Name: No Bake Cookie Butter Cookies
Prep time: 15 min
Total time: 15 min
Ingredients: ½ c butter (one stick); 1 c sugar; ¼ c cocoa powder; ½ c whole milk; 3 c quick oats; ¾ c cookie butter; 1 tsp vanilla; ¼ tsp sea salt

This post may contain affiliate links.

Jump to Recipe Print Recipe

These simple, No Bake Cookie Butter Cookies are a fun twist on everyone's favorite no bake oatmeal filled cookie. You only need about 15 minutes to whip these up from start to finish. That rich cookie butter flavor paired with the chocolate is out of this world!

No bake cookie butter cookies on parchment.

If you grew up on these classic No Bake Peanut Butter Cookies, then you are in for a treat. Inspired by my love for the classic no bake cookie and my love of cookie butter, these cookie butter cookies are the best way to make a favorite even better!

Oats, cocoa powder, butter, sugar and of course cookie butter come together for a rich, delicious fudgy cookie that requires no baking--who wouldn't be on board!

You can make them in just 15 minutes. These cookie butter cookies seriously are ready in no time. Melt the butter with the cocoa, sugar and milk, boil it for one minute and then stir in everything else. Form into cookies and you are set. While you can wait for them to chill, they are still 100% edible once they are not too hot. So dig in!
They require ZERO baking! A little stove top melting, but even that is minimal. No need to turn on the oven for these cookies!
Minimal ingredients. You only need a few pantry staples for these no bake cookies. Ok, cookie butter may not be a staple for you, but it most certainly is always on hand here. And if you don't have any, you could easily sub for peanut butter or another nut or seed butter, so that is a win as well!
They are nut free! I have friends who have kiddos with nut allergies. They don't get to enjoy a lot of treats but this is one they can easily enjoy as cookie butter is free of nuts. What a relief!

No bake cookie butter cookie on parchment with crumbs.

Recipe Ingredients:

quick oats: you will want quick cooking oats versus rolled oats for these no bake cookie butter cookies. Rolled oats will not hold the cookie shape quite as well. The cooke recipe that inspired this recipe calls for the rolled oats, but I find quick oats much butter overall.
butter: unsalted butter is ideal for this recipe but if you only have salted, just omit the salt later.
sugar: many no bake cookie recipes call for a LOT of sugar. Cookie butter is already sweetened so I only use one cup for this recipe and you could even lessen it a touch for a less sweet cookie if desired.
milk: Whole milk is my preference, but any other milk or nondairy milk beverage should work fine.
cocoa: unsweetened cocoa powder
vanilla: vanilla extract instead of imitation if possible.
cookie butter: I use Lotus Biscoff Cookie Butter but Trader Joe's also has a great cookie butter. If you don't have cookie butter, peanut butter is fine or another nut or seed butter. For a sweeter nut butter, vanilla almond butter is great as well. Oh, and you could use Nutella! Yum!
sea salt: a pinch is all you need.

How To Make These Cookie Butter Cookies:

Making these cookie butter cookies is so simple. Just do the following:

Combine the butter, sugar, milk and cocoa in a large sauce pan--at least 2.5 quarts. Heat on medium until the mixture is smooth, stirring occasionally.
Bring the mixture to a boil and allow it to boil for about 1 minute, stirring frequently.

Butter, sugar and cocoa powder in sauce pan.

After the chocolate mixture has boiled, remove from heat and stir in the oats, cookie butter, vanilla and salt. Stir until it is fully combined.
Using a cookie scoop (mine was bout ⅕ T) or spoon, scoop onto a parchment lined cookie sheet and form into cookie shapes. Chill or allow to cool to set. I find that chilling in the refrigerator works best to allow the oils to harden. Otherwise, the oil from the cookie butter will set at the bottom of the cookies and they will be a bit oily.

No bake cookie butter cookie mixture in pan with wooden spoon.

Cookie butter cookies spooned on parchment lined cookie sheet.

Chef's Tips:

Make sure to boil the mixture for a solid 60 seconds. Wait until it comes to a rolling boil and then set the timer. This will help the cookies set up well and hold shape. But also, don't over boil!
Use real butter instead of margarine. Butter will add the best flavor for these cookie butter cookies and margarine also has a higher water content which will cause the cookie mixture to be much wetter.
You can omit the cocoa if you want these cookies chocolate free. I have a kiddo that hates chocolate. I just omit the cocoa powder sometimes when making these for a stronger cookie butter flavor. I prefer the chocolate, but skipping it makes for a happy little one, so it's worth it.
You can press these into bars instead of cookies. Line a 9 inch baking pan with parchment and press the mixture firmly into the pan. Allow to cool completely before cutting.

Storing Your Cookies:

You can store these no bake cookies at room temperature for about 4-5 days in an air tight container. They will also store in the refrigerator for one week.

If you want to freeze your cookie butter cookies, place them in an air tight freezer safe container and store for up to 3 months. I highly suggest flash freezing them first if you are freezing them. Place the cookies on a plate or dish lined so not touching. Freeze for about 2-3 hours and then transfer to a bag or dish. This way they will not get stuck together in the freezer.

Cookie butter cookies laying on parchment with bite taken out of one cookie.

Other No Bake Treats:

HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

Overhead view of cookie butter cookies with crumbs surrounding.

No Bake Cookie Butter Cookies

5 from 3 votes

Print Pin Rate

Course: cookies

Cuisine: American

Prep Time: 15 minutes

Chill: 30 minutes

Total Time: 15 minutes

Servings: 24 cookies

Calories: 153kcal

Author: Lorie Yarro

Ingredients

Instructions

In a large sauce pan(at least 2.5 quarts), combine butter, milk, sugar and cocoa powder. Over medium heat, stir until smooth.
Bring to a boil and allow to boil for a full 60 seconds. Once done, remove from heat and stir in oats, cookie butter, vanilla and sea salt until fully incorporated.
Use a cookie scoop to spoon onto a parchment lined cookie sheet and press down to form into cookie shape. If the mixture seems too thin and won't hold together, add another ¼ cup of oats and stir to thicken. Chill in the refrigerator for about 30 minutes to set--or enjoy immediately as they taste amazing still warm!
Store for up to 5 days at room temperature, or one week in the refrigerator.

Notes

Make sure to boil the mixture for a solid 60 seconds. Wait until it comes to a rolling boil and then set the timer. This will help the cookies set up well and hold shape. But also, don't over boil!
Use real butter instead of margarine. Butter will add the best flavor for these cookie butter cookies and margarine also has a higher water content which will cause the cookie mixture to be much wetter.
You can omit the cocoa if you want these cookies chocolate free. I have a kiddo that hates chocolate. I just omit the cocoa powder sometimes when making these for a stronger cookie butter flavor. I prefer the chocolate, but skipping it makes for a happy little one, so it's worth it.
You can press these into bars instead of cookies. Line a 9 inch baking pan with parchment and press the mixture firmly into the pan. Allow to cool completely before cutting.