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.
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! Or try these simple, yet delicious, peanut butter no bake cookies.
Easy No Bake Dessert
Yes, everyone loves a good fudgy no bake cookie. So, I took it to the next level and added some Nutella.
I happen to like Nutella and peanut butter together!
When I pulled one out of the fridge to taste, I was blown away. The combination of hazelnut and peanut butter in these no bakes is incredible. And the chocolate’s not too shabby either.
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.
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 and you’ll be in cool Nutella heaven!
How to Make No Bake Nutella Cookies
STEP 1. Over medium heat, melt together the butter with the cocoa powder and sugar. Boil one minute.
STEP 2. Remove from heat. Stir in vanilla extract, salt, peanut butter, Nutella and oats. Stir until combined.
STEP 3. Drop by teaspoon on wax paper and cool. Refrigerate until firm (about 1 hour). Eat!
How to Store No Bake Cookies
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.
We love to eat these with a cold glass of milk!
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 wax paper or parchment paper for chilling the cookies. After removing them from the wax paper to store or serve, 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.
One thing I love most about this no bake recipe is that the cookies firm up just enough to hold together but not so much that they’re hard.
The peanut butter and butter are important for achieving the fudgy chewy texture.
How long do no bake cookies last
These will keep for about 1 week in the fridge and maintain their great taste and texture.
Good luck not eat them all up long before then, though! I can’t remember a time where my family and I haven’t eaten the whole batch of no bake cookies within a few days.
Can you substitute rolled oats for quick oats
I do not recommend substituting other kinds of oats for the quick oats in this recipe.
Rolled oats are cut less finely than quick oats so the texture of the cookie would be chunkier and grainier.
More Easy Cookie Recipes
- Almond Bars
- Peanut Butter Cookies
- Shortbread Cookies
- Chocolate Chip cookie recipe
- Flourless chocolate cookies
- Nutella Brownies
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Nutella No Bake 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 wax paper and cool. Refrigerate. Eat. Repeat.
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 wax paper or parchment paper for chilling the cookies. After removing them from the wax paper to store or serve, 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.
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.
I made these today and loved them.
Whoohoo. They’re so easy, and hard to keep your hands off of them! ENJOY.
Whoohoo. They’re so easy, and hard to keep your hands off of them! ENJOY.
Can you omit the peanut butter and double the Nutella?
I was excited about the prospect of “no-bake” but the amount of sugar these call for, in addition to other sweet ingredients, was disastrous. Couldn’t eat them, way too sweet. I’m sorry I wasted three cups of oats on this.
Sorry you didn’t enjoy the cookies. We love them!!
I’m about to try making these with natural crunchy peanut butter instead of soft. That might be a way to cut down on the sweetness if you still want to try this recipe!
can i use chocolate syrup for cocoa powder
Yum! I just made these and my sons love them. They taste a bit like chocolate pudding to me:) Thanks for posting this!
Hi,
Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
Have a terrific weekend!
Cathy from APeekIntoMyParadise.com
I meant I want to make half of this recipe. Should the boiling time only be 30 seconds, so the cookies won’t be too hard and crumbly?
I want to make half of this recipe. Should the boiling only be one minute to compensate?
By cocoa, do you mean cocoa powder?
I sure do 🙂 Enjoy!!
I want to make this with my 6 year old grand daughter. I ‘m not sure if you just mix the oats or cook the oats first before mixing with the other ingredients? Thanks.
Amazing recipe!
Turns out so delicious!
Tip: put the mix into cupcake liners for a great shape
otherwise, quick, easy, and yummy cookies.
I use a 2 tbsp cookie scoop to portion mine out. Works perfect! ????
Does it matter if you use natural peanut butter or do you have to use one with hydrogenated oil (the more solid pb)? thanks
Hi Aimee,
I made these last week…soooo yummy! My question is yours are so shiny and pretty mine tasted great but had a dull finish…any ideas why this is happening? I’m wondering if I am cooking them too long or not long enough???
Thanks,
Karen
I’m not sure, I have had mine turn out dull, and I’ve had it shiny. The only thing I can think of is possibly it’s the brand of cocoa (I know I use different brands at different times)!
These were so easy to make. I have never had success with making no bake cookies before and these were a success. So thrilled and my kids even did extra chores for an extra.
So glad to hear this Amanda! It’s a great recipe to have on hand in the summer too when you crave cookies but don’t want to turn on your oven!
Can I use reg butter instead of margarine?
Yep, you sure can! I use unsalted butter.
Thanks! Is there a turn out difference between margarine and or butter
Nope. When I first wrote this recipe, I used margarine. Now I tend to use unsalted butter for everything 🙂
These look ….the BOMB….Question could I “oomph” the hazelnut/filbert factor by subbing in hazelnut butter for the peanut butter??…Kind of a Ferrero Rocher thing goin’ on?!….The Biscoff idea sounds stellar as well…You are a Master Baker by the way…I visit often and am ALWAYS impressed…Bravo!
Hi, are these supposed to come crunchy or chewy? I left them in the fridge overnight but did not become hard.
They are a soft cookie, but firm enough to pick up and handle. I would double check your measurements if they never hardened enough.
I had the same problem. Did some research and found that if the cookies stay sticky and do not set, you need to boil the mixture for about 3 mins, not just 1. Retried, and they were perfect!
Really easy!! So yummy! Just finished making them minuts ago and have already tasted them!! Two thumbs up! I love your recipes and your ideas! Where do you come up with your ideas ? Keep the recipes comming I love trying new recipes!!
Hi Vanessa,
Aren’t you the sweetest?!?! So glad you enjoyed these! My brain is just so full of ideas 🙂
I haven’t made no bakes in years because my 5 year old hates peanut butter and can taste it in things where I had no idea it was even there. LOL! Anyone know if you can use Biscoff or almond butter in place of the PB and make it work?
Hi Laura, you can definitely use biscoff in it’s place! here is a link to my recipe using biscoff: https://www.shugarysweets.com/biscoff-no-bake-cookies
You can make without PB. They’re great!!
Been making these for years but was delighted with your addition of Nutella. My honey loves hazelnut flavor! These r great for children to make or to give away also! Thanks for sharing!
Thank YOU Sherri for the sweet words!
Just made these and they were sooo yummy! I left out the peanut butter though and added a 1/4 cup butterscotch chips. Love the addition of the nutella!