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
Cranberry Almond Butter Baked Brie in a small cup on a wooden serving tray with cranberries and pine on a wood background

Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.

 

Chocolate Hazelnut and Almond Dessert Hummus on a clear glass with strawberries in the background

I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.

Pecan Pie Baked Oatmeal with Cinnamon Almond Butter in a white bowl with a slice cut out on separate dish on white background

Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.

ULTIMATE PEANUT BUTTER CUP COOKIES

Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.

But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!