No-Bake Cinnamon Peanut Butter Cookies

These No-Bake Cinnamon Peanut Butter Cookies are perfect for the holidays or any time of the year you are craving peanut butter cookies but don’t want to turn on the oven.

Are you thinking about Christmas baking yet?

Peanut Butter and Cinnamon Cookie recipe

You might be wondering do cinnamon and peanut butter go together?

Yes, they do and these No-Bake Cinnamon Peanut Butter Cookies are proof. They taste divine and are so easy to make!

I made the recipe twice.

The first batch was just plain no-bake peanut butter cookies.

The second time I made it I added the cinnamon.

Oh, My! They taste so good with just a hint of cinnamon and are perfect for the upcoming holiday season.

Christmas Cookie recipes for a Cookie Exchange

Especially if you are hosting or have been invited to a Christmas Cookie Exchange.

This is a perfect no-bake cookie exchange recipe.

This no-bake peanut butter cookie recipe is a spin off an old vintage recipe.

I wrote the recipe down on a piece of paper and forgot to note which one of my vintage cookbooks the recipe came from.

That is a big dilemma. I have so many vintage cookbooks there is no way I can find the recipe again.

Well, eventually I will run across it and when I do I will update this post with the info.

How to make No-Bake Cinnamon Peanut Butter Cookies recipe

Ingredients

2 cups granulated sugar
1/2 cup milk, divided
1 stick unsalted butter (half a cup)
pinch of salt
2 teaspoons ground cinnamon
1 cup creamy peanut butter
1 tablespoon pure vanilla extract
3 cups old-fashioned rolled oats
chocolate chips or candy melts to drizzle(optional)

Directions

Cover a large cookie sheet with parchment or wax paper.
Melt the butter in a large saucepan on low heat.
Add the sugar, salt and half the milk to the pan and bring to a rolling boil.
Boil, stirring constantly for 2 minutes.
Toss the cinnamon with the oats and set aside.
Remove pan from the heat and add half the oats, the peanut butter and vanilla extract.
Mix until combined well then add the remaining oats and milk. Mix until combined.
Using a teaspoon or a cookie dough scoop and drop the cookie dough onto the cookie sheet leaving about 2 inches between each cookie.
Slightly flatten each cookie with the back of the spoon or dough scoop.
Allow cookies to sit undisturbed for a few hours or refrigerate to harden faster.
If desired melt chocolate chips or candy melts in a ziplock bag, snip a small hole in a corner and drizzle over the set cookies. Allow the drizzled chocolate to harden before storing in an airtight container.
Makes about 4 dozen depending on the size made.

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