This 5-ingredient no-bake cookie recipe is perfect for a quick dessert. Can't find cookie butter at the store? Make your own using our DIY recipe!

Colleen Weeden
Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

30 mins
30 mins
24 cookies


Ingredient Checklist


Instructions Checklist
  • Line a tray or rimmed baking sheet with parchment paper or waxed paper. Spread cookie butter over half of the cracker bottoms. Top with remaining crackers, bottom sides down.

  • In a small bowl combine chocolate and shortening. Microwave 1 minute or until nearly melted, stirring twice. Stir until smooth. Dip cracker sandwiches into chocolate mixture to coat, allowing excess to drip off. Place on prepared tray. Sprinkle with pecans. Chill until set.

  • Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.

DIY Cookie Butter

In a medium saucepan heat and stir 1/2 cup milk, 3 Tbsp. coconut oil or canola oil, 1 Tbsp. packed brown sugar, 1/2 tsp. pumpkin pie spice, and 1/8 tsp. salt over medium and whisk until milk is warm and brown sugar is dissolved. Remove from heat. Stir in one 8.8-oz. pkg. Biscoff cookies or 9 oz.gingersnaps, coarsely broken; let stand 15 minutes. Transfer to a food processor or blender; add 1/2 tsp. vanilla. Cover and process or blend until smooth, stopping to scrape sides as needed. Makes 1 1/2 cups.

Nutrition Facts

134 calories; total fat 8g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 0mg; sodium 59mg; potassium 36mg; carbohydrates 14g; fiber 1g; sugar 8g; protein 1g; trans fatty acid 0g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 6mcg; vitamin b12 0mcg; calcium 13mg; iron 1mg.