Nutella No Bake Cookies Recipes
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.
Servings: 60 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 parchement paper and allow to set, about 15-30 minutes. You can refrigerate them to speed up the setting.
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 parchment paper, for chilling the cookies. After removing them from the paper, 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.
- Storage: Keep cookies in airtight container (either at room temperature or the fridge) for up to one week.
Nutrition
Serving: 1cookie | Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 18mg | Sugar: 7g