One of my favorite cookies to make around the holidays, and any time of the year, are these Peanut Butter No-Bake Cookies.
Creamy peanut butter mixed in with melted sugar, butter and milk, and then combined with oatmeal and vanilla for a delicious and easy to make treat.
In fact, these cookies require no baking at all! And because this time of the year gets so busy, it is one cookie recipe that I will gladly make to share with others.
If this recipe looks familiar to you that is because it is a take on our Classic Chocolate & Peanut Butter No Bake Cookies recipe. However, this time we have omitted the chocolate and made all the flavor come from the peanut butter!
As much as I love classic no-bake cookies that we used to get at school when I was a child, I have to admit, I like these cookies even better.
Maybe that is because I sometimes don’t have Cocoa powder on hand to make the original version of these cookies. Although, I have to admit, it may also be because I am not a huge fan of chocolate, especially around the holidays.
Don’t get me wrong. I love homemade Chocolate Covered Cherries, Peanut Butter Blossom Cookies, and Chocolate Peppermint Cookies. However, I also, quite honestly, get sick of everything chocolate.
As awful as that may seem to others, there are times when I want to eat Peanut Brittle, Peppermint Bark or Holiday Pretzel Bites just for a different taste.
And that is why I thought I would share this easy to make recipe with you today. Just in case anyone else is looking for a quick cookie recipe that doesn’t contain chocolate.
Peanut Butter No-Bake Cookies
- Unsalted butter
- Granulated Sugar
- Creamy Peanut Butter
- Quick Cook Oatmeal
- Pure vanilla extract
More Information About The Ingredients
As with most of my recipes, I recommend using unsalted butter when making these cookies. Although salt can enhance the flavor of sweet ingredients, it is not necessary in this recipe.
For those who can’t tolerate dairy, or who are vegan, you can use most plant based butters in place the standard unsalted butter. I use Earth Balance butter sticks and the cookies set up perfectly every time.
2. Granulated Sugar
I would love to tell you that you can use a sugar substitute for these peanut butter no-bake cookies. However, I haven’t found a sugar substitute that makes these cookies taste the same or that has the same texture as when using granulated sugar.
You can use whole milk, 2% milk or even skim milk for this recipe. And for those that can’t tolerate milk or are vegan, you can even use plant based milk.
Just make sure that you use unsweetened, original almond or soy milk. I have never used oat milk, but I would imagine it would work just as well.
4. Creamy Peanut Butter
When it comes to peanut butter, stick with the creamy peanut butter varieties. I am a huge fan of Jif Peanut Butter, but any brand will work.
It is important to use Quick Cook Oatmeal to make these cookies. Because this is a no-bake cookie recipe, there isn’t enough heat to cook old-fashioned oats. On the contrary, instant oats are over processed and too thin to make good cookies.
You can find a canister of quick oats in the grocery aisle near the rest of the oatmeal. Just double check to make sure that the front of the label reads Quick Oats and not steel-cut, old-fashioned, or instant oats.
6. Vanilla Extract
Always use pure vanilla extract in baking recipes, not imitation vanilla. Although it is more expensive, the flavor and intensity is much better than the fake version.
HOW TO MAKE PEANUT BUTTER NO-BAKE COOKIES
Start by preparing two baking sheets by lining them with wax paper or silicone baking mats and set aside.
Then measure out the exact amount of peanut butter that you will need and set aside. I prefer to use a 2 cup push measuring cup and keeping the peanut butter in there until ready to use.
That way there is no difficulty getting the peanut butter out of a cup or bowl when it is time to mix it in with the other ingredients.
Next, measure out the oats and place them in a medium size bowl, set aside. Set the vanilla extract on the counter with a teaspoon measuring spoon beside the bottle.
*You will need the pre-measured ingredients later, but because this recipe comes together so quickly, there will be no time for measuring later.
Now that you have the ingredients set and ready to go, it is time to make the peanut butter no-bake cookies! In a medium saucepan set over medium heat, add the butter, sugar, and milk.
Continue to heat, stir frequently as the butter and sugar begin to melt.
Once the mixture comes to a rolling boil set a kitchen timer for 1 minute, 10 seconds. It is VERY IMPORTANT that the liquid is at a full boil before starting the timer. Otherwise the cookies will not set up correctly.
What Does Rolling Boil Mean?
A rolling boil means that the liquid is bubbling throughout the entire pot, not just around the sides. And once stirred, the liquid continues to boil, no matter what.
As soon as the timer goes off, remove the pot from the heat source immediately.
Then quickly stir in the peanut butter until it is mostly melted. Then stir in the quick oats until well incorporated. Finally, add in the vanilla and stir until well mixed.
Using a tablespoon or two, drop a mound of cookie batter onto the prepared baking sheets lined with wax paper at least 1 inch apart from each other.
If the cookies are mounded too high, use the back of the tablespoon to flatten the cookies slightly.
Let the cookies cool at room temperature for 30 minutes or until fully set. Store in a sealed container at room temperature or in the refrigerator.
You can also freeze the peanut butter no bake cookies for up to 6 months in a sealed container. However, I prefer to place wax paper between the layers to prevent any chance of them sticking or freezing together.
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Peanut Butter No-Bake Cookies
Creamy peanut butter and oatmeal, no-bake cookies. Takes less than 30 minutes to make 2 dozen cookies!
- 1/2 cup butter
- 2 cups sugar
- 1/2 cup milk
- 1 cup creamy peanut butter
- 3 cups Quick Oats
- 2 teaspoons pure vanilla extract
- Prepare two baking sheets by lining them with wax paper and set aside.
- Measure the peanut butter and keep in a push measuring cup or set aside. Measure out the oats in a medium bowl, set aside. Set the vanilla extract on the counter with a teaspoon measuring spoon beside the bottle. *You will need to have the pre-measured ingredients later, but there will be no time for measuring later.
- Add butter, sugar, milk in a medium saucepan over medium heat. Stir frequently as the butter and sugar melt.
- Bring the mixture in the sauce pan to a rolling boil - once it is at a full boil - boil for exactly 1 minute and 10 seconds. Remove from the heat immediately.
- Stir in the peanut butter until mostly melted, then stir in the quick oats Finally, add in the vanilla and stir until incorporated.
- Using a tablespoon, drop cookie batter into a mound onto the prepared baking sheets lined with wax paper at least 1 inch apart from each other. If the cookies are mounded too high, use the back of the tablespoon to flatten slightly.
- Let the cookies cool at room temperature for 30 minutes or until set.
Store in a sealed container at room temperature or in the refrigerator.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 107mgCarbohydrates: 26gFiber: 2gSugar: 18gProtein: 4g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.