Hazelnut chocolate no bake cookies are fudgy drop cookies made by boiling butter, milk, sugar, and cocoa for one minute, then stirring in chocolate hazelnut spread, vanilla, quick oats, and chopped walnuts. They take twenty five minutes with cooling, need no oven, and make two dozen cookies.
The cookies set at room temperature into a soft, chewy bite with a deep chocolate flavor, and the spread makes them richer than the classic version. The only part that needs care is the one minute boil, which controls the texture, and once that is done the cookies are scooped onto wax paper and left alone.
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Why You Will Love Hazelnut Chocolate No Bake Cookies
No oven keeps the kitchen cool.
The spread adds a smooth, nutty richness to the classic recipe.
They come together in one saucepan.
What You Need for Hazelnut Chocolate No Bake Cookies
- The base is half a cup of butter, half a cup of milk, one and three quarter cups of sugar, and four tablespoons of unsweetened cocoa powder.
- The mix ins are two teaspoons of vanilla extract, half a cup of chocolate hazelnut spread, three cups of quick cooking oats, and half a cup of chopped walnuts.
Sugar and butter. They boil into a fudgy base.
Cocoa powder. It gives deep chocolate flavor.
Hazelnut spread. It adds richness.
Quick oats. They soak up the syrup and set.
Walnuts. They add crunch.
Making Hazelnut Chocolate No Bake Cookies Step by Step
1. Boil the base. Stir the butter, milk, sugar, and cocoa in a medium saucepan over medium heat until melted, then boil for exactly one minute.
2. Add the flavors. Remove the pan from the heat and stir in the vanilla and the chocolate hazelnut spread until smooth.
3. Add the oats. Stir in the oats and walnuts until all the oats are coated.
4. Scoop. Drop heaping spoonfuls onto wax paper or parchment.
5. Set. Let the cookies cool and set at room temperature for about twenty minutes.
Time the boil with a clock. A boil shorter than one minute leaves the cookies soft and sticky, and one that runs long makes them dry and crumbly. Start timing when the whole surface bubbles, not at the first bubbles at the edge, and stir gently so the mixture does not scorch.
Work quickly once the oats go in. The mixture thickens as it cools, and cookies scooped late hold a rough shape and set unevenly. A cookie scoop speeds up the job, and wet fingers help you press down any stray oats before the cookies firm.
Making Hazelnut Chocolate No Bake Cookies Ahead
Store the cooled cookies in an airtight container at room temperature for up to four days, with wax paper between layers. Freeze them for up to three months and thaw at room temperature for twenty minutes. In a warm kitchen, keep them in the refrigerator so they do not soften.
Tips and Swaps for Hazelnut Chocolate No Bake Cookies
Flag the allergens. These cookies contain milk and tree nuts from the walnuts and hazelnut spread, and oats may be processed with wheat, so check every label.
Handle hot sugar with care. Boiling sugar causes severe burns, so keep children away from the stove.
Taste the cookie. Let one cookie cool and taste it, and adjust the next batch with a pinch of salt if needed.
Check the set. The cookies should hold their shape when lifted.
Use quick oats. Old fashioned oats stay chewy and loose.
Skip the nuts. Use seeds for a nut free cookie.
Use wax paper. It makes lifting easy.
Check trusted guidance. Read the FDA safe food handling guidance for handling dairy and no bake sweets.
For a coconut version, stir in a half cup of shredded coconut with the oats. For more chocolate, add a half cup of chocolate chips right before scooping, which melt slightly and make the cookies look glossy. Each change works with the same boil and the same setting time.
If the cookies do not set, boil the next batch for a few seconds longer and use a little less milk. If they turn out dry, shorten the boil and add a splash of milk. The weather matters too, since humid days slow setting, so give them extra time or chill them for ten minutes.
What to Serve with Hazelnut Chocolate No Bake Cookies
Serve the cookies with a cold glass of milk, or pack them in a box for a gift. For more no bake cookies and chocolate sweets, try peanut butter oat date cookies, marshmallow creme chocolate fudge, no bake dirt cake, or hazelnut spread peanut butter cookies.
FAQ About Hazelnut Chocolate No Bake Cookies
Why did my hazelnut chocolate no bake cookies not set?
The mixture was not boiled long enough.
Can you make hazelnut chocolate no bake cookies ahead of time?
Yes. They keep for four days.
Can you freeze hazelnut chocolate no bake cookies?
Yes, for up to three months.
Can I use old fashioned oats?
Yes, but the cookies will be chewier.
Can I use peanut butter instead?
Yes, in the same amount.
Hazelnut Chocolate No Bake Cookies
Equipment
- Medium saucepan
- Wax paper
- Spoon
Ingredients
Main Ingredients
- ½ cup butter
- ½ cup milk
- 1 cup granulated sugar plus 3/4 cup more
- 4 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
- ½ cup chocolate hazelnut spread
- 3 cup quick cooking oats
- ½ cup chopped walnuts
Instructions
Cooking
- Boil. Boil the butter, milk, sugar, and cocoa for 1 minute.
- Flavor. Stir in the vanilla and spread.
- Oats. Stir in the oats and walnuts.
- Scoop. Drop spoonfuls onto wax paper.
- Set. Cool until firm.
