Peanut Butter No Bake Cookies

You know that feeling when you’re craving something sweet but don’t want to heat up the oven or wait forever? That’s exactly when these Peanut Butter No Bake Cookies come to the rescue! I remember my college days when I discovered this recipe—super quick, no fuss, and absolutely delicious. The moment the pot starts bubbling and the smell of peanut butter mingles with cocoa, I know I’m about to dive into something magical. These cookies have that perfect chewy yet slightly fudgy texture, and the best part? You can have them set and ready in under 30 minutes. Trust me, once you try these, they’ll become your go-to sweet fix when you need a speedy treat.

Quick Facts

• Yield: About 24 cookies
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes (including cooling)

Ingredients

For the Main Dish:

• 2 cups granulated sugar
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup whole milk
• 4 tbsp unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 3 cups quick-cooking oats
• 2 tsp vanilla extract

How I Make It

Step 1:

In a medium saucepan, combine sugar, butter, milk, and cocoa powder. Stir everything over medium heat until the butter melts and the sugar dissolves. Bring it all to a rolling boil and let it cook for exactly 1 minute. Timing here is key for the perfect texture!

Step 2:

Remove the pan from heat, then quickly stir in the peanut butter and vanilla extract until smooth and glossy.

Step 3:

Now, add the quick oats and give everything a good stir to coat the oats evenly with the chocolate-peanut butter mixture.

Step 4:

Drop spoonfuls (I like a heaping tablespoon) of the mixture onto a baking sheet lined with parchment paper or a silicone mat. Work quickly because these set fast!

Step 5:

Let the cookies cool at room temperature for about 20-30 minutes until firm. If you’re in a hurry, pop the tray in the fridge for 10-15 minutes to speed up the process.

Step 6:

Once set, enjoy immediately or store in an airtight container to keep them soft and chewy.

Variations & Tips

• Swap creamy peanut butter for natural or chunky for extra texture.
• Add a pinch of sea salt on top before they set for a sweet-salty punch.
• Use old-fashioned oats if you don’t have quick oats, but expect a chewier bite.
• For a chocolate boost, sprinkle mini chocolate chips into the oats mixture before dropping.
• If you want to avoid butter, try coconut oil, but flavor and texture will be subtly different.

How I Like to Serve It

These cookies are perfect alongside a cold glass of milk or a cozy mug of coffee or hot chocolate. I love making a batch for afternoon snacks during cool fall days or as a quick after-school treat for the kids. Sometimes, I pack a few in my lunchbox for a sweet little surprise at work.

Notes

• Store the cookies in an airtight container at room temperature for up to 5 days.
• If they’re too soft after storage, chilling them briefly in the fridge will firm them right up.

Closing: No bake, no oven heat, and pure peanut buttery goodness—these cookies always hit the spot when I want a fast, delicious treat.