Best No-Bake Peanut Butter Cookies
These simple drop cookies just might be the best no-bake peanut butter cookies ever!
Rich and sweet, these peanut butter cookies without cocoa are a classic treat that can be mixed up in under 15 minutes.
If you like this classic cookie recipe you may also enjoy Old Fashioned Oatmeal Cookies or Chocolate Chip Oatmeal Cookies.
Recipe For No-Bake Cookies Without Cocoa
Creamy peanut butter lovers cannot stop eating these No-Bake Peanut Butter Cookies Without Cocoa. Drop cookies are one of the first cookies that I learned how to make. There are only 6 ingredients and the oven isn’t needed.
Line a cookie sheet with wax paper and use a cookie scoop or spoon to drop cookies. I like that you can choose the size of each cookie very easily.
The cookies will quickly set up on the countertop, but placing them in the refrigerator with help them firm up more quickly.
These peanut butter no-bake cookies without cocoa powder are a classic recipe that my family has made for generations! My mom always adds cocoa to make chocolate no-bake cookies, but we love making them without cocoa and amping up the peanut butter for a great no-bake cookie.
When I need cookies to take to a family gathering or potluck, for a celebration or to share with the kids after school, Almond Bark Candy or these peanut butter cookies are my go-to recipe.
Why This Recipe Works
- Only takes 6 ingredients and 15 minutes to make
- My kids have this recipe for homemade cookies memorized
- Leaving the cocoa out saves money and doesn’t give up much as peanut butter is the predominant flavor
- Recipe is easy to double in a bigger sauce pan
Ingredients Needed for Peanut Butter Cookies without Cocoa
- Butter
- Milk
- Sugar
- Peanut Butter
- Quick Oats
- Vanilla
How to Make No-Bake Peanut Butter Cookies
- Mix sugar, butter and milk in a saucepan over medium heat.
- Stir often until mixture boils.
- Remove from heat and quickly add remaining ingredients.
- Stir well and drop onto cookie sheets that are lined with wax paper.
- Allow cookies 20 – 30 minutes to set-up or harden and enjoy!
Recipe Tips and Tricks
- Measure all ingredients out before starting because when the mixture boils you’ll need to move quickly – heating starts slow, but the pace will pick-up quickly
- Quick oats are key to achieve the desired consistency in this recipe
- I like to use a 1.5 tablespoon cookie scoop to make uniform cookies
- Store in an airtight container or bag
- Makes 44 cookies with a 1.5 tablespoon scoop
- Makes about 36 cookies with a 2 tablespoon scoop (as tested by a 6 year old)
- Recipe can easily be cut in half or doubled without affecting taste or quality
Step By Step Instructions
In a medium sauce pan over medium heat add butter, milk and sugar. Stir it all up.
Measure out the remaining ingredients and then stir the sugar mixture often.
Or I just ask my elementary aged kids to stir the whole time. They love doing that!
The mixture will begin to bubble lightly. It won’t take long until it reaches a rolling boil.
At this time remove from the heat and add peanut butter.
Stir well and then add quick oats.
Stir it up and be sure to clean the edges and bottom corners of the pan to create the most uniform cookies.
Use a spoon or cookie scoop to drop mixture onto a waxed paper lined surface.
Cookies can be placed fairly close together as they won’t expand.
Allow to set-up for about 20 – 40 minutes depending on the temperature. Cooler temps help the cookies set up faster.
Enjoy!
More Easy Cookie Recipes:
Best No-Bake Peanut Butter Cookies
Ingredients
- 1 stick butter
- 1/2 cup milk
- 2 cups sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 cups quick oats
Instructions
- In a saucepan over medium heat mix butter, milk and sugar.
- Stir often to prevent burning. When mixture begins to boil, remove from heat and quickly stir in remaining ingredients.
- Use a cookie scoop or spoon to drop cookies of desired size onto a wax paper-lined baking sheet.
Notes
- Measure all ingredients out before starting because when the mixture boils you’ll need to move quickly
- The recipe starts slow, but stay close and pay attention because when the mixture boils the pace will pick-up quickly
- Quick oats are key to achieve the desired consistency in this recipe
- I like to use a 1.5 tablespoon cookie scoop to make uniform cookies
- Using a larger scoop is fine too
- Store in an airtight container or bag
- Makes 44 cookies with a 1.5 tablespoon scoop
- Recipe can easily be cut in half or doubled without affecting taste or quality
Did you make this recipe?
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Rate This Recipe Pin This RecipeOriginally shared on September 3, 2019 with pictures updated on March 20, 2023.
This was so easy to make and they turn out so great they are like a fudge drop cookie !! Delicious
Best tasting for us PB lovers
Very good