17 Simple No-Bake Cookie Recipes for Kids to Make
Making cookies with kids doesn’t have to involve hot ovens or complicated baking techniques. These no-bake treats let little hands help safely while creating delicious memories together.
From classic marshmallow bars to creative cookie dough bites, these recipes use simple ingredients and easy steps that kids will love mastering.
01. Classic Marshmallow Cereal Squares
Gooey marshmallows bind crispy rice cereal into irresistible squares. This timeless treat comes together in minutes and always disappears fast.
Ingredients: 6 cups crispy rice cereal, 4 cups mini marshmallows, 3 tablespoons butter, 1 teaspoon vanilla extract, pinch of salt, cooking spray for greasing.
How To Make Classic Marshmallow Cereal Squares
1. Spray a 9×13 inch pan with cooking spray and set aside. Measure your cereal into a large mixing bowl, making sure you have exactly 6 cups for the perfect marshmallow-to-cereal ratio.
2. Melt butter in a large microwave-safe bowl for 30 seconds. Add marshmallows and microwave in 30-second intervals, stirring between each, until completely smooth and no lumps remain. This usually takes 2-3 intervals total.
3. Quickly stir vanilla and salt into the melted marshmallow mixture. Pour this over your cereal and mix thoroughly with a wooden spoon until every piece is coated with the sticky marshmallow mixture.
4. Press mixture firmly into your prepared pan using buttered hands or a greased spatula. Let cool completely at room temperature for 30 minutes before cutting into squares with a sharp knife.
02. Salted Caramel Cracker Sandwiches
Buttery crackers sandwich rich caramel and get dipped in smooth chocolate. These elegant treats taste fancy but require zero baking skills.
Ingredients: 40 round buttery crackers, 1 cup dulce de leche or caramel sauce, 12 ounces dark chocolate chips, 2 tablespoons coconut oil, sea salt flakes for sprinkling.
How To Make Salted Caramel Cracker Sandwiches
1. Line a baking sheet with parchment paper. Spread about 1 teaspoon of dulce de leche on the flat side of 20 crackers, leaving a small border around the edges to prevent oozing when pressed together.
2. Top each caramel-covered cracker with another cracker, flat side down, creating little sandwiches. Press gently but firmly to help the caramel spread evenly without squishing out the sides.
3. Melt chocolate chips with coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until completely smooth. The coconut oil helps create a glossy, easy-to-dip coating.
4. Dip each cracker sandwich halfway into the melted chocolate, allowing excess to drip back into the bowl. Place on parchment paper and immediately sprinkle with sea salt flakes.
5. Refrigerate for 15 minutes until chocolate sets completely. Store in an airtight container in the refrigerator for up to one week, though they rarely last that long.
03. Colorful Cereal Energy Bars
Rainbow cereal gets bound together with marshmallows and honey for kid-friendly bars. These portable treats pack easily for lunch boxes and after-school snacks.
Ingredients: 4 cups colorful fruit cereal, 3 cups mini marshmallows, 1/4 cup honey, 3 tablespoons butter, 1 teaspoon vanilla extract, cooking spray.
How To Make Colorful Cereal Energy Bars
1. Spray an 8×8 inch pan with cooking spray and line with parchment paper for easy removal. Pour cereal into a large bowl and set aside while you prepare the binding mixture.
2. Combine honey, butter, and vanilla in a large microwave-safe bowl. Microwave for 45 seconds, then stir until butter melts completely and mixture is smooth and well combined.
3. Add marshmallows to the honey mixture and microwave in 30-second intervals, stirring between each, until marshmallows are completely melted and mixture is smooth and stretchy.
4. Pour hot marshmallow mixture over cereal and stir quickly with a wooden spoon until every piece is coated. Work fast since the mixture will start to set as it cools.
5. Press mixture firmly into prepared pan using greased hands or a spatula. Cool completely for 45 minutes, then lift out using parchment paper and cut into 8 bars with a sharp knife.
04. Simple Oat Cereal Squares
Wholesome oat cereal combines with peanut butter and honey for nutritious bars. These lunchbox-friendly treats stay fresh for days and travel beautifully.
