Hello, all you baking enthusiasts and cookie lovers! I’m so thrilled to bring you a lip-smacking new recipe I’ve been playing around with lately. The star of today’s post? Cookie Butter No Bake Cookies!
These heavenly morsels are not only a breeze to whip up, but they’re also ideal for those times when the mere thought of cranking up the oven seems like too much.
Motivated by my adoration for cookie butter (really, who can say no to its creamy, spiced deliciousness?), my aim was to craft a desert where its distinctive and deep flavor truly shines.
With their velvety texture and the way they just seem to dissolve delightfully on your tongue, these no-bake cookies might just become your go-to sweet fix.
Let’s say farewell to the fuss of baking and start on this flavorful journey into the realm of cookie butter together!
Why This Recipe Stands Out
What sets this recipe apart from the rest is the perfect marriage of flavors and textures. The creamy, spiced cookie butter blends perfectly with the oats. Add in some chocolate, and you’ve created a masterpiece of taste in every bite.
Additionally, these no-bake cookies are super convenient to make. Requiring just a few simple ingredients and minimal prep time.
No more waiting for cookies to bake in the oven or dealing with messy cleanups! They are truly the ultimate hassle-free dessert that you and your family will adore.
What Makes Biscoff Cookie Butter a Great Substitute for Peanut Butter?
You might be asking, “Why go for Biscoff cookie butter when the tried-and-true peanut butter is a staple in no-bake oatmeal cookies?” Well, the answer is simply delightful.
Biscoff cookie butter brings in a rich, spiced flavor that adds an unexpected twist to our beloved cookies.
This irresistible spread, made from crushed speculoos cookies, injects a lovely hint of cinnamon and a creamy texture that makes each bite a heavenly treat.
Cookie butter also offers a tasty alternative for folks with nut allergies, ensuring everyone can enjoy a sweet indulgence. After all, peanut butter isn’t a suitable choice for everyone.
We want to inject a dash of uniqueness into a classic recipe. But we want to do it while maintaining its delicious flavor and making it enjoyable for all.
So why not venture off the beaten path a bit and explore where this journey to cookie butter takes us? I’m confident that you’ll find it’s a trip worth making.
Making the Cookies
The first step consists of preparing your baking sheet. You will want to place some parchment paper on it to prevent the cookies from sticking as they cool.
I always make sure to have some handy so that I won’t ruin them trying to get them off the pan.
Then, in a medium saucepan, combine the sugar, milk, and butter. Heat the mixture over medium temperature, stirring occasionally, until the butter is melted, and the sugar has dissolved completely.
Bring the mixture to a rolling boil and let it remain for 1 minute. Make sure to keep an eye on it to prevent the base from burning.
Remove the saucepan from the heat and stir in the cookie butter and vanilla extract. Do so until they are melted and smooth.
Add the quick-cooking oats to the saucepan. Mix everything together until the oats are fully coated with the cookie butter mixture. Then let sit for 2 minutes. This will allow the oats to soften and the mixture to thicken.
Using a cookie scoop or a spoon, drop equal sized mounds of the mixture onto the baking sheet that was prepared earlier.
If you prefer, adjust the size of the cookies according to your preference. I normally make a few different sizes so that there are a few options.
Then, let the cookies sit at room temperature for about 30 minutes. Over this time, you will find that they begin to harden and firm up. You can also place them in the refrigerator if you wish to speed up this process.
So, you’ve mastered the art of Cookie Butter No-Bake Cookies, and now you’re itching to get a little creative. Well, you’re in luck! Here are some nifty variations to keep your taste buds on their toes.
Swap out the cookie butter for almond or cashew butter. You’ll get a nuttier flavor that’s just as divine. Just make sure to adjust the sugar levels, as some nut butters come pre-sweetened.
Who says you can’t have too much of a good thing? Add a handful of chocolate chips to the mix. Whether you’re a milk chocolate fan or a dark chocolate purist, those extra morsels will make your cookies a chocoholic’s dream.
