Peanut Butter No-Bake Cookies
These Peanut Butter No-Bake Cookies are full of peanut butter flavor, only require a few simple ingredients, and are incredibly easy to make!
If I had to choose a favorite cookie recipe from my childhood, it would hands-down be these Classic No-Bake Cookies. I shared the recipe for those cookies last year and ever since then, they have been my top cookie recipe. It makes me so happy that so many of you love the same recipes that I do!
Over the last year, I’ve had several requests for a peanut butter version of my no-bake cookies. So a couple weeks ago I took my no-bake cookie recipe and tweaked it to make a super peanut buttery version. It took a few attempts but I finally got the recipe just right and I have to say, these cookies are just as good as the chocolate version!
These cookies are also ridiculously simple to throw together for those times when you need a quick and simple dessert. You only need six ingredients and about 20 minutes to prepare them!
To make these peanut butter no-bake cookies, you’ll start out with some butter, granulated sugar, and milk. You’ll melt the mixture down then bring it to a rolling boil and allow it to boil for one minute.
Here’s the tricky part with no-bake cookies, sometimes they don’t set up properly. I’ve been making no-bake cookies for years now and I’ve found that one of the main reasons is that the mixture doesn’t boil long enough before you add the rest of the ingredients.
You don’t want to set your timer for 60 seconds as soon as you see a few bubbles. You’ll start to see the mixture bubble around the edges, then bubble a little, then it will come to a rolling boil where the top is completely covered and bubbling vigorously. This is when you want to set your timer for 60 seconds! If you set it too soon, then it’s likely that your cookies will not set up properly.
Once the mixture has boiled, you’ll remove it from the heat and stir in some peanut butter and vanilla extract. When it comes to the peanut butter for no-bake cookies, I have not tested these with natural peanut butter. I prefer to use a peanut butter like Jif or Skippy to make sure they set up properly and aren’t too soft.
And, of course, the final ingredient is some quick-cooking oats. When it comes to baked oatmeal cookies, I love old-fashioned rolled oats. But when it comes to no-bake cookies, I prefer to use quick-cooking oats because they’re smaller. If you only have old-fashioned rolled oats you can pulse them a few times in a food processor to break them down a little more.
One important thing with these no-bake cookies, they do take a little longer to set up. If you’ve made my chocolate no-bake cookies you know that they’ll usually start to set up after about 20 minutes or so. I find that these need about 45 minutes to an hour to really set up because of the extra peanut butter in them.
The cookies will continue to set up even more after that, but they’re still delicious even when they’re a little warm!
Baking Tips for Peanut Butter No-Bake Cookies
- Make sure to gather your ingredients and measure everything out before you get started with these cookies, it will make the whole process much smoother.
- Be sure to set a timer for 60 seconds once the mixture comes to a rolling boil (the top should be covered in bubbles and bubbling quite a bit). If you set your timer too soon, then the cookies will not set up properly.
- These cookies take a little bit longer than my chocolate no bake cookies to set up. Allow the cookies about 45 minutes to an hour to firm up. You can still enjoy them while they’re a little warm too!
- If you find the cookies aren’t setting up or seem a little too wet after you’ve let them cool for about an hour, you can place them in the refrigerator to help firm them up. I’ve also had a reader mention that she will microwave the cookies for a few seconds and that also helps them set up.
Peanut Butter No-Bake Cookies
Ingredients
- 1/2 cup (115 grams) unsalted butter cut into pieces
- 1 and 3/4 cups (350 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 3/4 cup (190 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 and 1/4 cups (325 grams) quick-cooking oats
Instructions
- Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper (I like to just line my countertop with a large sheet of parchment paper, if your countertop is heat resistant you can also do this instead) and set aside.
- Place the butter, sugar, and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil (the top should be completely covered in bubbles and bubbling vigorously) and allow to boil for 60 seconds (make sure to set a timer!) without stirring.
- Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets. I like to use a 1.5 tablespoon cookie scoop and flatten the cookies out a little. Allow to cool for about 45 minutes- 1 hour or until the cookies have firmed up, serve, and enjoy! The cookies will continue to firm up more the longer they cool.
