Hazelnut chocolate spread mixed with peanut butter and oats create perfect Nutella Cookies. You’ll love this new extra chocolate-y spin on no bake cookies.
If you love keeping your oven off, but equally love dessert, be sure to give this No Bake Cheesecake recipe a try tonight. SO easy, creamy, and delicious! Or try these simple, yet delicious, peanut butter no bake cookies.
Table of Contents
Easy No Bake Dessert
Yes, everyone loves a good fudgy no bake cookie. So, I took it to the next level and added some Nutella.
I happen to like Nutella and peanut butter together!
When I pulled one out of the fridge to taste, I was blown away. The combination of hazelnut and peanut butter in these no bakes is incredible. And the chocolate’s not too shabby either.
Biscoff No Bake Cookies are a favorite treat in my household. I especially like making them in the summer when the last thing I want to do is heat up my kitchen even more by turning on the oven.
If you have kids at home who love to bake with you, no-bake cookies are a great place to start. There’s no oven to worry about and kids love everything about the taste of Nutella Cookies!
Enjoy these cold straight out of the fridge and you’ll be in cool Nutella heaven!
How to Make No Bake Nutella Cookies
STEP 1. Over medium heat, melt together the butter with the cocoa powder and sugar. Boil one minute.
STEP 2. Remove from heat. Stir in vanilla extract, salt, peanut butter, Nutella and oats. Stir until combined.
STEP 3. Drop by teaspoon on wax paper and cool. Refrigerate until firm (about 1 hour). Eat!
How to Store No Bake Cookies
Once your no bake cookies have set, transfer them to a plastic container with a lid.
Keep Nutella Cookies in the fridge until it’s time to eat them.
We love to eat these with a cold glass of milk!
Tips & Tricks
- Butter: I always use unsalted butter in my baking and cooking so that I can control the sodium in recipes.
- Clean up: For easy clean up, line a cookie sheet with wax paper or parchment paper for chilling the cookies. After removing them from the wax paper to store or serve, just slide the paper off the cookie sheet. No pan to scrub!
- Milk for Nutella Cookies: The kind of milk you use in this recipe doesn’t matter too much here. Whole and skim milk will both work, and you’re welcome to sub your favorite plain unsweetened non-dairy milk if you like as well.
- Serve cold: Don’t forget to eat these COLD! The cold temperature really makes the Nutella flavor stand up and I enjoy the fudgey texture most when these are straight out of the fridge.
What kind of peanut Butter to use
I prefer to use a shelf-stable peanut butter (think Jiff) for making no-bake cookies. This ensures the cookies set up to the right texture without being too gooey.
You can use natural peanut butter (the kind you stir) if you prefer but the cookies may be softer.
One thing I love most about this no bake recipe is that the cookies firm up just enough to hold together but not so much that they’re hard.
The peanut butter and butter are important for achieving the fudgy chewy texture.
How long do no bake cookies last
These will keep for about 1 week in the fridge and maintain their great taste and texture.
Good luck not eat them all up long before then, though! I can’t remember a time where my family and I haven’t eaten the whole batch of no bake cookies within a few days.
Can you substitute rolled oats for quick oats
I do not recommend substituting other kinds of oats for the quick oats in this recipe.
Rolled oats are cut less finely than quick oats so the texture of the cookie would be chunkier and grainier.
More Easy Cookie Recipes
- Almond Bars
- Peanut Butter Cookies
- Shortbread Cookies
- Chocolate Chip cookie recipe
- Flourless chocolate cookies
- Nutella Brownies
Nutella No Bake Cookies
Ingredients
- 2 cups granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup milk
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- pinch of kosher salt
- ¼ cup creamy peanut butter
- ¼ cup Nutella
- 3 cups quick oats
Instructions
- Over medium heat, cook sugar, cocoa, milk and butter. Bring to a boil, and boil one full 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.
Notes
- Butter: I always use unsalted butter in my baking and cooking so that I can control the sodium in recipes.
- Clean up: For easy clean up, line a cookie sheet with wax paper or parchment paper for chilling the cookies. After removing them from the wax paper to store or serve, just slide the paper off the cookie sheet. No pan to scrub!
- Milk for Nutella Cookies: The kind of milk you use in this recipe doesn’t matter too much here. Whole and skim milk will both work, and you’re welcome to sub your favorite plain unsweetened non-dairy milk if you like as well.
- Serve cold: Don’t forget to eat these COLD! The cold temperature really makes the Nutella flavor stand up and I enjoy the fudgey texture most when these are straight out of the fridge.
Nutrition
Sweet and nutty Nutella Cookies are delicious straight out of the fridge. Serve them with a glass of milk and you have an easy kid-friendly dessert everyone will rave about.
Can you use almond butter instead of peanut butter? For my Daughter who is allergic to peanuts?
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How many cookies does this make?
I’m making at least 30 servings. So should I triple the amount?
Thanks for sharing this delicious cookie recipe.
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Omg!! This delicious cookie <3
I made these today exactly as written. Super yummy but I didn’t taste much Nutella. Still as far as no bake cookies go, they are one of the best! I can’t wait till my mom gets home to try them. They are her treat for her first day at her new job! Thanks for the recipe!
Could I substitute unsweetened coconut milk instead of regular milk?
I don’t see why not!
how do we store them ? will they melt if i store in a glass jar ? my daughter wants to make some for her school fair , will they last in the heat ?
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.
How much more peanut butter and Nutella did your boyfriend use with 1/4th of the sugar?
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!
I added coarsely chopped pecans to mine! Can’t beat double nut cookies!
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!