Do you recall enjoying no-bake cookies during your childhood? I certainly do! My brothers and I often pleaded with our mom to let us whip up some cookies. She typically gave in and allowed us to make no-bake cookies. We didn’t ask for chocolate chip or sugar cookies—just those delightful no-bake treats. With three kids to care for and her own business to manage, I completely understand why she preferred to keep things simple and quick.
Every time we came together around the stove to see the cocoa, butter, and peanut butter bubble, it was always a delightful experience. Throughout my childhood, I experimented with different homemade recipes, but they often fell short of my expectations. They were either too dry or lacked flavor for my grown-up palate. I decided to revisit my favorite recipe from The Muffin Lady, making smaller batches until I discovered the ideal balance of oatmeal, cocoa, peanut butter, and additional flavor.
To start, I nearly doubled the cocoa powder to ensure the cookies are wonderfully rich. I intended to include espresso powder to enhance the chocolate flavor, but I couldn’t locate any in nearby shops. Instead, I used a packet of Starbucks VIA instant coffee, which I added at the end. Success! I swapped out regular sugar for turbinado sugar, which is less refined, resulting in a moister cookie with improved flavor. For added texture, I opted for extra thick rolled oats instead of instant oats. The final product? A sophisticated, indulgent no-bake cookie that can be enjoyed in under twenty minutes!
Chocolate & Coffee No-Bake Cookies
Ingredients:
- 2 cups turbinado (raw) sugar
- ½ cup milk of choice
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- 4 tablespoons unsalted butter
- cut into ½-inch wide slices
- ½ cup creamy or crunchy peanut butter
- 2 ½ cups old-fashioned rolled oats or quick-cooking oats
- 1 teaspoon vanilla extract
- Optional: 1 packet Starbucks Columbia VIA or 1 teaspoon espresso powder or instant coffee
Instructions:
- 1. Combine sugar
- milk
- cocoa powder
- and butter in a medium
- heavy-bottomed saucepan. Bring the mixture to a rolling boil over medium-high heat
- stirring often. Once it reaches a rolling boil
- set a timer for 1 minute and 30 seconds and let it continue boiling
- stirring often. 2. When the timer’s up
- remove the pot from the heat and quickly stir in the remaining ingredients. 3. Drop spoonfuls (about 1 heaping tablespoon each) onto wax paper or parchment paper. 4. Cookies will firm up in 30 to 40 minutes at room temperature. 5. Once solidified
- store for up to 5 days at room temperature.