Nutella No Bake Cookies

Nutella No Bake Cookies with peanut butter and Nutella. YUM.
Yes, everyone loves a good fudge no bake cookie. I happen to like Nutella mixed in with the peanut butter. I mean, where can you go wrong?
Oh, and eat these cold. They are way so much better that way. 
Nutella No Bake Cookies with peanut butter and Nutella. YUM.
Nutella No Bake Cookies

Prep Time: 15 minutes

Cook Time: 5 minutes


  • 2 cup sugar
  • 1/4 cup cocoa
  • 1/2 cup milk
  • 1/2 cup margarine
  • 1 tsp vanilla
  • pinch of salt
  • 1/4 cup peanut butter
  • 1/4 cup Nutella
  • 3 cup quick oats


  1. Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. Refrigerate. Eat. Repeat.


note For regular no bake cookies, omit Nutella and change peanut butter to 1/2 cup. But who wants to be regular?
These NO BAKE Nutella Cookies are an easy recipe for kids and adults! Have you tried them yet?

107 Responses to “Nutella No Bake Cookies”

  1. posted Aug 23, 2011 at 12:58 pm

    This recipe is now on a growing list of must make some day.

  2. posted Aug 23, 2011 at 1:11 pm

    I was just thinking this morning…”I wonder if there is such a thing as a healthy cookie”…now I am wondering if I can use s sugar substitute to make this wonderfully delcious looking cookie. Any thoughts?

    • Anonymous
      posted Apr 9, 2013 at 5:34 pm

      Don’t know any reason why you couldn’t use Splenda or Stevia.

      • Reyna V
        posted Nov 18, 2013 at 3:28 pm

        If it turns out, let us know!

        Chemically, it might not work as the sugar/milk/cocoa/fat mixture coupled with the boiling time creates a fudge that sets up when it cools. I’m not sure what happens when you sub out the sugar for a low-volume sweetening substitute.

    • Anonymous
      posted Apr 9, 2013 at 9:55 pm

      Coconut sugar is much healthier (full of minerals) and it does not convert to carbohydrates in the digestion process like white sugar does. It tastes just like white sugar.

    • Anonymous
      posted Jun 24, 2014 at 9:34 pm

      I used half sugar and half splenda. A little soft but very yummy !!

    • Anonymous
      posted Jul 13, 2014 at 10:02 am

      Yes I make mine using 1/2 regular sugar and 1/2 Splenda

  3. posted Aug 23, 2011 at 1:22 pm

    OH I bet these are awesome! I can’t wait to try them!

  4. posted Aug 23, 2011 at 1:29 pm

    These look fantastic!! I love no-bake cookies…my college roommates and I used to make a variety of these with rice krispies and chocolate. And you’re SO right–eating them cold is the absolute best! :) Thanks for sharing.

  5. posted Aug 23, 2011 at 1:39 pm

    What a great idea!

  6. posted Aug 23, 2011 at 2:20 pm

    This is a great recipe. I’m going to let my girls make these today!

  7. posted Aug 23, 2011 at 3:19 pm

    What a perfect way to use Nutella. Yummy. Come visit us. We have a terrific tomato pie recipe this week.

  8. posted Aug 23, 2011 at 3:41 pm

    Once I’ m no longer stuck on my back due to stupid piriformis syndrome, I will be making this!!

  9. posted Aug 23, 2011 at 4:24 pm

    No Bake cookies are on of my most favorite! I Love that you added Nutella!

  10. Kim
    posted Aug 23, 2011 at 5:04 pm

    I have all of these ingredients and will be making them this week! My favorite lately is a peanut butter and nutella sandwich. YUM! Thanks for posting!

  11. posted Aug 23, 2011 at 7:59 pm

    totally pinning!

  12. posted Aug 23, 2011 at 8:00 pm

    Amazing!! Love no-bakes and love Nutella…this recipe has my name written all over it! :)

  13. posted Aug 23, 2011 at 11:03 pm

    YUM! I love Nutella

  14. posted Aug 24, 2011 at 5:49 am

    These are my ultimate PMS food. I usually use cocoa powder, but nutella might be just what the doctor ordered. I’ll try this next time I need a fix…(I also usually eat them straight out of the pan. They rarely make it to the fridge!)

