Stained Glass Cookies with Marshmallows (No-Bake)

I’m sharing my new favorite cookie recipe with you today – these easy chocolate cookies without butter!

They are soft chocolate sugar cookies with a rich chocolatey taste and yummy sugar coating. So so good. 

AND they use oil instead of butter making them both delicious and frugal. Did you know that butter actually costs six times more than the same amount of vegetable oil? 

So if you are looking for an easy chocolate cookies without butter recipe, I’ve got you covered. 

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No Bake Stained Glass Window Cookies are made with melted butter and chocolate chips plus colorful mini marshmallows. The mixture is rolled into logs and sliced into one-inch thick cookies. This quick recipe makes enough for a crowd so this recipe is perfect for all of your holiday gatherings!

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Christmas cookies are such a family tradition for so many people because they just aren’t something you make any other time of year.

There are so many varieties of special holiday-time cookies that people make that are different from your basic chocolate chip cookie you may enjoy any time of year.

Whether it’s using flavors like peppermint or ginger during the holidays or cookies made in special shapes, Christmas cookies are just unique and usually nostalgic!

These Stained Glass Window Cookies are totally those cookies for me. Biting into these soft, chocolate-covered NO-BAKE cookies instantly floods me with memories of visiting my grandparents every Christmas season and shamelessly enjoying a few Stained Glass Window Cookies.

Why you’ll love this recipe

• They look like pretty church stained-glass windows!
• With no baking involved, these cookies are incredibly simple to make. The hardest part is waiting for them to chill!
• Kids will love these fun marshmallow cookies.

7 No-Bake Cookie Recipes That Don’t Require Eggs or Flour

Just leave them on the counter to set—or chill them in the fridge.

Updated on December 11, 2022

Craving something sweet but missing some of the necessary baking ingredients like flour, eggs, or yeast? No-bake cookies. House full of hungry mouths, dinner’s still in the oven, and you urgently need to prep dessert? No-bake cookies. Peak summertime, and you can’t bear the thought of slaving over a hot stove? You guessed it.

Indeed, whether you’re short on supplies or just hate waiting for the oven to preheat, no-bake desserts are the answer. Here, we’ve rounded up seven of our favorite no-bake cookie recipes that are sure to satisfy every type of sweet tooth (and living situation).

No-Bake Almond Butter Thumbprints

These sweet and salty PB&J-inspired treats are perfect for lunch boxes or after-school snacking—and easy enough for the kids to put together themselves. While berry jams are classic, there are plenty of flavor combos that will work here, so feel free to experiment and have fun playing around.

No-Bake Apricot and Oat Nuggets

Stir up a batch of these fast fruit- and oat-studded granola bar alternatives, and you’ll have a stash of wholesome snacks—or grab-and-go breakfasts—ready at a moment’s notice. Chopped dried apricots are a sweet and mild choice, but try subbing in other dried fruit, like cherries or cranberries, if you’re partial to other flavors.

No-Bake Chocolate-Peppermint Cookies

Sometimes it’s the simplest recipes that pack the most punch. These festive confections only take 15 minutes of hands-on time: simply blitz chocolate wafter cookies in the food processor, add cream cheese, mascarpone, and sugar, then form logs and roll them in cocoa powder before chilling overnight and topping with peppermint pieces.

No-Bake Lemon Chia Date Bars

Think of these tasty treats as a no-bake (bar) version of lemon poppyseed muffins. Thanks to a generous amount of lemon zest and freshly-squeezed lemon juice, they’re filled with fresh lemon flavor. The chia seeds add crunch—plus protein, fiber, and heart-healthy fats. To make them into grab-and-go energy bites, just roll the dough into balls, then coat them in shredded coconut.

No-Bake Seed and Nut Bars

These delicious snack bars pack a protein-rich punch, thanks to a generous portion of sesame seeds and roasted pistachios. They call for chopped dried apricots, but dried plumbs, dates, or figs would be equally delicious.

No-Bake Chocolate, Peanut Butter, and Oatmeal Cookies

These sweet, crunchy morsels combine the best ingredients of three classic cookies in one simple, speedy treat.

No-Bake Graham Cracker Squares

Step away from the store-bought snack bars. This all-ages friendly healthy treat is a delicious combination of oats, cranberries, peanuts, coconut, peanut butter, and graham crackers. It’s the perfect pick-me-up that you can take on the go.

