No Bake Cookies Archives - Family Cookie Recipes

NO-BAKE SAMOAS COOKIES

Nellie — Wed, 11 Mar 2026 14:08:22 +0000

These No-Bake Samoas Cookies are an easy shortcut version of the classic Girl Scout favorite, made with fudge-striped cookies, caramel, toasted coconut, and a drizzle of chocolate. They’re simple to assemble and deliver that same irresistible combination of chewy caramel, coconut, and chocolate.

Recipe Highlights

Tastes like Girl Scout Samoas: These cookies recreate the classic caramel, coconut, and chocolate flavor combination everyone loves.
No complicated baking required: Instead of making cookies from scratch, you start with fudge-striped cookies for an easy shortcut.
Quick and simple dessert: Most of the work is just melting, mixing, and assembling.
Perfect for coconut lovers: Toasted coconut adds a rich flavor and chewy texture.
Great for parties or holidays: These cookies look impressive but are incredibly easy to make.
Fun to make with kids: The simple steps make this a great recipe for getting kids involved in the kitchen.

Ingredients

Fudge Striped Cookies: These act as the cookie base and provide the chocolate layer on the bottom, making them perfect for recreating the classic Samoa flavor.
Caramel baking bits: Melt easily and create the chewy caramel topping that holds the toasted coconut together.
Heavy cream: Helps the caramel melt smoothly and creates a soft, spreadable consistency.
Coconut flakes: Toasted coconut adds the signature chewy texture and nutty flavor.
Milk chocolate chips: Melted chocolate is drizzled over the cookies to finish them with the classic Samoa look.
Coconut oil: Helps the chocolate melt smoothly and gives it a glossy finish when it sets.

Tips for the Best Homemade Samoas Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Toast the coconut carefully: Stir constantly while toasting so the coconut browns evenly and doesn’t burn.
Use parchment paper: This prevents the cookies from sticking while the caramel and chocolate set.
Work while the caramel is warm: The caramel coconut mixture spreads much easier before it cools.
Drizzle chocolate neatly: Using a piping bag or zip-top bag makes it easier to get the classic Samoa drizzle.
Add extra coconut if desired: If you love coconut, you can mix in a little extra for a thicker topping.
Let the chocolate fully set: Allow the cookies to rest until the chocolate hardens so the topping stays in place.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them if your kitchen is warm, which helps the caramel and chocolate stay firm.

No-Bake Samoas Cookies Recipe

No-Bake Samoas Cookies with fudge-striped cookies, caramel, toasted coconut, and chocolate drizzle. An easy copycat Girl Scout favorite.

Course Cookies, Dessert

Cuisine American

Keyword No-Bake Samoas Cookies

Prep Time 30

Servings cookies

Calories 192kcal

Author Jessica & Nellie

Ingredients

24 fudge-striped cookies
11 oz. caramel baking bits
3 tablespoons heavy cream
2 cups coconut flakes
1 cup milk chocolate chips
½ teaspoon coconut oil

Instructions

Toast the coconut: Add the coconut flakes to a skillet over medium heat and cook for 5 to 7 minutes, stirring constantly, until the coconut is evenly toasted and golden. Remove from heat and allow it to cool.
Melt the caramel: Place the caramel baking bits and heavy cream in a microwave-safe bowl. Microwave in one-minute intervals, stirring each time, until the caramel is completely melted and smooth.
Combine caramel and coconut: Stir the toasted coconut into the melted caramel until everything is evenly coated.
Assemble the cookies: Spoon the caramel coconut mixture onto the top of each fudge-striped cookie and gently spread it across the surface. Place the cookies on a parchment-lined baking sheet.
Melt the chocolate: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in one-minute intervals, stirring between each, until the chocolate is smooth and fully melted.
Drizzle the chocolate: Transfer the melted chocolate to a piping bag or zip-top bag with the tip cut off and drizzle it over each cookie.
Let the cookies set: Allow the chocolate to harden before serving.

Nutrition

Frequently Asked Questions

Can I use store-brand caramel bits?
Yes. Any brand of caramel baking bits will work as long as they melt smoothly with the cream.

Can I melt the caramel on the stovetop instead?
Yes. You can melt the caramel bits and cream in a small saucepan over low heat, stirring constantly until smooth.

Do I have to toast the coconut?
Toasting the coconut adds much more flavor and texture, but if you prefer, you can use it without toasting.

How do I drizzle the chocolate without a piping bag?
You can place the melted chocolate in a zip-top bag and snip a very small corner to create a simple piping bag.

Can I make these ahead of time?
Yes. These cookies hold up well and can be made a day or two in advance.

More Girl Scout cookie recipes to try:

Tagalong Cookie Bars feature a buttery shortbread cookie crust topped with a creamy peanut butter layer and finished with chocolate, creating an easy dessert that tastes just like the classic Girl Scout cookie.
Made with a tender shortbread base, gooey caramel-coconut topping, and a drizzle of chocolate, Copycat Samoas Cookies taste just like the beloved Girl Scout treat you can make any time of year.
With homemade chocolate cookies dipped in a mint fudge glaze, Copycat Thin Mints Cookies are an easy chocolate mint cookie recipe that might taste even better than the original.

These No-Bake Samoas Cookies are an easy way to recreate the classic Girl Scout cookie flavor at home with just a few simple ingredients.

The post NO-BAKE SAMOAS COOKIES appeared first on Family Cookie Recipes.

COOKIE DOUGH BARS

Jessica — Tue, 03 Feb 2026 16:57:49 +0000

No-Bake Cookie Dough Bars made with butter, brown sugar, condensed milk, chocolate chips, heat treated flour & no eggs! Perfect treats for cookie dough lovers!

Cookie Dough lovers, these are for YOU! Soft, sweet classic chocolate chip cookie dough pressed into bars and topped with a silky smooth chocolate ganache. I like to cut them into small bars and freeze some for later!

No Bake Cookie Dough Ingredients

Flour: You need 2 cups of flour for the structure of this cookie dough.

Butter: Use ½ cup of butter, softened to room temperature, for the dough. Plus an additional 1 TBSP of butter for the chocolate topping.

Brown sugar: Adding ¾ cup of light brown sugar gives these bars a wonderful, sweet depth of flavor.

Condensed milk: Bind the ingredients by using one 14-oz can of sweetened condensed milk.

Vanilla extract: Enhance the incredible flavors with 1 ½ tsp of vanilla extract.

Salt: You’ll need ½ tsp of salt for the dough and some coarse sea salt to sprinkle on top of the bars.

Chocolate: For great flavor and texture, you need 3 cups of mini semi-sweet chocolate chips (divided) and 2 TBSP of white chocolate chips for a lovely drizzle on top of the bars.

Heavy cream: Mix ¼ cup of heavy cream with the chocolate chips to create a delicious ganache for the bars.

Tips for making No-Bake Cookie Bars

Full instructions in the recipe card below, here are just a few tips for helping make the process easier!

Heat Treating Flour- Why it’s necessary: Raw flour can contain harmful bacteria like E. coli. Heating the flour to 300°F for 5-6 minutes eliminates these risks, making the dough safe to eat without baking. This step is critical since no eggs or additional cooking will kill bacteria later.
Spreading Chocolate Ganache: Let the ganache cool for 5-10 minutes, stirring occasionally to prevent it from thickening too fast. You want it pourable but not hot when applying. Pour it evenly over the chilled cookie dough in the pan and spread quickly with an offset spatula or the back of a spoon. Work fast so the ganache sets with a smooth texture.
Chilling and Cutting the Bars: Cover the pan with plastic wrap and chill the bars for at least 4 hours to allow them to firm up fully. Longer chilling helps the bars hold their shape and resist crumbling. Use a sharp knife heated briefly under hot water, then wiped dry, to cut clean lines. Wipe the knife between cuts for smooth edges.

How long are these no-bake chocolate chip cookies good for?

Store the bars in an airtight container in the refrigerator. They will stay fresh for up to 5-7 days when kept cold and covered properly.

Can you freeze these no-bake cookie bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and place in a sealed freezer bag. They can last up to 1 month frozen. Thaw in the refrigerator before serving.