  15. posted Aug 24, 2011 at 11:26 am

    I’ve been trying to find a good recipe to use Nutella. Now if I can make this before my kids eat all the Nutella straight from the jar that would be great!


  16. posted Aug 24, 2011 at 3:42 pm

    LOVE NUTELLA! Going to kitchen now to make these.
    We would love for you to share this at our link party, Crafty Lassie Tuesday. It ends tonight at 5pm.
    We are having a giveaway! Hope to see you there :)
    Heather & Rose

  17. posted Aug 24, 2011 at 6:41 pm

    Oh goodness…those sound SCRUMPTIOUS!!! Gonna have to bookmark that recipe!!

  18. posted Aug 25, 2011 at 3:52 am

    Don’t just eat cold. Eat them frozen! I make so many of these and then freeze them thinking that they’ll keep for awhile. Unfortunately, when they’re all chewy and frozen that’s when they taste the best, so that’s when I eat them all!

  19. posted Aug 25, 2011 at 11:39 am

    I printed this out for the recipe book when I received it yesterday. As it turned out, the I was going to a friend’s for dinner, and she asked me to bring something chocolatey. I only had 45 minutes, and all the ingredients, so I thought I’d give these a bash.

    They turned out just great! I did half the batch as per your recipe, and then the other half I added a cup of cashews too – a delicious addition! Next time, I think I might add coconut too! :)

    Thanks for the awesome recipe!

  20. posted Aug 25, 2011 at 11:48 am

    This is great, I will definitely be trying this soon! Now gfc following, please pop by, Karima :)

  21. posted Aug 25, 2011 at 9:12 pm

    I just posted yesterday about the ‘classic’ chocolate & peanut butter no bake cookies. Now I’ve got to make them again with Nutella! Fantastic idea. ‘Pinned’ it so I’d remember. :-)

  22. posted Aug 26, 2011 at 5:23 pm

    Yum! no-bakes and Nutella are two of my favorite things. Can’t wait to try your recipe :)

  23. posted Aug 28, 2011 at 4:09 pm

    Amy can I just say youre the best?! You are always so good to link up! Thank you for always “having my back” girl! :)

  24. posted Aug 28, 2011 at 6:11 pm

    Aimee, Guess who made my TOP 3 Picks of “Made it on Monday”??…


    (* it will be posted tomorrow on Monday)

  25. posted Aug 29, 2011 at 4:39 am

    I have never made no bake cookies – this looks like a good place to start! Thanks for linking up to Fat Camp Friday. Hope you enjoyed your weekend, see you next time!

  26. posted Aug 29, 2011 at 1:58 pm

    These look delicious!

  27. posted Aug 30, 2011 at 5:57 am

    No bake? Amazing…Awesome…Yum!

  28. posted Aug 31, 2011 at 4:33 pm

    I’ve been a “regular” up until now. I’m trying these babies!!

  29. posted Sep 1, 2011 at 12:42 pm

    This looks so yummy! Featuring YOU over on my blog today! Thank you so much for linking up to my {wow me} wednesday party! Have a wonderful day!


  30. posted Sep 2, 2011 at 8:19 pm

    My grandmother used to make these with just cocoa and call them “Little Blops.” I grew up eating them because my mom never cooked and she could make these! I LOVE the nutella addition and will DEFINITELY be adding them to my cookbook!

  31. posted Sep 5, 2011 at 1:04 am

    My daughter and I made these this past week and the addition of Nutella is brilliant. I posted the recipe and linked back to your blog and this post.

    Cook Lisa Cook

  32. posted Sep 6, 2011 at 12:37 pm

    I love this recipe. Aside from being “No Bake” it is very easy to follow. Cant get enough of it and will try other combinations. Thanks a lot.

  33. posted Sep 9, 2011 at 9:04 am

    Why to omit the Nutella? They’re great and not so difficult to make! Thank you for sharing the recipe with us!

  34. posted Sep 27, 2011 at 3:43 am

    What a creative addition to such a simple cookie!

  35. Anonymous
    posted Oct 27, 2011 at 9:22 pm

    How do you think this would taste with Biscoff spread instead of Nutella?

  36. posted Oct 27, 2011 at 9:36 pm

    @ anonymous- are you a mind reader? I’ve been meaning to try that myself! I bet it would be great.

  37. Anonymous
    posted Oct 28, 2011 at 1:22 am

    Let me know how they turn out!

