Chocolate Biscoff No-Bake Cookies

Sharing is caring!

Oven and summertime heat do not go together. They are not best friends.

Even thought I have air conditioning I hate to turn on the oven and heat up the whole house. I swear I’m a little princess when the weather starts to heat up. I do not like to sweat, I do not like to be hot and I do not like to be uncomfortable in my home. I also don’t like high electric bills (does anyone?) so I have been trying to cut down on my oven usage. That oven will just heat up the house and cause my AC to run even more. This will of course result in an ultra high electric bill that will make me weep and curse the electric company.

So, that is why I decided to make a delicious no-bake cookie for this months Secret Recipe Club. I was assigned The Life & Loves of Grumpy Honeybunch. I have known Shelby for some time now and loved all of her recipes. It took me FOREVER to pick out just the right recipe.

Her no-bake recipe called for a little peanut butter and I decided to switch things up by putting in a little biscoff spread. If you have never had biscoff spread you are missing out! It’s basically just a creamy spread (peanut butter in texture) made from crushed up biscoff cookies. Yep. It’s cookie butter. Amazing!

Chocolate Biscoff No-Bake Cookies

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients:

2 cups granulated sugar
1 stick butter
1/2 teaspoon salt
4 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup unsweetened coconut
2-1/2 cups quick cook oatmeal
3/4 cup biscoff spread

Adapted from: The Life & Loves of Grumpy's Honeybunch

Directions:

In a large pot add sugar, butter, salt, cocoa and milk. Bring to a boil and cook for about 10-15 minutes. It will start to get thick and syrup in consistency. Once it reached this consistency take off heat and quickly stir in vanilla extract, coconut, oatmeal and biscoff spread. If it starts to harden too quickly, stir in just a little more milk to loosen it up.

Spoon out onto wax paper by tablespoons. Let cool, and harden and then devour.