Fiddle Diddles No Bake Cookies are the sort of treat you whip up on a whim and wonder how something so simple can taste so incredibly delightful. These cookies are chewy, sweet, and packed with nostalgic flavor from creamy peanut butter, oats, and that irresistible hint of coconut. Perfect for busy days, sudden cravings, or when you just need a foolproof dessert, this classic recipe is here to become your new go-to when you want a crowd-pleaser with minimal fuss. Anyone who tries Fiddle Diddles No Bake Cookies will want the recipe, and once you see how easy it is, you’ll be making them all year long.
Ingredients You’ll Need
What I absolutely love about Fiddle Diddles No Bake Cookies is that every ingredient brings something special to the table. With only a handful of pantry staples, each one makes an impact—giving you the perfect combination of velvety, hearty, and sweet in every bite.
- Granulated sugar: Provides all the necessary sweetness and helps create that signature fudgy texture.
- Unsalted butter: Adds richness and smoothness, holding everything together beautifully.
- Milk: Loosens and combines the mixture, lending creaminess to the cookie base.
- Vanilla extract: Gives warmth and rounds out flavors for that homemade cookie aroma.
- Peanut butter (creamy or crunchy): The star ingredient that brings nutty goodness and a dreamy, satisfying chew.
- Quick oats: Deliver toothsome texture and soak up all the gooey goodness in every bite.
- Shredded sweetened coconut: Adds subtle tropical flavor and a bit of sweet chew that makes these cookies totally addictive.
How to Make Fiddle Diddles No Bake Cookies
Step 1: Boil the Base
Start by grabbing your largest saucepan (trust me, you want room to stir!) and place it over medium heat. Combine the sugar, unsalted butter, and milk. Stir these together as they gently warm, melting into a creamy, glossy base that smells so tempting already. This is the foundation of your Fiddle Diddles No Bake Cookies, so make sure the sugar dissolves completely.
Step 2: Bring to a Boil
Increase the heat slightly and keep stirring until everything comes to a rolling boil. Once you see those bubbles, it’s time to kick into high gear—let the mixture boil for exactly one minute. Set a timer here; this one-minute boil is crucial, as it guarantees your cookies will have the perfect chewy texture, not too soft and not too brittle.
Step 3: Stir in Flavor Power
After your timer goes off, pull the pan off the heat immediately. Now, pour in the vanilla extract and peanut butter. Use a sturdy spoon and work fast; you want the peanut butter to melt and blend smoothly while the mixture is still hot. This step infuses that undeniable richness into every single Fiddle Diddles No Bake Cookie.
Step 4: Mix in the Heartiness
Dump in those quick oats and sweetened shredded coconut right away. Stir, stir, stir until the oats and coconut are totally coated and there’s no syrupy liquid left at the bottom. At this point, the mixture will thicken and become more challenging to stir—embrace it, that’s what gives these cookies their signature bite!
Step 5: Shape and Set
Using two spoons (or a trusty cookie scoop), drop portions onto a parchment- or wax paper-lined baking sheet. You can make your Fiddle Diddles No Bake Cookies as big or small as you like, but aim for 24 evenly sized mounds. Now, let the cookies set at room temperature for 30 to 45 minutes, resisting the urge to nudge them until they’re firm and ready to enjoy.
How to Serve Fiddle Diddles No Bake Cookies
Garnishes
If you want to elevate your Fiddle Diddles No Bake Cookies even further, consider adding a tiny pinch of flaky sea salt while they’re still soft, or a light dusting of powdered sugar once they’ve set. For a pop of color, a few mini chocolate chips or rainbow sprinkles make them irresistibly cute and festive.
Side Dishes
These cookies love to play alongside a glass of cold milk, creamy hot chocolate, or even a robust mug of coffee for adults. If you’re serving them at a party, add a platter of fresh strawberries or other winter fruits—the bright flavors balance the sweet richness of the cookies beautifully.
