Craving something sweet but don’t want to turn on the oven? We’ve got you covered with 18 easy no-bake cookies that are as delicious as they are fuss-free! Whether you’re short on time, avoiding the heat, or just need a quick treat, these recipes are packed with flavor and ready in a flash. Grab your mixing bowl—your next favorite cookie is just a stir (and chill!) away.
Classic No-Bake Chocolate Oatmeal Cookies
Very few things in life are as reliably delightful as a no-bake cookie, especially when it’s the classic chocolate oatmeal variety. Imagine this: you’re craving something sweet, but the thought of turning on the oven makes you want to lie down. That’s where these little heroes come in.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups quick-cooking oats
Instructions
- Melt the base: In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder. Stir constantly until the butter is completely melted and the mixture is smooth.
- Boil for perfection: Bring the mixture to a rolling boil and let it boil for exactly 1 minute (set a timer!). This is crucial for the right texture, so no peeking!
- Mix in the good stuff: Remove the saucepan from heat and immediately stir in the peanut butter and vanilla extract until everything is well combined and gloriously smooth.
- Fold in the oats: Add the quick-cooking oats to the saucepan and stir until all the oats are evenly coated with the chocolate mixture.
- Scoop and set: Drop tablespoon-sized portions of the mixture onto wax paper or a silicone baking mat. Let them cool at room temperature until set, about 30 minutes.
These cookies are the perfect mix of chewy and crumbly, with a deep chocolate flavor that’s just sweet enough. Try sandwiching a scoop of vanilla ice cream between two for an impromptu ice cream sandwich that’ll make you the hero of any summer day.
Peanut Butter No-Bake Cookies
Alright, let’s dive into making these ridiculously easy Peanut Butter No-Bake Cookies that’ll have you wondering why you ever bothered turning on the oven for sweets. These little guys are the perfect mix of chewy, sweet, and peanut buttery goodness, and they come together in no time flat.
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 3 cups quick-cooking oats
Instructions
- Melt the butter: In a medium saucepan over medium heat, melt the butter completely, swirling the pan occasionally to prevent burning.
- Add sugar and milk: Stir in the sugar and milk until well combined. Bring the mixture to a rolling boil for exactly 1 minute, then remove from heat. Tip: Use a timer here to avoid overcooking.
- Mix in peanut butter and vanilla: Quickly stir in the peanut butter and vanilla extract until smooth and fully incorporated. The heat from the mixture will help melt the peanut butter perfectly.
- Fold in oats: Add the oats and stir until every oat is coated in the peanut butter mixture. Tip: If you prefer a chewier cookie, let the mixture cool for a couple of minutes before adding the oats.
- Drop onto parchment paper: Using a tablespoon, drop mounds of the mixture onto parchment paper-lined baking sheets. Tip: Wet your fingers slightly to press down any peaks for smoother cookies.
- Let set: Allow the cookies to cool at room temperature for at least 30 minutes, or until firm. They’ll harden as they cool, so patience is key!
These cookies are the ultimate no-fuss treat with a texture that’s just the right amount of chewy and a flavor that’s all peanut butter bliss. Try sandwiching a scoop of vanilla ice cream between two for an epic ice cream sandwich twist.
No-Bake Coconut Macaroons
Zesty and sweet, these no-bake coconut macaroons are your ticket to dessert heaven without even turning on the oven. Perfect for those lazy days or when you’re just craving something quick, delicious, and oh-so coconutty.
Ingredients
- 3 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips (optional, for drizzling)
Instructions
- Mix the base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until everything is well mixed and the coconut is evenly coated.
- Shape the macaroons: Using a tablespoon or a small cookie scoop, form the mixture into small mounds. Place them on a baking sheet lined with parchment paper. Pro tip: Wet your hands slightly to prevent the mixture from sticking.
- Chill to set: Pop the baking sheet into the refrigerator for at least 30 minutes to let the macaroons firm up. This step is crucial for that perfect chewy texture.
- Melt the chocolate: If you’re adding chocolate, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Another pro tip: A dash of coconut oil can make the chocolate extra smooth and shiny.
- Drizzle and enjoy: Drizzle the melted chocolate over the chilled macaroons. Let the chocolate set for a few minutes before serving. For an extra touch, sprinkle a little sea salt on top.
