Name: Peanut Butter No-Bake Cookies
Prep time: 10 min
Cook time: 1 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 3/4 cups granulated sugar; 1/2 cup milk; 1/4 cup unsweetened cocoa powder (optional); 3/4 cup creamy peanut butter; 1 teaspoon vanilla extract; 3 cups quick oats

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Peanut Butter No-Bake Cookies a chewy, fudgy, and packed with peanut butter goodness, these no-bake cookies are the ultimate quick treat. I don’t need an oven, I don’t need a mixer—just a saucepan, a spoon, and a few pantry staples. Whether I want a last-minute dessert or a nostalgic snack, this recipe delivers every time.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Peanut Butter No-Bake Cookies

Directions

I melt the butter in a medium saucepan over medium heat.

Then I stir in the sugar, milk, and cocoa powder (if I’m using it).

Once it reaches a boil, I let it boil for exactly 1 minute.

I remove it from the heat and stir in the peanut butter and vanilla until smooth.

Next, I add the oats and mix until everything is fully coated.

I drop spoonfuls of the mixture onto a parchment-lined baking sheet and flatten them slightly if I want.

Then I let them cool at room temperature or pop them in the fridge until firm.

Servings and timing

This recipe makes about 24 cookies. It takes around 10 minutes to prep and 20 minutes to cool, so the total time is just 30 minutes. Each cookie comes in at approximately 210 calories.

Variations

I swap the cocoa powder for a tablespoon of cinnamon when I want a warm, spiced version.

Sometimes I mix in shredded coconut or mini chocolate chips after the oats go in.

For a crunchier texture, I use chunky peanut butter instead of creamy.

I’ve also made these with almond butter or sunflower seed butter for a peanut-free option.

Storage/Reheating

Once the cookies are firm, I store them in an airtight container at room temperature for up to 5 days. If I want them to last longer, I refrigerate them for up to 2 weeks. They can also be frozen for up to 3 months—just thaw at room temperature before serving. Since they’re no-bake, reheating isn’t necessary.

FAQs

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

I can, but the texture will be chewier and less uniform. Quick oats help the cookies set up better and give that classic no-bake cookie texture.

What if my cookies don’t set properly?

That usually means the mixture didn’t boil long enough. I always make sure to let it boil for a full 60 seconds before removing it from the heat.

Can I make these dairy-free?

Yes, I use a plant-based butter and non-dairy milk like almond or oat milk to make them dairy-free.

Are these cookies gluten-free?

If I use certified gluten-free oats, then yes—they’re naturally gluten-free.

Can I reduce the sugar?

I can experiment with reducing the sugar a bit, but it may affect how the cookies set. These cookies rely on sugar for structure, so I don’t cut it too much.

Conclusion

These peanut butter no-bake cookies are one of my go-to recipes when I need something sweet, fast, and easy. With simple ingredients and no oven time, they’re the perfect nostalgic treat that always hits the spot. Whether I keep them plain or add a chocolate twist, they never last long on the plate.

Recipe:

Peanut Butter No-Bake Cookies

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Author: Cheryl
Total Time: 30 minutes
Yield: 24 cookies
Diet: Gluten Free

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Description

Chewy, fudgy, and packed with peanut butter, these no-bake cookies are a quick and easy treat that requires no oven. Perfect for satisfying sweet cravings in just 30 minutes.

Ingredients

½ cup unsalted butter

1 ¾ cups granulated sugar

½ cup milk

¼ cup unsweetened cocoa powder (optional)

¾ cup creamy peanut butter

1 teaspoon vanilla extract

3 cups quick oats

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Instructions

In a medium saucepan, melt the butter over medium heat.
Stir in the sugar, milk, and cocoa powder (if using).
Bring the mixture to a boil and let it boil for exactly 1 minute.
Remove from heat and stir in the peanut butter and vanilla extract until smooth.
Add the quick oats and mix until fully combined and coated.
Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
Flatten them slightly if desired.
Let the cookies cool at room temperature or refrigerate until firm.