Description
Rich, chewy peanut butter no-bake cookies that require no oven and come together quickly with pantry staples.
Ingredients
- ½ cup (115 g) unsalted butter, cubed
- 2 cups (400 g) granulated sugar
- ½ cup (120 ml) whole milk
- 1 cup (240 g) creamy peanut butter
- 1 tsp pure vanilla extract
- 3 cups (255–325 g) quick-cooking oats
Instructions
- Line a baking sheet or countertop with parchment paper and gather ingredients.
- Melt butter, sugar, and milk together in a saucepan over medium heat.
- Once boiling vigorously, boil for exactly 60 seconds, stirring continuously.
- Remove from heat and quickly stir in peanut butter and vanilla until smooth.
- Fold in oats to evenly coat.
- Drop tablespoon-sized mounds onto the prepared surface and flatten slightly if desired.
- Let cookies set at room temperature for 30–60 minutes or chill for faster setting.
Notes
- Store in airtight container at room temperature up to 1 week, or refrigerate/freeze for longer storage.
- Use commercial creamy peanut butter for best texture.
- If cookies remain gooey, mixture likely wasn’t boiled long enough.
- Old-fashioned oats can be used if lightly pulsed in a food processor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
