Name: Peanut Butter No-Bake Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 cups quick‑cooking oats; ¼ teaspoon salt; ½ cup butter; 2 cups sugar; ½ cup milk; 1 cup creamy peanut butter; 2 teaspoons vanilla extract

A classic no-bake favorite that’s quick, chewy, and full of rich peanut butter flavor—with no oven required!

Why You’ll Love This Recipe

I absolutely adore these cookies—they’re fast, fuss-free, and so satisfying. With just pantry staples and ten minutes of prep, I can whip up a batch that’s chewy, perfectly sweet, and packed with peanut butter goodness. They’re also great for family projects—I especially like how the kids get involved and taste-test along the way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups quick‑cooking oats
¼ teaspoon salt
½ cup butter
2 cups sugar
½ cup milk
1 cup creamy peanut butter
2 teaspoons vanilla extract

Directions

I stir the oats and salt together in a large bowl and set it aside.
In a saucepan over medium‑high heat, I whisk together the butter, sugar, and milk.
I bring it to a full rolling boil and boil for exactly one minute—this step is key to getting the texture right.
After removing from heat, I whisk in the peanut butter and vanilla until the mixture is smooth.
Then I pour the mixture over the oats and stir until everything is evenly combined.
I drop spoonfuls of the mixture onto a tray lined with wax or parchment paper.
I let the cookies cool completely at room temperature before storing them.

Servings and Timing

Makes about 30 cookies
Prep time: 10 minutes
Cook time: 10 minutes
Total time: About 1 hour 20 minutes (including cooling time)

Variations

Nut substitute: I sometimes swap peanut butter for almond or sunflower seed butter. Creamy versions work best.
Add-ins: I like to toss in mini marshmallows, chocolate chips, M&Ms, or drizzle some melted chocolate on top.
Oat tweak: If I only have old-fashioned oats, I pulse them in a food processor a few times to make them closer in texture to quick oats.

Storage/Reheating

Once the cookies are fully cooled, I store them in an airtight container at room temperature for up to 4 days. For a firmer texture, I keep them in the fridge for up to a week. I don’t freeze them because they tend to get crumbly after thawing.

FAQs

How do I know when the mixture has boiled long enough?

I start the timer once I see a full rolling boil. One full minute is enough to get the right consistency for the cookies to set properly.

Why are my cookies crumbly?

When mine turn out dry, it’s usually because the sugar mixture boiled too long or at too high a heat.

Why are my cookies still sticky after cooling?

If they stay gooey, I know I probably didn’t boil the mixture long enough. Letting them sit longer or chilling them helps them firm up.

Can I use natural peanut butter?

I don’t recommend it—natural peanut butter tends to separate and makes the cookies too soft or greasy. Regular creamy peanut butter works best.

Can I make them ahead for later?

Yes, I often make these cookies a day ahead. I store them in the fridge and let them sit at room temperature for a few minutes before serving.

Conclusion

These peanut butter no-bake cookies are one of my go-to treats. They’re quick, comforting, and full of flavor. I love how little effort they take and how easy it is to make them my own with different mix-ins. Whether I need a last-minute dessert or just a sweet snack, this recipe never lets me down.