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No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these cookies are always a favorite.

These classic chocolate no-bake cookies have been one of my favorite sweet treats since I was a little girl. I remember standing as close as possible to the stove when Mama would make these so that I could help in any way possible. From pouring in the oats, to carefully stirring as I got a little older. And then, when they were ready to drop onto the parchment paper, I was always eager to have that job!

BEST No Bake Cookies Recipe

Why You’ll Love This Recipe

• Easy recipe. This cookie recipe is so easy to make and perfect for beginning cooks.
• Delicious cookies. The perfect blend of chocolate and peanut butter in every bite!
• No bake easy! There is no need to heat the oven with this favorite, easy cookie recipe.

No Bake Cookie Ingredients

For these cookies, you’ll need sugar, unsweetened cocoa powder, milk, butter, vanilla extract, salt, creamy peanut butter, and quick-cooking oats.

How to Make the Best No Bake Cookies Recipe

Making no-bake cookies is one of the simplest cookie recipes to make. There are just a few tricks to ensure they are perfect every time.

• Boil for 1 minute. Add your sugar and cocoa powder to a medium, heavy-bottomed saucepan. Whisk until thoroughly mixed. Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute. This rolling boil and boiling for 1 minute is the key! Otherwise, your cookies will not set properly.
• Add remaining ingredients. Add Remove from heat and stir in the vanilla, salt, peanut butter, and oats.
• Spoon cookies onto parchment. Drop cookies by tablespoons onto parchment paper.
• Allow cookies to dry. Allow to dry for about 10-15 minutes until the no bake cookies have become firm.

How to Store No Bake Cookies

To store. Place cookies in an airtight container and store at room temperature for up to 3 days.

Here’s the recipe for these chocolate no bake cookies. Grab some parchment paper and make them soon!

Dessert 10 mins

No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these no bake cookies are always a favorite.

• unsweetened cocoa powder
• cut into large pieces
• creamy peanut butter
• quick cooking oats

• Add sugar and cocoa powder to a medium heavy-bottomed saucepan. Whisk until thoroughly mixed.

• Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute.

• Remove from heat and stir in vanilla, salt, peanut butter and oats.

• Drop cookies by tablespoons onto parchment paper.

• Allow to dry for about 10-15 minutes until the no bake cookies have become firm.

Cookie Recipes

December 19, 2022

Chocolate no bake cookies are made with chewy oats, creamy peanut butter, and delicious chocolate. Stir it all together, roll them out, and let them set for around 15 minutes before they’re ready to eat. So easy and quick!

Chewy chocolate no bake cookies are some of the easiest little sweet treats to throw together. Done in just 30 minutes, these classic cookies will probably be gone in the same amount of time it took to make them!

Why this recipe works

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Chocolate no bake cookies are made with chewy oats, creamy peanut butter, and delicious chocolate. Stir it all together, roll them out, and let them set for around 15 minutes before they’re ready to eat. So easy and quick!

They’re quite similar to our no bake cornflake cookies with a chewy texture and rich chocolate base, except we’re replacing the cornflakes with oats and mixing together a few ingredients to make our own chocolate concoction. These classic cookies have been around for a long time and are loved by so many!

Ingredients you will need

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Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

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OATS – We are using old-fashioned rolled oats because it gives the cookies that ultra chewy texture. Quick-cooking/instant oats can be substituted for a slightly softer cookie if desired.

PEANUT BUTTER – For even further texture, you can use crunchy peanut butter.

How to Make Chocolate No Bake Cookies

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These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a heavy-bottomed saucepan, whisk together the sugar and cocoa.
2. Add the milk and butter to the saucepan.
3. Heat over medium-high, stirring frequently, until the mixture reaches a rolling boil. Keep at a rolling boil for one minute.
4. Remove from heat and stir in oats, peanut butter, vanilla, and salt.
5. Allow to cool in pan for 3-4 minutes. Scoop tablespoonfuls onto parchment lined baking sheets.
6. Let the cookies set for at least 15 minutes, though it can take up to 30 minutes depending on how large you make the cookies. You can place also them in the refrigerator to help them set.

Frequently Asked Questions & Expert Tips

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Why aren’t my cookies setting up?

