Peanut Butter No-bake Cookies Recipe

These Peanut Butter No-Bake Cookies taste great with peanut butter, only need a few simple ingredients, and are really simple to make!

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SERVINGS: 34 COOKIES – 1/2 cup (115 grams) unsalted butter cut into piece – 1 and 3/4 cups (350 grams) granulated sugar – 1/2 cup (120 ml) milk – 3/4 cup (190 grams) creamy peanut butter – 1 teaspoon pure vanilla extract – 3 and 1/4 cups (325 grams) quick-cooking oat

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INSTRUCTIONS

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Measure your ingredients first. I line my countertop with two large baking sheets with parchment paper, but you can do the same if your countertop is heat-resistant.

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Stir butter, sugar, and milk in a saucepan over medium heat until butter melts and combined. Set a timer and let the mixture boil without stirring for 60 seconds.

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Combine peanut butter and vanilla extract after removing from heat. Add the oats and mix until they are coated and well combined.

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Place spoonfuls of mixture on baking sheets. I prefer 1.5 tablespoon scoops to flatten cookies. Serve and enjoy cookies after 45–60 minutes of cooling. Long-cooled cookies harden.

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Peanut Butter No-bake Cookies Recipe

These Peanut Butter No-Bake Cookies taste great with peanut butter, only need a few simple ingredients, and are really simple to make!

SERVINGS: 34 COOKIES – 1/2 cup (115 grams) unsalted butter cut into piece – 1 and 3/4 cups (350 grams) granulated sugar – 1/2 cup (120 ml) milk – 3/4 cup (190 grams) creamy peanut butter – 1 teaspoon pure vanilla extract – 3 and 1/4 cups (325 grams) quick-cooking oat

INGREDIENTS

INSTRUCTIONS

Measure your ingredients first. I line my countertop with two large baking sheets with parchment paper, but you can do the same if your countertop is heat-resistant.

Stir butter, sugar, and milk in a saucepan over medium heat until butter melts and combined. Set a timer and let the mixture boil without stirring for 60 seconds.

Combine peanut butter and vanilla extract after removing from heat. Add the oats and mix until they are coated and well combined.

Place spoonfuls of mixture on baking sheets. I prefer 1.5 tablespoon scoops to flatten cookies. Serve and enjoy cookies after 45–60 minutes of cooling. Long-cooled cookies harden.

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