No-Bake Boiled Cookies are the perfect no-bake treat! They are loaded with marshmallows, coconut, and walnuts, and they take just 10 minutes to make.
When the weather is warm, these No-Bake Chocolate Cookies are the perfect recipe to make.
They don’t require turning on the oven. Instead, the ingredients are boiled together on the stove (hence the term, Boiled Cookies).
And they’re loaded with texture: rolled oats, coconut, walnuts, and mini marshmallows. Best of all, the mini marshmallows ooze a little when the mixture is stirred together.
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This recipe for No-Bake Boiled Cookies came from my grandma. Grandma Verie was my mom’s mom, and I snagged a few of her handwritten recipes before a flood in my parents’ basement wiped out the rest. This is one of them. Apparently the recipe was from Cecile H.!
Grandma must have been a big fan of coconut and walnuts. This recipe calls for them, as does her recipe for Zucchini Muffins. I love the crunch and texture that they add.
- Sugar, milk, butter, and cocoa powder make the chocolate coating for the mix-ins.
- Walnuts add lots of crunch.
- Shredded unsweetened coconut adds even more crunch.
- Mini marshmallows melt a little with the heat, and form gooey little puddles.
- Peanut butter is the perfect pairing with the chocolate.
- Quick oats form the base of the cookie.
How to make boiled cookies
Bring the sugar, milk, butter, and cocoa powder to a boil over medium heat.
Bring to a boil for two minutes, whisking occasionally.
While the liquid mixture is cooking, toss together the oats, peanut butter, vanilla, miniature marshmallows, coconut, and walnuts.
It’s no big deal if the peanut butter doesn’t incorporate—the heat from the liquid mixture will melt it enough so that you can easily stir it in.
Pour the liquid mixture over the oat mixture, and stir to combine. The heat from the liquid mixture will melt the marshmallows a bit.
Then drop the mixture by spoonfuls onto parchment paper. You could make them large or small. I did approximately two tablespoons each and got 24 cookies out of this batch. They are very sweet cookies so keep that in mind as you determine size!
While these aren’t the prettiest cookies you’ve ever seen, they sure do taste good. Fans of a chocolate and peanut butter combination (which really should be everyone, right?) will love these, especially!
Can I make boiled cookies ahead of time?
You can make these boiled cookies several days in advance of serving. Keep them in an airtight container at room temperature.
You can also freeze boiled cookies for up to 2 months. Place them in a resealable freezer bag or freezer-safe dish before freezing.
- Don’t like coconut? You can leave it out.
- Swap the walnuts for pecans, or any other nut that you like.
- Snip large marshmallows into quarters with kitchen shears to replace the mini marshmallows.
- You can substitute old fashioned oats for the quick oats, but the cookies will be chewier.
More no-bake desserts
If you’re on a no-bake cookie kick, these Special K Bars are another good one (also made with chocolate + peanut butter).
Here are a few others that I love:
- No-Bake Raspberry Pie
- No-Bake Banana Split Cake
- Easy Ice Cream Sandwich Dessert
- Strawberry Icebox Cake
- Buster Bar Dessert
- Corn Flake Candy
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Grandma’s No-Bake Boiled Cookies
- ½ cup milk
- ½ cup salted butter (1 stick)
- 2 cups sugar
- 3 tablespoons unsweetened cocoa
- 3 cups quick oats
- ½ cup peanut butter
- 1 teaspoon vanilla
- 1 cup miniature marshmallows
- ½ cup unsweetened flaked coconut
- ½ cup chopped walnuts
- Place the milk, butter, sugar, and cocoa in a medium saucepan. Place over medium heat and bring to a boil, whisking occasionally. Boil for 2 minutes. Remove from the heat.
- In a large bowl, combine the oatmeal, peanut butter, vanilla, mini marshmallows, coconut, and walnuts. Pour the liquid mixture over the top and stir to combine.
- Drop 2 tablespoons of the mixture onto parchment paper. Repeat with remaining mixture to create approximately 24 cookies.
- Let cool for 1 hour before serving.