The perfect treat when you want to beat the heat!
While it’s never, ever, too hot for sweets, sometimes the weather can get in the way of making dessert. In the hot and sticky summer months, it can be just too warm to use the oven. So what’s a family with a raging sweet tooth to do? Stay cool and whip up these yummy peanut butter no-bake cookies! In the heat, ice cream can melt and whipped cream can wilt, but peanut butter no-bake cookies will keep their shape and deliver their amazing taste stored at room temperature for a week (if they last that long).
Full of peanut butter flavor infused with rich, warm vanilla, these cookies will check all the boxes: they’re perfectly sweet without being cloying; they’re soft and tender; and thanks to the oatmeal, they have an irresistibly chewy texture. You’ll want to make a lot because these cookies are totally addictive.
They are also really easy to make. One thing you’ll love about this recipe is that you probably have all of the ingredients on hand. You’ll also love how quickly everything comes together and the ease with which you will zip through the simple instructions. The only hard part will be waiting for the cookies to set before popping one in your mouth and enjoying these sweet, chewy, very peanut-buttery treats.
Cookies and milk are a natural duo, but peanut butter no-bake cookies and a Vanilla Milkshake give that pairing a run for its money. These cookies are also great with one of these Almond Milk Smoothies or a yummy Iced Cappuccino.
Tips For Perfect Peanut Butter No-Bake Cookies
Start by having all of your equipment, including the parchment-lined baking sheet, and ingredients ready before you begin. It’s a good idea to have your butter at room temperature. Use a whisk to stir the butter, sugar, and milk mixture until it comes to a rolling boil, and then allow the mix to boil rigorously for a complete minute undisturbed: this is key to making sure the cookies will set properly. Once you’ve added the peanut butter and vanilla, you want to stir everything together until all ingredients are incorporated fully and the texture is very smooth. Then add the oatmeal and salt and stir just until everything is combined well.
FAQs & Tips
How Do I Store Leftovers?
Peanut butter no-bake cookies can be stored in an airtight container at room temperature for up to 1 week. You can also put them in the fridge if you prefer them cold. To freeze, stick the baking sheet with the cookies on it in the freezer for 30 minutes to an hour; then transfer them to an airtight container and they can be stored in the freezer for up to 3 months (thaw overnight in the refrigerator).
Can I Use Old-Fashioned Oats In This Recipe?
You can; the cookies will have an even more chewy texture, and who doesn’t love that?
Will Other Nut Butters Work In This Recipe?
Sure! Almond butter, cashew butter, even sunflower butter all work really well in this recipe. You can even try making them with this Pumpkin Seed Butter. For best results, choose one that has the closest texture to peanut butter.
Serving Suggestions
Peanut butter no-bake cookies are great on their own, but there are so many things you can do with them, starting with reinventions of classic combos. Recreate a PB&J by spreading a thin layer of Peanut Butter on the cookies and then topping them with either some Orange Marmalade or Mixed Berry Vanilla Chia Seed Jam. For another version, one we love around here, put some creamy Peanut Butter Frosting on the cookies and then drizzle them with Blueberry Sauce. And speaking of iconic pairings, try this riff on Reese’s cups by dipping peanut butter no-bake cookies into some delectable Chocolate Sauce.
You can also invent your own unique desserts by putting mini-scoops of Vanilla Ice Cream between two peanut butter no-bake cookies and then topping these little sandwiches with Homemade Caramel Sauce. And for the sweet and savory lovers in your world, try spreading the cookies with Sweet and Smoky Homemade Bacon Jam and then adding a dollop of Marshmallow Fluff.
Peanut Butter No-Bake Cookies
Ingredients
- 4 ounces unsalted butter
- 1 3/4 cups granulated sugar
- 1/2 cup milk
- 3/4 cup creamy peanut butter
- 1 1/4 teaspoons vanilla extract
- 3 1/4 cups quick-cooking oats
- 2 pinches kosher salt
Instructions
- Line a baking sheet with parchment paper or wax paper.
- In a medium saucepan, combine the butter, sugar, and milk.
- Heat over medium heat, stirring often, until the butter melts and the mixture comes to a rolling boil.
- Allow the mixture to boil for 1 minute without stirring.
- Remove from heat. Stir in the peanut butter and vanilla extract until smooth.
- Add the quick-cooking oats and salt. Stir until well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Let the cookies cool at room temperature until set, about 30-60 minutes.
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