No-Bake Cookies with Peanut Butter Glaze are a favorite in my house. They are quick, easy, and most of the time I have all of the ingredients in my pantry. The worst part about making these cookies is the 30 or so minutes it takes for the cookies to set. Most of the time we end up eating them over the pan before they are dry (oops!)
I feel like the peanut butter kind of gets lost in the actual cookie. The peanut butter glaze brings it to the forefront, but if you aren’t into that then just leave it off. These cookies are perfect either way.
Quick note: most people will tell you to ONLY use quick oats and that nothing else will work, I am not most people. I have made these before with Old Fashioned Oats and they come out fine, I just cook the mixture for a couple of minutes longer (after adding all ingredients) and leave them out to set longer, like, overnight longer.
For in-depth “whys” and “howtos”, skip to the end of this post!
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No Bake Cookies with Peanut Butter Glaze
- ½ cup (113 grams) butter
- 1 ¾ cups (350 grams) granulated sugar
- ⅓ cup (32 grams) unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
- ⅔ cup (160 grams) creamy peanut butter
- 3 cups (275 grams) quick oats See note above
- ⅓ cup (80 grams) creamy peanut butter
- 1 tablespoon powdered sugar
- 1 teaspoon honey optional
- 2 tablespoons milk More as necessary
- Line two cookie sheets with parchment paper or a silicone mat.
- In a medium-sized saucepan over medium heat combine the butter, sugar, cocoa, and milk. Cook, stirring frequently until it reaches a full boil. Allow mixture to boil for 1 minute without stirring.
- Remove from heat, immediately add in vanilla, peanut butter, and oats. Stir the mixture until well combined then scoop (about 2 tablespoons size) onto lined cookie sheets.
- Allow the cookies to rest at room temperature until set, about 20-30 minutes.
- In a small saucepan add all of the ingredients and stir until there is a smooth consistency. Add more milk if too thick and more powdered sugar if too thin.
- Drizzle desired amount over cookies.
- Line a cookie sheet with parchment paper or a silicone mat (I used this one).
- In a medium saucepan (I used this one) and add your butter, sugar, cocoa, and milk. Stir occasionally.
- Let the mixture reach a full boil and let it boil for 1 minute without stirring.
- Remove the pan from the heat and immediately add the vanilla, peanut butter, and oats and stir until well combined. If you are using Old Fashioned Oats instead of Quick Oats then this is o where you will add an extra step. Put the pan back on the heat and stir CONSTANTLY for about 2 minutes more. Old Fashioned Oats just need a little more love to soften up.
- Now just scoop your cookies onto the prepared pan and let them rest until they are set, about 20-30 minutes. If you used Old Fashioned Oats I usually let them sit for at least 2 hours.
Peanut Butter Glaze
- In a small saucepan (I used this one) combine all of the ingredients.
- Stir until everything is nice and smooth, use a whisk if you need to beat any clumps of powdered sugar out. Add more milk if too thick and more powdered sugar if too thin.
- Drizzle the glaze over the cookies.
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