This past weekend was a big football game for my boyfriend and me. Our respective colleges happen to be old rivals, and once a year our love for each other is compromised only by our love for the game. We surround those four treacherous quarters with friends, family, and good food. It just makes the tension seem a little bit more bearable.
It just so happens that my boyfriend's family is famous for their tailgating skills. I'm not joking here; these guys are pros. They don't ask for folks to bring anything but their appetite, however down South we're taught to never show up empty-handed. Unfortunately I didn't have a minute to spare, so I needed something that delivered big on taste but not on time.
Enter no-bake chocolate peanut butter cookies. Versions of these have been popping up all over the blogosphere. I caved recently and made them, and I finally understood the hype. They are quick, easy, and oh-so-delicious. But to impress my fellow football fans, I needed to really go big. How about Nutella and Frangelico chocolate peanut butter cookies. Nutella makes everything better, and these tasty treats are no exception.
My football team lost the game this weekend (and quite frankly, to say we just lost is an understatement), but at least I had these to get me through... Well these, and a secret flask of spiked cider. I may have to wait another year for bragging rights, but I definitely won't wait another year to make these.

No-Bake Nutella Peanut Butter Cookies
Yields approximately 2 dozen cookies (recipe can be doubled for a crowd)
3 tablespoons butter
1/2 cup granulated sugar
1/4 cup milk
1 tablespoon unsweetened cocoa powder
1/4 cup peanut or hazelnut butter
3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
2 tablespoons hazelnut liqueur, like Frangelico (optional)
2 cups rolled oats
In a medium to large saucepan, melt the butter over medium to medium-low heat. Add the sugar, milk, and cocoa powder and mix until combined. Stir in the peanut butter, Nutella, and Frangelico until melted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Reduce heat to lowest setting.
Working quickly, use a spring-form ice cream scoop to shape balls of dough and place them on a parchment-lined sheet pan. Refrigerate for thirty minutes until firm. Store in an airtight container.
Related: Sweet, Salty, & Simple: 15 Snacks and Treats for Fall
(Images: Nealey Dozier)
Soft Aerating Pourers

Comments (30)
No-bake cookies (or Boiled cookies, as my family's recipe card calls them) have been my absolute favorite thing since I've had teeth. In all those (ahem) years, however, I have never used Nutella, and I'm going to make these the very minute I get home.
I strongly recommend not trying nutella if you have not already. I am coming onto my 4th month being nutella free. I can almost justify these because there are oats included.
Can hazelnut extract be used instead of the liqueur?
b77 please share your steps to Nutella-free success. The world is waiting.
Why would one want to live without Nutella? That's no life at all.
@MCW2009 - I've never used hazelnut extract before, but I thought about it when developing the recipe. I think it should be fine! Let us know if you try it...
Oh man!! You are making *Cow Patties* w/ Nutella?????????? We are all doomed.
Could rice krispies be thrown into this for a little extra texture?
I have to try these ASAP - look yummy.
Do you think I can just leave out the Frangelico? I won't buy it just for this and I have no hazelnut extract, either.
this recipe can't be real. must. make. immediately.
Yes, you can eliminate or substitute for the liquor or you could use vanilla or some other extract
I would never brag about living Nutella free. That's so sad. *wipes tear with lacy hanky*
Gonna make these on Saturday!
These are DELICIOUS! And so easy, it's almost sinful. I'm fine with extra Frangelico hanging around my place, but I've definitely seen mini bottles of it at the liquor store if you don't want much extra.
I made these the other day - SOOOO good. They taste like a Ferrero Rocher! Yum.
Anyway, once I stirred the oats in, I thought it looked a bit runny still and threw another 1/2 cup of oats in - that was a mistake - while delicious, the cookies are pretty hard, and not chewy like they should be. Will definitely stick to the recipe next time... and there will be a next time.
Do you use "old-fashioned" oats, or "quick"?
I made it without the Frangelico and they were still great!
would like to know if you use old fashioed oats --or quick oats
I used old-fashioned oats and they turned out great. I also substituted Disaronno for the Frangelico. Yum.
I just made these with old-fashioned oats, and I think they would be better with quick oats. The old-fashioned seem too toothsome--which normally I like, but the oats don't get cooked, so unless you like the texture of oats straight from the carton, you might want quick oats.
These have become my favourite no-bake recipe and are a great alternative to serving or eating plain chocolate. I have adapted the recipe. Instead of peanut or hazelnut butter I use almond butter. No liqueur, and no nutella. Instead some chocolate shavings or chips or chunks, and not always a full cup. I sometimes slightly reduce the sugar content. I make them into small balls (smaller than a Lindt chocolate ball) and they are the perfect bite-sized treat. Thank you - fantastic recipe.
And I forgot to add: I whizz the oats in a food processor to make a kind of rough oatmeal. Or sometimes fine oatmeal, depending on my mood.
Um, my waistline is now doomed. I know where to send my husband if he has any complaints.
Get the Frangelico, then use it make the Nutella Pudding Cake for your next yummy cooking project. I promise, it is totally worth it. (http://wscwong.typepad.com/dessert_by_candy/2011/02/nutella-pudding-icebox-cake.html)
Thanks DDPICKLE for the shoutout! Or in my case, I'll make the no-bake cookies to use up the leftover Frangelico after making the Nutella Pudding Icebox Cake. ;) No-bake cookies are awesome for midnight cookie emergency.
I've made these twice and they were a hit. The first time I made them I used old-fashioned oats and whizzed them in the food processor to break them down a bit; the second time I used old-fashioned oats but forgot to put them in the food processor. They were better the first time - more tender and cookie-like. So, my advice is to use quick oats or whiz your old-fashioned oats in the food processor for best results.
IF you want to add the flavor of hazelnut and do not want to use the Frangelico, I suggest either replacing or adding to the milk with Hazelnut flavored Coffee Mate or creamer. I use it all the time to make things like Hazelnut Pancakes, cookies, cakes, anything that I want to flavor and that calls for milk or liquid in it. And there are so many different flavors of coffee creamer to chose form, I am talking about the liquid ones not the powder, but I have used it in mixes too. I made Hazelnut Crapes for a group of 300 last winter before I became ill. It was cheaper to do it this way and kept the plate cost down, I worked at a Southern Baptist Church Camp and Conference Center. I made everything from my own recipes I don't use pre-made things, I would rather take the time and cook for 500 and know that it is good, and good for them. I am not working now, just getting done with Chemo and hope that I might be able to go back next summer.
You don't have to put booze in every recipe Neals. ;0) Love you, Fur
I made something like these for my 21 year boy when he took himself on a 100 mile walking trip thought Nor. Cal in April. I called them Belly Bombs.
Oats, peanut butter, (another batch with cashew butter) unsweetened coconut, chopped dates, choc. chips, a little honey. Plus flax meal (which he couldn't taste and didn't know was in there) for good measure. Whirred around in food processor til it made a nice uniform ball.. I individually wrapped bars in wax paper and refrigerated til he left on the trip.. He said they "literally saved his life"...
If you are looking for a Nutella substitute see out Tierra Farms chocolate hazlenut butter at a coop or natural food store. It is super tasty and nutellaesque.
I'd like to make these next week to bring with me to Christmas in Canada... any ideas on how long these will keep in an airtight container?