These Nutella No bake Cookies are loaded with chocolate hazelnut flavor and they take minutes to make. Chewy oats and a rich, fudgy texture, you’ll love this quick treat.
No-bake cookies have always been a go-to in my kitchen, and adding Nutella takes them to the next level! My family loves how simple these are to make, for both kids and adults.
This recipe was originally published in August 2011. The photos were updated and the recipe notes expanded in February 2025.
Aimee’s Recipe Notes
Taste & Texture: Fudgy and chewy, these cookies blend the flavors of Nutella, peanut butter, and chocolate with hearty oats.
Ease of Making: No oven needed, ready in just minutes.
Cooking Method: Stovetop preparation followed by cooling to set.
Top Tip: For best results, use quick oats!
Yes, everyone loves a good fudgy no bake chocolate cookie. So, I took it to the next level and added some Nutella.
I happen to love Nutella and peanut butter together!
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 for a sweet treat.
- Nutella – Brings rich, chocolate-hazelnut flavor while adding creaminess to the cookies.
- Peanut Butter – Helps bind everything together and adds a nutty depth of flavor.
- Cocoa Powder – Enhances the chocolate taste and balances the sweetness.
- Milk – Helps dissolve the sugar and cocoa, creating a smooth mixture.
- Pure Vanilla Extract – Make sure to choose pure vanilla and not immitation vanilla which leaves a bitter aftertaste. My post about how to make vanilla extract will walk you through how to make it at home.
- Quick Oats – Provides structure and chewiness while absorbing the chocolatey mixture. Using old fashioned oats for this recipe is not recommended as they don’t absorb well and stay too firm.
How to Make Nutella No Bakes
Boil the Base – In a saucepan, bring butter, sugar, cocoa, and milk to a boil for exactly one minute to ensure the cookies set properly.
Mix in the Good Stuff – Remove from heat and stir in Nutella, peanut butter, vanilla, and oats until fully combined.
Scoop & Set – Drop spoonfuls onto parchment paper and let them cool until firm.
Enjoy! – Eat as-is or chill in the fridge for an extra fudgy texture.
Storage Tips
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. They can also be stored at room temperature. These cookies stay fresh for at least a week.
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 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.
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.
No Bake Recipes
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!
These simple, yet delicious, peanut butter no bake cookies are a family favorite.
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.
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Nutella No Bake Cookies Recipes
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
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.
No bake cookies have always been a hit I. Our home. That until we had a grandbaby that has a peanut allergy. Do you have a no bake cookies without peanut butter? Or an idea as what to substitute? It is only peanuts. She can have tree nuts. Thank you!
Granola butter, and biscoff are great options
Can you use almond butter instead of peanut butter? For my Daughter who is allergic to peanuts?
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How many cookies does this make?
I’m making at least 30 servings. So should I triple the amount?
Thanks for sharing this delicious cookie recipe.
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Omg!! This delicious cookie <3
I made these today exactly as written. Super yummy but I didn’t taste much Nutella. Still as far as no bake cookies go, they are one of the best! I can’t wait till my mom gets home to try them. They are her treat for her first day at her new job! Thanks for the recipe!
Could I substitute unsweetened coconut milk instead of regular milk?
I don’t see why not!
how do we store them ? will they melt if i store in a glass jar ? my daughter wants to make some for her school fair , will they last in the heat ?
I posted above a few times about making these cookies.
The first time, I made the recipe as-is. Good potential, but wayyyyy too sweet, and with an unhealthy amount of sugar.
The second time, I made them with half the sugar and they were much better, but still too sweet. Tonight, my boyfriend made the recipe with only a quarter cup of sugar, and I’m convinced that we’ll be able to make them with no sugar at all next time, and they’ll be even yummier for it. We love the cookies with less sugar, more peanut butter (Adam’s natural PB) and Nutella.
Would you consider trying your recipe with little to no sugar and revising it? I’m sure most of your readers would appreciate it.
How much more peanut butter and Nutella did your boyfriend use with 1/4th of the sugar?
I made these a few weeks ago for some friends and I, and though they were REALLY sweet, they were a big hit! I only had chunky, natural peanut putter on hand so that’s what I used.
I am making them again for friends tonight, and this time, I’m cutting the sugar in half and using a bit more crunchy peanut butter and Nutella. They’re setting in the freezer right now and they look exactly like the first batch I made, so I think they will turn out great!
I added coarsely chopped pecans to mine! Can’t beat double nut cookies!
I made these yesterday; and they didn’t set properly -they’re still soft. But STILL SUPER YUMMY!
I remember these from Girl Guides and we called them “Mud Pies” Thanks for the recipe!