White Chocolate No Bake Cookies are a soft, decadent treat that are so easy to make you’ll find yourself whipping up a batch time and time again.
By now you’ve probably figured out that I’m a fan of white chocolate. First there was White Chocolate Puppy Chow, then White Chocolate Raspberry Scones. Now I’m bringing you White Chocolate No Bake Cookies!
No Bake Cookies have been a favorite of mine for as long as I can remember! I would sneak handfuls of them out of the kitchen while my parents played Euchre with their friends. As soon as I was old enough I started making them myself.
I just LOVE how easy No Bake cookies are to make! And on top of that, all of the ingredients are fairly common in my pantry so I can make them whenever.
The ingredients needed for my White Chocolate No Bake Cookies might not be as commonly found, but are super easy to find and still so, so easy to make. The recipe is pretty similar to regular No Bakes with just a few substitutions. Obviously instead of using cocoa powder you’ll need some white chocolate. I used Baker’s White Chocolate, which is generally found right next to the cocoa powder. I spent quite a while playing around with different amounts of the white chocolate. Three ounces was definitely the magic number, still white chocolatey but not too sweet.
Also instead of peanut butter you’ll add marshmallow fluff. At first I tried the cookies without it, but once cool they were too hard. The marshmallow fluff certainly helps keep the cookies soft. And boy are they soft! They’ll practically melt in your mouth!
I used a small Cookie Scoop to drop the cookies. I find it’s easier and provides more consistently sized cookies than the two spoon method I used to use.
I can’t wait to make more of these cookies! Who’s going to try them with me?
White Chocolate No Bake Cookies
- 2 Cups Granulated Sugar
- 3 oz White Chocolate
- 1/4 Cup Butter
- 1/2 Cup Milk
- 1 tsp Vanilla Extract
- 1 Cup Marshmallow Fluff
- 4 Cups Quick Cooking Oats
In a sauce over low heat combine sugar, white chocolate, butter, and milk. Stir constantly until butter and chocolate are melted then turn heat up to medium high. Allow mixture to come to a rolling boil then turn heat off. Quickly stir in vanilla and marshmallow fluff, then add the oats.
Drop by the scoopful onto wax paper. Let stand approximately one hour to cool and harden.