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If I had to choose a favorite cookie recipe from my childhood, it would hands-down be these Classic No-Bake Cookies. I shared the recipe for those cookies last year and ever since then, they have been my top cookie recipe. It makes me so happy that so many of you love the same recipes that I do!
Over the last year, I’ve had several requests for a peanut butter version of my no-bake cookies. So a couple weeks ago I took my no-bake cookie recipe and tweaked it to make a super peanut buttery version. It took a few attempts but I finally got the recipe just right and I have to say, these cookies are just as good as the chocolate version!
Here’s the tricky part with no-bake cookies,
sometimes they don’t set up properly. I’ve been making no-bake cookies for years now and I’ve found that one of the main reasons is that the mixture doesn’t boil long enough before you add the rest of the ingredients.
You don’t want to set your timer for 60 seconds as soon as you see a few bubbles. You’ll start to see the mixture bubble around the edges, then bubble a little, then it will come to a rolling boil where the top is completely covered and bubbling vigorously. This is when you want to set your timer for 60 seconds! If you set it too soon, then it’s likely that your cookies will not set up properly.
One important thing with these no-bake cookies, they do take a little longer to set up. If you’ve made my chocolate no-bake cookies you know that they’ll usually start to set up after about 20 minutes or so. I find that these need about 45 minutes to an hour to really set up because of the extra peanut butter in them.
The cookies will continue to set up even more after that, but they’re still delicious even when they’re a little warm!
BAKING TIPS FOR PEANUT BUTTER NO-BAKE COOKIES
- Make sure to gather your ingredients and measure everything out before you get started with these cookies, it will make the whole process much smoother.
- Be sure to set a timer for 60 seconds once the mixture comes to a rolling boil (the top should be covered in bubbles and bubbling quite a bit). If you set your timer too soon, then the cookies will not set up properly.
- These cookies take a little bit longer than my chocolate no bake cookies to set up. Allow the cookies about 45 minutes to an hour to firm up. You can still enjoy them while they’re a little warm too!
- If you find the cookies aren’t setting up or seem a little too wet after you’ve let them cool for about an hour, you can place them in the refrigerator to help firm them up. I’ve also had a reader mention that she will microwave the cookies for a few seconds and that also helps them set up.
Peanut Butter No-Bake Cookies
- 1/2 cup (115 grams) unsalted butter cut into pieces
- 1 and 3/4 cups (350 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 3/4 cup (190 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 and 1/4 cups (325 grams) quick-cooking oats
Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper (I like to just line my countertop with a large sheet of parchment paper, if your countertop is heat resistant you can also do this instead) and set aside.
Place the butter, sugar, and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil (the top should be completely covered in bubbles and bubbling vigorously) and allow to boil for 60 seconds (make sure to set a timer!) without stirring.
Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
Drop spoonfuls of the mixture onto the prepared baking sheets. I like to use a 1.5 tablespoon cookie scoop and flatten the cookies out a little. Allow to cool for about 45 minutes- 1 hour or until the cookies have firmed up, serve, and enjoy! The cookies will continue to firm up more the longer they cool.
These peanut butter no-bake cookies are sweet, nutty, chewy, and delicious. Made with just 7 ingredients, they’re an easy dessert or anytime treat!
Over the last few weeks, Jack and I have eaten more of these peanut butter no-bake cookies than we’d like to admit. They’re sweet and nutty, with an addictive chewy texture that comes from lots of peanut butter and whole rolled oats. We’ve pretty much had a constant supply of them on hand, because as soon as you finish one batch, it only takes a few minutes to whip up another and pop it in the fridge to chill.
I recommend you enjoy these peanut butter no-bake cookies for dessert or an afternoon treat, but if I’m being totally honest, they make a great grab-and-go breakfast, too. Can you tell that we can’t get enough of them?
Peanut Butter No-Bake Cookies Recipe Ingredients
Another great thing about these cookies? They’re totally vegan and gluten-free! Here’s what you’ll need to make them:
- Peanut butter, of course! You’ll need creamy natural peanut butter to make this recipe. Make sure yours is well-stirred and runny. If it’s too stiff, the oats and wet ingredients won’t come together into a uniform dough.
- Maple syrup – It sweetens these peanut butter no bakes naturally and adds rich depth of flavor.
- Coconut oil – It helps the cookies firm up as they chill.
- Vanilla extract – For warm depth of flavor.
- Old-fashioned oats – They make up the base of these peanut butter no-bake cookies. I don’t recommend swapping in quick-cooking oats, as old-fashioned oats’ chewier texture is delicious here.
- Sea salt – It offsets the sweetness of the maple syrup, giving the cookies an irresistible sweet and salty peanut butter flavor.
- And mini chocolate chips – Who doesn’t love chocolate and peanut butter?!
How to Make Peanut Butter No-Bake Cookies
These no-bake peanut butter oatmeal cookies are super easy to make! Here’s what you need to do:
First, stir together the wet ingredients. Add the peanut butter, maple syrup, coconut oil, vanilla, and salt to a medium bowl…
…and stir until smooth.
When the wet ingredients are totally combined, stir in the oats and chocolate chips. Fold until the mixture forms a cohesive dough.
Then, shape the cookies. Use a 2-tablespoon cookie scoop to portion the dough. Roll it into balls, and flatten each one into a cookie shape. Place the cookies on a baking sheet lined with parchment or waxed paper, and transfer it to the fridge to chill overnight.
That’s it! The next day, your no-bake peanut butter cookies will be ready to eat.
Peanut Butter No-Bake Cookies Recipe Tips
- Use runny peanut butter. For the best results, use natural peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour to soften before mixing up the dough.
- Adjust the salt if you need to. The salt measurement here is for unsalted peanut butter. If your peanut butter is salted, start with half the amount and add more to taste.
- Chill out. The hardest part of making these peanut butter no-bake cookies is waiting for them to firm up in the fridge. It’s tempting to try one after just one or two hours, but I’ve learned from experience (aka not following this tip!) that they really are best after a full overnight chill. Once you mix them up, sit back, relax, and look forward to enjoying them the next day. Trust me, the wait is worth it.
More Favorite No-Bake Treats
If you love these peanut butter no bakes, try one of these tasty treats next:
- Chocolate No-Bake Cookies
- Edible Cookie Dough
- Raspberry Vegan Cheesecake
- Grilled Peaches
- Peanut Butter Chocolate Chip Cookie Bars
- Vegan Ice Cream
Looking for more summer dessert ideas? Check out this post!
Peanut Butter No Bake Cookies
- ⅔ cup unsalted natural creamy peanut butter*
- ½ cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Heaping ½ teaspoon sea salt*
- 2½ cups whole rolled oats
- ¼ cup mini chocolate chips
Line a baking sheet with parchment paper and set aside.
In a medium bowl, stir together the peanut butter, maple syrup, coconut oil, vanilla, and salt until smooth. Add the oats and chocolate chips and stir until combined. Use a 2-tablespoon cookie scoop to portion the dough. Use your hands to form into balls and place on the baking sheet, then flatten into disks with your fingers (the disks will become more cohesive as they chill). Chill overnight to allow the cookies to firm up.