No-Bake Cookie Dough Bars Recipe

No-Bake Cookie Dough Bars made with butter, brown sugar, sweetened condensed milk, chocolate chips, heat treated flour and no eggs!

Course Cookie Bars, Dessert, no bake, No Bake Cookies, no bake dessert

Cuisine American

Keyword Cookie Dough Bars

Prep Time 20

Chill Time 4

Total Time 4 20

Servings servings

Author Jessica & Nellie

Ingredients

2 cups flour
½ cup butter softened to room temperature
¾ cup light brown sugar
14 oz sweetened condensed milk
1 ½ tsp vanilla extract
½ tsp salt
3 cups mini semi-sweet chocolate chips divided

Topping

¼ cup heavy cream
1 TBSP butter
2 TBSP white chocolate chips
coarse sea salt

Instructions

Preheat oven to 300°F. Line a cookie sheet with parchment paper and spread the flour evenly over the parchment paper. Let the flour cook for about 5-6 minutes and then remove from the oven. Allow the flour to cool completely.
Cream the butter, sugar, and sweetened condensed milk for 2-3 minutes using an electric mixer. Add the vanilla extract and salt, mix for another minute. Add the flour and 2 cups of chocolate chips, mix again until well combined.
Transfer the cookie dough to a 9×9 pan lined with parchment paper. Press it into the pan evenly. Place the pan in freezer to chill in the meantime.
Microwave the remaining 1 cup of chocolate chips with ¼ cup heavy cream and 1 TBSP butter for 1:30. Stir gently until the chocolate melts and the mixture is smooth. Let it cool for 5-10 minutes, stirring often.
Remove the pan from the freezer, pour the chocolate ganache on top and spread it quickly to coat the cookie dough.
Microwave the white chocolate chips for about 45 seconds. Stir until smooth, returning to microwave for :15 increments if needed. Drizzle lines on top of chocolate ganache. Top with coarse sea salt, if desired.
Cover and chill for at least 4 hours. Cut into bars and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to a week.

Bars can be frozen for up to a month.

Is it necessary to chill the no-bake cookie bars before serving?

Yes, you should chill the bars for at least 4 hours. This allows the dough to firm up and the chocolate ganache to set, making them easier to cut and enhancing the overall texture.

Can the butter be replaced with a non-dairy alternative?

You can substitute butter with non-dairy alternatives like vegan margarine or coconut oil. Choose a solid, room-temperature option to maintain the right consistency in your dough.

Are there any variations in no-bake cookie dough bars?

You can use different types of chocolate chips such as dark, white, or caramel-flavored chips. Nuts, butterscotch chips, or cookie butter chunks are also popular additions to customize the flavor.

Enjoy more no-bake cookies here:

Soft and chewy with a hint of vanilla, these No Bake Oatmeal Raisin Cookies use pudding mix for extra flavor and moisture—no oven needed!
Made with quick oats, coconut, walnuts, and melted chocolate, these simple No Bake Cookies skip the peanut butter but deliver rich, chewy goodness in every bite!
These cozy No Bake Gingerbread Cookies are full of warm spices, molasses, oats, and pudding mix—perfect for an easy holiday treat with no oven required!
Naturally sweetened with ripe bananas and loaded with oats, these Banana Oatmeal No Bake Cookies are soft, wholesome, and come together in just minutes!
Creamy Nutella adds rich chocolate-hazelnut flavor to these simple and satisfying Nutella No Bake Cookies.
These chewy Caramel Coconut No-Bake Cookies are made with brown sugar, honey, cream, toasted coconut, and oats for a rich caramel flavor and irresistible texture!

Cookie Dough Bars made with butter, brown sugar, sweetened condensed milk, mini chocolate chips, and heat-treated flour—totally egg-free and safe to eat! These soft, chewy bars taste just like classic cookie dough but in sliceable, no-bake form!

The post COOKIE DOUGH BARS appeared first on Family Cookie Recipes.

BEST NO BAKE COOKIES (without Peanut Butter!)

Jessica — Wed, 30 Apr 2025 20:05:37 +0000

BEST No Bake Cookies made with quick oats, coconut, walnuts, melted chocolate, butter, sugar and milk for a simple no-bake cookie without peanut butter!

I love the fantastic chocolate coconut flavor in these no-bake cookies! I like peanut butter, but when you add it to cookies, the flavor tends to take over. So by leaving it out, your chocolate cookies have a wider variety of flavors!

Amazing No Bake Cookies

No-bake cookies are an addictive cookie recipe that do not require any time in an oven! They also do not include ingredients such as eggs or flour. A lot of no bake cookies include peanut butter as well, it is great for binding ingredients together. For our no bake cookie recipe we do not include peanut butter, we think they form well and taste incredible without it.

This is a great recipe during the warmer months of the year as you can create tasty cookies without turning the oven on and heating the house up any more than it already is.

No Bake Oatmeal and Coconut Cookie Ingredients

Butter: You need 1 cup of butter to give these cookies a nice rich flavor.

Sugar: Adding in 2 cups of sugar help give these cookies a nice sweet taste.

Milk: Use 1/2 cup of milk to provide some moisture and create a great cookie texture.

Coconut: For extra delicious flavor and texture, add in 3/4 cup of coconut flakes.

Semi Sweet Chocolate Chips: You need 1 cup of semi sweet chocolate chips for a fantastic chocolatey addition to these cookies.

Walnuts: Use 1/2 cup of chopped walnuts to add a wonderful crunch to this dessert.

Quick Oats: You will need 3 cups of quick oats for these no bake cookies.

Vanilla extract: Add in 1 teaspoon of vanilla extract to enhance all the amazing flavors in this sweet treat.

Which oats are best for No Bake Cookies?

Different recipes will call for different kinds of oats, but to make the best “No Bake Cookies”, you should use quick oats. Quick oats are physically smaller than old fashioned oats, so they have a better bite with these cookies than larger oats.

Can these Cookies be frozen?

Yes, these cookies can be frozen in an airtight container for up to 2 months. Try to freeze them in a single layer or with layers separated with parchment paper.

BEST No Bake Cookies Recipe made without Peanut Butter

BEST No Bake Cookies are a simple, oatmeal chocolate cookies that do not require baking time! These oatmeal no bake cookies are sweet, chewy and so delightful!

Course Cookies, Dessert, no bake

Cuisine American

Keyword No Bake Cookies without Peanut Butter

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 125kcal

Author Jessica & Nellie

Ingredients

1 cup butter
2 cups sugar
½ cup milk
¾ cup coconut flakes
1 cup semi sweet chocolate chips
½ cup walnuts chopped
3 cups quick oats
1 tsp vanilla extract

Instructions

Prepare a cookie sheet by lining it with wax paper or parchment paper. Set aside.
Next, in a saucepan, combine the butter, sugar and milk. Bring the mixture to a boil and let it boil for 1 minute.
Add the semi-sweet chocolate chips to the pan and stir until they've all melted completely. Add the coconut, walnuts, oats and vanilla extract. Stir everything until it is all thoroughly combined.
Scoop about 1 TBSP of the mixture and place onto the prepared cookie sheet. Repeat with remaining cookie dough.
Let the cookies cool on the baking sheet for 1-2 hours, until set. Enjoy!

Video

Notes

Store cookies in an airtight container on the counter for about 5 days.

Cookies can be frozen in single layers for up to 2 months.

Nutrition

What to do when No Bake Cookies recipe won’t set?

Putting your cookies in the fridge or freezer will help them firm up a bit. To avoid your cookies not setting, make sure you set a timer when you boil the cookie dough.

Will Chocolate No-Bake Cookies stick to foil?

I have seen these cookies stick to aluminum foil before, but it does not always happen. To avoid the hassle and the risk I would recommend using wax paper or parchment paper as that is what has always worked for me!

Do No Bake Cookies need to be refrigerated?

I highly recommend putting no bake cookies in the fridge, it will help the cookies to hold a firmer shape. They also will last longer if you keep them in the fridge. However, they technically don’t have to be refrigerated. You can store them in an airtight container in room temperature and they will be fine too. It just depends on your preference, if you like them room temperature or chilled.

How long does it take for no bake cookies to set?

