No-Bake Cinnamon Peanut Butter Cranberry Cookies

These No-Bake Cinnamon Peanut Butter Cranberry Cookies are so good! They are easy to make and no oven is required!

This no-bake cookie recipe is perfect for a Christmas Cookie Exchange.

This weeks No Bake Cinnamon Peanut Butter Cookie recipe is part of the #GlobalFoodies monthly collaborative recipe roundup.

This week in celebration of the upcoming holiday season we are sharing cookie recipes that are perfect to help you celebrate the Christmas season with something sweet and tasty.

Christmas Cookie Recipe Roundup

No-Bake cookies are perfect for anyone who does not like to bake but still wants to make and enjoy a special holiday cookie.

This no-bake Cinnamon Peanut Butter Cranberry Cookies recipe might look a bit familiar.

It is the sister recipe to this No-Bake Peanut Butter Cookie recipe.

I took that old fashioned no bake peanut butter cookie recipe everyone's grandma used to make and updated it a bit to add some more holiday flavors like cinnamon and cranberries.

Do Cinnamon and Peanut Butter Go Together?

A few months ago when I made that old-fashioned no-bake peanut butter cookie recipe I sprinkled some cinnamon in half the recipe just to test it out.

I am so glad I did because that was the inspiration behind these No Bake Cinnamon Peanut Butter Cranberry Cookies that I knew would be perfect for a Christmas Cookie exchange.

If you ever wondered if cinnamon and peanut butter go together I can tell you yes these two flavors are perfect together.

I love to spread peanut butter on a low carb tortilla and sprinkle cinnamon over it the microwave for a couple of seconds to warm the peanut for a quick healthy snack.

No-Bake Cinnamon Peanut Butter Cranberry Cookies

Ingredients

• 2 cups granulated sugar
• ½ cup milk, divided
• 1 stick unsalted butter (half a cup)
• pinch of salt
• 1 cup creamy peanut butter
• 1 tablespoon pure vanilla extract
• 3 cups old-fashioned rolled oats
• 2 cups dried cranberries
• vanilla chips or candy melts (optional)

Directions

1. Cover a large cookie sheet with parchment or wax paper.
2. Melt the butter in a large sauce pan on low heat.
3. Add the sugar, salt and half the milk to the pan and bring to a rolling boil.
4. Boil, stirring constantly for 2 minutes.
5. Remove pan from the heat and add the peanut butter, mixing until combined.
6. Add the vanilla extract and half the oats. Mix well until combined.
7. Mix in the remaining oats and milk.
8. Stir the cranberries in until evenly distributed through out the cookie dough.
9. Using a teaspoon or a small cookie dough scoop drop the cookie dough onto the cookie sheet leaving about 2 inches between each cookie.
10. Slightly flatten each cookie with the back of the spoon or dough scoop.
11. Allow cookies to sit undisturbed for a few hours or refrigerate to harden faster.
12. Once hardened melt the vanilla chips or candy melts in a sandwich baggie.
13. Snip a small hole in the corner and drizzle the melted candy over the cookies.
14. Allow to harden before storing in a single layer with parchment paper in between the layers in an airtight container.

More cookie recipes

Check out some of these Christmas cookie recipes.

Pin or Print the No-Bake Cinnamon Peanut Butter Cranberry Cookies recipe

No-Bake Cinnamon Peanut Butter Cranberry Cookies

Arlene Mobley - Flour On My Face

No-Bake Cinnamon Peanut Butter Cranberry Cookies are so good! They are easy to make and no oven is required! This no bake cookie recipe is perfect for a Christmas Cookie Exchange.

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Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Course Dessert

Cuisine American

Servings 36 cookies

Calories 157 kcal

Ingredients  

1x2x3x

• ▢ 2 cups granulated sugar
• ▢ ½ cup milk (divided)
• ▢ 1 stick unsalted butter (half a cup)
• ▢ Pinch salt
• ▢ 1 cup creamy peanut butter
• ▢ 1 tablespoon pure vanilla extract
• ▢ 3 cups old-fashioned rolled oats
• ▢ 2 cups dried cranberries
• ▢ Vanilla chips or candy melts (optional)

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Instructions 

• Cover a large cookie sheet with parchment or wax paper.
• Melt the butter in a large sauce pan 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.
• Remove pan from the heat and add the peanut butter, mixing until combined.
• Add the vanilla extract and half the oats. Mix well until combined.
• Mix in the remaining oats and milk.
• Stir the cranberries in until evenly distributed through out the cookie dough.
• Using a teaspoon or a small cookie dough scoop 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.
• Once hardened melt the vanilla chips or candy melts in a sandwich baggie.
• Snip a small hole in the corner and drizzle the melted candy over the cookies.
• Allow to harden before storing in a single layer with parchment paper in between the layers in an airtight container.

Video

https://dashboard.mediavine.com/videos/u5bh6mpcxh4xlzlrlf8w

Nutrition

Serving: 2Cookies | Calories: 157kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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