Cookie Butter No-Bake Cookies
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It’s been so hot in Arizona this summer, I’ve been not baking all the no-bake goodies I can dream up. Turning on the oven feels like an absolute crime these days. These little bites of heaven cookie butter no-bake cookies are perfect for satisfying your cookie cravings without even breaking a sweat in the kitchen. And you’re going to love them!
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What is Cookie Butter?
Before we get into the recipe, let’s talk about the best part—the cookie butter. If you haven’t had the pleasure of meeting cookie butter yet, let me introduce you. It’s basically crushed cookies turned into a creamy spread that you can eat by the spoonful. Sounds incredible, right? Well, my friend, it is.
This particular cookie butter is made from Biscoff cookies, which are a spiced shortcrust biscuit traditionally found in Belgium and the Netherlands. The cookies are ground into a fine powder and mixed with oils to create a spreadable concoction that’s reminiscent of peanut butter in texture, but with a cookie twist. Mmm!
Let’s Get Baking (Without Baking)
- 1/4 cup salted butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 2/3 cup Biscoff Cookie Butter
- 1 tablespoon vanilla extract
- 3 cups rolled oats
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Instructions:
- Prep: First, line 2 baking sheets with parchment paper and set them aside.
- Combine: Next, in a medium-sized saucepan over medium-high heat, combine the butter, sugar, brown sugar, and milk. Whisk continuously until the butter has fully melted. Once the butter is melted, continue to whisk occasionally while bringing the mixture to a boil.
- Stir and Boil: Once boiling, let the mixture continue boiling for another minute or so. This helps to ensure the sugars are fully dissolved. After about a minute of boiling, remove the pan from the heat.
- Mix in the Flavor: Mix in the Biscoff Cookie Butter and vanilla extract and stir until smooth and fully melted.
- Add the Oats: Fold in the oats, making sure they all get coated well. Allow the mixture to sit for about 5-10 minutes to thicken slightly.
- Scoop and Shape: Using a 2 tablespoon cookie scoop, drop mounds of the cookie mixture onto your prepared baking sheets. If you like, gently flatten the tops of the cookies by tapping the tops of the cookies with the back of a spoon. This step is optional, but it gives the cookies a nice, uniform and flatter shape.
- Chill: Finally, place the cookies in the refrigerator for 60 minutes to harden.
- Enjoy and Store: Once the cookies have hardened, they’re ready to enjoy. Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze them for up to three months.
Why You’ll Love These Cookies
These cookie butter no-bake cookies take no-bake cookies to a whole new level. They’re quick, easy, and don’t require an oven—I mean, what’s not to love? Plus, they combine the rich, spiced flavor of Biscoff cookies with the hearty, chewy texture of oats, creating a cookie that’s both comforting and indulgent.
Tip
I like these cookies very hearty, so I use an extra-thick rolled oat, but if you’d like a smoother texture, you can substitute quick-cooking oats or pulse old-fashioned rolled oats in the food processor for a few pulses to break them down into smaller pieces.
These cookie butter no-bake cookies are the perfect blend of sweet, chewy, and spicy, making them an easy and irresistible treat. Whether you’re making them for a party, a quick dessert, or just because you’re craving something sweet and it’s way too hot to bake, they’re 100% sure to hit the spot.
So, grab a jar of Biscoff Cookie Butter and get ready to fall in love. Happy (no) baking, my friends!
Hot Outside? Make These Other No-Bake Recipes Too
Cookie Butter No-Bake Cookies
Ingredients
- 1/4 cup salted butter (if using unsalted butter, add 1/8 tsp sea salt)
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 2/3 cup Biscoff Cookie Butter
- 1 TBS vanilla extract
- 3 cups rolled oats (may substitute quick-cooking oats)
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- In a medium size saucepan over medium-high heat, combine the butter, sugar, brown sugar, and milk. Whisk continuously until the butter has fully melted and then continue to whisk occasionally while brining the mixture to a boil.1/4 cup salted butter, 1 cup sugar, 1/2 cup brown sugar, 1/2 cup milk
- Once boiling, allow mixture to continue boiling for another minute or so, then remove from heat and stir in the Biscoff Cookie Butter and vanilla extract. Mix well, until thoroughly combined.2/3 cup Biscoff Cookie Butter, 1 TBS vanilla extract
- Fold in the oats, then allow the mixture to sit for 5 minutes or so to thicken.3 cups rolled oats
- Then, using a 2 tablespoon cookie scoop, scoop cookies onto a lined baking sheet. Gently flatten the tops cookies by pressing down with the back side of a spoon (optional).
- Place cookies in the refrigerator for about an hour to harden. These cookies tend to be pretty sticky, so a longer chill time is better.
- Store leftover cookies in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Stumbled across these on Pinterest and so glad I did. What a yummy change from the usual no-bake cookies (which, by the way, I make all the time). Now I’ll be making these!
Fantastic Traci! I’m so glad to hear it. They’re so quick and easy, why not make them all the time? Haha!
These are so good! I love drop cookies, and I’ve always been a fan of biscoff cookies. This recipe combines them perfectly.
That’s exactly what I thought too Beth! Thank you so much, glad the cookies were a hit for you too!
These cookies are amazing! Love how easy it is to make them!
Thank you so much, Mahy! Me too, they’re almost too easy, haha! Thanks for the review, I appreciate it!
Great cookies, easy recipe. I’ll definitely make these again, thanks.
Thank you so much Suja! This makes me so happy. 😁
These no bake cookies were an absolute dream! I can’t wait to make them again.
Wooo! Love this comment, Paula. Thank you so much! Glad the cookies were enjoyed, and thanks so much for the review!