No-Bake Chocolate Cookies

Directions

1. Chop the cookies into small pieces or crumbs using a food processor or by hand.
2. In a large mixing bowl, combine the chopped cookies with softened butter, powdered sugar, cocoa powder, and milk.
3. Knead the mixture until it forms a smooth, consistent paste.
4. Shape the paste into a log or roll and wrap it tightly in cling film.
5. Refrigerate for 2 hours to firm up the mixture.
6. After chilling, slice the roll into 2 cm thick pieces.
7. Melt the milk chocolate in a heatproof bowl over a pot of simmering water or in the microwave, stirring until smooth.
8. Dip each cookie slice into the melted chocolate, ensuring it’s evenly coated.
9. While the chocolate is still wet, sprinkle with chopped pistachios for a decorative and crunchy finish.
10. Place the cookies on a tray lined with parchment paper and allow the chocolate to set at room temperature or in the fridge.

Recipe Details

• Prep Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 12–15 cookies
• Difficulty Level: Easy

Variations & Substitutions

• Nut Swap: Use almonds, hazelnuts, or walnuts instead of pistachios for different flavor and crunch.
• Chocolate Type: Substitute milk chocolate with dark or white chocolate to suit your preference.
• Flavor Twist: Add a teaspoon of instant coffee or a splash of vanilla extract to the cookie paste for extra depth.
• Gluten-Free Option: Use gluten-free cookies to make the recipe suitable for gluten-sensitive diets.

Serving Suggestions