Justins no bake peanut butter chocolate oatmeal cookies

No Bake Peanut Butter Chocolate Oatmeal Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

22 cookies

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1/2 cup salted butter
  • 1 1/2 cups sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2/3 cup JUSTIN’S® Peanut Butter
  • 3 cups quick oats
  • 2 bags JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups

DIRECTIONS

  1. Line two baking sheets with parchment paper. Set aside.
  2. In a medium saucepan over medium heat, combine butter, sugar, cocoa, and milk. Cook, stirring frequently, until it reaches a full boil. Allow mixture to boil for one minute without stirring. Remove from heat and add in vanilla, peanut butter and oats. Stir mixture until well combined. Using a medium (2 tablespoon) cookie scoop, drop mixture onto baking sheets. Top with a Mini Peanut Butter Cup and press down slightly.
  3. Cool 20-30 minutes, or until fully set. Store cookies in an airtight container.

This Recipe Serves 22 cookies

INGREDIENTS
  • 1/2 cup salted butter
  • 1 1/2 cups sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2/3 cup JUSTIN’S® Peanut Butter
  • 3 cups quick oats
  • 2 bags JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
DIRECTIONS
  1. Line two baking sheets with parchment paper. Set aside.
  2. In a medium saucepan over medium heat, combine butter, sugar, cocoa, and milk. Cook, stirring frequently, until it reaches a full boil. Allow mixture to boil for one minute without stirring. Remove from heat and add in vanilla, peanut butter and oats. Stir mixture until well combined. Using a medium (2 tablespoon) cookie scoop, drop mixture onto baking sheets. Top with a Mini Peanut Butter Cup and press down slightly.
  3. Cool 20-30 minutes, or until fully set. Store cookies in an airtight container.

This Recipe Serves 22 cookies

Great Summer Recipes

When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!

 

Chocolate Dipped Cookie Dough Stuffed Grahams stacked on a white background with chocolate syrup drizzle and coconut shavings
Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.  
Peanut Butter Cup S'mores Cookies placed on white paper with marshmellows in the background with green cloth

Campfire treats are great all year round! When you’re in the mood for something sweet, soft, and delicious, look no further than these Peanut Butter Cup S’mores Cookies. It’s a marshmallow on a JUSTIN’S® Classic Peanut Butter cookie, with a melted JUSTIN’S® Dark Chocolate Mini Peanut Butter Cup in the middle. All this s’mores talk got me in the mood for a campfire treat. Until next time!