Mint Chocolate No-Bake Cookies

These are a family favorite!  Most no-bake cookies have peanut butter in them but my version has NO peanut butter. 

I grew up with my mom making this cookie recipe, which she called Fudge Kisses.  She always made them without any extracts.  You can follow her example and omit all extracts or you can try them with either peppermint or vanilla.

If you want to try them with vanilla instead of peppermint, have at it.  They are very good that way as well.  In my opinion, these are better than their peanut butter counterparts.

NOTE:  It is important to cook the mixture long enough. There are instructions in the recipe, but I just want to show in photo the difference you can see before you start testing for soft-ball stage.

You don’t want to test when your mixture looks like the following photo.  It’s really thin and the hot fudge will just spread apart in the bowl of water.

When the mixture begins to look like the photo below, start testing it.

You can use a candy or digital thermometer like the recipe below states.  

To test for doneness without a thermometer, fill a small bowl with cold water and drop a small amount of the fudge sauce in the bowl.  If you can dip your fingers into the bowl and clump the fudge mixture together like a little ball of fudge, it is ready and you can move on to step 3 below.

Overcooked, these cookies will be crumbly, but they still taste yummy.  If they don’t set and stay gooey, they are undercooked.

Mint Chocolate No-Bake Cookies

  • 1 cup granulated sugar
  • 1/2 cup butter, unsalted
  • 3 tbsp cocoa powder
  • 2/3 cup milk
  • 1/4 tsp salt
  • 3 cup oats, quick
  • 1/2 cup coconut flakes, unsweetened
  • 1 tsp peppermint or vanilla extract, optional
  1. In a medium saucepan, mix together sugar, butter, cocoa, milk, & salt.

  2. Stir and heat over medium heat until in the early soft-ball candy stage (230 degrees), about 5 minutes.

  3. Immediately remove from heat and stir in oats, coconut flakes, and vanilla or peppermint extract if using.

  4. Using a small cookie scoop, drop small mounds of cooked mixture onto a sheet of wax paper.

  5. When cooled, store in airtight container.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting The New Lighter Life.
My Signature
%d bloggers like this: