No Bake Butterscotch Toasted Coconut Cookies
No Bake cookies are always a win in our house, but especially in the Summer time when you don’t want to turn on your oven because your A/C is working so hard to keep your house cool. These butterscotch and toasted coconut no bake cookies are the perfect sweet treat and a fun way to get the kids involved in the kitchen.
No Bake Butterscotch and Toasted Coconut Cookies
There are lots of variations to no bake cookies, and we love them all. The idea is that oats make them more sturdy like a cookie when the melted ingredients harden back up. The best part about a no bake cookie is that you can literally make them in 15-20 minutes, they are fast and easy.
No Bake Butterscotch Toasted Coconut Cookies Ingredients:
- 1 cup butterscotch chips
- 1 cup creamy peanut butter
- 1 cup quick cooking oats
- 1 1/4 cups sweetened shredded coconut, toasted
- 1/4 teaspoon kosher salt
- 3 tablespoons milk chocolate chips
How to make No Bake Cookies with butterscotch chips:
- To toast the shredded coconut, place the coconut on a sheet pan lined with parchment paper. Place the pan under the oven broiler set to the low setting. Carefully watch the coconut brown under the heat of the broiler. Do not walk away, the coconut will toast very quickly. Once you start to see the coconut toasting, pull the pan out of the oven and give the coconut a stir. You can repeat this process if you like the coconut to be more toasted. When finished let cool on the pan for a few minutes.
- In a medium sized sauce pan, add the butterscotch chips and peanut butter. Bring the heat to medium heat and stir the two together until melted.
- Add in the toasted coconut, oats and salt.
- Turn the heat off and stir the mixture together until well combined.
- Using an ice cream / cookie scoop, scoop mixture out into little balls onto a parchment lined sheet pan.
- Gently press the cookie balls with the back of a spoon in the middle to flatten.
- Move the sheet pan into the freezer to chill until set (about 10 minutes).
- In a microwave safe glass bowl, melt the chocolate chips for a minute or two in the microwave. Stir the chocolate together to make sure it’s all melted.
- Drizzle the melted chocolate over each cookie. Chill the cookies in the freezer for 5 more minutes.
We love to add mini milk chocolate Cadbury Mini Eggs to these cookies for Easter time.
Can you use old fashioned oats in no bake cookies?
Yes, you can use old fashioned oats or quick cooking oats interchangeably for this recipe. Both are cut similarly, the quick cooking oats are just cut into smaller pieces. To make these cookies less chewy, you can pulse the dry oats in a blender to make them more fine before adding them to the mixture.
What kind of peanut butter for no bake cookies?
It’s best to use a no stir peanut butter like Jif or Skippy for this recipe. It’s up to you if you like creamy or crunchy peanut butter.
Can you freeze no bake cookies?
Yes! These cookies freeze great! Move to freezer safe container to store up to 3 months. When ready to eat, let them come to room temperature before eating.
Variations for No Bake Cookies:
Add in a little extra flavor: vanilla or almond extract would be a great addition if you prefer.
No Bake Butterscotch Toasted Coconut Cookies
Easy no bake cookies with butterscotch and toasted coconut. We love these year round!
Ingredients
- 1 cup butterscotch chips
- 1 cup creamy peanut butter
- 1 cup quick cooking oats
- 1 1/4 cups sweetened shredded coconut toasted
- 1/4 teaspoon kosher salt
- 3 tablespoons milk chocolate chips
Instructions
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To toast the shredded coconut, place the coconut on a sheet pan lined with parchment paper. Place the pan under the oven broiler, set to the low setting. Carefully watch the coconut brown under the heat of the broiler. Do not walk away, the coconut will toast very quickly. Once you start to see the coconut toasting, pull the pan out of the oven and give the coconut a stir. You can repeat this process if you like the coconut to be more toasted. When finished let cool on the pan for a few minutes.
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In a medium sized sauce pan, add the butterscotch chips and peanut butter. Bring the heat to medium heat and stir the two together until melted. Turn the heat down or off.
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Add in the toasted coconut, oats and salt.
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Turn the heat off and stir the mixture together until well combined.
-
Using an ice cream / cookie scoop, scoop mixture out into little balls onto a parchment lined sheet pan.
-
Gently press the cookie balls with the back of a spoon in the middle to flatten.
-
Move the sheet pan into the freezer to chill until set (about 10 minutes).
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In a microwave safe glass bowl, melt the chocolate chips for a minute or two in the microwave. Stir the chocolate together to make sure it’s all melted.
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Drizzle the melted chocolate over each cookie. Chill the cookies in the freezer for 5 more minutes.
Recipe Notes
These cookies can be made up to 3 days ahead. Store in an airtight container and chill.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Do you love No-Bake Cookies?
More Cookie recipes we Love:
–Chocolate Marshmallow Cookies
–Super soft Snickerdoodles
–Homemade Nutter Butter Cookies
–Peanut Butter Blossoms
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