Ingredients: 3 cups oat cereal squares, 1/2 cup creamy peanut butter, 1/3 cup honey, 1/4 cup mini chocolate chips, 2 tablespoons butter, 1/2 teaspoon vanilla.
How To Make Simple Oat Cereal Squares
1. Line an 8×8 inch pan with parchment paper and spray lightly with cooking spray. Measure cereal into a large mixing bowl and add chocolate chips, tossing gently to distribute evenly throughout.
2. Heat peanut butter, honey, and butter in a medium saucepan over medium heat, stirring constantly until mixture is smooth and just begins to bubble around the edges, about 3-4 minutes.
3. Remove from heat and stir in vanilla extract. Pour this warm mixture over the cereal and chocolate chips, stirring thoroughly with a wooden spoon until everything is well coated.
4. Transfer mixture to prepared pan and press down firmly using the back of a spoon or your clean hands. Make sure to press into corners and create an even layer for uniform bars.
5. Refrigerate for at least 2 hours until completely set and firm. Cut into 9 squares using a sharp knife, wiping blade clean between cuts for neat edges.
05. Traditional Chocolate Oat Drops
Rich chocolate and peanut butter melt together with oats for classic no-bake cookies. The secret is timing the boil perfectly for cookies that hold together beautifully.
Ingredients: 2 cups granulated sugar, 1/2 cup milk, 1/2 cup butter, 1/4 cup unsweetened cocoa powder, 3 cups quick-cooking oats, 1/2 cup peanut butter, 1 teaspoon vanilla.
How To Make Traditional Chocolate Oat Drops
1. Line two large baking sheets with parchment paper and set aside. In a large bowl, combine oats, peanut butter, and vanilla, stirring until peanut butter coats the oats evenly.
2. Combine sugar, milk, butter, and cocoa powder in a medium heavy-bottomed saucepan. Bring to a full rolling boil over medium-high heat, stirring constantly to prevent scorching on the bottom.
3. Once mixture reaches a vigorous boil with large bubbles breaking the surface, continue boiling for exactly 60 seconds while stirring constantly. This timing is crucial for proper setting.
4. Remove from heat immediately and pour hot chocolate mixture over the oat mixture. Stir quickly and thoroughly until all oats are completely coated and mixture begins to thicken slightly.
5. Working quickly, drop spoonfuls of mixture onto parchment paper using a cookie scoop or two spoons. Let cookies cool completely at room temperature for 30 minutes until firm and set.
06. Chocolate Hazelnut Crumble Bars
Nutella and peanut butter create rich, fudgy bars with graham cracker crumbs. These indulgent treats satisfy any chocolate craving without turning on the oven.
Ingredients: 2 cups graham cracker crumbs, 1 cup chocolate hazelnut spread, 1/2 cup creamy peanut butter, 1/4 cup powdered sugar, 1/4 cup mini chocolate chips, 2 tablespoons melted butter.
How To Make Chocolate Hazelnut Crumble Bars
1. Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal. In a large bowl, combine graham cracker crumbs and powdered sugar, whisking together to eliminate any lumps.
2. Warm chocolate hazelnut spread and peanut butter in the microwave for 30 seconds to soften, making them easier to mix. Stir in melted butter until mixture is smooth and well combined.
3. Pour the warm chocolate mixture over the graham cracker crumbs and stir thoroughly until mixture resembles wet sand and holds together when pressed between your fingers.
4. Press half the mixture firmly into the bottom of your prepared pan. Sprinkle chocolate chips evenly over this layer, then top with remaining crumb mixture, pressing down firmly.
5. Refrigerate for at least 3 hours until completely set and firm. Use parchment overhang to lift bars from pan, then cut into 16 squares with a sharp knife.
07. Custom Granola Snack Bars
Mix-and-match granola bars let kids choose their favorite add-ins. These portable snacks beat store-bought versions and customize perfectly to family preferences.
Ingredients: 3 cups old-fashioned oats, 1/2 cup honey, 1/2 cup almond butter, 1/3 cup mini chocolate chips, 1/3 cup dried cranberries, 1/4 cup chopped nuts, 1 teaspoon vanilla.
How To Make Custom Granola Snack Bars
1. Line a 9×9 inch pan with parchment paper and spray with cooking spray. Toast oats in a large dry skillet over medium heat for 5 minutes, stirring frequently, until lightly golden and fragrant.