The most common reason for no bake cookies not setting properly is because you didn’t boil the cocoa, sugar, milk, and butter for long enough. The mixture must reach a rolling boil and be kept there for 1 minute. This will allow the mixture to bind together your cookie ingredients. It’s easiest to set a timer once the mixture reaches a rolling boil.

How do I store them?

Store your cookies in an air-tight container kept at room temperature for 3-4 days. Store in a cool, dry place away from direct sunlight.

Can I freeze chocolate no bake cookies?

Yes, you can freeze these cookies. To do so, allow the cookies to fully set then transfer them to an air-tight container or a large ziptop bag. Store in the freezer for up to 3 months.

Serving Suggestions

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Chocolate no bake cookies can be enjoyed at room temperature, chilled, or even slightly warm – though they may be sticky if that’s the route you want to take!

More No Bake Recipes

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Chocolate no bake cookies are made with chewy oats, creamy peanut butter, and delicious chocolate. Stir it all together, roll them out, and let them set for around 15 minutes before they’re ready to eat. So easy and quick!

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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• unsweetened cocoa powder
• old fashioned rolled oats
• pure vanilla extract

• In a heavy bottomed saucepan, whisk together the sugar and cocoa.

• Add milk and butter to saucepan.

• Heat over medium-high, stirring frequently, until mixture reaches a rolling boil. Keep at a rolling boil for one minute.

• Remove from heat and stir in oats, peanut butter, vanilla, and salt.

• Allow to cool in pan for 3-4 minutes. Scoop tablespoonfuls onto parchment lined baking sheets.

• Let the cookies set for at least 15 minutes. You can place also them in the refrigerator to help them set.

• Have all your mix-in ingredients ready to go (oats, peanut butter, vanilla, and salt) so the mixture doesn’t begin to set up prematurely before you’ve have the chance to scoop them into balls.
• You can make the cookies larger, but note that they can take a bit longer to set. We were able to get 36 teaspoon-sized cookies out of this recipe, and they only took 15 minutes to set. If you use a Tablespoon to scoop, allow them to set for 30-40 minutes.

Amanda Formaro

Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid’s crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!

Latest posts by Amanda Formaro

• Italian Lasagna – March 20, 2023
• KFC Coleslaw Copycat – March 13, 2023
• Double Chocolate Cupcakes – March 7, 2023

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Make delicious Cocoa Powder Cookies without baking powder in under an hour. You just need a few simple ingredients that you probably already have at home. But beware, you won’t be able to stop at one, or ten!

I always rely on my dayjob colleagues to help me finish my baked goods. What with multiple rounds of testing, there’s no way I could (or should!) eat everything I bake. This has the added bonus of getting lots of help taste testing – something my colleagues are always eager to do.

This recipe for Cocoa Powder Cookies without baking powder got so many rave reviews from my co-workers that even I was surprised. But then again, I ended up finishing the first batch of chocolate cookies over a weekend of Netflixing on my own.

Jump to:

Why you will love this recipe

• It’s quick and all done in under 1 hour (including 30 minutes of resting!)
• It’s easy with a few simple steps
• Delicious loaded with so much chocolate flavor
• Make the dough ahead of time for easier planning
• They store really well and you can even freeze them
• Made without baking powder, baking soda and egg

What you need to make them

Ingredient notes & substitutions

• Flour: I use all-purpose flour
• Salt: Exclude if using salted butter
• Vanilla extract can be swapped for vanilla sugar or vanilla powder
• Unsalted butter can be swapped for salted butter, but then skip the salt

How to make Cocoa Powder Cookies

1. Place butter and powdered sugar in a large bowl
2. Mix well until very soft and creamy, using an electric mixer
3. Place the rest of the ingredients in a separate bowl
4. Mix until well combined

5. Add the dry ingredients to the butter and sugar
6. Mix until everything is well combined, and you can form the dough into a ball. You will need to use your hands for this!
7. Roll into a log, about 2 inches (5 cm) thick. Wrap in plastic, and refrigerate for at least 30 minutes.
8. Bring out the cookie dough, unwrap, and slice into ⅕ inch (½ cm) thick cookies

9. Place cookies on two lined baking sheets
10. Bake for 10 minutes at 375°F (190°C)

Tips & tricks

• Use cold or room temperature butter: It will be quicker with room temperature butter, but both work just as well
• Cream the butter and sugar well – getting that soft, creamy and almost fluffy consistency is the secret to the most tender shortbread cookies
• Don’t overmix after adding the dry ingredients or the cookies might end up chewy instead of tender
• Add extras as you desire: a candy cane rim for Christmas cookies, some cocoa nibs for added texture, or a drizzle of sea salt flakes right on top before baking… these cookies are so versatile, feel free to make them your own!
• Do refrigerate the dough as this makes slicing a lot easier
• Make the dough ahead of time: it’s fine in the fridge for up to 3 days, and in the freezer for up to 3 months

Recipe FAQ

Why should I refrigerate the dough?