These macaroons are delightfully chewy with a crispy coconut exterior, and the chocolate drizzle adds a luxurious finish. Try serving them on a platter with fresh berries for a pop of color and freshness.
No-Bake Lemon Cheesecake Cookies
Brace yourself for the easiest, most refreshing treat you’ll make all summer—no oven required! These No-Bake Lemon Cheesecake Cookies are like little bites of sunshine, perfect for when you’re craving something sweet but can’t be bothered with baking.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Mix the base: In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press into pan: Firmly press the mixture into the bottom of a lined 8×8 inch baking dish to form an even layer. Chill in the fridge for 10 minutes to set.
- Whip the filling: In another bowl, beat the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and fluffy. Tip: Make sure your cream cheese is at room temperature to avoid lumps.
- Layer and chill: Spread the cream cheese mixture over the chilled graham cracker base. Smooth the top with a spatula. Tip: For extra zing, add a little more lemon zest on top before chilling.
- Final chill: Refrigerate for at least 2 hours, or until firm. Tip: If you’re in a hurry, popping it in the freezer for 30 minutes also works.
- Cut and serve: Once set, lift the dessert out of the pan using the overhanging liner and cut into squares. Serve cold for the best texture.
These cookies are creamy, tangy, and have just the right amount of crunch from the graham cracker base. Try serving them with a drizzle of raspberry sauce for a pop of color and flavor!
No-Bake Chocolate Peanut Butter Bars
Look, I get it. Sometimes you want something sweet, but the thought of turning on the oven feels like a workout. That’s where these No-Bake Chocolate Peanut Butter Bars come in – they’re your lazy day hero, packed with all the goodness without any of the hassle.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1/2 cup coconut oil, melted
- 2 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 tbsp vanilla extract
Instructions
- Mix the base: In a large bowl, combine peanut butter, honey, and melted coconut oil until smooth. Stir in oats and vanilla extract until everything is well coated.
- Press into pan: Line an 8×8 inch pan with parchment paper. Press the oat mixture firmly into the bottom of the pan to create an even layer.
- Melt the chocolate: In a microwave-safe bowl, heat chocolate chips in 30-second intervals, stirring between each, until completely melted and smooth.
- Spread the chocolate: Pour melted chocolate over the oat layer, spreading it evenly with a spatula to cover all the corners.
- Chill to set: Place the pan in the refrigerator for at least 2 hours, or until the chocolate is firm to the touch.
- Cut into bars: Once set, lift the bars out of the pan using the parchment paper. Cut into squares or rectangles of your desired size.
These bars are the perfect combo of chewy and crunchy, with a rich chocolate layer that makes them irresistible. Try drizzling a little extra peanut butter on top before serving for an extra decadent touch.
No-Bake Almond Joy Cookies
First off, let’s talk about how these No-Bake Almond Joy Cookies are basically a cheat code for when you’re craving something sweet but don’t want to turn on the oven. They’re packed with coconut, chocolate, and almonds, and the best part? You can whip them up in no time.
Ingredients
- 2 cups shredded coconut
- 1/2 cup almond butter
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/4 cup sliced almonds
Instructions
- Mix the base: In a large bowl, combine the shredded coconut, almond butter, honey, and vanilla extract. Stir until everything is well mixed and sticky.
- Form the cookies: Scoop out tablespoon-sized portions of the mixture and roll them into balls. Flatten slightly to form cookie shapes.
- Add the toppings: Press a few sliced almonds onto the top of each cookie. Then, melt the dark chocolate chips in the microwave in 30-second bursts, stirring in between, until smooth.
- Drizzle the chocolate: Using a spoon, drizzle the melted chocolate over the cookies. Pro tip: If the chocolate is too thick, add a tiny bit of coconut oil to thin it out.
- Chill to set: Place the cookies in the fridge for at least 30 minutes to let the chocolate set. This is the perfect time to clean up or, let’s be real, sneak a taste of the mixture.
These cookies are a dreamy mix of chewy coconut, creamy almond butter, and rich chocolate with a satisfying crunch from the almonds. Try serving them on a platter with extra almonds and chocolate drizzle for a fancy touch that’s actually effortless.
