Peanut Butter No Bake Cookies (Printable Version)

Soft, chewy no-bake peanut butter cookies with oats and creamy peanut butter; quick to make and great for snacks.

# What You'll 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 and set aside.
02 - In a medium saucepan over medium heat, melt the butter. Stir in the sugar and whole milk until well blended.
03 - Bring the mixture to a gentle boil, stirring constantly. Once it reaches a full boil, allow it to cook for exactly 1 minute without stirring.
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 homogeneous.
05 - Quickly fold in the quick-cooking oats, stirring until every oat is thoroughly coated and evenly distributed throughout the mixture.
06 - Using a tablespoon or cookie scoop, drop rounded 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 completely firm, transfer the cookies to an airtight container for storage. They will keep at room temperature for up to one week.

# Expert Tips:

01 -
  • No oven required, which means your kitchen stays cool and you get cookies in under thirty minutes flat.
  • The peanut butter flavor is rich and intense, and the texture lands somewhere between fudge and a chewy granola bar in the best possible way.
02 -
  • If you skip the full one minute boil or underboil the syrup, your cookies will stay soft and greasy and never fully set, no matter how long you wait.
  • Stirring the mixture while it boils can cause sugar crystals to form, which gives the cookies a gritty texture instead of a smooth, fudgy one.
03 -
  • Measure all your ingredients before you start because the stovetop portion moves fast and you will not have time to dig through the pantry mid recipe.
  • Use a silicone spatula to stir the peanut butter mixture so you can scrape every bit of that golden syrup out of the pan and onto the cookies where it belongs.

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