White Chocolate Peanut Butter No Bake Cookies

A white chocolate twist on classic no bake chocolate peanut butter cookies, this easy recipe is made with just 3 ingredients in a matter of minutes. Filled with peanut butter flavor, it is the kind of cookie that is great for making when you need something last minute, is tasty packed in lunches and is also a perfect addition to a plate of Christmas cookies (especially if you put some red and green sprinkles on top!).

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• And if you liked this recipe...
• Recipe Card
• Comments

Classic no bake desserts (like these Copycat Eatmore Bars and Chocolate Pecan Bark) are the best when you want to "bake" on a hot day but simply can not rationalize any residual heat from the oven.

And while I love my mom's classic no bake oatmeal cookies (seriously one of my favorite recipes!), sometimes I don't want to fuss with trying to cook the white sugar and unsalted butter to the right consistency.

Fortunately, today's white chocolate no bake treats could not be easier (nor could these peanut butter chocolate rice crispy treats).

Simply melt white chocolate in the microwave, stir in some creamy peanut butter and old fashioned oats and shape.

And while you do have to refrigerate them for an hour to set, in terms of hands on time, you could probably be done making these in 10 minutes (dishes and all!).

And if the peanut butter lover in you doesn't have the patience to wait for an hour to eat them, the "dough" is also incredibly tasty.

So I won't judge if you just eat it by the spoonful.

The Ingredients

• White Baking Chocolate- You need 4 ounces of white baking chocolate for this recipe. I have not tested this recipe with white chocolate chips but I suspect it would work (let me know if you try it and how it goes!)- you would need 4 ounces of chips which is about ⅔ of a cup.
• Smooth Peanut Butter- I made these with natural peanut butter but shelf stable should work as well. Avoid using chunky peanut butter as it might throw off the texture.
• Large Flake Rolled Oats- Quick oats can be used instead.

The Method

1. Melt Chocolate. Roughly chop the white chocolate and place in a large microwave-safe bowl. Microwave in 15 second intervals, stirring after each time until nearly melted. Add the peanut butter and microwave for 2 more 15-second bursts.

2. Mix. Stir the melted white chocolate and peanut butter together until well combined. Fold the oats into the white chocolate peanut butter mixture until fully coated.

3. Shape. Line a cookie sheet with a silicone liner, wax paper or parchment paper. Scoop 1-2 tablespoon of dough per cookie onto the cookie sheet and then lightly flatten with a spoon or spatula.

4. Set. Refrigerate for 60 minutes until set. Enjoy.

Leftovers and Storage

To Store: Keep leftover cookies at room temperature for up to 4 days, in the refrigerator for up to 1 week or freeze for up to 3 months.

Make it Your Own

Incorporate up to a ½ cup of add ins (stir in at the same time as the oats). Here are some ideas:

• Brown Rice Crisps or Rice Krispies for some crunch
• Mini Marshmallows
• Mini Chocolate Chips
• Peanut Butter Chips
• Chopped Nuts
• Shredded Coconut

Switch up the chocolate- Use baking milk chocolate or dark chocolate in place of the white chocolate.

Serving Ideas

These cookies are great for packing along for a lunch box treat or for sharing at a potluck (as long as there are no peanut allergies!).

Or try adding them to your next holiday cookie tray along with Butter Tart Bars and Oat Flour Gingersnap Cookies!

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And if you liked this recipe...

...you might also like:

• Oat Flour Peanut Butter Cookies
• Chocolate Peanut Butter Bars
• Eatmore Bars

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