Chewy No-Bake Peanut Butter Cookies
yields: 24 cookies
These quick and ultra-chewy no-bake peanut butter cookies deliver big flavor with just a few pantry staples. Made with old-fashioned oats and crunchy peanut butter for extra texture, they set into a crisp shell with a soft, gooey center. They’re naturally gluten-free (and egg-free) and come together in about 5 minutes!
Ingredients
- 8 tablespoons (113 g) unsalted butter, or plant-butter for vegan or dairy-free
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) light brown sugar, or sub in more granulated sugar, but the results will be less chewy and flavorful
- ½ cup (120 g) whole milk, or other dairy or non-dairy milk
- ½ cup (123 g) crunchy peanut butter
- 2 ¾ cups (270 g) gluten-free old-fashioned rolled oats, or use quick-cooking oats, but the results will be denser and more fudge-like than chewy
- 2 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Optional: Flaky salt, for serving
INSTRUCTIONS
- Add the butter, sugars, and milk to a medium sauce pan. Set the remaining measured ingredients near the stove, as timing is key.
- Cook the butter mixture over medium-high heat, stirring, until the butter melts and the mixture comes to a full rolling boil in the center (not just around the edges). Once the mixture is at a rolling boil, stop stirring and cook for exactly 1 minute and no longer.
- Remove from heat and working quickly, stir in the peanut butter, followed by the oats, cinnamon, vanilla, and salt, until completely mixed.
- Let the mixture rest for 2-3 minutes for the oats to soak up a bit of moisture while you line a baking sheet with parchment paper. (Without the rest, your cookies will be thin.)
- Scoop 2-tablespoon-sized balls of the mixture onto the prepared baking sheet. I recommend using a medium cookie scoop. If your cookie spreads too much, let the mixture cool for another minute. Scoop all of the cookies onto the baking sheet with a cookie scoop or spoon, shaping them into mounds, if needed. Optional: sprinkle with flaky salt.
- Before removing the cookies from the baking sheet, let them cool completely until firm to the touch, 1-2 hours at room temperature or 15-30 minutes in the fridge.
- Store on the counter in an air-tight container for up to 3 days or in the fridge for a week. Enjoy straight from the fridge or at room temperature.
Notes
Storing no-bake cookies
These cookies will keep on your counter in an air-tight container for up to 3 days or in the fridge for a week. The longer you store them, the texture goes from gooey and chewy to more fudge-like. Both are equally delicious!