I was out of milk
Used chocolate they were awesomely thank you
first time making nobakes came out great ty
Hello, I haven’t tried your recipe yet, but I was wondering if I can use a sugar substitute like Truvia, Spenda or something like that. I am trying to lower my sugar intake.
I haven’t tried it, but I’m not sure that the cookies would set up right if you use a sugar substitute.
Just made these cookies today and they are phenomenal! I am a chocolate dessert girl all the way, but I made these cookies for a friend and found myself licking the spoon when I was finished! The recipe was right when it said they do take longer to set up then the chocolate version.
Someone asked about trying other flavors. Try substituting two packs Maple and brown sugar instant oatmeal for part of the oats. The touch of maple flavor is amazing
Great flavor but I think the recipe calls for way too much sugar if you’re using a peanut butter with any added sugar. I had Skippy Natural on hand so I halved the sugar and they’re still a little too sweet for me. But otherwise delicious—my son loves them, of course!
Im waiting for these to cool and set as I type this comment. Thank you for the recipe! Peanut butter no-bakes are my favorite, especially now that I have to be gluten free, but I have a hard time finding them store bought. Thought I would try my hand at making them, fingers crossed!
I made a Thai version adding fresh Curry to the butter mixture before boiling, I also used almond milk and stevia. We will see how they turn out.
I used brown sugar, and only 1/3 cup. I thought the white sugar would be too sweet for my husband and me. I decided to try chocolate milk, and I don’t see a thing wrong with it! These cookies are delicious and thank you.
Karen
Thank you for the recipe, i love these cookies so much! Does reducing the amount of the sugar affect the texture or set up time? I want them a little bit less sweet..
You could probably reduce it by 1/4-1/2 cup, but I wouldn’t reduce it more than that otherwise they may not set up.
Traditionally, I’ve had limited success with making no bake cookies, but these turned out perfectly great! Thank you for posting this recipe! Now I need to go walk a few miles to help burn off the countless calories I just ate! Ha! WORTH IT!
So glad you liked the cookies, Pamela!
Love peanut butter and oats so this is perfect, my husband also loves to buy the store bought ones so i think i will spoil him with this homemade recipe! Thank you!
Ty so much for sharing your recipe. My mom used to always bake these for me as a little girl and I’ve asked her so many times to get me the recipe, but in her old age and moving she lost it. Well a couple weeks ago I made another ladies no bake peanut butter cookies, but was very disappointed bc they never hardened. I even tried to bake them after. It was just a big mess. They tasted good, but I was disappointed. But I didn’t want to give up. I kept thinking maybe I didn’t boil long enough. Well I found yours and u went so into detail on everything. Exact directions on how to boil, every single detail possible. Well I just finished them and they are already hardened to almost perfect. We couldn’t wait and my son and I ate some and he and I both just love them. Ty for sharing. Now I can share these with him, as my mom did with me as a child.
So glad the cookies turned out great for you, April!
Can I use half and half instead of milk? I ran out of milk but I’m dying to make a second batch of these…. the first batch brought back so many childhood memories thanks for posting this.
I honestly haven’t tried it, so I’m not sure. It may work though.
I loved these!! I only eye balled half the recipe but they turned out perfect.
Would you happen to know how many calories are per cookie/serving??
Glad you liked the cookies, Rachel! I’m not sure on the nutritional information, but you could plug it into an app or website like My Fitness Pal to get an estimate.
Can you use monk fruit instead of sugar in this recipe?
I’m not sure, I haven’t tried it with this recipe.
I use a thermometer when making these cookies. You will need to make them using the boil one minute method mentioned and see what your thermometer reads since thermometers can read incorrectly. If the cookies set to your liking then you now have the temperature to use for that particular thermometer. If they are crumbly you have cooked too long or if they are runny you need to go up a few degrees next time.
Can you make with old fashioned oats
That would be fine!
I made these for the first time today. They were ok but they they were crumbly. Any ideas?
You may have cooked the mixture a little too long. Did you set a timer for 1 minute?
These cookies are the very first thing I learned how to cook and still love and make them often all these years later.
My peanut butter no bake been sitting for 2 hours and still not firm.. do i stick them in fridge..
Did you make sure to set the timer once they came to a rolling boil? If so, putting them in the fridge will help them firm up some. I’ve had a reader tell me that if they don’t fully set up, she will microwave them for a few seconds to cook them a little longer and that helps too.