These cookies only take about 15-20 minutes to cool and set up at room temperature, but you can reduce that time by at least half if you let them set up in the refrigerator. If you prefer the taste and texture of these cookies at room temperature just make sure to remove them from the refrigerator once set. You can definitely eat them while cold though too! I think they somehow taste better cold.

More No-Bake Cookies:

Best Ever No Bake Cookies are simple, oatmeal chocolate cookies that do not require baking time! I have tried many and this no bake cookies recipe is the absolute BEST. Perfect flavor and texture!

The post BEST NO BAKE COOKIES (without Peanut Butter!) appeared first on Family Cookie Recipes.

CARAMEL COCONUT NO-BAKE COOKIES

Nellie — Wed, 09 Apr 2025 21:32:17 +0000

Caramel Coconut No-Bake Cookies are made with brown sugar, honey, cream, toasted shredded coconut, and oats. A unique twist on traditional no-bake cookies!

Caramel Coconut No-Bake Cookies are a delightful treat that combines the rich flavors of caramel and coconut into a simple, no-bake dessert. We love traditional no-bake cookies, but sometimes it’s fun to try variations that have entirely different flavors.

Recipe Highlights

So many flavors! The butter, brown sugar, and heavy cream create a caramel coating for the coconut, oats, and nuts. The textures and flavors are incredible!
No baking required. You do need to cook the caramel mixture on the stove for a few minutes, but after that, you can just scoop the cookies onto a baking sheet and let them set up on the counter or in the refrigerator.

Ingredients in Caramel Coconut No-Bake Cookies

Butter – You will need one stick of butter. Unsalted or salted both work just fine, but make sure to use real butter!

Brown sugar – For best results, make sure that your brown sugar is soft and fresh.

Honey – Honey sweetens up the cookies and adds a lot of flavor. For a slightly different flavor, you can swap this out with maple syrup.

Salt – A little bit of salt will help bring out the other flavors in the cookies. If you use salted butter, you can reduce the amount by half.

Heavy cream – Heavy cream is necessary for making the caramel mixture in the cookies.

Vanilla extract – Just a little bit of vanilla extract adds a lot of flavor!

Toasted shredded coconut – Make sure to buy the toasted shredded coconut, not just plain shredded coconut. This improves the texture and flavor of the cookies. If you have regular shredded coconut, you can easily toast it yourself. Put in a dry skillet (no oil) over medium heat and stir constantly for about 3-5 minutes, just until golden. Be very careful not to overcook!

Oats – Quick oats work best in no-bake cookies. If you use regular oats, the cookies may not mix or set properly. Their smaller size allows them to soak up the caramel better, and they also soften up more quickly.

Chopped pecans or almonds – Adding nuts is optional, but they add a delightful crunch and another level of flavor to the no-bake cookies.

Flaky sea salt – I love garnishing cookies with a little sprinkling of flaky sea salt. It contrasts with the sweetness and helps intensify all of the other flavors!

Tips for making Caramel Coconut No-Bake Cookies

Full instructions for making Caramel Coconut No-Bake Cookies can be found on the recipe card below, but here are a few tips.

Use parchment paper. Make sure to line the baking sheet with parchment paper so that the cookies don’t stick. It also makes clean up so easy!
Don’t overcook the caramel mixture. Once the caramel mixture begins to bubble, stir constantly and make sure to remove from the heat once it has bubbled for 3 minutes.
Don’t forget the sea salt! You only need a little bit of flaky sea salt to sprinkle on the top of the cookies, but even just that little bit of salt really makes all of the other flavors pop!
Use a cookie scoop. You can use two spoons to form the cookies, but I prefer to use a cookie scoop. This ensures that all the cookies are the same size and shape.
Refrigerate the cookies to set up faster. The cookies take about 30 minutes to set up at room temperature, but this time can be drastically reduced by placing the cookies in the refrigerator.

STORAGE INSTRUCTIONS

Refrigeration:

Store cookies in an airtight container.
The cookies can last up to one week in the refrigerator.

Freezing:

For longer storage, the cookies can be frozen.
Place them in a single layer in a freezer-safe container or bag.
They will keep well for up to three months.

Defrosting:

To enjoy frozen cookies, transfer them to the refrigerator for a few hours to thaw.
They can also be left at room temperature for a quicker thawing process.

Tips for Freshness:

Adding parchment paper between layers may help prevent sticking.
Avoid storing cookies in humid areas to prevent moisture absorption.

Caramel Coconut No-Bake Cookies Recipe

Caramel Coconut No-Bake Cookies are made with brown sugar, honey, cream, toasted shredded coconut, and oats. A unique twist on traditional no-bake cookies!

Course Cookies, Dessert

Cuisine American

Keyword Caramel Coconut No-Bake Cookies

Prep Time 15

Cooling Time 30

Servings cookies

Calories 216kcal

Author Jessica & Nellie

Ingredients

½ cup butter
¾ cup brown sugar packed
¼ cup honey or maple syrup for a twist
½ teaspoon salt
½ cup heavy cream
1 teaspoon vanilla extract
2 ½ cups toasted shredded coconut
1 cup quick oats
½ cup chopped pecans or almonds optional
¼ teaspoon flaky sea salt for garnish

Instructions

Line a baking sheet with parchment paper.
Melt the butter in a medium saucepan over medium heat, then add brown sugar, honey, and salt. Stir constantly until the mixture bubbles. Let it simmer for 3 minutes.
Remove from heat, stir in heavy cream and vanilla extract. Mix well.
In a large bowl, mix the toasted coconut, oats, and nuts (if using). Pour the warm caramel over the mixture and stir until fully coated.
Drop spoonfuls onto the prepared baking sheet and sprinkle with flaky sea salt.
Allow the cookies to cool at room temperature for 30 minutes until firm. For faster setting, refrigerate for 15 minutes.

Nutrition

Frequently Asked Questions

Can I use old-fashioned oats instead of quick oats?

Technically, yes—but the texture will be chewier and the cookies might not hold together as well. Quick oats soak up the caramel mixture better and give you that perfect soft-but-structured bite. If you only have old-fashioned oats, give them a quick blitz in a food processor to mimic quick oats.

Can I make these dairy-free?

You can try it! Use a vegan butter substitute and full-fat coconut milk or a thick non-dairy creamer in place of the heavy cream. Just know the caramel texture might be slightly different—but still delicious.

More delicious no-bake cookie recipes to try:

Most no-bake cookie recipes are made with chocolate! No-Bake M&M Cookies are made with oats and coconut, and Nutella No-Bake Cookies are made with Nutella and cocoa powder.
No-bake cookies are already very easy to make, but Microwave No-Bake Cookies are made in less than 10 minutes with only 6 ingredients!
One of our most popular recipes is the one for Lemon Oatmeal No-Bake Cookies. The recipe is made with lemon pudding mix, so it’s very easy to change the flavor by using any flavor of pudding you’d like.

Caramel Coconut No-Bake Cookies are made with brown sugar, honey, cream, toasted shredded coconut, and oats. A unique twist on traditional no-bake cookies!

The post CARAMEL COCONUT NO-BAKE COOKIES appeared first on Family Cookie Recipes.

STAR CRUNCH COOKIES RECIPE

Jessica — Wed, 15 Jan 2025 17:21:09 +0000

Copycat Star Crunch Cookies are even better than Little Debbie’s! Gooey marshmallow combines with crispy rice cereal for an irresistible taste & crunch that outshines the store-bought version!

For those looking to satisfy their cravings without turning on the oven, this no-bake cookie recipe offers a perfect solution! Each bite of these rice Krispie cookies promises a perfect balance of sweetness and crunch, making them a crowd favorite for any occasion.

Copycat Star Crunch Cookies- Delightful Taste & Texture

These no-bake cookies offer a delightful combination of flavors and textures. The rich chocolate combined with the gooey marshmallow inside creates a satisfying chewiness. The use of Rice Krispies provides a crunchy bite that contrasts beautifully with the soft marshmallow. Each cookie has a delightful crunch that enhances the overall experience.

