Hey friends, I’m excited to share my favorite No Bake Easter Cookies Recipe that’s a staple at my spring gatherings. These chocolatey, chewy treats are quick to make and perfect for Easter fun. They’re kid-friendly, customizable, and ready in under 15 minutes!
Why I Love This Recipe
I’m all about easy desserts, especially during busy holiday seasons. These cookies require no oven, making them perfect when my kitchen’s buzzing. They’re a nostalgic treat from my childhood, and decorating them with Easter candies adds a festive touch. Plus, they’re versatile enough for any time of year.
No Bake Easter Cookies Recipe
Ingredients (Makes 20 Cookies)
Here’s what I use, with quick prep notes for each.
- Granulated Sugar (1 ¾ cups): Sweetens and sets the cookies. Measure carefully for perfect texture.
- Unsalted Butter (½ cup): Cube it for quick melting. Adds rich, smooth flavor.
- Whole Milk (½ cup): Use any milk; I like whole for creaminess. Pour straight from the carton.
- Unsweetened Cocoa Powder (¼ cup): Sift to avoid lumps. Gives deep chocolatey goodness.
- Creamy Peanut Butter (½ cup): No-stir brands like Jif mix easily. Adds nutty richness.
- Vanilla Extract (1 tsp): Enhances flavors. Add after cooling slightly.
- Quick-Cooking Oats (3 cups): Absorb liquid for chewiness. Pulse old-fashioned oats if needed.
- Mini Chocolate Eggs or Jelly Beans (1 cup): Vibrant Easter candies for decoration. Sort by color for fun.
- Shredded Coconut (½ cup, optional): Toast lightly for nutty crunch. Mimics grass for nests.
- Pinch of Sea Salt: Balances sweetness. Sprinkle during mixing.
Equipment Needed
- Large saucepan
- Wooden spoon
- Parchment paper
- Cookie scoop (1.5 tbsp)
- Muffin tin (optional, for nests)
- Baking sheets
Instructions
- Prep Your Station
Line two baking sheets with parchment paper. Spray a muffin tin if making nests. Keeps everything non-stick. - Melt the Base
Combine sugar, butter, milk, and cocoa in a saucepan over medium heat. Stir until it reaches a rolling boil. Boil for 60 seconds, stirring occasionally. - Mix in Flavors
Remove from heat. Stir in peanut butter and vanilla until smooth. Fold in oats, sea salt, and coconut (if using). - Shape the Cookies
Drop spoonfuls onto parchment using a cookie scoop. For nests, press into muffin tin cups and indent the center. Work quickly before it sets. - Decorate
Press 3-4 mini eggs or jelly beans onto each cookie. Add green-tinted coconut for a grassy effect if desired. Get creative! - Set and Serve
Let cookies cool for 20-30 minutes at room temperature. Speed it up in the fridge for 10 minutes. Serve or store.
Tips for Success
- Time the boil precisely—60 seconds ensures proper setting.
- Use quick-cooking oats for the best texture; pulse old-fashioned ones if substituting.
- For vegan cookies, swap butter for coconut oil and use plant-based milk.
- Don’t overload with candies; a few per cookie is perfect.
Variations
- Swap peanut butter for almond or sunflower seed butter for nut-free options.
- Add chocolate chips for extra fudginess.
- Use chow mein noodles instead of oats for crunchier nests.
- Drizzle with melted white chocolate for a sweeter twist.
Storage
Store in an airtight container in the fridge for up to 7 days. Layer with parchment to prevent sticking. Freeze for up to 3 months; thaw in the fridge overnight.
Nutritional Info (Per Cookie, Approx.)
| Nutrient | Amount |
| Calories | 150 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Sodium | 60 mg |
| Fiber | 1.5 g |
| Sugar | 10 g |
Frequently Asked Questions
Can I use old-fashioned oats instead of quick-cooking oats?
Yes, but pulse them in a food processor 2-3 times for a similar texture. They’ll be slightly chewier but still delicious.
How do I prevent the cookies from being too soft or too hard?
Boil the mixture for exactly 60 seconds. Too short, and they won’t set; too long, and they’ll be crumbly.
Can I make these nut-free?
Absolutely! Use sunflower seed butter instead of peanut butter. It works just as well.
How long do these cookies last?
They stay fresh in the fridge for up to a week. Freeze them for up to three months for longer storage.
Can I use different candies for decoration?
Definitely! Try pastel marshmallows, M&M’s, or even small gummy candies. Just keep them small for easy pressing.
No-Bake Easter Cookies Recipe
Ingredients
- 2 cups rolled oats
- ½ cup peanut butter (or almond butter)
- ¼ cup honey or maple syrup
- ½ cup chocolate chips
- 2 tbsp butter
- 1 tsp vanilla extract
- A pinch of salt
- Candy eggs (e.g., mini chocolate eggs or jelly beans)
Notes
Cooking Steps
- In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth.
- Stir in peanut butter, honey (or maple syrup), vanilla extract, and salt. Mix well.
- Fold in rolled oats and stir until fully coated.
- Scoop spoonfuls onto a parchment-lined baking sheet. Shape into small nests by pressing the centers.
- Place candy eggs in the center of each nest.
- Refrigerate for 20 minutes until firm.
- Serve and enjoy!
Hello! I am a seasoned culinary veteran whose passion for cooking began in my family kitchen and later I explored global cuisines. Now as a owner of the "OhMyRecipe" blog, I share my expertise by blending classic techniques with innovative twists. I advocates for culinary education and community engagement, making cooking accessible and enjoyable for all. Join me on a flavor-filled journey of delicious dishes and culinary inspiration.