    • posted Jul 6, 2012 at 7:41 pm

      They turned out great!!! Recipe on the blog!

  38. posted Jul 6, 2012 at 2:25 am

    Nutella and no bake? This is too good to be true!

  39. Anonymous
    posted Jul 6, 2012 at 7:16 pm

    About how many cookies do you get from this specific amount of ingredients?

    • posted Jul 6, 2012 at 7:41 pm

      It really depends on how big you make them. But I usually get about 5-6 dozen.

  40. posted Jul 13, 2012 at 2:31 am

    Hi, this recipe sounds delicious, but I was wondering if you can substitute butter or anything else really for the margarine?

  41. posted Aug 13, 2012 at 12:21 am

    Just made these and they were sooo yummy! I left out the peanut butter though and added a 1/4 cup butterscotch chips. Love the addition of the nutella!

  42. posted Aug 13, 2012 at 12:22 am

    Just made these and they were sooo yummy! I left out the peanut butter though and added a 1/4 cup butterscotch chips. Love the addition of the nutella!

  43. Sherri
    posted Nov 12, 2012 at 4:45 pm

    Been making these for years but was delighted with your addition of Nutella. My honey loves hazelnut flavor! These r great for children to make or to give away also! Thanks for sharing!

  44. Laura
    posted Apr 9, 2013 at 7:21 am

    I haven’t made no bakes in years because my 5 year old hates peanut butter and can taste it in things where I had no idea it was even there. LOL! Anyone know if you can use Biscoff or almond butter in place of the PB and make it work?

  45. posted Apr 9, 2013 at 5:05 pm

    Really easy!! So yummy! Just finished making them minuts ago and have already tasted them!! Two thumbs up! I love your recipes and your ideas! Where do you come up with your ideas ? Keep the recipes comming I love trying new recipes!!

    • posted Apr 9, 2013 at 5:40 pm

      Hi Vanessa,
      Aren’t you the sweetest?!?! So glad you enjoyed these! My brain is just so full of ideas :)

  46. KVM
    posted Sep 1, 2013 at 4:38 am

    Hi, are these supposed to come crunchy or chewy? I left them in the fridge overnight but did not become hard.

    • posted Sep 1, 2013 at 7:04 am

      They are a soft cookie, but firm enough to pick up and handle. I would double check your measurements if they never hardened enough.

    • CRB
      posted Feb 1, 2014 at 6:04 am

      I had the same problem. Did some research and found that if the cookies stay sticky and do not set, you need to boil the mixture for about 3 mins, not just 1. Retried, and they were perfect!

  47. Donna
    posted Oct 27, 2013 at 11:56 am

    These look ….the BOMB….Question could I “oomph” the hazelnut/filbert factor by subbing in hazelnut butter for the peanut butter??…Kind of a Ferrero Rocher thing goin’ on?!….The Biscoff idea sounds stellar as well…You are a Master Baker by the way…I visit often and am ALWAYS impressed…Bravo!

  48. Jennifer
    posted Nov 19, 2013 at 10:35 pm

    Can I use reg butter instead of margarine?

    • posted Nov 20, 2013 at 8:05 pm

      Yep, you sure can! I use unsalted butter.

      • Jennifer
        posted Nov 20, 2013 at 8:12 pm

        Thanks! Is there a turn out difference between margarine and or butter

        • posted Nov 20, 2013 at 8:32 pm

          Nope. When I first wrote this recipe, I used margarine. Now I tend to use unsalted butter for everything :)

  49. Amanda
    posted Dec 12, 2013 at 7:37 pm

    These were so easy to make. I have never had success with making no bake cookies before and these were a success. So thrilled and my kids even did extra chores for an extra.

    • posted Dec 13, 2013 at 7:02 am

      So glad to hear this Amanda! It’s a great recipe to have on hand in the summer too when you crave cookies but don’t want to turn on your oven!

  50. Anonymous
    posted Dec 15, 2013 at 12:36 am

    Hi Aimee,
    I made these last week…soooo yummy! My question is yours are so shiny and pretty mine tasted great but had a dull finish…any ideas why this is happening? I’m wondering if I am cooking them too long or not long enough???

    • posted Dec 15, 2013 at 9:35 pm

      I’m not sure, I have had mine turn out dull, and I’ve had it shiny. The only thing I can think of is possibly it’s the brand of cocoa (I know I use different brands at different times)!

