No Bake M&M Cookie Balls | Easy No-Bake Recipe (2024)

FAQs

What causes no bake cookies not to harden? ›

Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny. Some folks say bring the mixture to a rolling boil and then count to 60, while others swear by counting to 90.

The cookies are made with peanut butter, cocoa powder, vanilla, and oats, this no bake dessert recipe is full of all your favorite cookie flavors. You can't go wrong with peanut butter and chocolate! Seriously, the BEST combo!

Whisk it up until it's smooth, and let it cook slowly, until the sugar has dissolved. You can tell whether the sugar has liquefied just by placing a drop or two on your fingertip, then rubbing it against your thumb. If it feels gritty or grainy, it's not quite there yet. It should feel silky-smooth.

Mini M&Ms: You can use any M&Ms, but I recommend mini so there's more in each bite.

Most no-bake cookies have some sticky ingredient to hold it together. If you used something sticky like butter, peanut butter, melted marshmallows or melted chocolate I would pop them in the fridge, so they firm up. If that doesn't help, I would completely dip them in melted chocolate and let them harden in the fridge.

How Do You Fix Gooey No-Bake Cookies? Freeze them. Once you have added the peanut butter and oats, the only option to fix gooey no-bake cookies is to freeze them so they will hold together enough that you can eat them. It might not be perfect, but it's not the end of the world and they will still be delicious!

In the refrigerator, the cookie dough will stay fresh for about 6 month. In the freezer, you can keep it for up to 1 year!

Chips Ahoy! is an American chocolate chip cookie brand, baked and sold by Nabisco that premiered in 1963. Nabisco referred Chips Ahoy! to the old naval warning of spotting other ships “Ships Ahoy!”, marketing these cookies baked with so many chocolate chips that you never take a bite without any!

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

If your no bake cookies are sticky and gooey, then they were not boiled quite long enough. On the flip side, if your no bake cookies are dry and crumbly, they were boiled a tad too long. You should let the mixture come to a full rolling boil and then time exactly 1 minute from there.

Why are my cookies soft and not chewy? ›

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

Hand-mix the M&Ms into the dough.

To keep the M&Ms from bleeding color into the cookie dough, gently stir them in by hand. This also helps to avoid the candies breaking apart.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

This one is a question with no real answer, because the ingredients are the exact same in both regular-sized M&M's and Mini M&M's. However, the Sustainable Nano blog did some in-depth research and concluded that it's because the candy-to-chocolate ratio is higher for Mini M&M's, making them sweeter.

Cookies will flatten if there is a bit of much fat in the dough, usually butter or shortening. Try adding more flour or oats or something else that will add to the firmness of your dough.

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture. reason no 3 you're over baking them. make sure you take them out when they're just slightly golden brown.