A classic, chewy treat with rich peanut butter flavor—no oven required! These no-bake cookies come together in minutes and are perfect for satisfying a sweet craving or whipping up a quick dessert.

Peanut Butter No‑Bake Cookies

Why You’ll Love This Recipe

I love how this recipe delivers soft, gooey cookies with minimal effort. There’s no need to chill dough or preheat an oven—I simply melt the sugar-milk-butter mixture, stir in peanut butter and oats, and drop spoonfuls onto wax paper. In about 20 minutes, I have a tray of indulgent treats that are chewy, salty, and sweet—a dessert classic I always come back to.

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

In a large bowl, stir together the oats and salt; set aside.
In a medium saucepan over medium-high heat, whisk together butter, sugar, and milk.
Bring to a full rolling boil and boil for one full minute, watching closely—this step is crucial for proper cookie setting.
Remove from heat, stir in peanut butter and vanilla until smooth.
Immediately fold in oat mixture until evenly coated.
Quickly drop cookie-sized scoops (about 2 tablespoons each) onto wax or parchment paper-lined baking sheet.
Let cookies cool at room temperature until set; refrigerate once fully cooled if desired.

Servings and timing

Yield: about 30 cookies
Prep time: 10 minutes
Cook time: 10 minutes
Setting time: 1 hour

Variations

Swap in almond butter or sunflower seed butter for a nut-free option.
Add mini marshmallows, M&M’s, Reese’s pieces, or drizzle melted chocolate on top for extra flair.
Try the chocolate version: add ¼ cup unsweetened cocoa powder to the boiling mixture.
Use old-fashioned oats briefly pulsed in a food processor if that’s what I have on hand.

storage/reheating

Once the cookies are completely cool:

I store them in an airtight container at room temperature for up to 4 days, layering with parchment if needed.
For firmer cookies, I refrigerate them for up to 1 week.
I don’t recommend freezing—they tend to become crumbly once thawed.

FAQs

What if my cookies don’t set?

If they’re sticky, it’s likely due to under‑boiling. I always make sure the sugar-milk-butter mixture reaches a rolling boil and boils for exactly one full minute.

Can I use natural peanut butter?

I stick with creamy peanut butter—natural types separate and can make the cookies greasy or crumbly.

Can I reduce the sugar?

Sugar is key to the structure and texture. Cutting back too much can result in cookies that don’t set properly.

How do I make them chocolatey?

I mix in ¼ cup of unsweetened cocoa powder with the sugar-butter-milk before boiling. It gives the cookies a rich, chocolate-peanut butter flavor.

Can I freeze these cookies?

I usually don’t. Freezing changes the texture, and they often end up crumbly after thawing.

Conclusion

I love how these Peanut Butter No-Bake Cookies hit all the right notes—easy, quick, and irresistibly chewy. Whether I’m craving a fast homemade treat, need a no-oven solution, or want to feed a crowd, this recipe is my go-to. With its flexibility for add-ins and variations, it’s a homemade classic I’m always excited to share.