2. Transfer toasted oats to a large bowl and add chocolate chips, dried cranberries, and chopped nuts. Toss everything together until evenly distributed throughout the oat mixture.
3. Warm honey and almond butter in a small saucepan over low heat, stirring constantly until smooth and easily mixable. Remove from heat and stir in vanilla extract.
4. Pour warm honey mixture over oat mixture and stir thoroughly with a wooden spoon until everything is well coated and mixture holds together when squeezed.
5. Press mixture firmly into prepared pan using clean hands or the bottom of a measuring cup. Refrigerate for 2 hours until completely set, then cut into 12 bars.
08. Fudgy Chocolate Oat Squares
Dense chocolate layers sandwich chewy oats for decadent bars. These freezer-friendly treats thaw quickly for instant satisfaction whenever cravings strike.
Ingredients: 2 cups old-fashioned oats, 1 cup peanut butter, 3/4 cup honey, 1 cup dark chocolate chips, 1/4 cup coconut oil, 1 teaspoon vanilla, pinch of salt.
How To Make Fudgy Chocolate Oat Squares
1. Line an 8×8 inch pan with parchment paper and set aside. In a large bowl, combine oats, peanut butter, honey, vanilla, and salt, stirring until mixture holds together when pressed.
2. Press oat mixture firmly into the bottom of your prepared pan, creating an even layer that reaches all corners. Use the bottom of a measuring cup to really pack it down tight.
3. Melt chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring between each until completely smooth and glossy.
4. Pour melted chocolate over the oat layer, spreading evenly with a spatula to cover completely. Tap pan gently on counter to eliminate air bubbles and create a smooth top.
5. Refrigerate for at least 3 hours until chocolate layer is completely set and firm. Cut into 16 squares using a sharp knife, cleaning blade between cuts for clean edges.
09. Crunchy Peanut Butter Cornflake Bites
Three simple ingredients create addictive sweet and salty cookies. Cornflakes add incredible crunch to these peanut butter and chocolate treats.
Ingredients: 4 cups cornflake cereal, 1 cup creamy peanut butter, 1 cup milk chocolate chips, 2 tablespoons coconut oil.
How To Make Crunchy Peanut Butter Cornflake Bites
1. Line two baking sheets with parchment paper and set aside. Place cornflakes in a large bowl, being careful not to crush them too much while handling.
2. Melt peanut butter and chocolate chips together in a large microwave-safe bowl, heating in 45-second intervals and stirring between each until completely smooth and well combined.
3. Stir coconut oil into the melted chocolate mixture until fully incorporated. This helps create a glossy finish and makes the mixture easier to work with.
4. Pour warm chocolate mixture over cornflakes and gently fold together with a large spoon until every flake is coated but still maintains some of its shape and crunch.
5. Drop spoonfuls of mixture onto prepared parchment paper using a cookie scoop or two spoons. Refrigerate for 20 minutes until completely set and firm to the touch.
10. Natural Date Energy Squares
Wholesome dates bind coconut and cocoa into guilt-free candy bars. These naturally sweet treats contain no added sugar and taste like indulgent chocolate bars.
Ingredients: 2 cups pitted Medjool dates, 1/2 cup natural peanut butter, 1/2 cup unsweetened shredded coconut, 1/4 cup unsweetened cocoa powder, pinch of salt.
How To Make Natural Date Energy Squares
1. Line an 8×8 inch pan with parchment paper and set aside. If your dates seem dry, soak them in warm water for 10 minutes to soften, then drain completely.
2. Process dates in a food processor until they form a smooth, sticky paste with no large chunks remaining. This may take 2-3 minutes of processing with occasional scraping down the sides.
3. Add peanut butter to the date paste and process until completely smooth and well combined. The mixture should be very sticky and hold together when pressed.
4. Add coconut, cocoa powder, and salt to the processor and pulse until just combined. Don’t over-process or the coconut will become too fine and lose its texture.
5. Press mixture firmly into prepared pan using clean hands or the back of a spoon. Refrigerate for 2 hours until firm, then cut into 16 squares with a sharp knife.
