Description
These Easy No Bake Peanut Butter Cookies are perfect for a quick and delicious treat without turning on the oven. Combining creamy peanut butter, butter, sugar, and oats, these no bake cookies set quickly and deliver a rich, comforting flavor with a chewy texture that everyone will love.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter
- ½ cup milk
- 1 cup creamy unsweetened peanut butter
- 1 tsp vanilla extract
Dry Ingredients
- 1 ¾ cup white sugar
- 3 ½ cup old fashioned rolled oats or quick oats
- ⅛ tsp salt
Instructions
- Prepare ingredients: Measure and gather all ingredients before starting to ensure a smooth cooking process, as the recipe moves quickly.
- Line baking sheets: Line two cookie sheets with parchment paper to prevent sticking and make cleanup easy.
- Melt butter and combine sugars: In a 3-quart saucepan over medium heat, melt the unsalted butter. Stir in the white sugar and milk, whisking continuously until the mixture is smooth and fully combined.
- Boil mixture: Bring the mixture to a boil, cooking for about 1½ minutes while stirring occasionally. This step is critical to reach approximately 230°F to achieve the right consistency for setting the cookies. If you don’t have a thermometer, cooking for 1½ minutes on medium heat will suffice.
- Add peanut butter and flavorings: Remove the saucepan from heat and immediately stir in the creamy peanut butter, salt, vanilla extract, and rolled oats. Mix thoroughly until the oats are evenly coated with the peanut butter mixture.
- Form cookies: Using a cookie scoop or spoon, drop 1 ½ tablespoon-sized balls of the dough onto the prepared parchment-lined cookie sheets. Space them slightly apart as they will harden and hold their shape.
- Set cookies: Allow the cookies to cool and set at room temperature, or speed up the process by chilling them in the refrigerator until firm.
Notes
- Using a candy thermometer ensures the mixture reaches the ideal temperature for proper setting.
- Old fashioned rolled oats provide more texture than quick oats, but either will work based on preference.
- If peanut allergy is a concern, this recipe could be adapted using sunflower seed butter as a substitute.
- Storing cookies in an airtight container in the refrigerator helps maintain freshness and firmness.
- To keep dairy-free, substitute butter with coconut oil and use a plant-based milk alternative.
