Are you a cookie monster? If you love cookies as much as we do, then you’ll love this recipe guide for no-bake cookie ideas. Traditional methods mean you need an oven, a plan, and a bit of luck, to produce the perfect batch of cookies. What if we told you that baking is over-rated? Did you know that you can make the perfect chewy cookie, without an oven?
It’s true! No-bake cookies are a revolution to biscuit lovers everywhere. You can make all of our recipes without an oven. All you need to do is follow our guide, and we’ll show you how to make fragrant, flavorful, and delicious cookies every time, without the hassle of baking.
Here are 14-ideas for terrific cookies for you to work through at your leisure. Try out a new recipe every day if you wish, what’s stopping you? Get started on your journey to confectionary perfection and whip up your first batch of no-bake cookies today!
1. Moet & Chandon No-Bake Cookie Pops
Congratulations on your special occasion! Whether it’s a graduation, a birthday, New Year’s Eve party, or you feel like celebrating life; these champagne cookie pops are the perfect crowd-pleaser. This recipe contains vanilla candy melts, shortbread, and a bottle of fine champagne to produce a flavor experience that’s out-of-this-world.
3-cups crushed shortbread cookies.
½-cup fine champagne. (We prefer Moet & Chandon.)
1-cup confectioners’ sugar.
3-tablespoons maple syrup.
12-oz. Vanilla candy melts.
Lollipop sticks and sprinkles.
1/2 cup champagne
Place a saucepan over medium heat and add the champagne. Reduce by half until syrupy, but don’t allow the champagne to boil. When reduced, pour into a measuring cup and check the measurement. Place in the fridge to cool to room temperature for 20-minutes.
Combine the sugar and shortbread in a medium mixing bowl. Add the maple syrup and room temperature champagne, whisk until combined. Make lollipop-sized balls out of the mixture by rolling the dough in your hands.
Melt the vanilla candies in a bowl. Dip the end of the lollipop stick into the candy and then insert it ¾-
of the way into the cookie dough ball. Dip the dough ball into the mixture and cover, tapping off the excess. Roll in sprinkles and set on wax paper to dry. Store in an air-tight container in the fridge when set.