No-Bake Strawberry Shortcake Cookies
Alright, let’s dive into making these no-bake strawberry shortcake cookies that are as easy as they are delicious. Imagine biting into a cookie that’s got all the flavors of your favorite summer dessert, but without ever turning on your oven. Sounds like a dream, right? Well, it’s totally doable, and I’m here to walk you through it.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup fresh strawberries, finely diced
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Mix the base: In a large bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press into pan: Firmly press the mixture into the bottom of a lined 8×8 inch baking dish to form an even layer.
- Chill the crust: Pop the dish into the fridge for about 15 minutes to let the crust set. Tip: This step is crucial for that perfect cookie texture, so don’t skip it!
- Prepare the topping: In a microwave-safe bowl, heat heavy cream for 45 seconds until hot but not boiling. Pour over white chocolate chips and let sit for 2 minutes before stirring until smooth. Stir in vanilla extract.
- Add strawberries: Gently fold diced strawberries into the white chocolate mixture until evenly coated.
- Spread and set: Pour the strawberry mixture over the chilled crust, spreading it evenly. Chill in the fridge for at least 2 hours, or until set. Tip: For cleaner cuts, use a warm knife to slice the cookies.
- Serve and enjoy: Once set, cut into squares and serve. These cookies are best enjoyed cold, with the strawberries adding a fresh burst of flavor against the sweet, creamy topping and crunchy crust.
These no-bake strawberry shortcake cookies are a game-changer for those days when you’re craving something sweet but don’t want to deal with the oven. The combination of crunchy graham cracker crust, creamy white chocolate, and juicy strawberries is downright irresistible. Try serving them with a dollop of whipped cream for an extra indulgent treat!
No-Bake S’mores Cookies
Buckle up, because we’re about to make your dessert dreams come true with these no-bake s’mores cookies that are as easy as they are delicious. Perfect for those days when you’re craving something sweet but the oven feels like too much commitment.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp milk
Instructions
- Mix the base: In a large bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press into pan: Firmly press the mixture into the bottom of a 9×9 inch baking dish lined with parchment paper for easy removal.
- Add marshmallows: Evenly sprinkle mini marshmallows over the graham cracker base. Tip: For extra gooeyness, lightly press the marshmallows into the base.
- Melt chocolate: In a microwave-safe bowl, combine chocolate chips and milk. Microwave in 30-second intervals, stirring in between, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
- Drizzle chocolate: Pour the melted chocolate over the marshmallows, using a spatula to spread it evenly. Tip: For a decorative touch, swirl the chocolate with a knife.
- Chill to set: Refrigerate for at least 1 hour, or until the chocolate is firm to the touch.
- Cut and serve: Lift the parchment paper out of the dish and cut into squares. Enjoy the crispy, chewy, chocolatey goodness straight from the fridge or let them sit out for a few minutes if you prefer a softer texture.
These no-bake s’mores cookies are the perfect blend of crispy graham cracker, gooey marshmallow, and rich chocolate. Try serving them with a drizzle of caramel sauce for an extra indulgent treat.
No-Bake Matcha White Chocolate Cookies
Ready to whip up something sweet without turning on the oven? These No-Bake Matcha White Chocolate Cookies are your ticket to a quick, delicious treat that’s as easy to make as it is to love. Perfect for when you’re craving something sweet but don’t want to deal with the hassle of baking.
Ingredients
- 2 cups quick oats
- 1 cup white chocolate chips
- 1/2 cup almond butter
- 1/4 cup honey
- 1 tbsp matcha powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Melt the mix: In a microwave-safe bowl, combine white chocolate chips, almond butter, and honey. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- Add the flavor: Stir in matcha powder, vanilla extract, and salt into the melted mixture until well combined. The matcha should be evenly distributed with no green streaks.
- Mix in oats: Fold in the quick oats until they’re completely coated with the matcha mixture. If the mixture seems too dry, add a tablespoon of almond butter to help it stick together.
- Shape the cookies: Using a tablespoon, scoop the mixture and roll into balls. Flatten slightly between your palms to form cookie shapes. If the mixture sticks to your hands, lightly wet them with water.
- Chill to set: Place the cookies on a parchment-lined tray and refrigerate for at least 30 minutes, or until firm. This helps them hold their shape and makes them easier to eat.
These cookies are delightfully chewy with a subtle matcha bitterness that’s perfectly balanced by the sweetness of white chocolate. Try serving them with a drizzle of melted white chocolate on top for an extra decadent touch.
