These Cookie Butter No Bake Cookies are a fun twist on the classic recipe that we all grew up with! Made with delicious cookie spread and oatmeal!
For more mouthwatering no-bake cookie recipes, check out my Nutella No Bake Cookies and Peanut Butter No Bake Cookies! Both recipes take just 10 minutes or less to prep!
These Cookie Butter No Bake Cookies may just be your new favorite no bake cookie! Their fun and tasty flavor will have everyone reaching for seconds before their first is even gone!
I love using cookie butter instead of peanut butter on toast and even in frosting recipes to make the Best Cookie Butter Frosting! So, it just made sense to try it in my no bake cookie recipe too!
And I haven’t regretted it once, so I bet you won’t either! Make them as an after-dinner treat or even for the holiday cookie swap!
All About These Cookie Butter Cookies
Taste: These rich no bake cookies have a buttery spiced flavor that’s enhanced with vanilla extract! Delivering a sweet cookie that has a slight undertone taste of ginger that you’ll immediately fall in love with!
Texture: My love for these mouthwatering cookies starts with their texture! Since these cookies are oatmeal based, you can expect every bite to be deliciously chewy and moist, something we can all appreciate in a no bake cookie!
The Star Ingredient!
The star ingredient in these no-bake cookies is obviously the cookie butter! The creamy ingredient has a sweetly spiced flavor since it’s made from Speculoos cookie crumbs, giving these cookies all of their delicious flavor!
This cookie recipe can be made with Biscoff Cookie Spread since it’s more commonly found in grocery stores. However, I’m a little partial to Trader Joe’s Speculoos Cookie Butter. You can’t lose with either one, though, since these cookies will turn out amazing either way!
Use up more of this delicious ingredient in cookie butter recipe ideas like this Cookie Butter Latte (TikTok Starbucks Secret Menu) or Homemade Cookie Butter Balls! If you already love cookie butter, then you won’t want to miss out on a slice of this Chocolate Cookie Butter Cake or snagging a Cookie Butter Chocolate Cupcake!
How To Make Biscoff No Bake Cookies
Start by adding the butter, sugar, and milk to a heavy-bottomed pot and cooking over medium-high heat.
Bring the mixture to a rolling boil for 60 seconds (45 for even softer cookies), and then immediately remove from heat.
Working quickly, mix in the oatmeal, cooking butter, and vanilla until fully combined.
Drop spoonfuls or cookie scoops of the mixture onto wax paper and let cool until fully set.
No Bake Cookie Butter Recipe Tips
- Prepare – Since this recipe moves quickly, you want to prepare ahead of time! Line your baking sheet with wax paper and measure out all of the ingredients that you’ll need before beginning the recipe. This way, you don’t run the risk of overcooking while you’re busy measuring!
- Oats – This recipe calls for 1-minute/quick cooking oats. Old-fashioned oats shouldn’t be used as they’re too firm!
- Boiling – The most important step of this recipe is cooking the cookie mixture on the stovetop. Once the mixture comes to a rolling boil, set a timer for 60 seconds and then remove the pot from the heat. Any more time than that, and the cookies will turn out dry and crumbly!
- Portioning – To produce two dozen cookies, I used a medium cookie scoop. This allowed for consistently sized cookies as well. If you’re not concerned about size or amount, feel free to make the cookies any size that you’d like!
How Do I Store These Cookie Butter No Bake Cookies?
These cookies are best stored in an airtight container at room temperature. Enjoy them for up to 3 days! I do recommend enjoying them sooner than later since they tend to dry out over time.
Can I Make This Recipe With Unsalted Butter?
Yes, you can swap salted butter out for unsalted butter in this cookie recipe. You will just need to add 1/4 teaspoon of salt to the recipe.
Why Didn’t My Cookies Set Up After Cooking?
If your no-bake cookies didn’t set up, then the cookie mixture likely wasn’t boiled long enough on the stovetop. Be sure to set a timer for 60 seconds as soon as the mixture starts to boil in the middle!
Is There A Chocolate Version To These Cookie Butter No Bake Cookies?
To make a chocolate version, simply add 3 tablespoons of unsweetened cocoa powder to the milk and butter mixture.
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
This recipe was originally published in October 2013 and was updated in February 2023 with new photos, tips, and information.
Cookie Butter No Bake Cookies
Ingredients
- 2 cups granulated sugar
- ½ cup salted butter
- ½ cup whole milk
- 3 cups 1-minute oats
- ¾ cup cookie butter Trader Joe's Speculoos or Biscoff spread
- 1 tablespoon vanilla extract
Instructions
- Place sheets of wax paper on two baking sheets and set aside. Measure out the ingredients in advance so they are ready to use since you will need to work fast when making this recipe.
- Combine sugar, butter, and milk in a large saucepan over medium-high heat. Stirring frequently until the butter has melted.2 cups granulated sugar, ½ cup salted butter, ½ cup whole milk
- As soon as the mixture starts to bubble in the middle, set a time for 60 seconds. Let the mixture come to a rolling boil and cook for 60 seconds, then immediately remove from heat.
- Immediately stir in the oats, cookie butter, and vanilla until fully incorporated.3 cups 1-minute oats, ¾ cup cookie butter, 1 tablespoon vanilla extract
- Quickly drop the mixture onto the wax paper-lined baking sheets using a medium cookie scoop or wooden spoon.
- Let cool for at least 30 minutes to set.
Notes
- Do not overcook the butter mixture or the cookies will be dry and crumbly. 60-seconds from center bubbles forming is key. I highly recommend setting a stopwatch timer. You can cook for just 45 seconds for cookies that are softer and spread more.
- It’s best to avoid making no-bake cookies on humid or rainy days, as the additional moisture in the air may prevent them from setting up.
- Store in an airtight container for up to 3 days. However, they will dry out over time.
- Make sure you use 1-minute/quick-cooking oats in this recipe. Old fashioned oats will be too firm.
- This recipe makes about 24 to 26 cookies when portioned out with a medium cookie scoop.
- For a chocolate version, add 3 tablespoons of unsweetened cocoa powder to the milk and butter mixture.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Rebecca Hubbell says
I have never made them with coconut milk, sorry.
Shafiya Kanue says
Can you use coconut milk instead of just milk?
Edward says
Amanda, you promised to let us know how your version came out…news?
fickrj5@gmail.com says
Yes, I’ve tried it, I discovered it about a week after making this recipe for the first time!
Tamera says
Or for the Chocolate ones you could just add the cookie butter with chocolate spread from TJ’s it’s beautiful!
fickrj5@gmail.com 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!
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
fickrj5@gmail.com says
They are, they only take a few minutes to make and they’re so good!
Thea @ Baking Magique says
These look so easy and yummy!