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
Raw Chocolate Hazelnut Superfood Fudge Brownies cut into 24 square pieces to fit entirely into the picture dimensions

Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!

Peanut Butter Cup Brownies with one diagonal slice showing the side in the center of 8 pieces shown from top view of brownies

These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.

 

Chipotle Chicken Enchilada Soup in a white bowl with avocado and cilantro and tortillas on a checkered cloth

Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.

 

Thai Peanut Chicken Lettuce Wraps on a white round plate on a straw place mats beside a white cloth

Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.