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
Cinnamon Almond Swirl Banana Bread on a white plate with silver cutlery on a white background

It’s a fact that there is no such thing as bad banana bread. All banana bread is a gift. However, there is such a thing as “the world’s most perfect and delicious banana bread,” and it’s my recipe for Cinnamon Almond Swirl Banana Bread. It’s official. I have a certificate and everything. Granted, I made the certificate myself…but I’m pretty sure that anybody who tastes this banana bread will agree with me.

Vegan Tacos with Seared Tofu, Veggies with Spicy Coconut Almond Sauce beside a bowl of cut limes on a white marble tabletop

Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.

Baked Cinnamon Almond Butter Churro Doughnuts with cinnamon sticks in the background on a white background

I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.