These Cookie Butter No Bake Cookies are a fun twist on the classic recipe we all grew up with! Made with delicious cookie spread, butter, sugar, and oatmeal!
Cookie Butter No Bake Cookies
A few days ago it just hit me, we’ve been using cookie butter in the place of peanut butter on toast and in frosting, why not replace it in my no-bake cookie recipe?
So that’s exactly what I did.
These Cookie Butter No Bake Cookies are based off a recipe from one of Matt and I’s old bosses. In high school, we both worked at a local convenient store and she used to make all the cookies. The no bakes were my favorite and I begged her for the recipe! I’ve now been making this same recipe for eight years and I’ve yet to have a bad batch.
Matt likes the Biscoff Cookie Spread (found in most grocery stores), where I’m a little partial to the Trader Joe’s Speculoos Cookie Butter. You could use either in the recipe and it would still be amazing!
I brought these into work and everyone really enjoyed them. One of my co-workers sent me an email after eating hers and said:
“The cookie is delicious – not too sweet – perfect. It leaves an aftertaste which is gingery, creamy, and even a tad of coconut. DEEElicious!!!”.
I love introducing people to cookie butter. You know, creating more addicts… does that make me a bad influence?
These are such an easy cookie to make and you don’t even need to turn the oven on, how great is that! They really are the perfect balance of sweetness. Normally, I can’t eat a whole no-bake cookie without consuming a gallon of milk right along with it, but these are just right.
Make them for your next get together and watch people ooh and ahh over the amazing flavor… or just keep them all for yourself! They’d be perfect for a cookie swap too! Don’t forget to check out my Strawberry Milk No Bake Cookies and my Bite-Sized Cookie Butter Cream Pies too!
Cookie Butter No Bake Cookies
Ingredients
- 3 cups 1-Minute Oatmeal
- 2 cups granulated sugar
- 1/2 cup cookie butter
- 4 tablespoon salted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Combine sugar, butter, and milk in a medium sauce pan over medium heat.
- Stirring occasionally, bring to a boil and let boil for 2 minutes.
- Remove from heat and stir in oatmeal, cookie butter, and vanilla.
- Stir until mixture starts to thicken and plop quickly onto wax paper.
- Let cool for at least an hour.
Thea @ Baking Magique says
These look so easy and yummy!
[email protected] says
They are, they only take a few minutes to make and they’re so good!
Amanda says
My three year old has a lot of food allergies and I am always looking for things to make him. It is beyond hard to find something that is BOTH dairy free and nut free, so these look amazing but if you don’t mind I am going to alter it a bit and try using vegan butter and rice milk to see how they come out…I’ll keep you posted..lol
[email protected] says
Of course, is it the Earth Balance butter? I’ve always had good luck with that in my recipes. I’ve made no bakes with almond milk but not rice milk, please do let me know how they turn out!
Edward says
Amanda, you promised to let us know how your version came out…news?
Tamera says
Or for the Chocolate ones you could just add the cookie butter with chocolate spread from TJ’s it’s beautiful!
[email protected] says
Yes, I’ve tried it, I discovered it about a week after making this recipe for the first time!