Crunchy, no bake, Copycat Star Crunches are so easy to make and taste even better than the store bought version! With only 6 ingredients these cookies are ready in under 40 minutes. These ooey gooey caramel and chocolatey, crunchy cookies are the perfect dessert to make for the family!

Why you’ll love this Copycat Cookie Recipe

Simple steps. No-bake preparation means this is a quick and easy dessert. There is no need for an oven, making it perfect for warm days or busy schedules.
Simply delicious. The balance of flavors & texture is sure to please many palates. The use of Rice Krispies adds a unique texture. This maintains a crispy crunch that contrasts beautifully with the smooth chocolate and marshmallow.
Loved by all! Kids and adults alike will enjoy these cookies. They are a fun option for parties, after-school snacks, or any sweet craving. Incorporating these cookies into your dessert rotations is a smart choice.

Ingredients for Star Crunch Cookies

Caramel bits: For the binding agent in this cookie recipe, you need 2 cups of caramel bits. I used the kraft’s caramel bits for this recipe.

Butter: Use ½ cup of butter for a rich tasting treat and give the cookies a nice shine.

Chocolate chips: Mix in 2 cups of semi-sweet chocolate chips for chocolatey goodness in every bite. You can use milk chocolate instead of semi sweet if desired.

Milk: Help thin out the mixture by adding ⅓ cup of milk.

Marshmallows: You will need 10-oz of mini marshmallows for the signature taste and texture of these cookies.

Rice Krispie cereal: Add 6 cups of Krispie rice cereal for the delightful, crunchy cookie consistency we are aiming for.

How to make Caramel Marshmallow No-Bake Cookies

Prep

Get started by lining 2-3 baking trays with parchment paper and then set them aside.

Cookie mixture

Next in a large saucepan, combine the caramel bits, butter, semi-sweet chocolate chips, and milk. Stir gently over low heat until the ingredients have melted. It helps to mash the caramel bits with the underside of a spoon to help them melt. It should take about 5-10 minutes until the mixture is smooth.

Then add the mini marshmallows and stir until everything is melted and well combined.

Remove the pan from the heat and pour in the Rice Krispie cereal. Stir until everything is well coated in the chocolate mixture.

Shape & cool

Proceed to use a large cookie scoop or ¼ cup measuring cup to scoop out some of the cookie mixture and transfer it to the prepared trays. Gently press the top of the cookies to flatten and shape them. Repeat until all the mixture is used; it should yield about 18-20 cookies.

Let the cookies cool to set. To quicken the process, you can place them in the fridge or freezer for about 30 minutes. You do not have to freeze/refrigerate, it just makes them less sticky faster.

Take them out the fridge/freezer and let sit for 5 minutes, serve and enjoy!

Elevating the Flavor of No-Bake Krispie Cookies

There are several ways to enhance the flavor of Copycat Star Crunch Cookies, allowing for personalization and adapting to different tastes. From introducing new ingredients to exploring storage and presentation options, readers can elevate their cookie experience.

Chocolate: Different types of chocolate can dramatically change the flavor profile. Dark chocolate provides a rich, intense taste, while milk chocolate offers sweetness.

Add-ins: Adding peanut butter or nut butter can introduce a creamy texture and nutty flavor. For a hint of saltiness, sprinkle a small amount of sea salt on top after assembling the cookies.

Extra texture: Incorporating toasted coconut or chocolate chips can add extra layers of taste and texture. Experimenting with these additions allows for personalized recipes that suit different preferences.

Copycat Star Crunch Cookies

Copycat Star Crunch Cookies are even better than Little Debbie's! These no-bake chocolate caramel cookies combine gooey marshmallow with crispy rice cereal, creating an irresistible texture and flavor that outshines the store-bought version.

Course Cookies, no bake, No Bake Cookies, no bake dessert

Cuisine American

Keyword No Bake Copycat Star Cunch Cookies

Prep Time 30

Total Time 30

Servings cookies

Calories 315kcal

Author Jessica & Nellie

Ingredients

2 cups caramel bits
½ cup butter
2 cups semi sweet chocolate chips
⅓ cup milk
10 oz mini marshmallows
6 cups krispy rice cereal

Instructions

Prep: Line 2-3 baking trays with parchment paper; set aside.
Cookie mixture: In a large saucepan, combine the caramel bits, butter, semi sweet chocolate chips, and milk. Stir gently over low heat until melted. It helps to mash the caramel bits with the underside of a spoon to help them melt. It should take about 5-10 minutes until the mixture is smooth.
Add the mini marshmallows and stir until everything is melted and combined.
Remove pan from heat and pour in the Rice Krispie cereal. Stir until everything is well coated in the chocolate.
Shape & cool: Use a large cookie scoop or ¼ cup measuring cup to scoop out some of the cookie mixture and transfer it to the prepared trays. Gently press the top of the cookies to flatten. Repeat until all the mixture is used; it should yield about 18-20 cookies.
Let the cookies cool to set. To quicken the process, you can place them in the fridge or freezer for about 30 minutes. Take them out the fridge/freezer and let sit for 5 minutes, serve and enjoy!

Notes

Store no-bake chocolate marshmallow cookies in an airtight container on the counter for 3-4 days.

Nutrition

Storage and Serving Suggestions for no-bake cookies

To maintain the freshness of Copycat Star Crunch Cookies, proper storage is crucial. They can be kept in an airtight container at room temperature for up to 3-4 days.

For longer storage, place them in the refrigerator. This method can keep the cookies fresh for up to two weeks.

When serving, these cookies pair well with a glass of milk or a warm cup of coffee. For a more festive presentation, consider arranging them on a colorful platter or wrapping them individually for gifts.

Are there any nut-based ingredients in Star Crunch cookies?

Traditional recipes for Star Crunch cookies do not include nut-based ingredients. The primary components typically consist of chocolate, caramel, marshmallows, and rice cereal. Always check specific recipes if nut allergies are a concern.

Can this recipe be modified for specific dietary requirements?

Yes, the classic Star Crunch recipe can be adapted for dietary needs. For gluten-free options, substitute rice cereal with a certified gluten-free variety. Vegan modifications are possible by using dairy-free chocolate and plant-based marshmallows.

Copycat Star Crunch Cookies are even better than Little Debbie’s! Gooey marshmallow combines with crispy rice cereal for an irresistible taste & crunch that outshines the store-bought version!

Try more of our favorite no-bake cookie recipes here:

Copycat Star Crunch Cookies are a perfect treat that comes together quickly and just as good as the original treat! These no-bake chocolate caramel cookies are a perfect combination of rich chocolate, gooey marshmallow, and crispy cereal.

Copycat Star Crunch Cookies are even better than Little Debbie’s! Gooey marshmallow combines with crispy rice cereal for an irresistible taste & crunch that outshines the store-bought version!

The post STAR CRUNCH COOKIES RECIPE appeared first on Family Cookie Recipes.

RUDOLPH COOKIE BUTTER BALLS

Nellie — Wed, 11 Dec 2024 18:50:31 +0000

Rudolph Cookie Butter Balls are fun no-bake treats made with cookie butter and crushed Nilla wafers, decorated to look like your favorite reindeer! Easy holiday treats made with less than 10 minutes of prep time!

We love no-bake cookies and have made quite a few over the years. Many no-bake cookie recipes have oats, nuts, or cereal as a main ingredient. The main ingredient in these cookies is crushed vanilla wafers. Now, why didn’t I think of that before?

Rudolph Cookie Butter Balls

These little treats are so fun to add to holiday goody plates! They only take a few minutes to make, and they are so easy that kids can make them all by themselves. Finely crush Nilla wafers and mix them with cookie butter to form the cookie balls. Decorate them with pretzel antlers, chocolate chip eyes, and M&m noses to make them look like Rudolph!

What is cookie butter?

Cookie butter is a sweet spread made primarily from ground cookies, typically speculoos, which are spiced Dutch ginger cookies. This unique treat has a rich, caramel-like flavor and a smooth texture, making it an irresistible addition to a variety of foods. Its versatility allows it to be used as a spread on bread, pancakes, or waffles, or even as an ingredient in desserts.

