Nutella No-Bake Cookies - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

Why are my no bake cookies not hard? ›

Why Didn't My No-Bake Cookies Set? Likely, you didn't boil the mixture long enough. You want the butter, milk, sugar, and cocoa mixture to boil for 2-3 full minutes and reach between 190°F-200°F. If you don't boil them for long enough, they will turn out gooey and will not set.

If you've glanced at other no-bake cookie recipes then you'll see how important it is to boil the sugar mixture long enough which will help the cookies to set. Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny.

Most no-bake cookies have some sticky ingredient to hold it together. If you used something sticky like butter, peanut butter, melted marshmallows or melted chocolate I would pop them in the fridge, so they firm up. If that doesn't help, I would completely dip them in melted chocolate and let them harden in the fridge.

The long and short is you have to experiment. Nutella has other ingredients, too, like milk or milk solids and generally has a lighter texture than peanut butter. Experiment and you will then have to adjust other ingredients, like chocolate type or powder, butter, cream, etc...

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Slightly underbaked cookies yield chewier results, but you definitely don't want to end up with raw cookie dough either. To prevent this from happening, Southern Living recommends letting your cookies cool right on the baking pan instead of on a separate cooling rack.

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

The cookies are made with peanut butter, cocoa powder, vanilla, and oats, this no bake dessert recipe is full of all your favorite cookie flavors. You can't go wrong with peanut butter and chocolate! Seriously, the BEST combo!

Cooktops

You can also make some casseroles, lasagna and other oven-baked dishes on your cooktop using a cast-iron skillet, dutch oven or other cooktop-safe cookware. You can even use a stovetop griddle as an alternative way to cook familiar dishes.

How do you store no bake cookie dough? ›

In the refrigerator, the cookie dough will stay fresh for about 6 month. In the freezer, you can keep it for up to 1 year!

Pyure Hazelnut Spread: The Leading Alternative to Nutella

Its standout feature is its extraordinary 90% reduction in sugar compared to Nutella, with just two grams per serving. To put this in perspective, a single serving of Nutella contains as much sugar as an entire jar of Pyure's Keto Hazelnut Spread.

Nutella is usually described as a hazelnut chocolate spread. But, in reality, it comprises of just 13% hazelnuts, the rest being refined white sugar, palm oil, milk powder, and cacao powder. Nutella is not a nut butter.

Peanut butter is a better source of vitamins than chocolate hazelnut spreads, since each 2-tablespoon serving provides you with 21 percent of the daily value for niacin and 14 percent of the DV for vitamin E and chocolate hazelnut spreads aren't a particularly good source for any vitamins.

Soft-baked cookies are often made using a solid fat with a higher melting point, which prevents the cookie from spreading while baking. The result is a thicker, softer, chewier cookie. Another simple trick for softer cookies is to use chilled dough.

Over-baking is perhaps the most obvious - too long in the oven and your cookies will dry out, so make sure you time it right. Overworking your dough is another common problem, causing excess gluten strands to form, and making your cookie hard and tough.

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Incorrectly measured ingredients can be the reason your cookies come out too thin. Too much sugar can cause cookies to come out flat and crispy instead of soft and chewy. This goes for both white sugar and brown sugar. Not enough flour could also be the culprit.