These Cookie Butter No Bake Cookies are a dreamy blend of creamy, spiced cookie butter and rich, melt-in-your-mouth chocolate. With just 10 minutes of prep and 5 minutes of cooking, they’re the ultimate quick treat for busy days. The soft, chewy texture pairs perfectly with the subtle crunch of oats, creating a delightful contrast in every bite. Plus, they’re packed with warm, comforting flavors that feel like a cozy hug in dessert form.
Perfect for sharing or savoring solo, these cookies are ready to enjoy after a quick 30-minute cooling time. Each bite delivers a heavenly mix of sweetness and spice, making them irresistible for cookie butter lovers. Whether you’re whipping them up for a party or a midnight snack, these cookies are guaranteed to disappear fast. Simple, indulgent, and utterly satisfying—they’re the treat you’ll want to make again and again.
What You’ll Need
- ½ cup (113 g) salted butter (cut into Tablespoon-sized pieces for easier melting)
- ½ cup (120 ml) whole milk (can substitute with almond or oat milk for a dairy-free option)
- ¾ cup (150 g) light brown sugar (firmly packed for accurate measurement)
- ¾ cup (150 g) sugar
- ⅔ cup (165 g) cookie butter (measure before starting for convenience)
- ½ teaspoon vanilla extract
- 3 cups (285 g) instant oats (quick oats work too, but avoid steel-cut oats)
How to Make Cookie Butter No Bake Cookies
- Prepare your workspace: Line two cookie sheets with wax paper or parchment paper. Measure out the cookie butter, vanilla extract, and oats beforehand for efficiency.
- Combine ingredients: In a medium-sized saucepan, add the butter pieces, milk, brown sugar, and sugar. Place over low heat and stir frequently until the butter is fully melted.
- Bring to a boil: Increase the heat to medium and stir constantly until the mixture comes to a boil. Once boiling, set a timer for 1 minute and continue stirring. (Boiling for too long or too little can affect the texture, so stick to the timer!)
- Mix in cookie butter and vanilla: Remove the saucepan from the heat. Add the cookie butter and vanilla extract, stirring until the cookie butter is completely melted and the mixture is smooth.
- Add oats: Stir in the oats until they are fully coated in the cookie butter mixture.
- Form cookies: Drop the mixture by 1 ½ Tablespoon-sized scoops onto the prepared baking sheets.
- Cool and set: Allow the cookies to cool completely, about 30 minutes. They will firm up as they cool. Enjoy!
Storage and Reheating Tips
Store your Cookie Butter No Bake Cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the fridge for up to 2 weeks or freeze for up to 3 months. If frozen, let them thaw at room temperature for about 15 minutes before enjoying. Pro tip: Layer cookies with parchment paper to prevent sticking!
Recipe Variations to Try
Switch things up by adding ½ cup of chocolate chips or crushed nuts to the oat mixture for extra texture. For a nut-free version, swap cookie butter with sunflower seed butter. Feeling adventurous? Drizzle melted chocolate over the cooled cookies for a decadent finish.
Time-Saving Hacks
Prep your ingredients ahead of time by measuring out the oats, cookie butter, and vanilla extract the night before. Use a cookie scoop to portion the mixture quickly and evenly. If you’re in a rush, pop the cookies in the fridge for 10-15 minutes to speed up the cooling process.
Equipment Guidance
A medium-sized saucepan with a heavy bottom is ideal for even heating. Use a wooden spoon or silicone spatula for stirring to prevent scratching your pan. For perfectly shaped cookies, a 1 ½ Tablespoon cookie scoop works wonders. Don’t forget parchment paper or wax paper for easy cleanup!
Common Questions Answered
Can I use rolled oats instead of instant oats?
Yes, but the texture will be slightly chewier.
What if I don’t have cookie butter?
Substitute with peanut butter or almond butter for a similar result.
Why do I need to boil for exactly one minute?
This ensures the sugar dissolves properly and the cookies set correctly—use a timer for precision!
Cookie Butter No Bake Cookies
Ingredients
- ½ cup salted butter cut into Tablespoon-sized pieces
- ½ cup whole milk
- ¾ cup light brown sugar firmly packed
- ¾ cup sugar
- ⅔ cup cookie butter
- ½ teaspoon vanilla extract
- 3 cups instant oats
Instructions
- Before beginning, line two cookie sheets with wax paper or parchment paper and set aside. Measure out your cookie butter, vanilla, and oats before beginning.
- In a medium-sized saucepan, combine butter pieces, milk, brown sugar, and sugar. Place saucepan over low heat and stir frequently until butter is melted.
- Once butter has melted, increase heat to medium and stir constantly until mixture comes to a boil.
- Stir constantly while boiling for one minute (I recommend using a timer! Boiling for too long or not long enough can negatively effect the outcome of your cookies, see post or notes for more details).
- Once one minute has passed, remove from heat. Add cookie butter and vanilla extract, stirring until cookie butter is completely melted and combined into mixture. Add oats and stir until completely coated in cookie butter mixture.
- Drop cookies by about 1 ½ Tablespoon-sized scoops onto prepared baking sheets.
- Allow to cool completely (about 30 minutes) before serving and enjoying. The cookies will firm up as they cool.