Peanut Butter No-Bake Cookies
Peanut Butter No-Bake Cookies are quick, easy, kid-approved, and pantry-friendly. This recipe has saved me more than once when the sweet tooth struck, but the oven was full or I just didn’t feel like cranking up the heat. Easy, tasty, and perfectly shareable, these no-bake treats are a must-try!
This no-bake cookie recipe is pretty darn terrific! They’re a little chewy and a little fudgy, with the unbeatable combo of chocolate and peanut butter; what’s not to love?
Even better, these cookies require no fancy equipment, no mixer, and no baking. If you can boil water, you can make these. Let’s get into it.
Ingredients
- Sugar
- Milk
- Unsalted butter – You can use salted butter, but then don’t add more salt to the mixture.
- Unsweetened cocoa powder – I like using Dutch process cocoa powder for the deepest and richest chocolate flavor.
- Old-fashioned rolled oats – Don’t use instant oats; they will get mushy.
- Peanut butter
- Pure vanilla extract
- Kosher salt
How to Make Peanut Butter No-Bake Cookies
- Line a baking sheet with parchment paper and set it aside.
- Combine the sugar, milk, butter, and cocoa powder in a medium saucepan. Set it over medium heat and stir occasionally as the butter melts.
- Bring the mixture to a full boil. Once it starts bubbling across the surface, let it boil undisturbed for 1 full minute—this is key to getting the right texture.
- Remove the pan from heat immediately after the minute is up.
- Stir in the oats, peanut butter, vanilla extract, and a pinch of salt until everything is fully blended and smooth.
- Drop spoonfuls of the mixture onto the parchment-lined sheet, using about a teaspoon per cookie (or go bigger, I won’t tell!).
- Let the cookies sit at room temperature until they’re firm. This takes about 30 minutes, depending on humidity.
Step by Step Process
Chef Jenn’s Tips
- Don’t overboil. Set a timer when it starts boiling. Boiling too long makes the cookies dry and crumbly; too short and they won’t set.
- Work fast once you mix in the oats and peanut butter. The mixture begins to set quickly as it cools.
- Stir in mini marshmallows, shredded coconut, or chopped peanuts for a little extra flair.
- Don’t skip the salt. That pinch of salt balances all the sweet and brings out the peanut butter flavor.
Serving Suggestions
These no-bake cookies are a classic lunchbox treat or after-school snack. But don’t stop there—pile them high on a dessert platter with brownies, fudge, and maybe a scoop of vanilla ice cream on the side. For a casual get-together, serve them with iced coffee or cold milk and let everyone help themselves. They’re crowd-pleasers, no matter the setting.
Storage
Store your cookies in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, pop them in the fridge so they stay firm. Want to save some for later? Freeze them on the baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months; just thaw for a few minutes at room temp before digging in.
Peanut Butter No-Bake Cookies
Ingredients
- 1 cup sugar
- 1/4 cup milk
- 4 tablespoons unsalted butter 1/2 stick
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup smooth peanut butter
- 1/2 tablespoon pure vanilla extract
- pinch kosher salt
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Combine the sugar, milk, butter, and cocoa powder in a medium saucepan. Set it over medium heat and stir occasionally as the butter melts.
- Bring the mixture to a full boil. Once it starts bubbling across the surface, let it boil undisturbed for 1 full minute—this is key to getting the right texture.
- Remove the pan from heat immediately after the minute is up.
- Stir in the oats, peanut butter, vanilla extract, and a pinch of salt until everything is fully blended and smooth.
- Drop spoonfuls of the mixture onto the parchment-lined sheet, using about a teaspoon per cookie (or go bigger, I won’t tell!).
- Let the cookies sit at room temperature until they’re firm—this takes about 30 minutes, depending on humidity.
Notes
Chef Jenn’s Tips
- Don’t overboil. Set a timer when it starts boiling. Boiling too long makes the cookies dry and crumbly; too short and they won’t set.
- Work fast once you mix in the oats and peanut butter. The mixture begins to set quickly as it cools.
- Stir in mini marshmallows, shredded coconut, or chopped peanuts for a little extra flair.
- Don’t skip the salt. That pinch of salt balances all the sweet and brings out the peanut butter flavor.