  51. Nancy
    posted Jan 4, 2014 at 1:58 pm

    Does it matter if you use natural peanut butter or do you have to use one with hydrogenated oil (the more solid pb)? thanks

  52. Baker :)
    posted Jan 5, 2014 at 10:04 pm

    Amazing recipe!
    Turns out so delicious!
    Tip: put the mix into cupcake liners for a great shape
    otherwise, quick, easy, and yummy cookies.

  53. Shab
    posted Jan 10, 2014 at 11:04 am

    By cocoa, do you mean cocoa powder?

    • posted Jan 10, 2014 at 3:39 pm

      I sure do :) Enjoy!!

      • Anonymous
        posted Mar 7, 2014 at 9:41 am

        I want to make this with my 6 year old grand daughter. I ‘m not sure if you just mix the oats or cook the oats first before mixing with the other ingredients? Thanks.

  54. Mike
    posted Jan 29, 2014 at 4:40 am

    I want to make half of this recipe. Should the boiling only be one minute to compensate?

  55. Mike
    posted Jan 29, 2014 at 4:43 am

    I meant I want to make half of this recipe. Should the boiling time only be 30 seconds, so the cookies won’t be too hard and crumbly?

  56. Cathy
    posted Feb 21, 2014 at 12:54 am

    Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
    Have a terrific weekend!
    Cathy from

  57. Beth
    posted Feb 27, 2014 at 10:11 am

    Yum! I just made these and my sons love them. They taste a bit like chocolate pudding to me:) Thanks for posting this!

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  62. posted Jun 15, 2014 at 11:54 pm

    can i use chocolate syrup for cocoa powder

  63. Anonymous
    posted Jun 16, 2014 at 10:21 pm

    I was excited about the prospect of “no-bake” but the amount of sugar these call for, in addition to other sweet ingredients, was disastrous. Couldn’t eat them, way too sweet. I’m sorry I wasted three cups of oats on this.

    • posted Jun 17, 2014 at 2:31 pm

      Sorry you didn’t enjoy the cookies. We love them!!

    • Shannon
      posted Mar 4, 2015 at 6:09 pm

      I’m about to try making these with natural crunchy peanut butter instead of soft. That might be a way to cut down on the sweetness if you still want to try this recipe!

  64. forgottengoddess
    posted Jul 1, 2014 at 11:40 am

    Can you omit the peanut butter and double the Nutella?

  65. Lucille
    posted Jul 12, 2014 at 1:00 pm

    I made these today and loved them.

    • posted Jul 13, 2014 at 8:39 am

      Whoohoo. They’re so easy, and hard to keep your hands off of them! ENJOY.

    • posted Jul 13, 2014 at 8:39 am

      Whoohoo. They’re so easy, and hard to keep your hands off of them! ENJOY.

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  68. posted Aug 12, 2014 at 6:29 pm

    I made these yesterday; and they didn’t set properly -they’re still soft. But STILL SUPER YUMMY!
    I remember these from Girl Guides and we called them “Mud Pies” Thanks for the recipe!

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  73. Cricket
    posted Oct 14, 2014 at 1:21 pm

    I added coarsely chopped pecans to mine! Can’t beat double nut cookies!

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  80. Shannon
    posted Mar 16, 2015 at 4:53 pm

    I made these a few weeks ago for some friends and I, and though they were REALLY sweet, they were a big hit! I only had chunky, natural peanut putter on hand so that’s what I used.

    I am making them again for friends tonight, and this time, I’m cutting the sugar in half and using a bit more crunchy peanut butter and Nutella. They’re setting in the freezer right now and they look exactly like the first batch I made, so I think they will turn out great!

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  83. Shannon
    posted Jun 2, 2015 at 7:32 pm

    I posted above a few times about making these cookies.

    The first time, I made the recipe as-is. Good potential, but wayyyyy too sweet, and with an unhealthy amount of sugar.

    The second time, I made them with half the sugar and they were much better, but still too sweet. Tonight, my boyfriend made the recipe with only a quarter cup of sugar, and I’m convinced that we’ll be able to make them with no sugar at all next time, and they’ll be even yummier for it. We love the cookies with less sugar, more peanut butter (Adam’s natural PB) and Nutella.

    Would you consider trying your recipe with little to no sugar and revising it? I’m sure most of your readers would appreciate it.

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