11. Tropical Macadamia Clusters
Buttery macadamia nuts get coated in white chocolate for elegant cookies. These sophisticated treats feel special enough for parties but simple enough for kids to help make.
Ingredients: 2 cups roasted macadamia nuts, 12 ounces white chocolate chips, 2 tablespoons coconut oil, 1/2 cup sweetened shredded coconut, 1/4 cup dried pineapple pieces.
How To Make Tropical Macadamia Clusters
1. Line two baking sheets with parchment paper and set aside. Roughly chop macadamia nuts into bite-sized pieces, leaving some larger chunks for texture and crunch.
2. Melt white chocolate chips with coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring between each until completely smooth and creamy.
3. Stir chopped macadamias, coconut, and dried pineapple into the melted white chocolate, mixing gently until everything is evenly coated with the chocolate mixture.
4. Drop spoonfuls of mixture onto prepared parchment paper using a cookie scoop, creating clusters about 2 inches apart to allow for slight spreading.
5. Refrigerate clusters for 30 minutes until white chocolate sets completely and clusters hold their shape when handled. Store in airtight container in refrigerator for up to one week.
12. Colorful Pretzel Window Cookies
Crushed pretzels and mini marshmallows create stunning mosaic-like cookies. Kids love watching these colorful treats come together like edible stained glass windows.
Ingredients: 2 cups mini pretzels, 1 cup mini marshmallows, 1 cup white chocolate chips, 1/2 cup chopped mixed nuts, 2 tablespoons butter, food coloring gel.
How To Make Colorful Pretzel Window Cookies
1. Line a 9×13 inch pan with parchment paper and spray with cooking spray. Crush pretzels into bite-sized pieces, leaving some larger chunks for texture and visual appeal.
2. Melt white chocolate chips and butter together in a large microwave-safe bowl, heating in 30-second intervals and stirring until completely smooth and glossy.
3. Divide melted chocolate into three smaller bowls and tint each with different food coloring gels, stirring until colors are vibrant and evenly distributed throughout.
4. Combine crushed pretzels, marshmallows, and nuts in a large bowl. Drizzle colored chocolate over mixture and fold gently to create a marbled, colorful appearance.
5. Press mixture into prepared pan and refrigerate for 45 minutes until completely set. Cut into squares or use cookie cutters for fun shapes that showcase the colorful windows.
13. Peanut Butter Scotch Squares
Crispy rice cereal gets coated in peanut butter and topped with butterscotch chocolate. This family recipe has satisfied sweet tooths for generations of cookie lovers.
Ingredients: 6 cups crispy rice cereal, 1 cup light corn syrup, 1 cup granulated sugar, 1 cup creamy peanut butter, 1 cup butterscotch chips, 1 cup chocolate chips.
How To Make Peanut Butter Scotch Squares
1. Spray a 9×13 inch pan with cooking spray and set aside. Place cereal in a large mixing bowl and set aside while you prepare the peanut butter mixture.
2. Combine corn syrup and sugar in a medium saucepan and bring to a boil over medium-high heat, stirring constantly until sugar completely dissolves and mixture bubbles vigorously.
3. Remove from heat immediately and stir in peanut butter until completely smooth and well combined. Pour this hot mixture over cereal and stir quickly until every piece is coated.
4. Press mixture firmly into prepared pan using greased hands or a spatula, creating an even layer that reaches all corners and has a smooth top surface.
5. Melt butterscotch and chocolate chips together in microwave, stirring every 30 seconds until smooth. Spread over cereal layer and refrigerate for 1 hour until set.
14. Rainbow Fruit Cereal Bars
Colorful fruit cereal transforms into vibrant bars that kids can’t resist. These bright treats pack perfectly for school events and always come home empty.
Ingredients: 6 cups fruit-flavored cereal loops, 4 cups mini marshmallows, 3 tablespoons butter, 1 teaspoon vanilla extract, cooking spray, pinch of salt.
How To Make Rainbow Fruit Cereal Bars
1. Spray a 9×13 inch pan with cooking spray and line with parchment paper for easy removal. Pour cereal into a large bowl and set aside.
2. Melt butter in a large microwave-safe bowl for 30 seconds. Add marshmallows and microwave in 30-second intervals, stirring between each, until completely melted and smooth.
