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!).
Classic no bake desserts (like these Copycat Eatmore Bars) 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.
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.
- 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.
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.
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!).
These cookies will also work with almond butter or sunflower seed butter (for a nut free option!).
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White Chocolate Peanut Butter No Bake Cookies
- 4 oz white baking chocolate
- ⅓ cup peanut butter
- 1 and ⅓ cups large flake rolled oats
- ½ cup add ins optional
- Roughly chop the white chocolate and place in a large microwave safe bowl. Microwave in 15 second bursts, stirring after each time until nearly melted. Add the peanut butter and microwave for 2 more 15-second bursts.
- Stir together the melted chocolate and peanut butter until well combined. Fold in the oats as well as any desired add ins until fully coated.
- Line a cookie sheet with a silicone liner, wax paper or parchment paper. Scoop 1.5 tablespoon of dough per cookie onto the cookie sheet and then lightly flatten with a spoon or spatula.
- Refrigerate for 60 minutes to set.