These easy no-bake Cookie Butter Cookies are a playful twist on the classic no-bake oatmeal cookie. Ready in about 15 minutes from start to finish, they combine rich cookie butter with cocoa for an irresistible fudgy treat—no oven required.
If you loved traditional no-bake peanut butter cookies growing up, these cookie butter cookies are a delightful upgrade. Quick oats, cocoa powder, butter, sugar and cookie butter come together into a fudgy, chocolatey cookie that sets in the fridge—perfect when you want a fast, comforting dessert without turning on the oven.
The texture is chewy and fudgy with that distinctive cookie butter caramel-spice note. These cookies are easy to customize: omit the cocoa for a cookie-butter-forward version, swap cookie butter for peanut or another nut/seed butter, or press the mixture into a pan for bars.
Why You Will Love These No-Bake Cookie Butter Cookies
- Ready in about 15 minutes. Melt the butter with sugar, milk and cocoa, boil briefly, then stir in the rest. Scoop and chill—simple as that.
- No baking required. A short stovetop step is all you need; no oven heat or baking time.
- Few pantry ingredients. These cookies use common staples. If you don’t have cookie butter, peanut butter or another nut/seed butter works well.
- Nut-free option. Many cookie butter brands are nut-free, making this recipe a good option when avoiding tree nuts. Always check labels to be sure.
Recipe Ingredients
- Quick oats: Use quick cooking oats so the cookies hold their shape. If you only have rolled oats, they may result in a looser texture.
- Butter: Unsalted works best; if using salted butter, omit any additional salt in the recipe.
- Sugar: Cookie butter is sweet, so this recipe uses one cup of sugar. You can reduce it slightly for a less-sweet cookie.
- Milk: Whole milk gives the creamiest texture, but any dairy or nondairy milk will work.
- Cocoa powder: Unsweetened cocoa for that chocolate flavor.
- Vanilla: Use real vanilla extract if possible for the best flavor.
- Cookie butter: Lotus Biscoff or a similar cookie butter is ideal. If you don’t have cookie butter, peanut butter, almond butter, or even Nutella can be used depending on your preference.
- Sea salt: Just a pinch to balance the sweetness.
How To Make These Cookie Butter Cookies
Follow these straightforward steps:
- In a large saucepan (at least 2.5 quarts), combine the butter, sugar, milk and cocoa. Heat over medium, stirring until smooth.
- Bring the mixture to a rolling boil and let it boil for 60 seconds while stirring frequently.
- Remove from heat. Stir in the quick oats, cookie butter, vanilla and a pinch of sea salt until fully combined.
- Scoop the mixture onto a parchment-lined baking sheet using a cookie scoop or spoon, pressing each mound into a cookie shape. If the mixture seems too loose, add another 1/4 cup of oats and mix to thicken.
- Chill in the refrigerator for about 30 minutes to set; they can also be enjoyed warm once slightly cooled.
Chef’s Tips
- Boil for a full 60 seconds. Bring the mixture to a rolling boil, then time 60 seconds. This helps the cookies set and hold their shape—just avoid over-boiling.
- Use real butter. Butter adds better flavor and less water than margarine, resulting in a firmer mixture.
- Omit cocoa for a chocolate-free version. If you prefer a purer cookie butter taste, skip the cocoa powder—kids (and adults) who dislike chocolate will thank you.
- Make bars instead of cookies. Press the warm mixture into a parchment-lined 9-inch pan, chill until firm, then cut into bars.
Storing Your Cookies
Store cookies in an airtight container at room temperature for 4–5 days, or refrigerate for up to one week. For longer storage, freeze cookies in a freezer-safe container for up to 3 months. To prevent them from sticking together, flash-freeze the cookies on a lined tray for 2–3 hours first, 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 cup (1 stick) butter
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ½ cup whole milk (or milk of choice)
- 3 cups quick oats
- ¾ cup cookie butter
- 1 tsp vanilla extract
- ¼ tsp sea salt
Instructions
- In a large saucepan (at least 2.5 quarts), combine butter, milk, sugar and cocoa. 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 and stir in oats, cookie butter, vanilla and sea salt until fully incorporated. If the mixture is too loose, add 1/4 cup more oats and mix to thicken.
- Scoop or spoon onto a parchment-lined sheet and press into cookie shapes. Chill in the refrigerator about 30 minutes to set, or enjoy warm once cooled slightly.
- Store at room temperature for up to 5 days or in the refrigerator for one week. For freezing, flash-freeze on a tray, then transfer to a freezer-safe container for up to 3 months.
Notes
- Boil the mixture for a solid 60 seconds after it reaches a rolling boil to help the cookies set and hold their shape.
- Use real butter for best flavor and texture; margarine has more water and can make the mixture too wet.
- Omit cocoa for a chocolate-free cookie butter version.
- To make bars, press the mixture into a parchment-lined 9-inch pan, chill until firm, then cut.
Nutrition
Calories: 153 kcal, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g (approximate).
Nutrition information is an approximation.
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Cookie Scoop
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Cocoa Powder
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