No Bake Peanut Butter Cookies

These delicious No Bake Peanut Butter cookies are a cinch to make on the stovetop in less than 15 minutes with common pantry staples. Enjoy these cookies anytime the flavor of a sweet peanut butter cookie is desired. Store these tasty morsels for up to a week in an airtight container on the counter or in an airtight container in the fridge for up to 2 weeks. Because these are no-bake cookies, they have a taste and texture that is closer to fudge or candy. 

How to make No-Bake Peanut Butter Cookies

First, in a large saucepan over medium heat, melt the butter. Then, add the granulated sugar and milk. Bring the mixture to a rapid boil for 1 1/2 minutes or until the mixture reaches 230-235 degrees Fahrenheit.

Remove the mixture from the heat and stir in the peanut butter, vanilla, and salt until well combined. Add the oats and stir until mixed in. Using a small cookie scoop, drop the cookie dough onto baking sheets covered with parchment paper, aluminum foil, or wax paper. Cool at room temperature for 45 minutes or until set.

Helpful Recipe Tips

• This recipe moves very quickly, so have everything measured out, ready to go, and close to the stove.
• I prefer old-fashioned oats for a nice chewy texture, but quick-cooking oats also work and are preferred by those who want a less chewy texture.
• Cover the baking sheets with parchment paper, aluminum foil, or wax paper. This will keep your cookies from sticking to the baking sheet.
• If you don’t boil the mixture long enough, the cookies will not set, and if you boil the mixture too long, the cookies will be crumbly. This is where a candy thermometer really comes in handy, so you can tell when the mixture reaches 230 degrees f. It usually takes between 1-1 1/2 minutes after the mixture comes to a rapid bowl.
• Use a small cookie scoop to get equally proportioned cookies. I like to use my 1 1/2 tablespoon scoop.
• For chocolate no-bake cookies, add 1/4 cup unsweetened cocoa powder to the mixture in the saucepan with the butter, sugar, and milk before bringing it to a boil.
• Allow the cookies to sit at room temperature for about 45 minutes or until set.

Storage and Freezing

Store these cookies in an airtight container on the counter for up to a week or in an airtight container in the fridge for up to 2 weeks.

To freeze these cookies, first, cool them completely. Then, place the cookies on a parchment paper-covered baking sheet with a little space between the cookies. You just don’t want them touching each other. Place the baking sheet on a level surface in the freezer. Once fully frozen, store the cookies in a sturdy, airtight container and freeze for up to 2 months. This technique is known as flash freezing.

More cookie recipes to try

No Bake Peanut Butter Cookies

Skip the oven and make these chewy Peanut Butter No Bakes made with simple pantry ingredients in less than 15 minutes. For chocolate peanut butter lovers, add 1/4 cup unsweetened cocoa powder to the saucepan with the butter, sugar, and milk. 

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 30 cookies

Calories: 144kcal

Author: Beth Pierce

Ingredients

• ½ cup unsalted butter
• 1 ¾ cup granulated sugar
• ½ cup milk
• ¾ cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt
• 3 cups rolled oats

Instructions

• Cover two large baking sheets with parchment paper or aluminum foil. 
• In a large saucepan over medium heat, melt the butter. Add the granulated sugar and milk. Bring the mixture to a rapid boil for 1 1/2 minutes or until the mixture reaches 230-235 degrees Fahrenheit. 
• Remove the mixture from the heat and stir in the peanut butter, vanilla, and salt until well combined. Add the oats and stir until mixed in.
•  Drop the mixture onto the prepared baking sheets using a small cookie scoop. Cool at room temperature for 45 minutes or until set.  

Notes

• This recipe moves very quickly, so have everything measured out, ready to go, and close to the stove.
• I prefer old fashioned oats for a nice chewy texture, but quick oats also work and are preferred by those who want a less chewy texture.
• Cover the baking sheets with parchment paper, aluminum foil, or wax paper. This will keep your cookies from sticking to the baking sheet.
• If you don't boil the mixture long enough, the cookies will not set, and if you boil the mixture too long, the cookies will be crumbly. This is where a candy thermometer really comes in handy, so you can tell when the mixture reaches 230 degrees f. It usually takes between 1-1 1/2 minutes after the mixture comes to a rapid bowl.
• Use a small cookie scoop to get equally proportioned cookies. I like to use my 1 1/2 tablespoon scoop.
• For chocolate no-bake cookies, add 1/4 cup unsweetened cocoa powder to the mixture in the saucepan with the butter, sugar, and milk before bringing it to a boil.
• Allow the cookies to sit at room temperature for about 45 minutes or until set.
• Store these cookies in an airtight container on the counter for up to a week or in an airtight container in the fridge for up to 2 weeks.
• To freeze these cookies, first, cool them completely. Then place the cookies on a parchment paper-covered baking sheet with a little space between the cookies. You just don't want them touching each other. Place the baking sheet on a level surface in the freezer. Once fully frozen, store the cookies in a sturdy airtight container and freeze for up to 2 months. This technique is known as flash freezing. 

Nutrition

Calories: 144kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 69mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 101IU | Calcium: 13mg | Iron: 0.5mg

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