Dried fruits like cranberries, raisins, or apricots can add a zesty kick. Chop ’em up and fold them into the mixture for a fruity burst in every bite.
Feeling exotic? Add some shredded coconut and a splash of rum extract. You’ll feel like you’re munching cookies on a sandy beach, minus the sunburn.
Spice It Up
If you’re a fan of spices, consider adding a pinch of nutmeg or a dash of cinnamon. It’ll give your cookies a warm, comforting aroma that’s perfect for those chilly evenings.
Throw in some chopped walnuts, pecans, or almonds for a crunchy surprise. It’s like a treasure hunt, but with cookies!
For our plant-based pals, swap out the regular butter for a vegan option and use almond milk instead of regular milk. You’ll still get that creamy texture, but without the dairy.
How Long These Cookies Last
You’ve whipped up a batch of these scrumptious Cookie Butter No-Bake Cookies, and they’re a hit. But let’s say, just for kicks, you’ve got some left over. How long can you keep these little treasures?
Well, here’s the scoop. If you store them in an airtight container at room temperature, they’ll stay fresh as a daisy for about a week.
Yep, you heard that right—a whole week of cookie bliss! But let’s be real, they’ll probably disappear faster than a magician’s rabbit.
Now, if you’re thinking ahead and want to stash some away for a rainy day, you can freeze ’em. Just layer them between sheets of parchment paper in a ziplock bag, and they’ll be good for up to 3 months.
But a word to the wise: the texture might change a smidge when you thaw them out. They’ll still taste like a slice of heaven, but they might lose that melt-in-your-mouth magic.
If you leave them out on the counter, uncovered for a day or two, they won’t turn into stone. They’ll just get a bit harder, like the crust of grandma’s famous apple pie. Still edible, but not at their peak.
Comparing Different Types of Cookie Butter
Selecting the right cookie butter is crucial for achieving the desired flavor and texture in your no-bake cookies. Here’s a comparison of popular options to guide your choice:
Trader Joe’s Speculoos Cookie Butter
This option is well-balanced, offering a creamy texture and a nuanced blend of spices. It’s versatile and works well in various recipes, making it a popular choice for many.
Biscoff’s Cookie Butter
Biscoff’s version is less sweet but offers a robust, spiced flavor profile. It’s ideal for those who prefer a more complex taste.
Nutella’s Cookie Butter
This variant combines the hazelnut flavor of Nutella with the consistency of cookie butter. It’s a unique option for those looking to experiment with different flavors.
Walmart’s Great Value Cookie Butter
This is a cost-effective alternative that doesn’t compromise too much on quality. It’s sweeter and less spiced but serves as a functional substitute when making cookies in large quantities.
Homemade Cookie Butter
Creating your own cookie butter allows for customization. You’ll need speculoos cookies, oil, and a food processor. This option lets you control the flavor and texture according to your preferences.
Where can I find cookie butter?
You can find cookie butter in almost any grocery store. I typically find it in the same aisle as peanut butter. And, I have also seen it at Walmart and Target.
Trader Joe’s Speculoos Cookie Butter is sold in their own stores. You may also find it at specialty food stores or online retailers.
Cookie Butter No Bake Cookies
- 1 Cup Cookie butter
- 5 Tbsp Butter
- 3-4 Cups Quick oats
- 1/2 Cup Milk
- 1 1/2 Cups Brown Sugar Can substitute for white if desired
- 2 Teaspoons Vanilla
- Prepare baking sheets with wax paper.
- In a large saucepan, combine the butter, milk, and brown sugar.
- Bring to a rolling boil, stirring occasionally, and let boil for 1 minute.
- Remove from heat and stir in vanilla and cookie butter.
- Once all the ingredients are completely combined, slowly add the oats and stir together.
- Add more oats if the mixture needs to be thicker.
- Drop cookie butter mixture by the spoonful onto the prepared baking sheets.
- Let cool completely, about 30 minutes. You can chill faster by placing the waxed paper on a tray and putting it in the refrigerator.
More Cookie Recipes
I have more cookies that will be a treat for your taste buds! Try these out: