A quick, no-fuss treat that’s ready in minutes.
introduction
Peanut Butter No Bake Cookies are a classic, nostalgic cookie that come together on the stovetop and set on wax paper — no oven required. They’re ideal for busy days, for baking with kids, or when you want a sweet fix without heating the kitchen. If you enjoy traditional cookie flavors, you might also like the chewy, chocolate-topped option found in this peanut butter blossom cookies recipe, which shares some of the same beloved peanut-butter notes.
why make this recipe
- Speed: Ready in about 20 minutes from start to finish.
- Simplicity: Uses pantry staples and a single pot — minimal cleanup.
- No oven needed: Great for hot days or when your oven is occupied.
- Crowd-pleaser: Crunchy oats and creamy peanut butter make these universally loved.
how to make Peanut Butter No Bake Cookies
This recipe follows an easy stovetop method: cook butter, sugar, and milk briefly, stir in peanut butter and vanilla, then fold in oats and drop spoonfuls to set. Work quickly once the peanut butter is added so the oats absorb the mixture evenly before it cools.
Ingredients :
1 stick butter, 2 cups sugar, 1/2 cup milk, 1 cup peanut butter, 3 cups oats, 1 teaspoon vanilla extract
Directions :
- In a saucepan, combine the butter, sugar, and milk. Bring to a boil and cook for 1 minute.
- Remove from heat and stir in the peanut butter and vanilla until smooth.
- Stir in the oats until well combined.
- Drop spoonfuls onto wax paper and let cool until set. Enjoy!
how to serve Peanut Butter No Bake Cookies
Serve at room temperature once fully set. They’re great on dessert platters, packed into lunchboxes, or alongside coffee or milk for dipping. For parties, arrange on a decorative platter and garnish with a light dusting of cocoa or a few extra oats for texture.
how to store Peanut Butter No Bake Cookies
Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, layer between parchment in a freezer-safe container and freeze for up to 2 months; thaw at room temperature before serving.
tips to make Peanut Butter No Bake Cookies
- Measure the oats by lightly spooning into the cup rather than packing them to avoid overly dense cookies.
- Use a sturdy peanut butter (not overly oily or runny) for best texture.
- If the mixture cools before you drop cookies, briefly warm it on low to make it workable again.
- For uniform cookies, use a small cookie scoop or two spoons to form even mounds.
variation (if any)
- Chocolate-Peanut: Add 2 tablespoons of cocoa powder to the saucepan with the sugar for a chocolate-peanut version.
- Nut-Free: Substitute sunflower seed butter for peanut butter to make them nut-free (check labels in case of cross-contamination).
- Mix-ins: Stir in mini chocolate chips, chopped nuts, or shredded coconut after adding oats for extra texture.
FAQ
Q: Can I use quick oats instead of old-fashioned oats?
A: Yes — quick oats will work but produce a slightly softer, less chewy cookie.
Q: Why did my cookies not set?
A: Either the mixture wasn’t cooked long enough (sugar/butter/milk needs a full minute at a rolling boil) or the pan temperature cooled the mixture too quickly before the oats absorbed moisture. Warm briefly and re-drop if needed.
Conclusion
For a reliable, no-fuss approach and extra tips on this classic, see the full write-up at Peanut Butter No-Bake Cookies – Live Well Bake Often.
Peanut Butter No Bake Cookies
Ingredients
Method
- In a saucepan, combine the butter, sugar, and milk. Bring to a boil and cook for 1 minute.
- Remove from heat and stir in the peanut butter and vanilla until smooth.
- Stir in the oats until well combined.
- Drop spoonfuls onto wax paper and let cool until set.