3. Stir vanilla and salt into melted marshmallow mixture until well combined. The salt enhances the fruity flavors and balances the sweetness perfectly.
4. Pour hot marshmallow mixture over cereal and stir quickly with a wooden spoon until every colorful piece is evenly coated with the sticky mixture.
5. Press firmly into prepared pan using buttered hands, making sure to pack mixture tightly for bars that hold together well when cut into individual servings.
6. Cool completely for 45 minutes before cutting into bars. The colors stay bright and vibrant, making these treats as beautiful as they are delicious.
15. Safe Cookie Dough Bites
Egg-free cookie dough satisfies raw batter cravings safely. Kids can eat this treat by the spoonful without any worries about food safety.
Ingredients: 1 cup all-purpose flour, 1/2 cup butter (softened), 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 tablespoons milk, 1 teaspoon vanilla, 1/2 cup mini chocolate chips.
How To Make Safe Cookie Dough Bites
1. Heat treat flour by spreading it on a baking sheet and baking at 350°F for 5 minutes to eliminate any potential bacteria. Let cool completely before using.
2. Cream softened butter with both sugars in a large bowl using an electric mixer until light and fluffy, about 3 minutes of beating on medium speed.
3. Add milk and vanilla to butter mixture and beat until well combined. The mixture should be smooth and creamy with no lumps of butter remaining.
4. Gradually add heat-treated flour to the butter mixture, mixing on low speed until just combined. Don’t overmix or the dough will become tough and dense.
5. Fold in chocolate chips by hand using a wooden spoon. Roll mixture into 1-inch balls and place on parchment-lined baking sheet. Refrigerate for 30 minutes before serving.
16. Nutritious Power Bites
Almond butter and honey bind wholesome ingredients into energy-packed balls. These protein-rich snacks fuel active kids naturally without processed ingredients.
Ingredients: 1 cup old-fashioned oats, 1/2 cup almond butter, 1/3 cup honey, 1/3 cup mini chocolate chips, 1/4 cup ground flaxseed, 1 teaspoon vanilla extract.
How To Make Nutritious Power Bites
1. Combine oats, chocolate chips, and flaxseed in a large mixing bowl, stirring together until evenly distributed throughout the mixture.
2. In a separate bowl, whisk together almond butter, honey, and vanilla until smooth and well combined. If almond butter is too thick, warm slightly in microwave.
3. Pour wet ingredients over dry ingredients and stir thoroughly until mixture holds together when squeezed. If too dry, add honey one tablespoon at a time.
4. Roll mixture into 1-inch balls using clean hands, placing them on a parchment-lined baking sheet as you work. This recipe makes about 20 bite-sized balls.
5. Refrigerate power bites for at least 30 minutes until firm and easy to handle. Store in refrigerator for up to one week in an airtight container.
17. Chocolate Coconut Clusters
Toasted coconut gets bound with dark chocolate for sophisticated treats. These simple clusters taste like expensive candy but cost a fraction to make at home.
Ingredients: 3 cups sweetened shredded coconut, 8 ounces dark chocolate chips, 2 tablespoons coconut oil, 1/4 teaspoon vanilla extract, pinch of sea salt.
How To Make Chocolate Coconut Clusters
1. Preheat oven to 325°F and spread coconut on a large baking sheet. Toast for 8-10 minutes, stirring every 3 minutes, until golden brown and fragrant.
2. Line two baking sheets with parchment paper and set aside. Let toasted coconut cool completely while you prepare the chocolate coating.
3. Melt chocolate chips with coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until completely smooth and glossy.
4. Stir vanilla and sea salt into melted chocolate, then add cooled toasted coconut and fold gently until every strand is coated with chocolate.
5. Drop spoonfuls of mixture onto parchment paper and refrigerate for 20 minutes until chocolate sets completely and clusters hold their shape when handled.
Final Thoughts
These no-bake cookie recipes prove that delicious treats don’t always need an oven. Kids gain confidence in the kitchen while creating memories that last far beyond the last crumb.
From simple three-ingredient cookies to more elaborate layered bars, there’s something here for every skill level and taste preference to enjoy together.
