These no-bake Cookie Butter Cookies are a delicious twist on the classic no-bake oatmeal cookie. Ready in about 15 minutes from start to finish, they combine rich cookie butter with chocolate for a fudgy, irresistible bite.
If you grew up enjoying classic no-bake peanut butter cookies, you’ll love this cookie butter version. Inspired by that nostalgic treat and by the caramel-spiced flavor of cookie butter, these cookies are an easy way to elevate a favorite with a new flavor profile.
Quick-cooking oats, unsweetened cocoa powder, butter, sugar and cookie butter come together to form a fudgy, no-bake cookie that’s satisfying and simple to make.
Why You Will Love These No Bake Cookie Butter Cookies:
- Ready in about 15 minutes. Melt the butter, cocoa, sugar and milk, bring to a brief boil, then stir in the remaining ingredients. Scoop and set — you can eat them once they are cool enough, though chilling helps firm them up.
- No oven required. These cookies are mixed on the stovetop and set by cooling or chilling—no baking necessary.
- Simple pantry ingredients. Most of the ingredients are staples: oats, cocoa, butter, milk and sugar. Cookie butter gives these cookies their signature flavor, but peanut butter or another nut or seed butter will work in a pinch.
- Nut-free option. If you use a nut-free cookie butter, these can be a safe option for some with nut allergies (always check labels to be sure).
Recipe Ingredients:
- Quick oats: Use quick-cooking oats rather than old-fashioned rolled oats so the cookies hold their shape better.
- Butter: Unsalted butter is preferred. If you use salted butter, omit added salt in the recipe.
- Sugar: One cup works well since cookie butter is already sweet. Reduce slightly if you prefer less sweetness.
- Milk: Whole milk gives the creamiest result, but any milk or nondairy alternative will work.
- Cocoa: Unsweetened cocoa powder provides chocolate flavor—omit if you want a chocolate-free cookie butter version.
- Vanilla: Use real vanilla extract if possible for best flavor.
- Cookie butter: Lotus Biscoff or a similar cookie butter is ideal. If unavailable, sub peanut butter or another nut/seed butter. Nutella or another chocolate-hazelnut spread can also be used for a different twist.
- Sea salt: A pinch enhances the overall flavor.
How To Make These Cookie Butter Cookies:
These cookies are straightforward to prepare. Follow these steps:
- Combine the butter, sugar, milk and cocoa in a large saucepan (at least 2.5 quarts). Heat over medium, stirring until smooth.
- Bring the mixture to a boil and allow it to boil for 60 seconds, stirring frequently.
- Remove the pan from heat and stir in the oats, cookie butter, vanilla and sea salt until everything is fully combined.
- Use a cookie scoop or spoon to portion the mixture onto a parchment-lined sheet and shape into cookies. Chill in the refrigerator for about 30 minutes to set; cooling at room temperature works too but refrigeration helps the oils solidify and prevents an oily bottom.
Chef’s Tips:
- Boil for a full 60 seconds. Bring the mixture to a rolling boil and time it for 60 seconds—this helps the cookies set and hold their shape. Avoid overboiling.
- Use real butter. Real butter gives the best flavor and texture. Margarine contains more water and can make the mixture too loose.
- Optional chocolate omission. If you prefer a pure cookie butter flavor (or have someone who dislikes chocolate), skip the cocoa powder for a plain cookie-butter cookie.
- Make bars instead of cookies. Press the warm mixture into a parchment-lined 9-inch pan, press firmly, chill until set, then slice into bars.
Storing Your Cookies:
Store the cookies at room temperature in an airtight container for 4–5 days, or in the refrigerator for up to a week.
To freeze, place cookies in a freezer-safe container for up to 3 months. For best results, flash-freeze them first on a tray so they don’t stick together, then transfer to a bag or container.
Other No Bake Treats:
- No Bake Chocolate Pie
- Cheesecake Bites
- No Bake Brownies
- Cookies and Cream Cheesecake Cups
- No Bake Peppermint Oreo Cheesecake
- No Bake Samoa Bars
- Coconut Mango Bites
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No Bake Cookie Butter Cookies
Ingredients
- ½ c butter (one stick)
- 1 c sugar
- ¼ c cocoa powder
- ½ c whole milk
- 3 c quick oats
- ¾ c cookie butter
- 1 tsp vanilla
- ¼ tsp sea salt
Instructions
- In a large saucepan (at least 2.5 quarts), combine butter, milk, sugar and cocoa powder. Over medium heat, stir until smooth.
- Bring to a rolling boil and allow to boil for a full 60 seconds, stirring frequently. Remove from heat.
- Stir in oats, cookie butter, vanilla and sea salt until fully incorporated. If the mixture seems too thin, add another 1/4 cup oats to thicken.
- Spoon onto a parchment-lined sheet and press into cookie shapes. Chill in the refrigerator for about 30 minutes to set, or enjoy warm once cooled slightly.
- Store up to 5 days at room temperature or up to one week refrigerated.
Notes
- Timing matters: Boil the mixture for a full 60 seconds to ensure the cookies set properly, but don’t overboil.
- Butter preference: Real butter provides better flavor and texture than margarine.
- Chocolate optional: Omit cocoa powder for a pure cookie butter cookie.
- Make bars: Press the mixture into a parchment-lined 9-inch pan, chill, then cut into bars if preferred.
Nutrition
Carbohydrates: 20g
Protein: 2g
Fat: 8g
Nutrition information is automatically calculated and should be used as an approximation.
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