Refrigerate the dough to make slicing easier, and to make sure the cookies keep their shape and hold together when slicing.

If you’re short on time, you can slice them straight away – but it will be harder.

How do I store Cocoa Powder Cookies?

Can the dough be frozen?

Yes, the dough can be frozen for up to 3 months before baking. It’s easiest to slice it before completely thawed.

More quick & easy baking recipes

Recipe

Dough

• cut in pieces, 2 sticks = 1 cup
• unsweetened cocoa powder

• Place butter and powdered sugar in a large mixing bowl and mix until soft and creamy, then mix in the vanilla extract.

  2 sticks unsalted butter, ½ cup powdered sugar, 1 teaspoon vanilla extract

• In a separate bowl, mix together the rest of the ingredients. Then add to the butter and sugar mixture.

  1¾ cups flour, ¼ cup unsweetened cocoa powder, ½ teaspoon salt

• Mix just until everything is well combined, using your hands when necessary. It’s done when you can form it into a solid ball.

• Form the dough into a log about 2 inches (5 cm) thick. Wrap it in plastic and refrigerate for at least 30 minutes.

• Preheat the oven to 375°F (190°C) and line two cookie sheets with parchment paper.

• Bring out the dough, and cut into slices about ⅕ inch (5 mm) thick. Place them on the lined cookie sheets, and bake in the middle of the oven for 10 minutes.

• Measuring cups (metric or US)*

• 2 Cookie sheets

Ingredient notes & substitutions

• Flour: I use all-purpose flour
• Salt: Exclude if using salted butter
• Vanilla extract can be swapped for vanilla sugar or vanilla powder
• Butter: make sure you’re using butter with a high (~80%) fat content
• Unsalted butter can be swapped for salted butter, but then skip the salt

Tips & tricks

• Use cold or room temperature butter: It will be quicker with room temperature butter, but both work just as well
• Cream the butter and sugar well – getting that soft, creamy and almost fluffy consistency is the secret to the most tender shortbread cookies
• Don’t overmix after adding the dry ingredients or the cookies might end up chewy instead of tender
• Add extras as you desire: a candy cane rim for Christmas, some cocoa nibs for added texture, or a drizzle of sea salt flakes right on top before baking… these cookies are so versatile, feel free to make them your own!
• Do refrigerate the dough as this makes slicing a lot easier
• Make the dough ahead of time: it’s fine in the fridge for up to 3 days, and in the freezer for up to 3 months
• Store leftovers in room temperature in an airtight container for up to 2-3 weeks.
• Store leftovers in the fridge in an airtight container for up to 2 months.
• Freeze leftovers to keep them for up to 8-12 months.

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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No Bake Cookies are a great way to save time and money when you’re looking for an easy dessert. They’re also a great option if you don’t have access to an oven and they’re also perfect for last-minute get-togethers.

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No Bake Cookies are super easy to make and customize with your favorite add-ins. Whether it’s nuts or raisins, or just plain chocolate chips, these cookies aren’t fussy about what goes into them!

If you want to keep your No Bake Cookies fresher for longer, you’ll need to know how long they’ll last in the fridge, or how long they can be frozen before they start going stale. We’ve put together a list of tips on how to store and how to freeze No Bake Cookies so you can enjoy them for as long as possible!

No Bake Cookies are such a yummy treat to make when you’re pressed for time or just want a little something sweet right now. Our easy no bake cookies recipe is made with simple pantry ingredients, like creamy peanut butter and quick-cooking oats, and they come together in under 15 minutes. My kids love them as an after-school snack with a tall glass of cold milk. My husband whips them up on a lazy weekend afternoon as we’re playing board games or watching movies. And no bake means you don’t need to heat up the house with your oven. Just a little stove top stirring and you’re done!

