No-Bake Peanut Butter Cookies

Name: No-Bake Peanut Butter Cookies
Prep time: 20 min
Total time: 50 min
Yield: 2 dz.
Ingredients: 2 c. firmly-packed brown sugar; 1/2 c. (1 stick) salted butter; 1/2 c. whole milk; 1/4 tsp. kosher salt; 3/4 c. creamy peanut butter; 2 tsp. vanilla extract; 2 1/2 c. quick-cooking oats; 1 c. pretzel sticks, roughly chopped

Pretzels and peanut butter are a match made in heaven!

By Leah PerezPublished: Sep 26, 2024

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the pioneer woman's no bake peanut butter cookies recipe

Will Dickey

Yields:

2 dz.

Prep Time:

20 mins

Total Time:

50 mins

You don’t have to fire up the oven to indulge in these sweet and salty no-bake peanut butter cookies! This easy peanut butter dessert is the perfect treat for days when time simply isn't on your side. The magic happens right on the stovetop so there's no need to soften butter or haul out a stand mixer. Quick oats and crunchy pretzels are bound by a rich peanut butter mixture that forms a delightful chewy-crisp cookie. And here's the best part—unlike other cookies that are best devoured straight out of the oven, these candy-like no-bake treats stay fresh and delicious for up to a week. Make a batch for after-school snacks and there will be plenty to enjoy for days to come!

Why didn't my no-bake peanut butter cookies set up?

No bake doesn't mean no cook! The trick to making no-bake cookies lies in bringing the sugar, butter, and milk to a boil, then maintaining a gentle boil for 1 to 2 minutes. Boiling for less time can result in cookies that are too gooey, while boiling for too long can make them crumbly. It's a little like making candy. For extra assurance, use an instant-read thermometer and let the mixture reach 230 degrees Fahrenheit before you remove it from the heat and stir in the remaining ingredients.

What is the best peanut butter for no-bake peanut butter cookies?

Smooth, creamy peanut butter works best for these cookies, though crunchy peanut butter can also be a great choice if you like a bit more texture. Stay away from natural peanut butter that requires stirring—it tends to be too oily for these cookies.

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Ingredients

Directions

1. Step 1Line 2 rimmed baking sheets with parchment paper.
2. Step 2In a medium saucepan, bring the sugar, butter, milk, and salt to a rolling boil over medium-high heat. Let boil, stirring often, until the surface is covered in big, rapidly moving bubbles and the mixture registers 230°F on an instant-read thermometer, about 2 minutes. Remove from the heat.
3. Step 3Stir in the peanut butter and vanilla until everything is combined and smooth. Stir in the oats and pretzels.
4. Step 4Working quickly before the mixture sets up, drop 1 ½ tablespoons of the mixture onto the prepared pans, flattening slightly if you like. Let the cookies set at room temperature until firm, about 30 minutes.
5. Step 5Store in an airtight container at room temperature for up to 1 week.

Tip: These cookies are to-die-for when drizzled with melted chocolate. Finely chop 2 ounces of semi-sweet, bittersweet, or milk chocolate and microwave in 10 second intervals until smooth, stirring frequently. Drizzle the chocolate over the set cookies.