Go Back
–+ servings
No Bake Cookies with Cookie Butter

No Bake Cookies with Cookie Butter That Melt in Your Mouth

These No Bake Cookies with Cookie Butter are quick, easy, and satisfyingly sweet treats perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 minute
Chill Time 30 minutes
Total Time 41 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Granulated Sugar Substitute with brown sugar for a softer texture if desired.
  • 0.5 cup Unsalted Butter Use salted butter for added flavor if preferred.
  • 0.5 cup Whole Milk Alternatives may change the consistency.
  • 1 cup Biscoff Cookie Butter Can use any cookie butter or peanut butter if needed.
  • 1 teaspoon Vanilla Extract Can be omitted for a more neutral taste.
  • 3 cups Quick-Cooking Oats Do not substitute with traditional oats without processing them.

Equipment

  • medium saucepan
  • Heat-resistant spatula
  • Cookie Scoop
  • measuring cup
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare Your Workspace: Line two baking sheets with parchment paper and organize your space.
  2. Boil the Mixture: Combine granulated sugar, unsalted butter, and whole milk in a saucepan over medium heat. Boil for 60 seconds without stirring.
  3. Add Cookie Butter and Vanilla: Remove from heat, stir in cookie butter and vanilla until smooth.
  4. Incorporate the Oats: Add oats to the mixture, stir until evenly coated, and let sit for 1-2 minutes.
  5. Scoop the Cookies: Use a 1.5-tablespoon cookie scoop to place mounds on prepared sheets.
  6. Chill and Set: Refrigerate for about 30 minutes until cookies are firm.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to a week or freeze for up to three months.

Tried this recipe?

Let us know how it was!