No Bake Peanut Butter Cookies – an Old Fashioned Cookie Recipe
These no bake peanut butter coconut cookies are a tried-and-true old-fashioned recipe my family loves. They’re rich and fudgy with plenty of peanut butter flavor and a chewy coconut texture.
Like most classic recipes, they use simple ingredients you likely already have on hand, making them an easy treat to pull together any time.
What I love most about old-fashioned recipes is how simple the ingredients tend to be. Nothing fancy, just something sweet and satisfying that everyone enjoys. If you like classic treats, you’ll love these no bake cookies.
No Bake Cookie Ingredients
- 1/4 cup butter
- 2 cups sugar
- 1/2 cup evaporated milk (or cream)
- 1 cup peanut butter
- 1 teaspoon vanilla
- 2 cups quick oats (quick-cooking oats)
- 1 cup unsweetened coconut
Line a cookie sheet with parchment paper and set aside.
Measure the oatmeal and coconut and place them in a bowl. Set aside.
In a large saucepan over medium heat, melt the butter. Add the evaporated milk and sugar, stirring constantly until the sugar is completely dissolved. Bring the mixture to a boil and let it boil for 1 minute.
Remove the saucepan from the heat and add the peanut butter and vanilla. Stir until the peanut butter is fully melted and smooth.
Add the oats and unsweetened coconut and stir until evenly combined.
Using a cookie scoop or tablespoon, scoop the dough onto the prepared parchment paper.
Place in the fridge and let cool for 20 minutes. Â
These no bake peanut butter coconut cookies are one of those recipes you’ll want to make again and again. If you’re saving easy, old-fashioned treats for later, go ahead and pin this recipe so you have it handy when the craving hits.
These no bake cookies are rich and delicious, and they tend to disappear quickly. They store well in an airtight container for up to two to three weeks. I often make a batch at Christmas and tuck some away in the freezer without telling anyone.
Freezing No Bake Cookies
To freeze the cookies, place them in the refrigerator until very firm, about 1 hour. Because they are quite fudgy, I like to wrap them in small bundles using parchment paper. Once wrapped, place them in a sealed freezer container or zip-top freezer bag. They can be frozen for up to 3 months.
These cookies can also be eaten straight from the freezer and have a way of disappearing that way.
I’m sure the cookie monsters in your home will love these. Let me know how they turn out for you.
No Bake Peanut Butter Coconut Cookies
Ingredients
- ¼ cup butter
- ½ cup evaporated milk or cream
- 2 cups white sugar
- 1 cup peanut butter
- 1 tbsp vanilla
- 2 cups quick oats
- 1 cup unsweetened coconut
Instructions
- Line two cookie sheets with parchment paper and set aside.
- Measure the quick oats and coconut into a bowl and set aside.
- In a large saucepan over medium heat, melt the butter. Add the evaporated milk and sugar, stirring constantly until the sugar is completely dissolved. Bring the mixture to a boil and let it boil for 1 minute.
- Remove the saucepan from the heat and add the peanut butter and vanilla. Stir until the peanut butter is fully melted and smooth.
- Add the oats and unsweetened coconut, stirring to combine. Work quickly, as the cookie mixture cools and thickens fast.
- Using a cookie scoop or tablespoon, scoop the dough onto the prepared parchment paper. Place the cookie sheets in the refrigerator and let the cookies cool for about 20 minutes.
They look sooo yummy! I can picture them dipped in chocolate too. Mmm.
They would be amazing with dark bitter chocolate to cut down on the sweetness. I will try it, thanks for the idea.