These No-Bake Peanut Butter Oatmeal Cookies are a rich and indulgent treat, perfect for satisfying your sweet tooth in no time. With a delicious peanut butter base and a tempting cocoa drizzle, these cookies are simple to make and require no baking at all! Whether you’re craving a quick dessert or a snack to share with friends and family, this recipe is sure to hit the spot.
Why You’ll Love This Recipe
I absolutely love how easy these No-Bake Peanut Butter Oatmeal Cookies are to make. With just a handful of ingredients and minimal cooking time, I can have a batch of these cookies ready in less than 20 minutes! The combination of oats and peanut butter gives the cookies a satisfying chewiness, while the cocoa drizzle adds the perfect finishing touch. Whether you’re an experienced baker or someone just looking for a quick treat, these cookies will not disappoint. Plus, no oven is needed, so they’re perfect for warm weather or any time I just don’t want to turn on the heat.
Ingredients
3 cups quick-cooking oats
1 stick (1/2 cup) unsalted butter
2 cups granulated sugar
1/2 cup milk
1 cup peanut butter
2 teaspoons vanilla extract
Cocoa Drizzle:
1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1-2 tablespoons milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Oats: Start by lining a work surface with parchment paper. Then, set the quick-cooking oats in a large mixing bowl.
Make the Cookie Base: In a medium saucepan, melt the butter over medium heat. Once melted, stir in the granulated sugar and milk. Bring this mixture to a boil while stirring frequently. Once the mixture starts to bubble, let it boil for a full minute, then remove it from the heat.
Combine with Peanut Butter: Stir in the peanut butter and vanilla extract until the peanut butter melts completely and the mixture becomes smooth. Pour this peanut butter mixture over the oats, and stir gently until everything is evenly combined.
Form the Cookies: Using a cookie scoop or two tablespoons, drop portions of dough onto the prepared parchment paper. I like to make sure they are spaced evenly to allow for easy setting.
Prepare the Cocoa Drizzle: In a small bowl, whisk together powdered sugar, cocoa powder, and 1-2 tablespoons of milk until smooth. Transfer this mixture into a zip-top bag, snip a small hole in the corner, and drizzle the cocoa mixture over the cookies.
Set and Store: Allow the cookies to cool and set completely. Once they have firmed up, store them in an airtight container. They can be kept for up to a week.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Servings: 32-36 cookies
Variations
Nut Butter Swap: If you prefer almond butter or cashew butter, feel free to swap them in place of the peanut butter. The flavor will change, but it will still be delicious.
Add-ins: For an extra crunch, I sometimes add in a handful of chocolate chips, mini marshmallows, or dried fruit like cranberries. The options are endless!
Sugar-Free Version: To make a sugar-free version, use a sugar substitute like Stevia or Monk Fruit in place of the granulated sugar.
Storage/Reheating
These cookies store wonderfully at room temperature in an airtight container for up to a week. They also freeze well! Just layer them between sheets of parchment paper in an airtight container, and they’ll stay fresh for up to 3 months. No reheating is necessary, but if you like your cookies a little softer, you can microwave them for a few seconds.
Related Recipes:
- No-Bake Chocolate Peanut Butter Oatmeal Cookies
- Chocolate Oatmeal No Bake Cookies
- Peanut Butter Cup Cookies
FAQs
How do I keep the cookies from being too sticky?
If you find the dough is too sticky to form, try chilling it in the fridge for 10-15 minutes before scooping out the dough. This will make it easier to handle.
Can I use old-fashioned oats instead of quick-cooking oats?
While quick-cooking oats work best for this recipe, you can use old-fashioned oats if that’s what you have on hand. Just keep in mind that the texture of the cookies may be slightly different.
How can I make the drizzle smoother?
To get a smoother cocoa drizzle, gradually add the milk a little at a time until you reach the desired consistency. You may need to adjust the milk amount based on your preferences.
Can I make the cookies without the cocoa drizzle?
Yes, the cookies are delicious even without the cocoa drizzle. The peanut butter and oats provide enough flavor to make them satisfying on their own.
How do I know when the cookies are fully set?
Once the cookies have cooled to room temperature, they should feel firm to the touch. If they are still soft, let them sit for a little longer until they firm up.
Conclusion
These No-Bake Peanut Butter Oatmeal Cookies are a simple, quick, and delicious treat that I can make without breaking a sweat. They combine the creamy richness of peanut butter with the chewiness of oats, all topped with a sweet cocoa drizzle for that extra special touch. Whether I’m making them for a party, a casual snack, or just to satisfy my cravings, I can always count on these cookies to be a hit. I hope you enjoy them as much as I do!
📖 Recipe:
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No-Bake Peanut Butter Oatmeal Cookies
- Total Time: 15 minutes
- Yield: 32-36 cookies
- Diet: Vegetarian
Description
These No-Bake Peanut Butter Oatmeal Cookies are the ultimate easy treat, combining creamy peanut butter with hearty oats and topped with a delicious cocoa drizzle. No baking required, and they come together in just 15 minutes! Perfect for a quick dessert or snack, these cookies offer a chewy, indulgent texture that everyone will love. Try this simple recipe today for a sweet bite without the oven!
Ingredients
3 cups quick-cooking oats
1 stick (1/2 cup) unsalted butter
2 cups granulated sugar
1/2 cup milk
1 cup peanut butter
2 teaspoons vanilla extract
Cocoa Drizzle:
1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1–2 tablespoons milk
Instructions
- Prepare the Oats: Line a work surface with parchment paper and place the quick-cooking oats in a large mixing bowl.
- Make the Cookie Base: In a medium saucepan, melt butter over medium heat. Stir in granulated sugar and milk, bringing it to a boil. Let it boil for one minute before removing it from heat.
- Combine with Peanut Butter: Stir in peanut butter and vanilla extract until smooth. Pour this mixture over the oats and stir until evenly combined.
- Form the Cookies: Use a cookie scoop or two tablespoons to drop portions of dough onto the prepared parchment paper, spacing them evenly.
- Prepare the Cocoa Drizzle: Whisk together powdered sugar, cocoa powder, and milk until smooth. Transfer to a zip-top bag, snip the corner, and drizzle over the cookies.
- Set and Store: Allow cookies to cool completely and set. Store in an airtight container for up to a week.
Notes
Nut Butter Swap: Almond butter or cashew butter can be substituted for peanut butter.
Add-ins: Feel free to add chocolate chips, mini marshmallows, or dried fruit for variety.
Sugar-Free Version: Use a sugar substitute like Stevia or Monk Fruit for a sugar-free version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Snack
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 32-36 cookies
- Calories: Not specified
