling boil and continue to boil for exactly 60 seconds.
- Remove from heat immediately. Stir in the peanut butter and vanilla until smooth.
- Add the oats and stir until fully combined and coated.
- Drop spoonfuls of the mixture onto the parchment paper using a spoon or cookie scoop.
- Let the cookies sit at room temperature until set, about 30–60 minutes. You can refrigerate them to speed up the process.
Servings & Timing
- Yield: 24–34 cookies (depending on size)
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
- Setting Time: 30–60 minutes
- Serve with milk
Storage & Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keeps well for up to 2 weeks if you prefer firmer cookies.
- Freezer: Freeze for up to 3 months. Let thaw at room temperature.
Variations
- Chocolate Peanut Butter: Add 2 tablespoons of unsweetened cocoa powder to the boiling mixture.
- Nut-Free: Swap peanut butter for sunflower seed butter or Biscoff spread.
- Crunchy: Use crunchy peanut butter instead of creamy for texture.
- Vegan Option: Use plant-based milk and coconut oil in place of butter.
Final Thoughts
These Peanut Butter No‑Bake Cookies are a classic for a reason. They’re simple, quick, and incredibly satisfying. Whether you’re making them for a party, after-school treat, or midnight snack, they’ll hit the spot every time. Plus, the no-bake factor makes them a go-to dessert for hot days or when your oven’s already in use.