Crunchy peanut butter no bake cookies take about 15 minutes from start to finish and have the perfect combination of peanut butter, chocolate, and oatmeal.
My mom has made peanut butter no-bake cookies for as long as I can remember. And every time she's made them, I've managed to eat my weight in cookies before they've cooled completely. It's not something I'm proud of but there it is.
As much as I love these crunchy peanut butter no-bake cookies, I don't whip up a batch very often. It has nothing to do with the recipe's difficulty level because they're super easy to make. It honestly has everything to do with them being one of my baked goods kryptonite.
I mean, how you can resist the combination of crunchy peanut butter, rich chocolate flavor, and chewy oatmeal? It's impossible, I tell you.
Granted, you could make these peanut butter no-bake cookies with creamy peanut butter rather than chunky, but I find those little bits and pieces of peanuts super delightful.
In fact, after my youngest tried one of them, she commented about how much she loved all the peanuts. I consider this a win because that girl isn't a fan of peanut butter in any form, including Reese's. (She totally didn't get that gene from me.) Then again, she'll totally eat a handful of roasted peanuts. I so don't get it.
No-bake cookies are awesome in the summer because you don't have to use the oven. And while you use the stovetop, it's for about 10 minutes and shouldn't cause your kitchen to heat up too much. There's nothing like sweating while stuffing your mouth full of cookies...
The secret to these peanut butter no-bake cookies is carefully watching the boiling time. If you don't boil the sugar long enough, the cookies might not set. But if you boil it too long, they end up dry and crumbly and sometimes you can't even get them on the parchment paper before they set!
Try to keep the boiling time as close to 2 minutes as possible! Also, that must-have medium cookie scoop is great for these. I use it to portion out the batter and then drop it onto the parchment paper.
After dropping, I gently press down on the cookies so they're more flat than mountainous. But make 'em whatever shape you prefer!
- ½ cup salted butter
- 2 cups sugar
- ½ cup skim milk
- ¼ cup unsweetened baking cocoa
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- ½ cup crunchy peanut butter
- Line counter with parchment paper or foil. Place quick-cooking oats and crunchy peanut butter in a large bowl; set aside.
- Combine butter, sugar, milk, and baking cocoa in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Boil 2 minutes, stirring constantly. Remove from heat.
- Pour cocoa mixture into bowl with oats and peanut butter. Add vanilla and stir until thoroughly combined. Use a medium cookie scoop to quickly drop batter by rounded tablespoons onto parchment paper. Let cool completely before storing.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving:Calories: 131Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 45mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g