Peanut Butter No Bake Cookies
Satisfy your sweet tooth without heating up the kitchen with these delicious and easy-to-make Peanut Butter No Bake Cookies!
A.K.A PREACHER COOKIES
Peanut Butter No Bake Cookies are a delicious and easy-to-make treat that is perfect for satisfying your sweet tooth without turning on the oven. Made with just a few simple ingredients including peanut butter, oats, sugar, butter, and milk, these cookies are a classic favorite for many. With their soft and chewy texture and rich peanut butter flavor, they are a crowd-pleasing dessert that can be enjoyed by both kids and adults alike. Whether you’re looking for a quick snack or a fun baking activity to do with your family, Peanut Butter No Bake Cookies are sure to be a hit.
What are Peanut Butter No Bake Cookies?
Peanut Butter No Bake Cookies are a type of cookie that is made without using an oven. They are typically made with peanut butter, oats, sugar, butter, and milk.
Are these cookies vegan?
Yes, they can be made vegan by using plant-based milk and butter substitutes. Be sure to check the ingredients on your peanut butter to make sure it is also vegan-friendly.
Can I make these gluten-free?
Yes, you can make these gluten-free by using certified gluten-free oats. Be sure to check the labels on your other ingredients to ensure they are also gluten-free.
How should I store these cookies?
These cookies should be stored in an airtight container at room temperature for up to one week. You can also store them in the refrigerator or freezer for longer storage.
Can I add other ingredients to Peanut Butter No Bake Cookies?
Yes, you can customize these no bake cookies by adding other ingredients like chocolate chips, chopped nuts, or even dried fruit!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- quick-cooking (1-minute) oatmeal
- sugar
- unsalted butter
- salt
- milk
- creamy peanut butter
- vanilla extract
- milk chocolate chips
- butter
HOW TO MAKE PEANUT BUTTER NO BAKE COOKIES:
Pour quick-cooking oatmeal into a large bowl and set aside. Roll out some wax paper onto your counter.
In a medium pot, add in sugar, butter, salt and milk and turn heat up to medium-high.
Stir well as butter melts and bring the mixture to boil. Allow to boil for one minute then remove from heat.
Then add in vanilla extract and peanut butter and stir until smooth.
Pour warm mixture over oatmeal.
Stir well.
Then scoop dough and drop about a tablespoonful on wax paper. Continue until you’ve used all the batter. I find this easiest to do with one of these spring-loaded scoopers. It makes quick work.
If you prefer, gently smash down the cookies with your fingers (this is not necessary.) Also, you can make these cookies as big as you like!
In a microwave safe bowl, add in chocolate chips and butter.
Microwave in 20-second intervals (stirring after each time) until chocolate is melted.
Drizzle melted chocolate over cookies.
Allow the cookies to cool completely. Then store in an airtight container.
CRAVING MORE RECIPES?
Peanut Butter No Bake Cookies
Ingredients
- 3 cups quick-cooking (1 minute) oatmeal, uncooked
- 2 cups sugar
- 1 stick unsalted butter (1/2 cup)
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup milk chocolate chips
- 1 Tablespoon butter
Instructions
- Pour 3 cups quick-cooking (1 minute) oatmeal, uncooked into a large bowl and set aside. Roll out some wax paper onto your counter.
- In a medium pot, add in 2 cups sugar, 1 stick unsalted butter (1/2 cup), 1/8 teaspoon salt and 1/2 cup milk and turn heat up to medium-high.
- Stir well as butter melts and bring the mixture to boil. Allow to boil for one minute then remove from heat.
- Then add in 1 teaspoon vanilla extract and 1 cup creamy peanut butter and stir until smooth.
- Pour warm mixture over oatmeal. Stir well.
- Then scoop dough and drop about a tablespoonful on wax paper. Continue until you've used all the batter.
- If you prefer, gently smash down the cookies with your fingers.
- In a microwave safe bowl, add in 1/2 cup milk chocolate chips and 1 Tablespoon butter.
- Microwave in 20-second intervals (stirring after each time) until chocolate is melted.
- Drizzle melted chocolate over cookies.
- Allow the cookies to cool completely. Then store in an airtight container.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
So happy that there is peanut butter version without adding chocolate or cocoa powder to the mix and rather having it as an option for the tops. And the name “Preacher Cookies” draws me in because I need Jesus when I am baking most of the time. I think that I will add that to all of my bakes now, Preacher Cheesecake, Preacher pie, etc. Thanks Brandie!
