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.
Peanut butter lovers will love this No Bake Peanut Butter Pie.
🍽 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.