Just 5 minutes and 6 ingredients is all you need to whip up these heaven-on-earth Butterscotch Cookie Butter No-Bake Cookies!
Although no-bake cookies aren’t the most extravagant, nor impressive cookies in the world, you can’t deny how unbelievably delicious and addictive they are. In fact, one of my all-time favorite cookie recipes has to be my No-Bake Peanut Butter Bird Nests, which literally consist of only 4 ingredients–chow mein noodles, peanuts, white chocolate chips, and peanut butter. It’s incredible how something so simple and embarrassingly easy to make is SO heavenly!
So because I’m still recovering from the holiday madness, I decided to keep it nice and easy/lazy this week with these Butterscotch Cookie Butter No-Bake Cookies.
I don’t know why it took me so long to incorporate cookie butter into these crackworthy no-bakes. I’ve made several different no-bake variations with butterscotch chips, white chocolate chips, peanut butter chips, and semi-sweet chocolate chips, but never have I ever substituted the peanut butter for something different. Let alone, something as divine as my beloved cookie butter!
Don’t get me wrong, I would lick peanut butter off the floor ANY day, but cookie butter is just in a league of its own. And since its texture is so similar to peanut butter, I knew it would substitute seamlessly into these cookies.
Obviously, the beauty of no-bakes is that there’s no baking involved. Just start by melting some white chocolate chips, butterscotch chips, and cookie butter together in the microwave. Instead of using only butterscotch chips, I added white chocolate chips as well. While I adore the flavor of butterscotch, it tends to be rather strong, and I didn’t want it to overpower the flavor of the cookie butter. So substituting some of the butterscotch chips for a bigger portion of white chocolate chips helped to balance out the flavors more.
Once the mixture is completely smooth (try to avoid the impulse to chug the entire bowl), peanuts, mini marshmallows, and Rice Krispies are stirred in. Both the peanuts and Rice Krispies add that satisfying crunch to the cookie, while the marshmallows add a fluffy, soft, and slightly chewy texture.
To make the little haystacks, I’ve found that using two spoons works the best–one to scoop the mixture and another to scrape the mixture onto the baking sheet. You can make them as BIG or as little as you want. You can even just pile the whole thing onto the baking sheet and make one mammoth no-bake for yourself. #TreatYoSelf
See how flippin’ easy these cookies are to make?? They literally take 5 minutes! The step that requires the most time is waiting for the cookies to set up. Of course, if you want to shorten the wait time, just stick the sheet of cookies in either your refrigerator or freezer for 10-20 minutes.
While these Butterscotch Cookie Butter No-Bake Cookies probably won’t impress in appearance, I have no doubt they’ll impress in flavor. Dense, slightly chewy, crunchy, and packed with the most luscious blend of butterscotch and cookie butter, I guarantee everyone will be begging you to make these time and time again.
Butterscotch Cookie Butter No-Bake Cookies
Ingredients
- 1 cup white chocolate chips
- ½ cup butterscotch chips
- ¾ cup cookie butter
- 1 cup peanuts
- 1 ½ cup Rice Krispies cereal
- 1 ½ cup mini marshmallows
Instructions
- Line a baking sheet with parchment paper; set aside.
- Pour the white chocolate chips, butterscotch chips, and cookie butter into a large microwave-safe bowl. Heat in the microwave for one minute, remove and stir. Microwave in 30-second increments, stirring each time until the mixture is smooth.
- Stir in the peanuts, cereal, and marshmallows until combined.
- Using two spoons, drop mounds of the mixture onto the baking sheet. Allow cookies to firm up and harden. This step can be sped up by placing them in the refrigerator or freezer for 10-20 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days. Cookies can also be frozen in an airtight container for up to 3 months.