Source: Shugary Sweets, where it is listed as a most popular post.
Yield: About 3-4 dozen cookies, depending on size
Some days were made for no-bake cookies. I mean, what other cookie can you start and finish within 20 minutes? I normally make the basic chocolate no-bake, but when I found this recipe for Nutella no-bake, I knew immediately that I would try it. There was not a question about that.
My picky daughter absolutely loves Nutella. I’ve been known to spread Nutella on a tortilla for a quick snack, or a leftover pancake, or a piece of toast. (I’ve also been known to spread it on my finger and eat it that way, but don’t tell her that!) As I knew she would be, she was very excited about my new recipe.
I will come clean about one big disappointment. They didn’t actually taste much like Nutella. This recipe calls for chocolate, and peanut butter, and Nutella, and they tasted like chocolate and peanut butter. Which, don’t get me wrong, is nothing to scoff at. I did make a second attempt, in which I left out the peanut butter and doubled the Nutella, but it was not as good. Not nearly as good. It was way too chocolatey-sweet, which is no small thing coming from me. So, I will go back to Shugary Sweet’s original recipe when I make these again.
I do think it needs more dry ingredients, however. I don’t like when no-bakes are too soft and gooey. Aimee calls for 3 cups oats, and I used more. I actually used 3 1/2 cups oats, plus another 1/2 cup shredded coconut. (Well, almost a half cup. I used everything that was left in the bag.) This gives it a better texture, one that will stand up without being too messy. Caution, though, because too much oats will create a rather crumbly confection, which is messy in a completely different, but still annoying, way. If you’re not into coconut, just use chopped walnuts, or more oats. Or whatever combination you prefer.
I love using my old scraped-up pot to mix these in, and my old, too-small, cheap wedding-gift baking sheet with wax paper to drop them on. I also used one of my favorite ideas, which I will gladly take complete credit for, dropping no-bake cookies into a mini-muffin pan. As long as you spray the pan beforehand, they come out pretty easily, and in a nice little size and shape. As long as the cookies are not too big, 10-15 minutes in the fridge is enough to set and cool them enough for eating and sharing.
Of course, if you’re not into sharing, you could tell people they take 30 minutes to cool, which should give you 15-20 minutes of precious alone time with the cookies. Not that I know anything about that.
- ½ cup butter
- 2 cups sugar
- ½ cup milk
- ¼ cup unsweetened cocoa powder
- pinch salt
- 1 tsp. vanilla
- ¼ cup peanut butter
- ¼ cup Nutella
- 3½ cups rolled oats
- ½ cup shredded coconut or chopped walnuts
- Melt butter on the stove. Add milk, sugar, and cocoa and bring to a boil. Boil for one minute.
- Remove from heat and add salt, vanilla, peanut butter, and Nutella. Stir until butters are melted and well combined.
- Add remaining ingredients and stir to coat.
- Drop onto greased baking sheet or mini-muffin pan, and refrigerate at least 15 minutes to cool.
If you enjoy this recipe, you may also enjoy:
No Bake Cookies from Jen’s Favorite Cookies
Nutella Cookies from Tasty Kitchen
Chocolate Nutella Fudge from Two Peas and Their Pod