Ingredients in Rudolph Cookie Butter Balls

Cookie butter – If you haven’t tried cookie butter, this is an excellent time to start! If you don’t want to use cookie butter, you could use a different nut butter as a substitute. Cookie butter is a bit thicker than most nut butter, so you will likely have to add more cookie crumbs to get the mixture to a consistency that is stiff enough to hold shape.

Nilla wafers – Add crushed Nilla wafers to the cookie butter to make the cookie balls. You will need about 30 Nilla wafers to make about 1 1/2 cups of crumbs. The finer the crumbs, the better. It is easiest to crush the cookies in a blender or food processor.

Pretzels – You will need mini pretzels to break into antlers.

Mini semi-sweet chocolate chips – These will be used to make the “eyes” on the reindeer cookie balls.

Mini M&M’s – Use mini red M&Ms to make Rudolph’s nose. You can use brown M&Ms if you want to make other reindeer. Make sure to use the mini ones – the regular ones will be too big!

How to make Rudolph Cookie Butter Balls

Line a baking sheet with parchment paper and set aside.

MAKE THE COOKIE BALLS

In a medium-sized mixing bowl, mix the crushed Nilla wafers and cookie butter using a fork until it reaches a crumb-like consistency. (The best way to crush Nilla wafers into very fine crumbs is in a food processor or blender.)

Fill a one-tablespoon cookie scoop with the mixture and add to the cookie sheet.

Pop the cookie sheet in the fridge for 20-30 minutes, allowing the dough to firm up. You can speed this up by placing the cookie balls in the freezer for 10-15 minutes.

DECORATE THE COOKIE BALLS

Break both of the outside pieces of the pretzels off to form antlers and then set aside.

Remove the dough and shape into balls by gently rolling each piece in your hands. Return to the baking sheet.

Place two mini chocolate chips for the eyes and a red mini M&M for the nose.

Gently add a piece of pretzel to each side for the antlers. Shape as needed.

After decorating the cookie balls, return them to the fridge to chill for at least 30 minutes or until ready to serve.

Rudolph Cookie Butter Balls

Course Cookie Balls

Cuisine American

Keyword Rudolph Cookie Butter Balls

Prep Time 10

Chill Time 1

Servings servings

Calories 138kcal

Author Jessica & Nellie

Ingredients

½ cup cookie butter
1 ½ cups Nilla wafers finely crushed (about 30 Nilla wafers)
12 mini pretzels
24 mini semi-sweet chocolate chips
12 red mini M&M’s

Instructions

Line a baking sheet with parchment paper and set aside.

MAKE THE COOKIE BALLS

In a medium-sized mixing bowl, mix the crushed Nilla wafers and cookie butter using a fork until it reaches a crumb-like consistency. (The best way to crush Nilla wafers into very fine crumbs is in a food processor or blender.)
Fill a one-tablespoon cookie scoop with the mixture and add to the cookie sheet.
Pop the cookie sheet in the fridge for 20-30 minutes, allowing the dough to firm up. You can speed this up by placing the cookie balls in the freezer for 10-15 minutes.

DECORATE THE COOKIE BALLS

Break both of the outside pieces of the pretzels off to form antlers and set aside.
Remove the dough and shape into balls by gently rolling each piece in your hands. Return to the baking sheet.
Place two mini chocolate chips for the eyes and a red mini M&M for the nose.
Gently add a piece of pretzel to each side for the antlers. Shape as needed.
Return to the fridge to chill for at least 30 minutes or until ready to serve.

Nutrition

DO NO-BAKE COOKIES NEED TO BE REFRIGERATED?

Putting cookie balls in the fridge will help the cookies to hold a firmer shape. They will become very soft if left out too long and the cookie balls will also last longer if you keep them in the fridge. However, they technically don’t need to be refrigerated. You can store them in an airtight container at room temperature and they will be fine for up to a week.

Wait to add the pretzels until shortly before serving. The pretzels will get stale the longer they are stored.

More easy holiday treats to try:

PEPPERMINT BARK GRAHAM CRACKERS
CHOCOLATE DIPPED OREOS
CHOCOLATE RITZ CRACKER COOKIES
CHRISTMAS COOL WHIP CANDY
NO-BAKE GINGERBREAD COOKIES
CHRISTMAS BROWNIE M&M COOKIES
SUGAR COOKIE FUDGE
SNOWMAN SUGAR COOKIES
PEPPERMINT SNOWMAN COOKIES
PEPPERMINT COOKIE BARS
MINI BROWNIE PEPPERMINT PARFAITS
CHRISTMAS CHOCOLATE CARAMEL CUPS
WHITE CHOCOLATE CHEX MIX
MARSHMALLOW PEANUT BUTTER CHOCOLATE BARK

The post RUDOLPH COOKIE BUTTER BALLS appeared first on Family Cookie Recipes.

PEPPERMINT BARK GRAHAM CRACKERS

Jessica — Mon, 09 Dec 2024 20:00:36 +0000

Peppermint Bark Graham Crackers made with only 4 simple ingredients, in it comes together in under 30 minutes! A delightful peppermint treat that’s perfect for holiday dessert trays!

These chocolate covered graham crackers are dipped in white and milk chocolate, sprinkled with peppermint candy, and absolutely delicious! This chocolate and white chocolate peppermint bark is such an easy treat to make, it’s great for those chillier nights with a side of hot chocolate!

A Festive Holiday Treat- Chocolate and Peppermint

These peppermint bark graham crackers are an incredibly easy-to-make treat that captures the essence of the holiday season. The combination of smooth white chocolate and crunchy graham crackers, this recipe offers a simple yet festive snack. The addition of crushed peppermint candies on top not only enhances the flavor but also gives these treats a visually appealing finish.

These graham cracker treats are great for gatherings or as a sweet gift, making it a versatile option for anyone looking to share festive cheer. The simple steps allows bakers of all skill levels to enjoy creating and sharing this delicious holiday confection!

Why you’ll love this Easy Dessert Recipe

Simply delicious: The white chocolate brings a smooth sweetness to this treat, while the crushed peppermint gives a refreshing contrast. Combined with the satisfying crunch of the graham cracker base.
Easy Preparation: This recipe for Peppermint Bark Graham Crackers combines simplicity and flavor seamlessly. It requires minimal ingredients yet delivers a festive treat. With just a few steps, anyone can create this delightful snack.
Festive Touch: The crushed peppermint adds a seasonal flair, making it perfect for holiday gatherings.

Peppermint Bark Graham Crackers Ingredients

Graham crackers: You will have enough melted chocolate to coat about 2 sleeves of graham crackers.

Chocolate: Using 20-oz of white melting chocolate will create the smooth, sweet candy coating.

Peppermint candy: Crush about ½ cup of peppermint candies to sprinkle over the top of the crackers for a cool taste and festive appearance.

Melting wafers: For more chocolatey goodness, you need 20-oz of milk chocolate melting wafers.

How to make Holiday Chocolate Covered Graham Crackers

Prep

Start by lining two large baking sheets with parchment paper, then set them aside.

Then crush the peppermint candy in a ziplocked bag using a rolling pin or meat mallet. You want small pieces, not dust.

Chocolate prep

Next in a microwave safe bowl, melt the white chocolate for 1:30. Let the chocolate sit for 2-3 minutes, then gently stir. If the chocolate isn’t fully melted, return it to the microwave and heat in 20 second intervals, letting it sit before stirring each time. Feel free to add ½ tsp of coconut oil, or shortening, to thin the chocolate out and make it easier to dip crackers.

First chocolate coat

After that, break each of the graham crackers in half to form a square piece. You can break the graham crackers into fourths for smaller pieces, if you prefer.

Now proceed to place a graham cracker square in the melted white chocolate and press it into coat. Then turn it over using my favorite handy Wilton dipping tool or 2 forks. Lift the cracker out and tap the excess chocolate off. Place it on the prepared baking sheet and immediately sprinkle the crushed peppermint candy all over the top. Repeat with the rest of the crackers.

Place pan in the fridge, or any other cool spot, for about 10 minutes, until the chocolate is set.

