Peanut Butter No Bake Cookies (Print Page)

Soft, chewy no-bake peanut butter cookies with oats and vanilla—ready in under 30 minutes for an easy sweet snack.

# What You Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter
02 - 2 cups granulated sugar
03 - 1/2 cup whole milk
04 - 1 cup creamy peanut butter
05 - 2 teaspoons pure vanilla extract

→ Dry Ingredients

06 - 3 cups quick-cooking oats
07 - Pinch of salt

# Directions:

01 - Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium saucepan over medium heat, melt the butter. Stir in the sugar and whole milk until evenly combined.
03 - Bring the mixture to a gentle boil, stirring constantly. Once it reaches a full boil, stop stirring and let it cook for exactly 1 minute.
04 - Remove the saucepan from heat. Immediately add the creamy peanut butter, pure vanilla extract, and a pinch of salt. Stir vigorously until the mixture is completely smooth and uniform.
05 - Quickly fold in the quick-cooking oats, stirring until every oat is thoroughly coated and well combined. Work swiftly before the mixture begins to set.
06 - Using a tablespoon or a small cookie scoop, drop generous portions of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
07 - Allow the cookies to cool undisturbed at room temperature for 10 to 15 minutes until fully hardened and set.
08 - Once the cookies have fully set, transfer them to an airtight container for storage. They will keep at room temperature for up to one week.

# Expert Tips:

01 -
  • These cookies go from stove to done in under thirty minutes, which means you can satisfy a dessert craving faster than driving to the store.
  • The texture walks the line between fudgy and chewy in a way that baked cookies rarely achieve.
  • No oven means no heating up the kitchen in summer, and kids can help scoop dough without worrying about hot oven doors.
02 -
  • That one minute boil is not a suggestion and if you cut it short the cookies will stay soft and greasy forever.
  • If you use old fashioned rolled oats instead of quick oats the texture will be noticeably looser and the cookies may crumble.
03 -
  • Measure all your ingredients before you start because once the syrup boils everything moves fast and there is no pausing.
  • Use a silicone spatula for stirring because it scrapes the pan clean and keeps sugar from burning on the edges.

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