peanut butter no bakes recipe

Written ByJenny Smyth Posted on
peanut butter no bakes recipe
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The Best peanut butter no bakes recipe

I’ve always been a fan of no-bake recipes, and this peanut butter no-bakes recipe is one of my favorites. It’s a classic treat that’s easy to make and requires minimal ingredients. The best part is that it’s perfect for any occasion, whether you’re looking for a quick snack or a dessert to serve at a family gathering.

My kids love helping me mix the dough, and they always get excited when they see the finished product. The peanut butter flavor is rich and creamy, and the oats add a nice texture. This recipe is also great because it’s healthy-ish – we use natural peanut butter and old-fashioned oats, which are lower on the glycemic index than some other options.

I’ve made this recipe countless times, and it never fails to impress. Whether you’re serving it at a party or just want a sweet treat after dinner, these no-bakes are sure to please. One of the things I love about this recipe is that it’s so versatile – you can roll them into balls, shape them into bars, or even press them into a pan for a fun dessert.

My family and I have been enjoying these no-bakes for years, and I’m confident you’ll love them just as much as we do. They’re perfect for potlucks, picnics, or just a quick snack after school. The best part is that they’re so easy to make – just mix everything together and refrigerate until set.

This recipe has been passed down through generations in my family, and I’m thrilled to share it with you today.

Peanut Butter No Bakes

Peanut Butter No Bakes

4.6 from 1659 votes

These classic no-bake cookies combine creamy peanut butter, oats, and cocoa for a chewy, sweet treat. They set up quickly in the refrigerator, making them a perfect last-minute dessert.

Prep Time10 mins
Cook Time5 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookies

2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
1/2 teaspoon salt

👨‍🍳Directions

1Line a baking sheet or large plate with parchment paper or wax paper and set it aside.
2In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, whole milk, and unsweetened cocoa powder.
3Stir constantly until the butter melts and the mixture comes to a rolling boil, which should take about 3 to 4 minutes.
4Once the mixture reaches a full boil, let it boil for exactly 1 minute without stirring.
5Remove the saucepan from the heat immediately after the minute is up to prevent the cookies from becoming too dry or crumbly.
6Stir in the creamy peanut butter and vanilla extract until the peanut butter is fully melted and the mixture is smooth and glossy.
7Add the quick-cooking oats and salt, then stir vigorously until all the oats are evenly coated and the mixture thickens slightly, about 30 seconds.
8Working quickly while the mixture is still warm, drop rounded tablespoons of the dough onto the prepared parchment paper, spacing them about 2 inches apart.
9If the mixture becomes too stiff to scoop, briefly return the saucepan to low heat and stir until it loosens.
10Let the cookies sit at room temperature until they are firm to the touch, about 20 minutes.
11For faster setting, place the baking sheet in the refrigerator for 10 minutes.
12The cookies are ready when they hold their shape and feel slightly firm when pressed.

🔧Equipment

Medium saucepan
Wooden spoon or spatula
Measuring cups and spoons
Parchment paper or wax paper
Baking sheet or large plate

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 95mg🌾Total Carbs: 23g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 4g

📝Notes

For a crunchier texture, use old-fashioned rolled oats instead of quick-cooking oats. Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. If the mixture seems too dry, add 1 to 2 tablespoons of milk before stirring in the oats.

Watch Video Of How Peanut Butter No Bakes Works

I’m so glad you asked for this recipe – it’s one of my favorites, and I know your family will love it too! These no-bakes are perfect for any occasion, whether you’re serving them at a party or just want a sweet treat after dinner.

They’re easy to make and require minimal ingredients – just mix everything together and refrigerate until set. The best part is that they’re so versatile – you can roll them into balls, shape them into bars, or even press them into a pan for a fun dessert.

❓ Frequently Asked Questions About Peanut Butter No Bakes

Q: What type of peanut butter should I use?

This recipe works best with natural peanut butter that contains only peanuts and salt. Avoid using creamy or honey-roasted peanut butter as it may alter the flavor.

Q: Can I substitute other types of nut butter?

Yes, you can use almond butter or cashew butter in place of peanut butter if you prefer.

Q: How long do these no-bakes last?

These no-bakes will last for up to 5 days stored in an airtight container in the refrigerator.

Q: Can I freeze these no-bakes?

No, it’s not recommended to freeze these no-bakes as they may become dry when thawed.

Q: Do these no-bakes contain gluten?

No, these no-bakes are gluten-free since they use oats instead of flour.

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