Second coating

After they’ve set, repeat the process above for melting the milk or semi-sweet chocolate. Once melted, lift one of the white chocolate peppermint topped crackers. Take a spoonful of melted chocolate and place it on the space where the cracker sat on the parchment paper. Place the cracker on top and press it down gently so that the bottom of the cracker is coated. Repeat with remaining chocolate and crackers. Let them sit until the chocolate has set.

Alternately, you can dip the white chocolate peppermint crackers in a shallow bowl with the melted milk chocolate. Use a fork to remove it, tapping excess off and place it on parchment to cool and set.

Pull the crackers apart from the parchment paper, serve, and enjoy!

Variations of this Chocolate Coated Graham Cracker Recipe

Flavor Add-ins: Consider adding a few drops of peppermint extract to the melted chocolate for an intensified mint flavor.
Different Candies: Replace crushed peppermint with crushed candy canes, or try other festive candies like crushed Mint Oreos or Red & Green M&Ms.
Experimenting with the base: Try flavored graham crackers, such as chocolate or honey, for a different taste.
Chocolate Types: Substitute the white melting chocolate with dark or semi-sweet chocolate for a richer flavor.
Topping options: Chopped nuts, like almonds or pecans, can add delightful crunch.

Peppermint Bark Graham Crackers

Peppermint Bark Graham Crackers made with only 4 simple ingredients, in it comes together in under 30 minutes! A delightful peppermint treat that's perfect for holiday dessert trays!

Course Cookies, Dessert, No Bake Cookies

Cuisine American

Keyword Peppermint Bark Graham Crackers

Prep Time 30

Total Time 30

Servings squares

Calories 211kcal

Author Jessica & Nellie

Ingredients

2 sleeves graham crackers
20 oz white melting chocolate
½ cup crushed peppermint candies
20 oz milk chocolate melting wafers

Instructions

Prep: Line two large baking sheets with parchment paper, then set them aside. Crush the peppermint candy in a ziplocked bag using a rolling pin or meat mallet. You want small pieces, not dust.
Chocolate prep: In a microwave safe bowl, melt the white chocolate for 1:30. Let the chocolate sit for 2-3 minutes, then gently stir. If the chocolate isn't fully melted, return it to the microwave and heat in 20 second intervals, letting it sit before stirring each time. Feel free to add ½ tsp of coconut oil, or shortening, to thin the chocolate out and make it easier to dip crackers.
First chocolate coat: Break each of the graham crackers in half to form a square piece. You can break the graham crackers into fourths for smaller pieces, if you prefer.
Place a graham cracker square in the melted white chocolate and press it into coat. Then turn it over using my favorite handy Wilton dipping tool or 2 forks. Lift the cracker out and tap the excess chocolate off. Place it on the prepared baking sheet and immediately sprinkle the crushed peppermint candy allover the top. Repeat with the rest of the crackers.
Place pan in the fridge, or any other cool spot, for about 10 minutes, until the chocolate is set.
Second coating: Repeat the process above for melting the milk or semi-sweet chocolate. Once melted, lift one of the white chocolate peppermint topped crackers. Take a spoonful of melted chocolate and place it on the space where the cracker sat on the parchment paper. Place the cracker on top and press it down gently so that the bottom of the cracker is coated. Repeat with remaining chocolate and crackers. Let them sit until the chocolate has set.
Alternately, you can dip the white chocolate peppermint crackers in a shallow bowl with the melted milk chocolate. Use a fork to remove it, tapping excess off and place it on parchment to cool and set.
Pull the crackers apart from the parchment paper, serve, and enjoy!

Notes

Store in an airtight container on the countertop for 3-4 days. Chocolate may bloom after several days, so it’s best to serve it within 24 hours of making it.

Nutrition

Tips for melting chocolate to the perfect consistency

To achieve the right consistency for melting chocolate, you can use the double boiler method or for faster results the microwave. If using a microwave, heat in 30-second intervals, stirring in between to prevent overheating. Adding a small amount of vegetable oil can improve fluidity, making the chocolate easier to dip.

How long are chocolate covered graham crackers good for?

Store peppermint chocolate graham crackers in an airtight container, on the countertop, and they will last up to 3-4 days. The chocolate may bloom after several days, so it’s best to serve within 24 hours of making these.

To maintain freshness, it is best to keep them in a cool, dry place away from direct sunlight. For longer storage, placing them in the refrigerator can help preserve their texture and flavor.

Peppermint Bark Graham Crackers made with only 4 simple ingredients, & it comes together in under 30 minutes! A delightful peppermint treat that’s perfect for holiday dessert trays!

How do you crush peppermint candies for garnishing treats?

To crush peppermint candies effectively, place them in a sealed plastic bag and use a rolling pin or meat mallet to break them into smaller pieces. An alternative method is to use a food processor, pulsing until reaching the desired consistency. Both methods create a suitable texture for garnishing treats.

How can you ensure peppermint candies adhere to the crackers?

To ensure peppermint candies adhere well, sprinkle them onto the chocolate coating while it is still warm and not fully set. Press them gently into the chocolate to secure their placement. This technique helps the candies stick and adds a festive touch to the appearance.

For more delicious holiday recipes, try some of our favorites here:

Peppermint Bark Graham Crackers are dipped in a smooth white and milk chocolate, topped with peppermint candy, and simply delightful! This peppermint treat is an easy treat to make, it comes together quickly, and disappears just as fast.

Peppermint Bark Graham Crackers made with only 4 simple ingredients, & it comes together in under 30 minutes! A delightful peppermint treat that’s perfect for holiday dessert trays!

The post PEPPERMINT BARK GRAHAM CRACKERS appeared first on Family Cookie Recipes.

NO-BAKE PUMPKIN COOKIES

Nellie — Wed, 23 Oct 2024 21:31:34 +0000

No-Bake Pumpkin Cookies are packed with oats and pumpkin flavor, and they come together in just minutes without ever turning on the oven. This easy fall cookie recipe is quick, delicious, and the perfect way to enjoy pumpkin season!

Recipe Highlights

No oven required: Perfect for busy days or when you don’t want to heat up the kitchen.
Quick & easy: Just 5–10 minutes of prep and a short set time.
Fall flavor: Pumpkin spice pudding and warm spices make these cookies taste like autumn in every bite.
Family-friendly: Kids can help scoop the dough and watch the cookies set.
Versatile: Customize with pudding mix flavors or extra add-ins like mini chocolate chips or chopped nuts.

Recipe Highlights

Versatile: Try swapping in different pudding flavors (like vanilla, cheesecake, or chocolate) for fun variations, or fold in add-ins such as mini chocolate chips, dried cranberries, or even a sprinkle of toasted coconut.
No oven required: Perfect for busy days, college dorms, or hot summer afternoons when baking feels like too much effort. These cookies require only a stovetop and a mixing bowl.
Quick & easy: With just a handful of ingredients, this recipe can be prepped in under 10 minutes, making it ideal for last-minute gatherings or a weeknight treat.
Fall flavor: The combination of pumpkin spice pudding and pumpkin pie spice brings all the warm, cozy flavors of autumn without being overpowering. Each bite tastes like fall wrapped up in cookie form.
Family-friendly: Kids can help scoop the cookies and watch them set—no hot oven means less stress if little hands are in the kitchen.

Ingredients in No-Bake Pumpkin Cookies

Sugars – You will need sugar and brown sugar for these no-bake cookies. For best results, make sure the brown sugar is soft and fresh.
Butter – Another key ingredient in most cookie recipes. The recipe calls for 3/4 cup of butter (1 1/2 sticks). For best results, use real butter.
Milk – Any type of milk will work fine. I usually use 2% because that’s what I have on hand, but you can even use a non-dairy alternative if you’d like.
Pumpkin spice pudding mix – You need a small box (3.4 oz) of instant Pumpkin Spice pudding mix. If you can’t find pumpkin pudding mix, you can use vanilla pudding mix and then double the amount of pumpkin pie spice in the recipe.
Pumpkin pie spice – The recipe calls for one teaspoon of pumpkin pie spice. If you don’t have pumpkin pie spice, you can easily make your own with nutmeg, cinnamon, ginger, allspice, and cloves.
Vanilla – The higher the quality of the vanilla, the better.
Oats – Quick oats work best in no-bake cookies. You will need 3 1/2 cups.

