No-Bake Chocolate Cookies: the easy and fudgy no-bake dessert recipe
No-Bake Chocolate Cookies are soft, fudgy and made with only few simple ingredients, including creamy peanut butter. In fact, you probably already have everything you need to make these treats in your kitchen right now. With a box of your favorite biscuits, melted butter, milk powdered sugar, and cocoa powder, you’ll make the fudgy chocolate cookie dough. For toppings, decorate each sliced cookie with melted milk chocolate and crushed pistachios for a pop of green color and crunch. This is the best dessert recipe to make on days when it’s just too hot to turn on the oven. Stay cool and make these quick and easy cookies with your fridge instead!
Can you freeze No-Bake Chocolate Cookies?
Yes, these cookies freeze very well. After dipping and decorating the cookies, place them in an airtight container in the freezer and store for up to 3 months. These cookies don’t need to be warmed up. So to serve, let the cookies come to room temperature on the counter for a few hours. They’re just as tasty a bit chilled. Otherwise, you can store these no-bake cookies in the fridge for up to 3 days.
How many carbs do you have in No-Bake Chocolate Cookies?
Though there is no flour or other starch in this cookie recipe, this is not no- or even a low-carb recipe. There are carbs from the biscuits folded into the cookie dough, as well as the powdered sugar and milk chocolate topping.
How to Make No-Bake Chocolate Cookies
Start making no-bake chocolate cookies by making a cookie crumb crust. Place small biscuits in a small blender and pulse until broken down into crumbs.
Place the cookie crumbs in a large mixing bowl. Mix in the milk, powdered sugar, peanut butter, and cocoa powder. Add the melted butter, one tablespoon at a time, mixing well between each addition.
Spread a sheet of plastic wrap on the counter and place the cookie dough on top of the plastic wrap. Shape the cookie dough into a log shape and wrap the plastic closed, pressing down to seal. Place the log in the fridge for 2 hours.
Slice the cookie dough log into 1-inch pieces.
Melt milk chocolate in a microwave-safe bowl and dip each chocolate cookie into the melted chocolate. Place on a cutting board and sprinkle the top with crushed pistachios while the chocolate is still wet.
Serve and enjoy!