No-Bake Salted Caramel Cookies
Hey there, let me tell you about these no-bake salted caramel cookies that are so easy, you’ll wonder why you ever bothered turning on the oven. Perfect for those days when you’re craving something sweet but your energy levels are at an all-time low.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup salted caramel sauce, plus extra for drizzling
- 1/2 cup heavy cream
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Mix the base: In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press into pan: Firmly press the mixture into the bottom of a 9×9 inch baking dish lined with parchment paper, making sure it’s evenly distributed.
- Chill to set: Pop the dish into the fridge for about 15 minutes to let the base set. This is the perfect time to clean up or, you know, sneak a taste of the caramel.
- Whip the filling: In another bowl, whisk together salted caramel sauce, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy. A hand mixer works wonders here.
- Spread and sprinkle: Pour the caramel mixture over the chilled base, spreading it out evenly. Then, sprinkle sea salt on top for that perfect sweet-salty combo.
- Final chill: Return the dish to the fridge for at least 2 hours, or until the filling is firm to the touch. Patience is key, but it’s worth the wait.
These cookies are all about the contrast – the crunchy base against the creamy, dreamy caramel filling, with just the right amount of salt to keep things interesting. Try cutting them into fun shapes or layering them with extra caramel for a dessert that’s as fun to look at as it is to eat.
No-Bake Raspberry Thumbprint Cookies
Mmm, imagine biting into a cookie that’s bursting with raspberry jam, no oven required. These no-bake raspberry thumbprint cookies are your ticket to a quick, delicious treat that’ll have everyone thinking you spent hours in the kitchen.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/3 cup raspberry jam (seedless for a smoother texture)
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Mix the base: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until the mixture resembles wet sand.
- Shape the cookies: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Use your thumb to press a small well into the center of each ball.
- Fill with jam: Spoon about 1/2 tsp of raspberry jam into each well. Pro tip: Warm the jam slightly for easier spooning.
- Chill to set: Refrigerate the cookies for at least 30 minutes, or until firm. This is the perfect time to clean up or sneak a taste of the jam.
- Dust for sweetness: If desired, lightly dust the cookies with powdered sugar before serving for an extra touch of sweetness.
These cookies are delightfully crumbly with a sweet, tangy raspberry center that’ll make your taste buds dance. Try serving them alongside a cup of tea for a cozy afternoon treat, or pack them in a lunchbox for a sweet surprise.
No-Bake Pumpkin Spice Cookies
Baking is overrated, especially when it’s hot outside and you’re craving something sweet without turning your kitchen into a sauna. That’s where these no-bake pumpkin spice cookies come in – they’re your ticket to deliciousness without the oven drama.
Ingredients
- 2 cups rolled oats
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Mix the wet ingredients: In a large bowl, combine the pumpkin puree, maple syrup, almond butter, and vanilla extract. Stir until smooth.
- Add the dry ingredients: To the same bowl, add the rolled oats, pumpkin pie spice, cinnamon, and salt. Mix well until everything is evenly coated.
- Shape the cookies: Using a tablespoon, scoop the mixture and roll it into balls. Flatten them slightly between your palms to form cookie shapes. Tip: If the mixture is too sticky, wet your hands with a bit of water to make shaping easier.
- Chill to set: Place the cookies on a parchment-lined tray and refrigerate for at least 30 minutes. Tip: This helps them firm up and makes them easier to handle.
- Serve and enjoy: Once set, the cookies are ready to eat. Tip: For an extra treat, drizzle with a little extra maple syrup or sprinkle with additional cinnamon before serving.
These cookies are delightfully chewy with a perfect balance of sweetness and spice. Try stacking them with a dollop of whipped cream in between for an impromptu cookie sandwich that’ll make any pumpkin spice lover swoon.
No-Bake Mint Chocolate Chip Cookies
Craving something sweet but don’t want to turn on the oven? These No-Bake Mint Chocolate Chip Cookies are your new best friend—easy, refreshing, and packed with that classic mint-chocolate combo we all love.
Ingredients
- 2 cups rolled oats
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup mini chocolate chips
- Pinch of salt
Instructions
- Mix dry ingredients: In a large bowl, combine the rolled oats and a pinch of salt. This is your base, so make sure it’s well mixed.
- Blend wet ingredients: In another bowl, whisk together the peanut butter, honey, melted coconut oil, vanilla extract, and peppermint extract until smooth. Tip: If your peanut butter is thick, warming it up for a few seconds can make mixing easier.