Ingredients Needed for No Bake Cookies

Chances are, you have every ingredient you need to whip up a batch of our no bake cookies right now! Here’s all you need:

• Butter – I like to use real butter, unsalted, to cut down on sodium, but you can use margarine, coconut oil, or whatever you have on hand.
• White Sugar – regular granulated sugar helps the cookies set up nicely.
• Milk – skim or whole milk work great as dairy options!
• Cocoa powder – unsweetened powder or Dutch-press cocoa.
• Vanilla extract – just a teaspoon vanilla extract adds a rich depth of flavor to the cookies.
• Creamy Peanut Butter – for extra texture, you can try crunchy peanut butter too.
• Rolled oats – use quick-cooking oats or old-fashioned.
• Salt – a dash of regular or kosher salt will enhance the flavor of the chocolate mixture.

How To Store No Bake Cookies

1. No bake cookies do not NEED to be refrigerated, but they can be if you prefer. Refrigerator space is sparse in my house, so I like to just keep them on the counter in a large, airtight Tupperware.
2. To keep them from sticking together, place the cookies on a single layer in the container, then add a layer of wax or parchment paper over the top before adding the next layer of cookies.
3. You can store no bake cookies at room temperature or in the refrigerator for up to two weeks in an airtight container before they start losing quality.

How to Freeze No Bake Cookies

Yes, you can freeze no bake cookies! Just spoon out the mixture on a large prepared baking sheet with a cookie scoop and place the cookies in the freezer until frozen (one to two hours).

Once frozen, place them in an airtight container or a Ziplock bag and freeze for up to two months. To thaw, just place cookies in a single layer on a pan at room temperature until thawed and ready to eat.

Tips for the Perfect No Bake Cookie

• When boiling the butter, sugar, milk, and cocoa you want to make sure to boil it long enough that the no bake cookies will set up properly, but not too long or the cookies will turn out dry, hard, and crumbly. Follow the directions in the recipe card below for the perfect cooking times.
• Try to avoid switching out ingredients in our no-bake cookies. Many recipes can swap out sugar for sugar substitutes, but these cookies need the real thing to cook up right. Everything in moderation, right? Enjoy a cookie and eat a salad later.
• If you do want to add a little something extra, you could toss in chopped nuts, coconut, or even mini chocolate candies to give the no bake cookies an extra dimension.
• Old-fashioned oats or quick oats work well in this no-bake cookie recipe. So, feel free to use whatever you have on hand.
• Store these cookies in an airtight container and store at room temperature for up to a week. They freeze beautifully for up to three months.
• Each no bake cookie should be about a tablespoon or so. You can use a regular spoon or a cookie scoop to make perfectly sized no bake oatmeal cookies.

Frequently Asked Questions for No Bake Cookies

Are no bake cookies gluten-free?

They are gluten-free as long as you use gluten-free oats. Not ALL oats are GF so be SURE to check the packaging before preparing for someone who can’t have gluten. Otherwise, all the other ingredients are gluten-free and you are good to go!

Why do my no-bake cookies never harden?

This happens when the sugar/butter mixture isn’t boiled long enough. It should be at a full boil for one minute. Make sure you allow the cookies to cool for a full 30 minutes. You can chill the cookies after this to help them harden if needed.

What happens if you boil no-bake cookies too long?

You will have the opposite result, the cookies will be hard and crumbly. The boiling time needs to be exact for the best result.

More No Bake Recipes

When you’re looking to whip up something quick without the oven, yet still wow guests with gorgeous treats, we have more no bake recipes to choose from! Here are a few of our favorites:

How to Make No Bake Cookies

No Bake Cookies

• creamy or crunchy
• old-fashioned or quick

• Measure out rolled oats, peanut butter, and vanilla into a mixing bowl. Don’t mix.

  

• Mix butter, sugar, milk, and cocoa together in a heavy saucepan and bring to a boil for 1 minute. Remove from heat.

  

• Quickly stir in the rolled oats, peanut butter, and vanilla.

  

• Return the saucepan to the burner and, while stirring, cook on low for 1 more minute.

  

• Drop by spoonfuls or cookie scoop onto cookie sheets lined with parchment paper or wax paper as quickly as possible. Cool 20-30 minutes.

