Why You’ll Love This Recipe

These Peanut Butter No-Bake Cookies are a life-saver when you’re short on time or don’t want to turn on the oven. The combination of peanut butter and chocolate gives them an indulgent flavor, while the oats provide texture and a touch of wholesomeness. They’re perfect for those who want a sweet treat but don’t want to spend hours baking. The best part? You can customize them with different add-ins, like coconut or nuts, to make them your own. Plus, they’re no-fuss and store well, making them ideal for meal prep or a grab-and-go snack.

Ingredients

  • 1 cup peanut butter (creamy or chunky)

  • 1/2 cup unsalted butter

  • 2 cups granulated sugar

  • 1/2 cup milk

  • 3 cups quick oats

  • 1 teaspoon vanilla extract

  • 1/2 cup cocoa powder (unsweetened)

  • A pinch of salt (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare a baking sheet: Line a baking sheet with parchment paper or wax paper and set it aside.

  2. Cook the syrup mixture: In a medium saucepan, combine the butter, sugar, milk, and cocoa powder. Heat over medium heat, stirring constantly, until the butter is melted and the mixture comes to a boil. Let it boil for 1-2 minutes, then remove from heat.

  3. Add peanut butter and vanilla: Stir in the peanut butter and vanilla extract, mixing until smooth.

  4. Add oats: Add the quick oats to the mixture and stir until everything is well combined.

  5. Form the cookies: Using a spoon or cookie scoop, drop spoonfuls of the cookie mixture onto the prepared baking sheet. Press them gently to flatten if you prefer a more cookie-like shape.

  6. Chill: Place the cookies in the refrigerator for 30-60 minutes to set and firm up.

  7. Serve: Once set, enjoy your delicious, no-bake cookies! Store leftovers in an airtight container.

Servings and Timing

  • Servings: About 18-24 cookies (depending on size)

  • Preparation time: 10 minutes

  • Cooking time: 5 minutes

  • Chilling time: 30-60 minutes

  • Total time: 45-75 minutes

Variations

  • Add-ins: Stir in chocolate chips, shredded coconut, or chopped nuts like almonds, walnuts, or pecans for extra texture and flavor.

  • Make them dairy-free: Use dairy-free butter and substitute with almond milk or oat milk for a dairy-free option.

  • Add a pinch of salt: For a salty-sweet contrast, sprinkle a pinch of salt on top of the cookies before they set.

  • Use honey or maple syrup: Replace the sugar with honey or maple syrup for a more natural sweetener, though the texture may vary slightly.

Storage/Reheating

  • Storage: Store the cookies in an airtight container at room temperature for up to 1 week. You can also store them in the refrigerator if you prefer them firmer.

  • Freezing: These cookies freeze well. Simply place them in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months.

  • Reheating: There’s no need to reheat these cookies, as they’re best enjoyed cold or at room temperature after setting.

FAQs

1. Can I use old-fashioned oats instead of quick oats?

Quick oats work best for these cookies because they absorb the syrup mixture more easily. However, you can use old-fashioned oats, but the texture might be a little chewier.

2. How long do no-bake peanut butter cookies need to set?

The cookies need about 30 to 60 minutes in the refrigerator to fully set. You’ll know they’re ready when they firm up and hold their shape.

3. Can I use crunchy peanut butter for this recipe?

Yes, crunchy peanut butter works well in this recipe! It will add extra texture and a bit of crunch to the cookies.

4. Can I double the recipe?

Yes, you can double the recipe if you need more cookies. Just be sure to use a larger saucepan to accommodate the increased ingredients and double the chilling time if needed.

5. How can I make these cookies less sweet?

If you prefer less sweetness, you can reduce the amount of sugar by 1/4 cup, or use a sugar substitute such as stevia or monk fruit sweetener.

6. Can I add chocolate chips to these cookies?

Yes, you can stir in chocolate chips once the peanut butter and syrup mixture has been combined. You can also sprinkle them on top before the cookies set.

Conclusion

Peanut Butter No-Bake Cookies are a quick, easy, and absolutely delicious treat that can be made with just a few ingredients. With their rich peanut butter and chocolate flavor, they’re a favorite for both kids and adults alike. Whether you’re making them for a last-minute snack, a party treat, or just a little indulgence, these no-bake cookies will satisfy your sweet tooth without any baking required. Perfect for busy days when you want something sweet, these cookies are sure to become a go-to recipe in your collection!

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Peanut Butter No-Bake Cookies

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 45-75 minutes (includes chilling)
  • Yield: 18-24 cookies
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Peanut Butter No-Bake Cookies are a quick and delicious treat made with peanut butter, oats, and chocolate. With just a handful of ingredients, these cookies are easy to make, no oven required, and are perfect for a sweet snack or dessert.

Ingredients

  • 1 cup peanut butter (creamy or chunky)
  • 1/2 cup unsalted butter
  • 2 cups granulated sugar
  • 1/2 cup milk
  • 3 cups quick oats
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder (unsweetened)
  • A pinch of salt (optional)

Instructions

  1. Prepare a baking sheet: Line a baking sheet with parchment paper or wax paper.
  2. Cook the syrup mixture: In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Heat over medium, stirring constantly, until the butter melts and the mixture boils. Let it boil for 1-2 minutes, then remove from heat.
  3. Add peanut butter and vanilla: Stir in peanut butter and vanilla extract until smooth.
  4. Add oats: Stir in quick oats until well combined.
  5. Form the cookies: Drop spoonfuls of the cookie mixture onto the prepared baking sheet. Flatten slightly if desired.
  6. Chill: Place cookies in the fridge for 30-60 minutes to firm up.
  7. Serve: Enjoy once set, and store leftovers in an airtight container.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 1 week. You can also refrigerate them for a firmer texture.Freezing: Freeze cookies in a single layer in a freezer-safe container, separated with parchment paper. Freeze for up to 3 months.Variations: Add-ins like chocolate chips, shredded coconut, or chopped nuts can add extra flavor and texture.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 20g
  • Sodium: 70mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 10mg

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