- Combine: Pour the wet mixture into the dry ingredients and stir until everything is evenly coated. The mixture should stick together when pressed.
- Add chocolate chips: Fold in the mini chocolate chips gently to distribute them throughout the dough. Tip: Reserve a few chips to press on top of each cookie for a prettier finish.
- Shape cookies: Using a tablespoon, scoop out portions of the dough and roll them into balls. Flatten slightly into a cookie shape on a parchment-lined tray. Tip: Wet your hands slightly to prevent sticking.
- Chill: Place the tray in the refrigerator for at least 30 minutes to set. This step is crucial for the cookies to hold their shape.
These cookies come out delightfully chewy with a refreshing minty zing and just the right amount of chocolate. Perfect for a quick snack or to impress at your next potluck—no one needs to know how easy they were to make!
No-Bake Banana Pudding Cookies
Guess what? You’re about to make the easiest, most delicious no-bake cookies that’ll have everyone thinking you’re a kitchen wizard. These No-Bake Banana Pudding Cookies are like little bites of heaven, and the best part? No oven required!
Ingredients
- 2 cups vanilla wafer crumbs (finely crushed)
- 1 cup powdered sugar (sifted)
- 1/4 cup unsalted butter (melted)
- 1/2 cup banana pudding mix (dry)
- 1/4 cup milk (cold)
- 1 tsp vanilla extract
- 1/2 cup mini marshmallows
Instructions
- Mix dry ingredients: In a large bowl, combine the vanilla wafer crumbs, powdered sugar, and dry banana pudding mix until well blended.
- Add wet ingredients: Pour in the melted butter, cold milk, and vanilla extract. Stir until the mixture starts to come together like a dough.
- Fold in marshmallows: Gently mix in the mini marshmallows until they’re evenly distributed throughout the dough.
- Shape cookies: Using your hands, roll the dough into small balls (about 1 tablespoon each) and place them on a parchment-lined tray. Flatten slightly with the back of a spoon.
- Chill to set: Refrigerate the cookies for at least 1 hour, or until firm. This is the perfect time to clean up or maybe sneak a taste of the dough—no judgment here!
These cookies are wonderfully soft with a creamy banana flavor and little bursts of marshmallow goodness. Try stacking them with a dollop of whipped cream in between for an extra indulgent treat!
No-Bake Cinnamon Roll Cookies
Perfect for those days when you’re craving something sweet but can’t be bothered to turn on the oven, these No-Bake Cinnamon Roll Cookies are your new best friend. They’re like if a cinnamon roll and a cookie had a delicious, no-fuss baby, and honestly, what’s not to love?
Ingredients
- 1 cup almond flour (packed, for that perfect chew)
- 1/4 cup maple syrup (the real deal, none of that pancake stuff)
- 2 tbsp coconut oil (melted, because solid is just not gonna cut it)
- 1 tsp cinnamon (ground, for that warm hug flavor)
- 1/4 tsp vanilla extract (pure, because we’re fancy like that)
- A pinch of salt (to make all the flavors pop)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, cinnamon, and salt until they’re best friends.
- Add wet ingredients: Pour in the maple syrup, melted coconut oil, and vanilla extract. Stir until the mixture looks like it could form a dough. Tip: If it’s too sticky, a little more almond flour will save the day.
- Form the dough: Roll the dough into 12 small balls, then flatten each into a cookie shape. Tip: Wetting your hands slightly prevents the dough from sticking to you instead of becoming cookies.
- Chill to set: Place the cookies on a parchment-lined tray and pop them in the fridge for at least 30 minutes. Tip: No cheating on the time here; they need to firm up properly.
These cookies are soft, chewy, and packed with cinnamon goodness. Try stacking them with a dollop of cream cheese frosting in between for an extra indulgent treat.
No-Bake Red Velvet Cookies
Guess what? You’re about to make the easiest, most decadent no-bake cookies that’ll have everyone thinking you’re a pastry chef. No oven, no fuss, just pure red velvet bliss in every bite.
Ingredients
- 2 cups white chocolate chips
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 2 1/2 cups crushed vanilla wafers
- 1/2 cup powdered sugar, for dusting
Instructions
- Melt the chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth.
- Cream the butter: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Tip: Room temperature butter creams better!
