These Peanut Butter No-Bake Cookies are rich, chewy, and packed with sweet peanut buttery flavor. Made with just a few pantry staples, they come together quickly and don’t require an oven—perfect for busy days or when I want a simple, satisfying treat without turning on the heat.
Why You’ll Love This Recipe
I love how these cookies give me the perfect combination of sweet, creamy, and crunchy in every bite. There’s no baking required, which makes this recipe super fast and convenient. They’re great for last-minute dessert cravings or to bring to a gathering. Plus, I don’t need any fancy ingredients—just everyday staples I already have in my kitchen.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
peanut butter
butterscotch chips
salted peanuts
quick oats
Directions
- I start by melting the peanut butter and butterscotch chips together in a large saucepan over low heat, stirring constantly until the mixture is smooth and fully combined.
- Once melted, I remove the pan from heat and quickly stir in the salted peanuts and quick oats.
- I scoop spoonfuls of the mixture onto a parchment-lined baking sheet and shape them into cookie rounds.
- I let the cookies sit at room temperature until they firm up, usually about 30 minutes.
- Once set, they’re ready to enjoy!
Servings and timing
This recipe makes about 20 cookies and takes around 10 minutes to prepare, with an additional 30 minutes of setting time.
Variations
I sometimes switch things up by adding mini chocolate chips or shredded coconut for a twist. If I want a little extra crunch, I mix in chopped pretzels. And when I’m in the mood for something saltier, I use unsalted peanuts and sprinkle sea salt over the tops before they set.
storage/reheating
I store these cookies in an airtight container at room temperature for up to a week. If I want them to last longer, I refrigerate them—they’ll stay fresh for up to two weeks. Freezing also works well; I separate them with parchment paper and store in a freezer-safe bag for up to 2 months. No reheating needed—just thaw if frozen.
FAQs
What kind of peanut butter should I use?
I like to use creamy peanut butter for a smooth texture, but crunchy peanut butter works too if I want extra texture.
Can I use old-fashioned oats instead of quick oats?
I don’t recommend it, as old-fashioned oats don’t absorb the mixture as well and can make the cookies fall apart.
Do I need to refrigerate these cookies?
No, I can let them set at room temperature, but refrigerating them helps them firm up faster and keeps them fresh longer.
Can I make these cookies nut-free?
Yes, I use sunflower seed butter and skip the peanuts for a nut-free version.
Why are my cookies too soft or sticky?
That usually means the mixture didn’t cook long enough or wasn’t allowed to cool properly before scooping. I make sure the mixture is thick enough and let the cookies set fully before storing.
Conclusion
These Peanut Butter No-Bake Cookies are my go-to when I want something sweet, simple, and satisfying without the hassle of baking. With minimal effort and maximum flavor, they’re a perfect treat I can whip up anytime.
Print
Peanut Butter No-Bake Cookies
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Rich, chewy no-bake cookies made with peanut butter, butterscotch chips, peanuts, and oats—an easy, quick treat with no oven required.
Ingredients
- 1 cup creamy peanut butter
- 1 cup butterscotch chips
- ½ cup salted peanuts
- 2 cups quick oats
Instructions
- In a large saucepan over low heat, melt the peanut butter and butterscotch chips together, stirring constantly until smooth.
- Remove from heat and stir in salted peanuts and quick oats until well combined.
- Scoop spoonfuls of the mixture onto a parchment-lined baking sheet and shape into rounds.
- Let cookies sit at room temperature until firm, about 30 minutes.
- Once set, serve and enjoy.
Notes
- Use creamy or crunchy peanut butter based on texture preference.
- Do not substitute quick oats with old-fashioned oats for best texture.
- Cookies can be stored at room temperature, refrigerated, or frozen.
- Optional add-ins: mini chocolate chips, shredded coconut, chopped pretzels.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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