  

Recipe tips:

• Measure ingredients exactly to get best results.
• Watch boiling time carefully to get best results.
• Use a quality unsweetened cocoa powder for a rich chocolate flavor.
• Any nut butter can be substituted for peanut butter.
• Optional additions: ¼ cup coconut, chocolate chips, chopped nuts.
• Store no bake cookies at room temperature or in the refrigerator for up to two weeks in an airtight container.
• Place cookies in an airtight container or a Ziplock bag and freeze for up to two months.

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Storage Tips

If you need to store these to enjoy later, slice the log first, then rewrap in wax paper, place in a zip-top bag or storage container and refrigerate.

How to Make Stained Glass Window Cookies

These cookies are so easy. You’re not going to believe how simple they are to put together. The hardest part is waiting for them to cool and set!

1. Add ½ cup unsalted butter to a saucepan on low heat. Melt butter until almost melted.
2. Add in chocolate chips and stir to melt the chocolate. Stir until smooth.
3. Remove from heat and let cool until it’s cool enough to touch, but hasn’t hardened.
4. After the chocolate has cooled, pour in colored mini marshmallows and stir until completely coated.
5. Form into a log using wax paper and refrigerate until solid. Slice and serve!

Chocolate Cookies Without Butter Substitutions

Here are some ideas for variations or substitutions:

• If you want super chocolatey cookies you can substitute 1 packet of hot cocoa mix for 1/4 cup of the sugar.
• You can use rice bran oil, olive oil, avocado oil or even coconut oil in place of the vegetable oil
• If you don’t have cinnamon on hand, you can definitely leave it out. I just like the depth of flavor it adds. 
• If you are feeling adventurous, try adding a 1/4 tsp of cayenne pepper to make spicy chocolate cookies!

Instructions

1. Preheat the oven to 375 degrees.
2. Mix the oil, sugar, egg and vanilla until smooth.
3. In a separate bowl, mix the flour, cocoa powder, baking soda, salt and cinnamon.
4. Add the dry ingredients to the wet ingredients and gently mix everything together to form a thick dough. 
5. Chill for 15 minutes if needed for the dough to set up.
6. Form the dough into walnut-sized balls and roll each ball in the sugar coating.
7. Place cookies a few inches apart on an ungreased cookie sheet.
8. Bake for 8 to 10 minutes, until slightly brown on the bottom. Do not overbake or they will be hard as rocks!
9. Leave on the pan for about 2 more minutes then remove to a cookie sheet.

If you liked this recipe you’ll also like:

Chilling Stained Glass Window Cookies

These cookies do require a bit of chill time, but depending on where you live, you may not need the full eight hours.

The chocolate-covered, marshmallow-filled logs just need to be firm enough that you can cut them in slices.

How To Make Chocolate Cookies Without Butter

You make these cookies in a similar way as my no butter Snickerdoodle cookies are made.

You can mix the soft dough in just open bowl if you are careful with the dry ingredients. I suggest mixing the wet ingredients Plus sugar first, then sprinkling the dry ingredients on top. 

Then you scoop out walnut-sized pieces of dough, roll the dough into a ball shape in the palm of your hand, then coat the dough in sugar. 

This gives them the lovely cracked top with a dusting of sugar. 

You make these cookies with cocoa powder so you don’t have to have any baking chocolate on hand. I add a bit of cinnamon to the dough for some depth of flavor, but you could certainly leave it out if you want. 

Ingredients

Butter. Chocolate. Marshmallows. That’s it!

To make these cookies taste the best, use high-quality unsalted butter like Kerrygold and quality chocolate chips like Ghirardelli.

For the marshmallows, make sure to stock up on pastel-colored mini marshmallows. These are what give them their stained-glass look.

Variations & Substitutions

You totally could experiment here to make these yours.

• Use dark chocolate chips for a deeper flavor.
• Stir 1 tablespoon of peanut butter into the chocolate.
• Add ¼ teaspoon peppermint extract to the chocolate.
• For a vegan option, use vegan chocolate chips and colored vegan marshmallows. (Here are some top brands.)
• Roll the chocolate logs in shredded coconut, graham cracker crumbs or or finely chopped peanuts.

I’m going to stand as a Stained Glass Window Cookie purist here, simply because THIS is the way I grew up eating these.

But if you try something different, please comment and let me know! I’d love to hear how it went.

More holiday cookie recipes

This recipe is a part of The Sweetest Season virtual cookie exchange, hosted by my good friend, Erin, of The Speckled Palate! You can find out all about the exchange here as well as find out how we are raising money for the nonprofit Cookies for Kids’ Cancer.