Helpful Tips

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Serving ideas: These cookies pair perfectly with apple cider, chai tea, or hot cocoa. For a festive party tray, alternate these with traditional chocolate no-bakes for a colorful fall spread.
Boil time matters: A rolling boil for two full minutes is crucial. Undercooking will result in cookies that don’t firm up, while overcooking can make them dry or crumbly.
If cookies won’t set: Chill them in the fridge or freezer for 15–20 minutes. This not only helps them firm up but can also give them a refreshing bite.
Flavor swaps: If pumpkin spice pudding isn’t available, vanilla pudding plus extra pumpkin spice works beautifully. Chocolate pudding can turn these into a fun pumpkin-chocolate mashup.
Add texture: Mix in chopped pecans, walnuts, or pepitas for crunch. A handful of mini chocolate chips or white chocolate chunks can also take these up a notch.

Storage Instructions

Room temperature: Store in an airtight container for 3–4 days. Great for keeping on the counter for quick snacking.
Refrigerator: Keeps for up to a week and helps the cookies hold their shape better. Chilled no-bake cookies also have a firmer, fudgier bite.
Freezer: Freeze for up to 3 months. Place cookies in a single layer on a baking sheet first, then transfer to a freezer bag. Let thaw at room temperature for about 30 minutes before serving.

No Bake Pumpkin Cookies Recipe

No Bake Pumpkin Cookies are full of oats and pumpkin flavor and come together in minutes without ever turning the oven on. This easy no bake cookie recipe is quick, delicious and perfect for fall!

Course Cookies

Cuisine American

Keyword No-Bake Pumpkin Cookies

Prep Time 5

Resting Time 5

Servings cookies

Calories 180kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
½ cups brown sugar
¾ cup butter
⅔ cup milk
3.4 oz box instant Pumpkin Spice Pudding Mix
1 tsp pumpkin pie spice
1 tsp vanilla extract
3 ½ cups quick oats

Instructions

In a medium saucepan, combine sugars, butter and milk. Over medium heat, stirring occasionally, bring the mixture to a boil and boil for 2 minutes.
Remove the mixture from heat and add the pudding mix, stirring until well combined.
Add the pumpkin pie spice and vanilla and mix well. Mix in the oats and then let the mixture sit for about 5 minutes.
Use a cookie scoop to drop the mixture by tablespoonfuls onto a cookie sheet lined with wax paper. Allow them to cool completely in order to fully set. Store at room temperature or in the refrigerator.

Video

Nutrition

FAQs

What if I can’t find pumpkin spice pudding mix?
You can order it online, but if that’s not an option, use vanilla pudding and double the pumpkin spice. The flavor will be slightly different, but still delicious.

Do no-bake cookies need to be refrigerated?
Not necessarily. They’ll stay fresh at room temperature, but refrigerating them helps maintain a firmer texture and extends shelf life.

Which oats work best?
Quick oats are recommended. Old-fashioned oats may cause the cookies to feel too chewy and not set properly, while instant oats can make them mushy.

How long do they take to set?
At room temperature, about 15–20 minutes. If you’re in a hurry, refrigerate them for 10 minutes and they’ll be ready to enjoy even faster.

Can I freeze no-bake pumpkin cookies?
Yes! Freezing not only helps them set quickly but also makes them a perfect cool treat to pull out later.

More pumpkin cookie recipes to try:

Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

No Bake Pumpkin Cookies are full of oats and pumpkin flavor and come together in minutes without ever turning the oven on. This easy no-bake cookie recipe is quick, delicious, and perfect for fall!

The post NO-BAKE PUMPKIN COOKIES appeared first on Family Cookie Recipes.

NO-BAKE AVALANCHE COOKIES

Jessica — Mon, 15 Jul 2024 20:44:35 +0000

No-Bake Avalanche Cookies made with just 5 ingredients for a soft, chewy & krispie no-bake cookie everyone loves! Chocolate, marshmallows, krispie cereal & peanut butter combine in this easy, delightful cookie.

These no bake chocolate peanut butter cookies are perfect for those who want a sweet treat without having to turn on the oven. With a simple and short list of ingredients, these rice krispie cookies are easy to make and will satisfy any sweet tooth!

No-Bake Cookies Everyone Will Love

Looking for a delicious and easy-to-make dessert that everyone will love? Look no further than Avalanche No-Bake Cookies! These cookies are perfect for those hot summer days when you don’t want to turn on the oven.

One of the great things about these cookies is that they are customizable. You can add different types of chocolate chips or even swap out the peanut butter for almond butter or sunflower seed butter. These cookies are perfect for parties, potlucks, or just as a sweet treat for yourself. They are easy to make and don’t require any baking, making them a great option for those who don’t have a lot of time or who don’t want to heat up the kitchen.

These Avalanche No-Bake Cookies are the perfect treat for anyone who loves a delicious and easy-to-make dessert!

Why You Will Love These Cookies

Quick and Easy: These cookies can be made in just a few minutes and require no baking, making them the perfect treat for busy individuals or those who don’t want to spend hours in the kitchen.
Delicious Flavor: With the combination of rice krispie cereal, mini marshmallows, white chocolate chips, and creamy peanut butter, these cookies have a unique and irresistible flavor that is sure to satisfy your sweet tooth.
Perfect Texture: The mini marshmallows give these cookies a soft and chewy texture, while the rice krispie cereal adds a satisfying crunch. The combination of textures makes these cookies a delight to eat.

Ingredients for Avalanche No-Bake Cookies

Rice krispies cereal: For the structure and base of these cookies, you need 2 ½ cups of rice krispie cereal.

Marshmallows: Add 1 ½ cups of mini marshmallows for a delightful soft texture and sweet taste too.

Chocolate chips: Bind the ingredients together by using 11-ounces of white chocolate chips. Plus add 1 cup of mini semi-sweet chocolate chips to the top of each cookie.

Peanut butter: Using ⅔ cup of creamy peanut butter will add more amazing flavor and a smooth texture too.

How to make No-Bake Chocolate Chip Cookies

Prep

Begin by lining a cookie sheet with parchment paper and then set it aside.

Cookie dough

In a large bowl mix the rice krispie cereal and marshmallows together, then set it aside.

Next, in a medium size saucepan, melt the white chocolate chips and peanut butter, over medium-low heat. Stir constantly and do not raise the heat above medium to help avoid burning.

Once the mixture is completely melted, pour it over the cereal and marshmallows, gently stir until combined and the cereal is well coated.

Shape & chill

After that, use a medium (1.5 TBSP) cookie scoop, portion out the cookie dough in two tablespoon size balls and place them on the prepared cookie sheet, at least 1 inch apart.

Sprinkle the mini chocolate chips generously on top of all the avalanche cookies and let them set for at least 1 hour before serving. Enjoy!

Variations of this No-Bake Cookie Recipe

There are many ways to customize Avalanche No-Bake Cookies to suit your taste preferences. Here are a few ideas to get you started:

Nutty Delight: For those who love nuts, try adding ½ cup of chopped almonds or pecans to the recipe. This will add a nice crunch and a nutty flavor to the cookies. You can also substitute peanut butter with almond or cashew butter for a different taste.

Fruity Twist: If you want to add some fruitiness to the cookies, try adding ½ cup of dried cranberries or raisins to the recipe. This will add a chewy texture and a sweet taste to the cookies. You can also substitute white chocolate chips with dried apricots or chopped dates.

Gluten-Free Option: If you’re looking for a gluten-free option, use gluten-free rice krispies cereal and make sure to check the labels of the other ingredients to ensure they are gluten-free. You can also substitute peanut butter with sunflower seed butter for a nut-free option.

No-Bake Avalanche Cookies

No-Bake Avalanche Cookies have a delightful soft & crispy texture and sweet taste thanks to the gooey marshmallow & crisp cereal. Dotted with mini chocolate chips, these white chocolate marshmallow cookies are sure to be a hit!

