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
Spiralized Carrot Cake Waffle with carrots and a gold fork in the white tile background with a cloth with carrot illustration

This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!

Gluten-Free PBJ Doughnuts on crinkled white parchment paper with a spoonful of peanut butter on a wood background

Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!

 

Spicy Peanut Sauce used to dip dumplings being held with brown wooden chopsticks on a white background

I can’t get enough of this Spicy Peanut Sauce. Fresh ginger, garlic, and of course, JUSTIN’S® Honey Peanut Butter. It’s so good I could drink it right from the bowl. Of course, I’d never do that. Maybe.

Almond Butter Baklava Bites with honey dripping from top and placed on a white plate and fall decorations in the background

Nutty, flaky, and sweet. These Almond Butter Baklava Bites are a perfect treat if you’re wanting a great dessert with fun textures. It’s packed with JUSTIN’S® Honey Almond Butter so you know it’s delicious!