Creative Ways to Present
There are so many fun ways to serve these treats! Stack Fiddle Diddles No Bake Cookies in a clear glass jar tied with a ribbon for an adorable homemade gift, or arrange them on a vintage plate with parchment for a rustic, homey dessert table. For festive occasions, tuck them into colorful mini cupcake liners or serve with edible flowers on the side for extra flair.
Make Ahead and Storage
Storing Leftovers
To keep your Fiddle Diddles No Bake Cookies fresh and chewy, store them in an airtight container at room temperature. They’ll stay delicious for up to a week—just be sure to layer parchment or wax paper between them to prevent sticking. If you find yourself sneaking one every time you walk by, don’t worry, you’re in good company!
Freezing
Yes, you can freeze Fiddle Diddles No Bake Cookies! Simply arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or airtight container. They’ll keep well for up to three months. Let them thaw at room temperature for about 30 minutes whenever you need a quick treat.
Reheating
While these cookies don’t require traditional reheating, if you want to bring back a touch of gooeyness, try microwaving one for just 5–10 seconds before eating. It’ll intensify the peanut butter aroma and give you that fresh-from-the-pot warmth that’s especially comforting on a chilly day.
FAQs
Can I use old-fashioned oats instead of quick oats?
Quick oats are best for this recipe, as they soften perfectly and combine easily, but if all you have is old-fashioned oats, try pulsing them briefly in a food processor first. This will mimic the finer texture of quick oats so your Fiddle Diddles No Bake Cookies hold together the way they’re supposed to.
Can I make Fiddle Diddles No Bake Cookies nut free?
Absolutely! For a nut-free version, use sunflower seed butter or a soy-based butter in place of peanut butter. The cookies may have a slightly different flavor, but they’ll still come together beautifully and be safe for those with peanut allergies.
Why didn’t my cookies set properly?
If your cookies didn’t firm up, chances are the sugar-butter-milk mixture didn’t boil for the full minute, or it wasn’t brought to a strong enough boil. Next time, set a timer and make sure the mixture is bubbling hard before you start timing—that’s the key for perfectly set Fiddle Diddles No Bake Cookies.
Is it possible to make these vegan?
Yes! Swap the butter for a plant-based alternative, use non-dairy milk, and double-check that the sugar and coconut are vegan. Peanut butter is naturally vegan, so you’re good there. Your vegan Fiddle Diddles No Bake Cookies will taste just as wonderful.
Can I add extra mix-ins?
You can absolutely get creative—mini chocolate chips, chopped nuts, or even dried fruit all make wonderful additions. Just be sure to stir them in after adding the oats and coconut, and before the mixture cools and hardens. This custom touch makes your Fiddle Diddles No Bake Cookies extra special.
Final Thoughts
If you’re looking for a treat that’s easy, nostalgic, and utterly satisfying, Fiddle Diddles No Bake Cookies have you covered. Whether you’re a long-time fan or a total newbie, I hope you give these a try and discover how quickly they become a staple in your kitchen. Happy (no) baking!
Print
Fiddle Diddles No Bake Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Fiddle Diddles No Bake Cookies, a quick and easy treat that’s perfect for satisfying your sweet tooth. With the rich flavors of peanut butter, oats, and coconut, these no-bake cookies are a crowd-pleaser!
Ingredients
Sugar Mixture:
- 2 cups granulated sugar
- ½ cup unsalted butter
- ½ cup milk
Add-ins:
- 1 teaspoon vanilla extract
- ½ cup peanut butter (creamy or crunchy)
- 3 cups quick oats
- 1 cup shredded sweetened coconut
Instructions
- Prepare Sugar Mixture: In a large saucepan over medium heat, combine the sugar, butter, and milk. Bring to a boil, stirring frequently. Boil for 1 minute.
- Combine Ingredients: Remove from heat and stir in vanilla extract and peanut butter until smooth. Add oats and coconut, mix well.
- Form Cookies: Drop spoonfuls of mixture onto wax paper. Let cool for 30–45 minutes.
Notes
- Work quickly once off heat for easy scooping.
- For extra flavor, add mini chocolate chips or nuts.
- Store in airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