Course Cookies, Dessert, No Bake Cookies, no bake dessert

Cuisine American

Keyword no bake cookies, No-Bake Avalanche Cookies

Prep Time 10

Cook Time 5

Total Time 15

Servings cookies

Calories 176kcal

Author Jessica & Nellie

Ingredients

2 ½ cups rice krispies cereal
1 ½ cups mini marshmallows
11 oz white chocolate chips
1 cup mini semi-sweet chocolate chips
⅔ cup creamy peanut butter

Instructions

Prep: Line a cookie sheet with parchment paper and set aside.
Cookie dough: Mix together the rice krispies and marshmallows in your bowl and set aside.
Melt the white chocolate and peanut butter in a medium sized saucepan over medium-low heat, stir constantly and do not raise heat above medium to help avoid burning.
Once melted, pour mixture on top the cereal and marshmallows and gently stir until well combined.
Shape & chill: Using a medium (1.5 TBSP) cookie scoop, portion out the mixture in two tablespoon balls and place on the cookie sheet, at least 1 inch apart.
Sprinkle the mini chocolate chips generously on top of all of the avalanche cookies and let set at least 1 hour before serving. Enjoy!

Notes

These Avalanche No-Bake Cookies are best served at room temperature. They can be stored in an airtight container at room temperature for up to 5 days.

Nutrition

How will I know these no-bake cookies are done?

You will know these cookies are done when you can pick one up without it feeling sticky. The chocolate and peanut butter will set and become easy to handle.

How long are these avalanche cookies good for?

These cookies last up to 1 week either at room temperature or in the fridge in an airtight container. However, we feel these cookies are best served at room temperature.

Can I store these cookies in the fridge?

No, they can be stored at room temperature in an airtight container, unless you live in a hot environment and your home is also hot inside. In which case you should refrigerate them.

My white chocolate got stiff and didn’t melt well, why is this?

It is possible your white chocolate got stiff instead of melted on the stove because it most likely ‘burned’ or seized. To prevent burning white chocolate, be sure to stir it constantly while heating up and never go above medium heat. You just need enough heat to have it melt, don’t turn the heat to high to get it to melt faster, that won’t work and will result in a scorched, gloppy mess.

Is almond bark acceptable to use in place of white chocolate?

Yes, almond bark can be used as a substitute for white chocolate in Avalanche cookies. However, keep in mind that almond bark has a different flavor and texture than white chocolate, so the end result may be slightly different.

Can I use a different cereal in this recipe?

Of course! Other cereals similar in size, like fruity pebbles (omit the mini chocolate chips), would do great as a substitute.

No-Bake Avalanche Cookies made with just 5 ingredients for a soft, chewy & krispie no-bake cookie everyone loves! Chocolate, marshmallows, krispie cereal & peanut butter combine in this easy, delightful cookie.

Can I substitute peanut butter in this recipe?

If you have a peanut allergy or simply do not like peanut butter, you can substitute it with almond butter or sunflower seed butter.

Love no-bake cookies? Try more incredible recipes here:

No-Bake Avalanche Cookies a delicious combination of flavors and textures, perfect for satisfying that sweet tooth. These white chocolate marshmallow call for basic ingredients and come together quickly, you can enjoy a treat in no time!

The post NO-BAKE AVALANCHE COOKIES appeared first on Family Cookie Recipes.

MICROWAVE NO-BAKE COOKIES

Nellie — Tue, 16 Apr 2024 14:08:51 +0000

Microwave No-Bake Cookies are made with only six ingredients in less than 10 minutes, and no stove is necessary. Delicious no-bake cookie recipe made with oats, peanut butter, and cocoa powder.

I’ve been making traditional No-Bake Cookies for many years and we all love them. Even though they are so easy to make on the stove, I realized they are even easier if you make them in the microwave. They turn out perfectly!

MICROWAVE NO-BAKE COOKIES

These delicious cookies are made with only 6 simple ingredients. Whip up a batch using butter, milk, cocoa powder, sugar, peanut butter, and oats. Heat the mixture in the microwave before adding the peanut butter and oats and stir everything together. Scoop the cookies and let them set before eating – that’s it! Easiest cookie recipe ever – no oven required!

INGREDIENTS IN MICROWAVE NO-BAKE COOKIES

Butter – As in most recipes, real butter works best! I always use salted butter, especially for these cookies.

Milk – I usually use 2% milk because that’s what I have on hand, but you can use any type of milk – even non-dairy alternatives.

Cocoa powder – Unsweetened cocoa powder provides the rich, chocolate flavor in the cookies.

Sugar – Yes, there are 2 cups of sugar in these cookies, but I promise, it’s worth it! Just remember that cookies are an indulgence. A yummy one!

Peanut butter – Use creamy peanut butter in this recipe. You can use regular peanut butter (Jif or Skippy), or you can use a more natural peanut butter as well – they both work great!

Oats – In many oatmeal cookie recipes, you can swap out quick oats with regular oats or use a combination of the two. No-bake cookies are best made with quick oats. If you use regular oats, the consistency won’t be the same and the cookies may not stay together properly.

HOW TO MAKE MICROWAVE NO-BAKE COOKIES

Microwave butter, milk, cocoa, and sugar in a large bowl on HIGH for 3 minutes.

Stir, and microwave for 2 more minutes.

Remove from heat. Add peanut butter, then stir until melted.

Add oats and stir.

Drop by spoonfuls onto a cookie sheet lined with wax paper. Refrigerate until cool.

MICROWAVE NO-BAKE COOKIES

Course Cookies

Cuisine American

Keyword Microwave No-Bake Cookies

Prep Time 10

Servings cookies

Calories 173kcal

Author Jessica & Nellie

Ingredients

½ cup butter
½ cup milk
4 tbsp cocoa powder
2 cups sugar
½ cup peanut butter
3 cups quick oats

Instructions

Microwave butter, milk, cocoa, and sugar in a large bowl on HIGH for 3 minutes.
Stir, and microwave for 2 more minutes.
Remove from heat. Add peanut butter, then stir until melted.
Add oats and stir.
Drop by spoonfuls onto a cookie sheet lined with wax paper. Refrigerate until cool.

Nutrition

CAN NO-BAKE COOKIES BE FROZEN?

Yes, these cookies can absolutely be frozen. It will help them firm up, and in my opinion, taste better! Especially in the summer. Although, mine are always eaten before I even open the freezer!

WHICH OATS ARE BEST FOR NO-BAKE COOKIE RECIPE?

Different recipes will call for different kinds of oats, but to make the best no-bake cookies, you should use quick oats. Using different kinds of oats will change the texture of the cookies, and they may not set up quite right. Being the main ingredient in this recipe, it’s important to get the right kind of oats.

WILL NO-BAKE COOKIES STICK TO FOIL?

I’ve seen these cookies stick to aluminum foil before, but it doesn’t always. To avoid the hassle and the risk I would recommend using wax paper or parchment paper as that’s what’s always worked for me!

DO NO-BAKE COOKIES NEED TO BE REFRIGERATED?

The cookies don’t need to be refrigerated, but putting no-bake cookies in the fridge will help the cookies to hold a firmer shape. They will also last longer if you keep them in the fridge. You can store them in an airtight container at room temperature and they will be fine.

HOW LONG DOES IT TAKE FOR NO-BAKE COOKIES TO SET UP?

These cookies only take about 15-20 minutes to cool and set up at room temperature, but you can reduce that time by at least half if you let them set up in the refrigerator. If you prefer the taste and texture of these cookies at room temperature just make sure to remove them from the refrigerator once set. You can eat them while cold though too – some people even like them better that way!

HERE ARE SOME OF OUR FAVORITE NO-BAKE COOKIE RECIPES!

Best No-Bake Cookies
No Bake Cookie Bars
No Bake Pumpkin Cookies
No Bake Caramel Crunch Cookies
Caramel Oatmeal No-Bake Cookies
Chocolate Orange No Bake Cookies
No Bake Peanut Butter Banana Fudge Cookie Bars
Cherry Chocolate Chip No Bake Cookies
Marshmallow Peanut Butter No-Bake Cookies
Peanut Butter No Bake Cookies
No Bake S’mores Cookies
Nutella No-Bake Cookies
No Bake Oatmeal Raisin Cookies
No Bake M&M Cookies
Oreo No-Bake Cookies
Lemon Oatmeal No-Bake Cookies

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