★★★★★

Nutella No Bake Cookies

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.

Stack of 3 chocolate, nutella, peanut butter, oatmeal no bake cookies on a piece of parchment paper.

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!

White plate on a light blue linen napkin topped with a stack of no bake chocolate oatmeal cookies with nutella.

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!

Stack of three nutella cookies on a piece of parchment paper with a small wooden spoon topped with nutella.

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.

White plate with no bake cookies stacked on top, with a light blue linen napkin.

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.

Yield: 60 cookies

Nutella No Bake Cookies

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

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.

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

  1. Over medium heat, cook sugar, cocoa, milk and butter. Bring to a boil, and boil one full minute.
  2. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined.
  3. 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.
  • See blog post for more recipe tips and tricks!

Nutrition Information:

Yield:

60

Serving Size:

1 cookie

Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 18mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 29, 2020

Comments & Reviews

  1. This is great, I will definitely be trying this soon! Now gfc following, please pop by, Karima 🙂 www.karimascrafts.com

  2. 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!

  3. 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!

  4. 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.
    www.sewstylishboutique.blogspot.com
    We are having a giveaway! Hope to see you there 🙂
    Heather & Rose

  5. 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!

    Ellen

    http://everydaysisters.blogspot.com

  6. 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!)

  7. Amazing!! Love no-bakes and love Nutella…this recipe has my name written all over it! 🙂

  8. 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!

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

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

  11. 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.

  12. 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?

      1. 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.

    1. 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.

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