Best 7 No Bake Chocolate Porcupine Cookies Recipes

NO BAKE COOKIES

Steps:

• In a medium saucepan, bring the cocoa, sugar, milk and butter to a boil over medium heat. It's important to bring these to a boil verrrrry slowly. Once they reach a rolling boil, boil for 60 seconds. Use a timer!
• Pull the saucepan off the heat after boiling. Add in the oats, peanut butter and vanilla. Mix well.
• Allow the mixture to cool for 1 minute and then drop by teaspoonfuls onto wax paper. Once cookies are placed on wax paper, allow them to cool until hardened.
• Enjoy!

NO BAKE COOKIES

Steps:

• Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
• In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
• Set over medium heat, and cook stirring frequently until it reaches a full boil.
• Allow mixture to boil 60 seconds without stirring.
• Remove from heat, immediately add in vanilla, peanut butter and quick oats.
• Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
• Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
• Store cookies in an airtight container at room temperature.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

PORCUPINE COOKIES

Steps:

• -Mix coconut and oats in large bowl and set aside.
• -Mix sugar, cocoa, butter and milk in heavy saucepan over medium heat.
• -Cook stirring constantly until sugar dissolves.
• -Bring to a boil point and boil for about 3 or 4 minutes (until soft ball stage).
• -Remove from burner and add vanilla.
• -Immediately add bowl of coconut and oats; mix until blended.
• -Drop from teaspoon onto wax paper and let stand until cool.

NO-BAKE COOKIES

Steps:

• Line two large sheet pans with parchment paper. In a pot, combine the sugar, milk, butter, cocoa powder and salt. Bring ingredients to a rolling boil over medium heat, stirring constantly and being careful not to let the mixture burn, then cook until the cocoa powder and sugar have fully dissolved, about 1 minute. Remove from heat.
• Add the oats, peanut butter and vanilla. Stir until well combined, then let cool for about 15 minutes. Drop heaping tablespoonfuls onto the prepared sheet pans, gently pressing the center to flatten slightly. (You should have about 36 cookies.) Chill for a few hours until firm. Store in an airtight container at room temperature for up to 1 week.

NO BAKES

Steps:

• Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
• Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.

NO BAKE CHOCOLATE COOKIES

Steps:

• Bring first 4 ingredients to a boil.
• Cook for 1 minute.
• Remove from heat.
• Add remaining ingredients.
• Mix well and drop by teaspoon onto wax paper.
• Let cool.
• Note: After I have let them cool, I put them in the fridge.
• They seem to harden better, plus they taste good that way.