Ready to learn how to make these beauties yourself? Scroll down for the recipe!

Hey, you! If you make this recipe or want to, would you leave a comment with a rating below? It would mean the world to me!

Ingredients

• ½ cup unsalted butter
• 12 ounces semi-sweet chocolate chips
• 10 ounces colored mini marshmallows

Instructions

1. In a medium saucepan, melt ½ cup of unsalted butter on low heat.
2. Once butter is almost melted, add 12 ounces semi-sweet chocolate chips to pan. Use a spatula or wooden spoon to combine butter and chocolate. Stir occasionally to ensure chocolate does not burn.
3. Remove pan from heat and allow to cool enough to place your finger in the melted chocolate, but chocolate has not solidified.
4. Stir in mini marshmallows until completed coated in chocolate.
5. Separate chocolate mixture onto two sheets of wax paper.
6. Use wax paper to form the mixture into a log shape. Pro tip: you can also use the wax paper box to help form the log’s shape.
7. Place logs on baking sheet and refrigerate for 8 hours.
8. Remove from fridge and use a sharp knife to slice logs into ½ inch to 1 inch thick slices.
9. Serve immediately or put back in fridge until serving.

Notes

If your chocolate solidifies, just put it back on low heat until it melts again and then let cool once again.

1 cookie

Amount Per Serving:

5g 3g 0g 2g

How to Roll Stained Glass Window Cookies

Making the cookies into a roll isn’t hard, but it is tricky the first time. After this, you’ll be a pro. Here’s what I do to get the perfect roll every time.

1. Cut out three pieces of wax paper, 10-12 inches long. Remove the roll from the box (you can put it back later!) .
2. Lay one piece of wax paper into box.
3. Pour the chocolate-covered marshmallow mixture into the box, leaving about 2 inches on each end.
4. Take the wax paper sheet out of the box and wrap up the log, twisting the ends of the wax paper like hard candy. This prevents air from getting into the wraps.
5. Refrigerate until solid. If you are in a pinch, you can also freeze to solidify the chocolate.
6. Slice the log into ½-inch slices and serve immediately or refrigerate until later!

No Butter Snickerdoodles Tips & Tricks

I use a small cookie scoop like this one to get consistently sized cookies. This makes them cook evenly and all turn out perfectly every time.

Rolling the cookie balls in cinnamon sugar is a critical step in getting perfect cookies. Yes, it is a bit time consuming but I promise it is worth it. Don’t skip this step!

And last, the dough will seem a bit greasy compared to traditional cookie dough. Don’t be alarmed – they will turn out fine. If they seem WAAAAYYY too greasy though, you may have under measured your flour.

I suggest adding a tablespoon or two or flour and see if that helps. 

I bake ALL of my cookies on a silicone baking mat like this one from Target.

I’ll never go back to dirty pans again. And I never have to worry if I have any parchment paper or not!

Silicone baking mats also make an excellent gift for anyone who loves to bake.

Tips & Tricks

While these no bake Christmas cookies are ridiculously easy to make, there are a handful of things to remember:

Use low heat. There is nothing worse than burning the chocolate. (You can also melt the chocolate and butter together in the microwave in 30-second intervals.)

Wait for the chocolate to cool. The chocolate must be COOL before adding the marshmallows. You should be able to stick your finger into the chocolate, but it isn’t cooled and hardened.

Use colored mini marshmallows for the full effect. White marshmallows might be fine in a pinch, but you’d lose the pretty stained glass effect.

Ingredients

• 3/4 cup white sugar + 2 tablespoons for rolling
• 1/2 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup + 6 tablespoons all purpose flour
• 3 tablespoons cocoa powder

How To Get Thick & Chewy Chocolate Cookies

Here are my secrets to getting thick and chewy chocolate cookies:

• First, be sure to roll the cookies into a ball and coat thoroughly with the sugar mixture. 
• Then place them on the pan at least 2 inches apart and very slightly press them down with your hand. They should still be mostly in a ball shape. 
• Be sure to bake them on a cool pan each time – a warm pan will make the cookies spread and flatten out. 
• Do NOT overbake these cookies! They should still be soft when you take them out of the oven. They will finish cooking on the pan. 

I hope you enjoy this easy no butter chocolate cookies recipe!

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