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.
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.
You'll get ad-free recipes like:
- Grilled Corn Guacamole
- Grilled French Onion Burgers
- Deviled Egg Pasta Salad
- Blueberry Grunt
- and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!
Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!
Buy Now!
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.
