These little “cookies” are pretty tasty and incredibly easy to make. Since these cookies are ball shaped they reminded me more of a truffle and less of a cookie. From start to finish, including the 30 minutes chilling time, these were ready in less than an hour. Pretty close to instant gratification. I used a 2 1/2 quart saucepan and it was big enough to do all the melting and mixing so clean up was a breeze. Well, we are dealing with melted marshmallow, butter and chocolate so clean up isn’t really a “breeze” but it’s just one sticky pan, not half a dozen, like some recipes require. So it isn’t too bad. Great for a lazy day when I want to do a little cleaning as possible.
The cookies on the left were just scooped, the center cookies were scooped, then rolled between my palms, and the far right were rolled in my palms then in coconut.
The combination of flavors and textures is terrific. The sweetener in these candies/cookies is marshmallow instead of the usual white sugar typical in no-bake cookies like this. The oats make the cookies hearty, the coconut gives them a nice chew, and the toffee pieces add a nice crunch. So, if you need a sweet fix and you’re not in the mood to bake a batch of cookies, try these.
Coconut, Oatmeal, Toffee Chocolate No Bake Cookies
- 6 ounces chopped milk or semi-sweet chocolate
- 1/3 cup butter
- 16 large marshmallows
- 1/3 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1 cup flaked coconut
- 1/2 cup toffee pieces
- 2 cups rolled oats
- Melt butter, chocolate and marshmallows over low heat in a saucepan (or you can use a double boiler). Stir until mixture is smooth, 5-10 minutes. Remove from the heat.
- Mix in in peanut butter, vanilla. Stir in coconut, oats and toffee pieces until well combined.
- Scoop by tablespoons onto a wax paper lined cookie sheet. Optional: You can roll the mixture into smooth balls and then roll the balls in coconut or toffee pieces for a fancier looking cookie.
- Chill the cookies for 30 minutes, then serve.