Mine didn’t set up correctly either. May try the microwave trick
Amazing! Thank you so much! They set perfectly, the timer was a great recommendation.
Side note, have you ever added raisins to these? If so when would you add them? My husband loves raisins. Thanks in advance, and Merry Christmas!
So glad you liked the cookies, Lindi! If you want to add raisins, I would add them after you stir in the oats.
These look great. What would you think about using crunchy peanut butter?
That should be fine!
I used crunchy peanut butter in mine and also h half white and half brown sugar. Delicious!!
can I add Nutella to these cookies?
Do you mean in place of the peanut butter? I haven’t tried it, but Nutella has quite a bit of sugar in it compared to peanut butter. The cookies may be too sweet.
Can I use non dairy milk instead? Almond milk or cashew milk?
I haven’t tried it, but I’ve had a reader tell me that almond milk worked for them.
I used unsweetened coconut almond milk and coconut oil in place of the milk and butter in the recipe with 1 to 1 ratio. They turned out perfectly! Thanks for the awesome recipe! And now I know it can be made in dairy free form!
I used lactose free milk and crunchy peanut butter and triple the recipe came out outstanding!
Another thing that seems to make a difference as to whether they turn out is using Domino sugar. I find this with baking as well. Off brand sugar is finer than Domino, and I’m not sure if it affects the measurement of sugar. I know that if I want a baked good to turn out good I need to use name brand sugar.
I’ve used off brand sugar many times and never had any issues with no-bake cookies setting up. It’s possible that some may not work as well as others, but I don’t personally notice a difference with the ones I’ve used.
Do you think this recipe may work with different pudding flavors in place of peanut butter? We made the peanut butter no bakes from this recipe and they turned out great!! But now we want to experiment with different flavors.
I haven’t tried to use pudding, so I’m not quite sure.
I added coconut to mine
I myself used one less cup of oats and replaced it with a little over a cup of coconut everyone said they tasted awesome
I Love COOKIES
Was looking for something light and easy to take to dinner with friends and these were perfect!. Just finished making them. I did turn off the timer and boil for an tiny bit extra just to be safe. Debating on a chocolate drizzle just because….well chocolate makes everything better ? Thanks they turned out even better than i expected!
How many cookies will this make. Thanks inf
About 3 dozen cookies if you use a 1.5 tablespoon cookie scoop.
I just made the cookies. They are cooling now. I only got 21. Oops. This is my first attempt at baking cookies that didn’t come pre-made.
Hi, Barbara. You may have just scooped yours a little larger than mine, I like to use a 1.5 tablespoon cookie scoop. Hope they turned out well for you!
Thank you for this wonderful recipe! This was perfect on a hot August day to not heat up our kitchen.
So glad you liked the cookies, Susan!
These cookies were delicious!! I love both,. Good recipe for those whose cookies never get hard enough❤️
I was wanting to know if you can use the old-fashioned oat instead of the quick oats?
That would be fine, just keep in mind that they’re larger so the cookies will be chewier.
I just used chopped up Cheerios it’s great !cookies are to die for!
A kind of chewy creamy melt-in-your-mouth deliciousness .thank you very much. your tips were awesome . Simplistic preparedness excellent.
Yummy I have trouble making no-bakes but your tips helped! Thanks
No-bake cookies can be a little tricky. I’m glad you found the tips helpful, Cindy!
Great recipe! I made some today (my first nobakes). Luckily, I do enjoy cooking but unluckily, I have neuropathy and not a lot of energy so I did want to try these after recently making the most delicious copycat Starbucks’ Outrageous Oatmeal Walnut Cranberry Raisin cookies and was needing something else to make (uh huh) so tried these and they were very easy (although I noticed in the last minutes that one was SUPPOSED to use Quick Oatmeal and I never keep that around so checked and then used the Old Fashioned and would recommend them now. I also used salted butter and added a little Dk chocolate syrup and some cinnamon and they were great! Highly recommended!!
Bless you. Thank you for these ideas. I also have neuropathy. Mine is cancer related
I made these cookies for my children. I now make them for my grandchildren. They love them just as much as their parents did.