These Peanut Butter No Bakes are a delicious cookie packed with peanut butter flavor with a perfect texture similar to fudge. These tasty cookies are one of my old-fashioned favorites to make for bake sales, special occasions, or holiday cookie plates.
❤️ Why you'll love it
Fudge like cookies: these no bake peanut butter cookies are the perfect treat that taste like fudge!
Simple ingredients: you need very basic pantry ingredients to make these
Packed with peanut flavor: peanut butter lovers will love this peanut butter version of the original fudgy no bake cookies.
Unsalted butter: if you use salted butter, cut the salt you are adding to the recipe in half.
Creamy peanut butter: I prefer Peter Pan Creamy peanut butter.
Milk: any type of milk will work.
Salt: compliments the flavors in the cookies
Vanilla extract: adds flavor to the cookies
Quick cooking oats: instant oats will help the cookies take shape.
- In a medium saucepan over medium high heat, stir together butter, sugar, milk, and salt until combined.
- Bring the sugar mixture to full rolling boil and cook until the temperature reads 230°F, (soft ball stage), turning the heat down to medium if the mixture boils to high.
- Once the temperature reaches 230°F, immediately remove syrup from heat and add peanut butter and vanilla extract into the syrup, stirring until mixture is almost smooth.
- Stir the oats to the peanut butter mixture, then quickly scoop and drop tablespoonfuls of the peanut butter balls onto foil lined cookie sheet. Cool completely before storing.
Large saucepan: for boiling the syrup
Wooden spoon: to stir the syrup
Candy thermometer: to register the temperature of the syrup
Aluminum foil or parchment paper: to line the baking sheet to prevent cookies from sticking to the pan
Baking sheet: to give the cookies a hard surface for portion out
Room temperature: store cookies in an airtight container on the counter up to 1 week.
Freezer: I don't recommend freezing these cookies as the moisture will change the structure of the cookie.
- Almond milk can be substituted for whole milk
- Use your favorite nut butters in place of the peanut butter. I love to use almond butter to change things up a bit.
- Quick oats can be used in place of whole oats (also known as old fashioned oats)
- Substitute ½ of the oatmeal for rice krispies.
- Use light brown sugar in place of granulated sugar for a deeper flavor.
- Crunchy peanut butter can be substituted for creamy peanut butter.
- Stay away from using natural peanut butter as the oils will change the texture of the cookie.
- Use a small cookie scoop (1 tablespoon sized) to portion perfectly sized cookies.
- If the cookie seizes up too fast, add 1 tablespoon of milk at a time until the mixture loosens up enough to scoop.
- For best results, be sure to use a candy thermometer.
I don't recommend using them for this particular recipe. Steel cut oats are firmer and need to be cooked for a longer time in order for them to soften.
📚 Related Recipes
Peanut butter oatmeal cookies are a long time favorite cookie with crispy edges and chewy centers!
Old-Fashioned No Bake Fudge Cookie recipe is a delicious no bake chocolate version.
Try my Grandmother's Old Fashioned Soft Oatmeal Cookies, they are easy to make, super soft, and so delicious.
🍽 Serve with...
Serve peanut butter no bake cookies as part of your next holiday cookie plate or give away as hostess gifts at your next party.
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Peanut Butter No Bake Cookies
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- In a large saucepan over medium high heat, combine butter, sugar, milk, and salt until combined.
- Bring the milk mixture to full boil and cook until the temperature reads 230°F, (soft ball stage), turning the heat down to medium if the mixture boils to high.
- Once the temperature reaches 230°F, remove syrup from heat and stir peanut butter and vanilla extract into the syrup until almost smooth.
- Stir the oats into the peanut butter mixture, then quickly scoop and drop tablespoonfuls of the peanut butter balls onto paper lined cookie sheet. Cool completely.