LOL too funny! And I hope you love these Donna!
Probably 2 like most cookies’ serving sizes.
Hi Brandie!! I have made these cookies many, many times from your recipe and we just LOVE them!! I have a friend who is gluten free and sugar free and wondered if using Zylitol in place of the sugar will. Work since the sugar is heated with the peanut butter? I am going to look for gluten free oats today. Thanks for such a great recipe!!
So happy you love them Sandy! I do not use Zylitol at all so I am not familiar with it unfortunately so I couldn’t give you an answer on that. However, I know we have a lot of users of it on here so perhaps one of them can jump in and help us with this! 🙂
I made these but they were too soft so had to add some more oatmeal to make it work. Also only got 25 cookies as opposed to 40?! Not sure if I made them too large but they were just a tad smaller than your average chocolate chip. Either way, super good!!!!!
Sounds like you used more than a tablespoon? These are normally smaller than a chocolate chip cookie.
Can I use old fashioned oats? Would they just be chewier? Also, I’d like to know from one of the ladies that adds cocoa powder, how much would I add? Thank you, these sound delicious either way they’re made.
Old fashioned rolled oats have a longer cook time than quick oats. If you used the rolled oats it would most likely make a very tough cookie. The cooking of the sugar, peanut butter and milk is hot enough to soften the quick oats (1 minute oats), but not rolled oat which take about 5 minutes to cook and 5 minutes to rest and soften. Hope this helps!
Yummy everyone loved them!
Can I ask a dumb question? I would like to try these cookies but I really don’t like oatmeal. Could I substitute rice crispies or cornflakes instead?
I have only ever made them with oatmeal but it seems to me that it would work with those options too!
Thank you for these recipes and your tips. I am looking forward to making both. Happy Thanksgiving.
Same to you Cheryl! Thanks so much!!
Could you tell me what the serving size is for the cookies? It doesn’t say in the nutritional value facts. Thank you. 🙂
I too have made this for many years since the 70’s. They are under many different names called sauce pan cookies,
candy cookies,etc., Mine are a little easier to make as you mix in cocoa with butter and milk,etc.,and then you drop by spoonful onto wax
paper and you are done..Also the wet cooked mixture is so good you want to eat it by the spoon or drink. This is before you add the oatmeal.
I love your website name! I had some neighbors many years ago that didn’t know my name when I gave them a cookie care package for Christmas and they started calling me Betty Crocker to their friends and that is how they addressed me when they met me, LOL. I corrected them, of course, but I thought it was cute.
I made these tonight and, two hours later they are still VERY soft. I used the exact ingredients/measurements…any ideas?
I think you didn’t cook the liquid long enough as instructed in the recipe and /or didn’t get enough oatmeal in
the recipe . Or your weather was too humid. Weather can make a big difference in some recipes.
Would you say these would be gluten free since you do
Do not add any flour
Linda, in essence yes this recipe is gluten free. You would have to be sure to get quick oats specifically marked gluten free though because they are often processed on equipment that also processes gluten ingredients. Likewise you would want to be sure you had a fresh jar of peanut butter that hasn’t been cross contaminated. I’m not sure how familiar you are with gluten free so I’ll offer a little extra advice in case it helps…. A lot of products are naturally gluten free but the manufacturing process puts them in contact with gluten making them unsafe for those with gluten intolerance or celiac disease. Always check your labels for the marking “gluten free” because even trace amounts of gluten can make them/you very ill.
I’m going to try this since my husband loves peanut butter cookies. Like one of the other ladies, I have the chocolate version recipe. Thank you for this!
I love these cookies! So yummy!
Can I substitute the peanut butter for something else… My son has a peanut allergy.
Is there a substitute you usually use? I’m not really that familiar with alternatives but I think if there is a product that you are used to using instead of peanut butter, it should work here. 🙂
Try almond butter. That’s what I’m going to do.
How did the almond butter work out?
If I may ?? Almond butter cashew butter? It’s hard when allergies come on to play.. God bless you and your son xo
I have been making these since the sixties but my recipe had cocoa in it making them a chocolate fudge type version. I also believed that was part of the setting up process so I am excited to see this version. My daughter-in-law does not like chocolate (she also has other faults) so she will be happy.
“she also has other faults” lol!
Your review made me “Laugh out Loud” 🙂
This made me laugh out loud as well. I also have a daughter-in-law like that.
This cracked me up!!!!