Peanut Butter No-Bake Cookies are always a hit! These easy no bake peanut butter oatmeal cookies only take 15 minutes to make, and everyone loves them.
One thing my kids always love to do with me is make treats. And our favorite is to make easy no bake treats. These great No Bake Peanut Butter Cookies are the perfect quick and easy no bake treat. They come together with just six ingredients and are done in no time.
These delicious no bake cookies are sure to become a favorite in your house. My nephew says that these taste like peanut butter cookie dough! If these look amazing but you are craving chocolate, make my Chocolate Peanut Butter No Bake Cookies.
These were the best no bakes I have ever made!
How to Make Peanut Butter No Bake Cookies
Here is a brief overview of how this no bake cookie recipe comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Combine butter, sugar, and milk in a saucepan. You will want to stir things right away so the sugar doesn’t burn. Bring the mixture to a boil, stirring consistently.
- Boil for one minute. This is a very important step. The liquid should be at a roaring boil for one full minute.
- Add the other ingredients. Remove it from the heat and stir in the oats, peanut butter, and vanilla moving somewhat quickly.
- Form into cookies. Use a cookie scoop to form into cookies and place them on the prepared baking sheet to set. Allow to cool completely before eating.
Tips for Peanut Butter No Bakes
- Start with good quality butter. If you use a butter with too much moisture in it these will not set. I find that Kirkland butter is notorious for this and should be avoided here.
- Stick with creamy peanut butter. While these can work with crunchy peanut butter, they do have a better texture with creamy peanut butter.
- You are looking for a raging boil. We aren’t talking about a few bubbles. You want to see a really foamy and frothy boil before moving on to your next step.
- Let the mixture boil for one full minute. Set a timer to ensure the mixture boils for a full minute, but not any longer or the cookies will be tough.
- Stir continuously. This isn’t a recipe to walk away from.
- Work quickly. Once the mixture has boiled and you are adding the other ingredients, move fast.
Old Fashioned Oats or Quick Cooking Oats
No bake peanut butter oatmeal cookies work out best with old fashioned oats. Quick cooking oats are broken down into small pieces and so your cookies aren’t going to have the same look or texture with them.
That said, if all you have is quick cooking oats, you can still make these and you will enjoy them.
Storing and Freezing Peanut Butter No Bake Cookies
Store the no bake oatmeal peanut butter cookies in an airtight container at room temperature for up to one week. They do not need to be refrigerated but can be if you prefer to eat them cold. If you want them to last longer than that, they are perfect for freezing!
- Line a baking sheet with wax paper (or just use the sheet you used while making them). Line the tray with the cookies (they can touch each other).
- Put in the freezer for 30 minutes to an hour. Then take them out and transfer them to a freezer-safe container, stacking them.
- Return to the freezer and store for up to three months. When you are ready to eat them, just leave them out until they thaw. Overnight usually does the trick.
Chocolate No Bake Cookies
If you love the combination of chocolate and peanut butter in no bake cookies, try my no bake chocolate cookies! It is a very similar recipe but adds cocoa powder for a chocolatey flavor addition.
If you make this amazing peanut butter no bake cookie recipe or any of my other recipes please leave me a comment and let me know. I love hearing from you!
Easy Peanut Butter No-Bake Cookies
Ingredients
- 2 cups granulated sugar (396 grams)
- 1/2 cup milk (118.3 ml)
- 8 tablespoons unsalted butter see note (113 grams)
- 3 cups old fashioned oats (267 grams)
- 1 cup creamy peanut butter (135 grams)
- 1 tablespoon vanilla extract
Instructions
- Line two baking sheets with wax paper and set aside.
- In a large saucepan over medium heat, combine the granulated sugar, milk, and butter. Bring to a boil, while stirring consistently. It should be a roaring foamy boil before you move on to the next step. If it doesn't come to a roaring boil here, the final cookie won't set.2 cups granulated sugar, 1/2 cup milk, 8 tablespoons unsalted butter
- Once it has come to a roaring boil, boil for one minute while continuing to stir. If it doesn't boil at a roaring boil for one minute, the final cookie won't set.
- Remove from heat and stir in the oats, peanut butter, and vanilla.3 cups old fashioned oats, 1 cup creamy peanut butter, 1 tablespoon vanilla extract
- Using a large spoon or cookie scoop, scoop the mixture onto the waxed paper. Allow to cool completely. Eat immediately or store in an airtight container for up to a week.
Recipe Video
Notes
Sandy says
These were the best no bakes I have ever made I think the secret is using old fashioned oatmeal they turned out perfect made them the next day with quick kind and they weren’t that good dry and dull so thanks for the great recipe and hints
I’m so happy that you liked them, Sandy!
Mary says
I wondered if you could use Splenda instead of sugar? I’m a diabetic, but these sound so good!
Hi Mary! I don’t have a lot of experience making desserts with Splenda. If you give this one a try, let me know how it goes.
Dorothy Rider says
These are good with chocolate drizzled over them.
That sounds like a great addition!
E evert says
Almost everything came out fine. Except it’s not firming (soft). I put in fridge and it’s somewhat firmer.
Don’t know what I did wrong. ?
I’m so sorry, without me being there with you, its hard to know what went wrong. This recipe always firms up very quickly for me. With this particular recipe, my only suggestion (an annoying one for sure) is to to double check that you measured everything correctly.
Audrey says
Hello…my husband loves peanut butter so I want to make these for him. Does it matter what kind of milk? Whole, 1%, almond? Thanks ~A
I used skim. Any fat level will work in this recipe.
Hildy says
Could I use maple syrup instead of sugar?? That’s a lot of sugar in the recipe. Thank you.
I don’t think this recipe would work with maple syrup.
Doris Ann Zorik says
I am 81 yrs. old. However, I am very much alive. So maybe you will understand why I am not always quick to catch on. However, I am writing to ask a question. I have saved saved several recipes to Pentrest, My question is: how can I access the saved recipes? Thank you for any help you can give me.
Hi Doris! When you go into Pinterest, you should be able to click on your profile picture in the upper right of the screen. Then it should take you to your profile and from there you should see the word “SAVED” with all of your ideas. Once you click on one of the photos it should take you back to the website you saved it from. I hope that helps!
Barbara jo says
Thank you going to make the no bake cookies
Jodie says
What if I only have salted butter ? Can I use that to make peanut butter no bake cookies
You can use it. The recipe will still work, it will have just a slightly more salty taste.
Shelly says
Hello Lisa.
I bake a lot for Christmas, do you know if these will freeze well?
Yes! These freeze great!