No Bake Peanut Butter Cookies

Introduction

You can have the irresistible, classic flavor of a peanut butter cookie without ever turning on your oven. This recipe delivers that perfect salty-sweet chew in under 20 minutes of active time. It’s a nostalgic treat that’s wonderfully simple and deeply satisfying.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 28 cookies

Ingredients

• 1/2 cup unsalted butter
• 1 3/4 cups granulated white sugar
• 1/2 cup whole milk
• 1/4 teaspoon salt
• 1 Tablespoon vanilla extract
• 1 cup creamy peanut butter
• 3 1/4 cups old-fashioned rolled oats

Instructions

1. Line two large baking sheets with parchment paper or wax paper and set aside.
2. In a medium saucepan over medium heat, combine the butter, sugar, milk, and salt. Stir continuously until the butter melts and the mixture comes to a full, rolling boil.
3. Let the mixture boil for exactly 1 minute, while continuing to stir. After 1 minute, immediately remove the saucepan from the heat.
4. Quickly stir in the vanilla extract and creamy peanut butter until the peanut butter is completely melted and the mixture is smooth.
5. Add the old-fashioned rolled oats to the saucepan and stir vigorously until all of the oats are thoroughly coated.
6. Working quickly, drop heaping tablespoonfuls of the mixture onto the prepared baking sheets. Use a spoon or a small cookie scoop to help shape them.
7. Allow the cookies to cool at room temperature until completely set, which will take about 30 minutes. They will firm up as they cool.

Variations

• Chocolate Peanut Butter: Stir in 1/3 cup of unsweetened cocoa powder with the dry oats for a chocolate-peanut butter twist.
• Crunchy Texture: Use crunchy peanut butter instead of creamy for added nutty bits in every bite.
• Mini Cookies: Use a teaspoon to drop smaller, bite-sized portions for a party-friendly treat.
• Oat Texture: For a smoother cookie, pulse 1 cup of the oats in a food processor a few times before adding them to the mixture.

Tips for Success

• Use a candy thermometer for precision; the boiled mixture should reach 230°F (soft-ball stage) for the perfect set.
• Work swiftly when dropping the cookies onto the sheets, as the mixture will begin to set and thicken as it cools.
• If your cookies are too soft after cooling, the mixture may not have reached a full boil or boiled long enough.

Storage & Reheating

FAQ

Can I use quick oats instead of old-fashioned rolled oats?

It’s not recommended. Old-fashioned oats provide the ideal texture and chew. Quick oats will absorb too much liquid, resulting in a mushier, less structured cookie.

Why did my cookies not set?

This usually means the sugar mixture did not reach a full, rolling boil or wasn’t boiled for the full minute. The boiling step is essential for the sugar to reach the proper temperature to solidify upon cooling.

Can I use salted butter?

Yes, you can use salted butter. Simply omit the additional 1/4 teaspoon of salt called for in the recipe.

My cookies are very hard. What went wrong?

Hard cookies typically indicate the mixture was boiled for too long, causing too much moisture to evaporate. Be sure to start your 1-minute timer the moment the mixture reaches a full, rolling boil.

Can I freeze these cookies?

Yes, they freeze very well. Place completely cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature.

Can I reduce the sugar?

The sugar is a key structural component in this no-bake recipe. Reducing it significantly can affect the cookie’s ability to set properly and may alter the texture.