Do you ever have problems getting your chocolate no-bake cookies to set right? In the last year, my mom has had a really difficult time getting her usual recipe to harden correctly. Either they don't harden at all and are a sloppy mess, or they become too crunchy. She used to make them all of the time with consistent results, but something changed and she can't figure it out.
Knowing that her issue can stem from just about anything, from letting the mixture get too hot, to over-boiling, to humidity levels, and beyond, I have always been leery about making no-bake cookies myself. So, yeah, I have never made them except for one time before I even started this blog. And, no, they did not turn out well.
A while back, I bookmarked this Nutella no-bake recipe from Becky at The Vintage Mixer. Just from her brilliant photos and a quick skimming of the ingredients, I knew these would definitely turn out. I didn't have to melt chocolate chips, and I didn't have to wait for a boil. Rock on! Seemed pretty no-fail to me, and they turned out perfectly!
You do not have to make these as small as I made them, but I wanted to test them at this size so I could whip them up again and serve them at our Super Bowl party this Sunday. These two-bite sized cookies are perfect for parties. If you're going to make them and serve just to your family or at a dinner party, then larger ones are probably better. Because, let's be honest, two bites of Nutella and peanut butter goodness just isn't enough!
(Please don't ask how many of these I ate during and after the photo shoot.) 🙂
Recipe Card
Nutella No-Bake Cookies
Ingredients
- 3 Tablespoons unsalted butter
- ½ cup granulated sugar
- ¼ cup milk
- 1 Tablespoon unsweetened cocoa powder (optional)
- ¼ cup creamy peanut butter
- ¾ cup chocolate-hazelnut spread (such as Nutella or Jif)
- 2 cups rolled oats
Instructions
- Using a medium saucepan, melt the butter over medium-low heat. Stir in the sugar, milk and cocoa powder until well incorporated. Continue to stir and heat on medium-low until sugar is dissolved, then add the peanut butter and chocolate-hazelnut spread. Heat and stir until melted and fully combined. Remove pan from the heat and stir in the oats.
- Use a small or large cookie scoop, depending on the size cookie you want, to drop dough balls on a parchment lined baking sheet. Refrigerate for at least 30 minutes before serving. (After 20 minutes, you can use your hands to reshape the dough into more perfectly round shapes, if desired.) Store at room temperature in a resealable bag or air-tight container.
- Source: Adapted from The Vintage Mixer
Julie says
These are delicious! Thank you! I'm making my second batch but am using equal parts Nutella/peanut butter and with chunky peanut butter for more crunch. Hope it works! I've been keeping them in the freezer for a quick late night chocolate fix.
sue gladd says
I will love this.and envision adding chocolate chips, nuts, cranberries or cherries...The kitchen sink! Xo
Lori Nicholas says
Thanks for a super easy recipe. From the time I found the recipe to completion took less than 20 mins and they turned out great!!
Michelle Sanchez says
I tried this recipe (sort of) because I was looking for a way to use the new Skippy Chocolate Peanut Butter spread I bought. I followed the recipe but used 1 cup of the Chocolate Peanut Butter Spread, used the optional cocoa (which was needed), and I substituted chocolate almond milk for milk since that is all I had and I don't use milk, and they turned out great! Thank you for the inspiration to try something different! Nothing is worse than making a batch that turns out too gooey or too crumbly. 🙁
shermaine says
My mixture turned out too crumbly! Couldnt get them to stick together to make into a ball. Ended up eating them by the spoonful from the bowl:/ does anyone knows what might have went wrong?
And i found the mixture too sweet. Will it be possible to do it without the sugar?
Amanda says
That happened to me too! All crumbles. Couldn't even make one decent cookie out of it 🙁 So disappointing! Would love to know what went wrong too.
Enza says
I made then and used gluten free rice crispy however, the cookie was falling apart.
Can I not substitute the oats?
I can't use the oats as I have a gluten allergy.
Let me know if anyone had substituted the oats and it worked.
Thanks
Cena says
Oops, I cooked the oats before I put them into the mixture and my cookies turned out really weird O___o I'm assuming "rolled oats" is just oats from the can?
Nikki says
Hi Cena,
lol! Yeah, you don't want to cook the oats first. Just scoop them out of the big tub and combine into the mixture. 🙂
Jessica of My Baking Heart says
Duh! I've been so behind in visiting blogs lately... and if I were up on things, I would've seen these and totally made something different this year! Yours look ten times better than mine, too! 🙂
lawheezer says
This sounds like a new chocolate addiction! Thanks!!
Sue Gladd says
These look amazing! Love the plate you set them on, too!
Becky says
So glad you enjoyed the cookies!! Everyone need a go-to nobake cookie recipe and what's better than nutella, right!! Hope you have a wonderful party for the game. Thanks for visiting my blog.
Erin @ Texanerin Baking says
Oh goodness. I can't handle recipes like this because when things are ball-shaped like that, I just can't stop eating them. I don't know why. Sometimes I think something's wrong with my brain.
Anyway, I'm happy to hear that these are easy! I've made no-bake cookies a few times before and had problems. And Nutella is involved?! Sounds amazing. 🙂
Clem says
Hi! These look great. Quick question: do you think I can substitute 1/4 cup nutella (more nutella!!) for the peanut butter, or will it change the consistency? Thanks!
Nikki says
I think it will probably work! Come back and let me know if you do it! 🙂
shelly (cookies and cups) says
These look so good! My kids would be all over these 🙂