- Mix in flavors: Stir in the vanilla extract and red food coloring into the butter mixture until fully incorporated. Tip: Add more food coloring for a deeper red.
- Combine with chocolate: Fold the melted white chocolate into the butter mixture until well combined.
- Add wafers: Gently mix in the crushed vanilla wafers until the mixture is evenly coated and holds together when pressed.
- Shape the cookies: Using a tablespoon, scoop the mixture and roll into balls. Place on a parchment-lined tray. Tip: Wet your hands slightly to prevent sticking.
- Chill to set: Refrigerate the cookies for at least 1 hour, or until firm.
- Dust with sugar: Before serving, lightly dust the cookies with powdered sugar for that classic red velvet look.
These cookies are irresistibly soft with a slight crunch from the wafers, and that iconic red velvet flavor shines through. Try serving them on a vintage plate for a cute, retro vibe at your next gathering.
No-Bake Cookies and Cream Cookies
Craving something sweet but don’t want to turn on the oven? These No-Bake Cookies and Cream Cookies are your new best friend—easy, delicious, and perfect for satisfying that dessert urge without the hassle.
Ingredients
- 2 cups crushed Oreo cookies (about 24 cookies)
- 1/2 cup unsalted butter, melted
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1/2 cup mini chocolate chips
Instructions
- Mix the base: In a large bowl, combine the crushed Oreo cookies and melted butter until the mixture resembles wet sand.
- Add wet ingredients: Pour in the heavy cream and vanilla extract, stirring until everything is well incorporated.
- Incorporate sugar: Gradually add the powdered sugar, mixing until the dough comes together and is thick enough to roll into balls. Tip: If the mixture is too sticky, add a little more powdered sugar.
- Fold in chocolate chips: Gently stir in the mini chocolate chips for that extra chocolatey goodness.
- Shape the cookies: Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Tip: For uniform cookies, use a small cookie scoop.
- Chill to set: Refrigerate the cookies for at least 30 minutes, or until firm. Tip: If you’re in a hurry, popping them in the freezer for 15 minutes works too.
These cookies are delightfully rich with a creamy texture that melts in your mouth, thanks to the Oreo crumbs and chocolate chips. Serve them with a glass of cold milk for the ultimate treat, or crumble them over ice cream for an extra decadent dessert.
No-Bake Mocha Espresso Cookies
You know those days when you’re craving something sweet but the thought of turning on the oven feels like a chore? Yeah, me too. That’s where these No-Bake Mocha Espresso Cookies come in – they’re like a hug in cookie form, with a caffeine kick to boot.
Ingredients
– 2 cups crushed graham crackers (about 1 sleeve)
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 2 tbsp instant espresso powder
– 1/4 cup cocoa powder
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– 1 cup powdered sugar
– 2 tbsp milk
Instructions
1. Mix dry ingredients: In a large bowl, combine the crushed graham crackers, granulated sugar, instant espresso powder, cocoa powder, and salt. Tip: Make sure your graham crackers are finely crushed for a smoother texture.
2. Add wet ingredients: Pour in the melted butter and vanilla extract, stirring until the mixture resembles wet sand. Tip: If the mixture feels too dry, add a teaspoon more of melted butter.
3. Form the base: Press the mixture firmly into the bottom of a lined 8×8 inch baking dish. Tip: Use the back of a spoon or a flat-bottomed cup to get an even layer.
4. Make the glaze: Whisk together powdered sugar and milk until smooth, then drizzle over the base. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.
5. Chill to set: Refrigerate for at least 2 hours, or until the glaze is firm to the touch. Tip: If you’re in a hurry, popping it in the freezer for 30 minutes works too.
6. Cut into cookies: Use a sharp knife to slice into squares or rectangles. Tip: Wiping the knife between cuts gives you cleaner edges.
These cookies are the perfect blend of crunchy and creamy, with a deep mocha flavor that’s not too sweet. Try serving them with a dusting of cocoa powder or alongside a shot of espresso for the ultimate coffee lover’s treat.
Conclusion
With 18 fuss-free, no-bake cookie recipes, there’s something here for every sweet tooth! Whether you’re short on time or just craving a quick treat, these delicious options are sure to hit the spot. Give them a try, then let us know which ones you loved—and don’t forget to share this roundup with fellow cookie lovers on Pinterest. Happy no-baking!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
