No Bake Chocolate Cookie

Three steps and you’re done. Melt chocolate chips with butter and condensed milk, stir in crushed graham crackers, coconut, and chopped nuts, then drop by the spoonful onto wax paper. That’s it. No oven, no waiting for dough to chill, no rolling.

The condensed milk and melted chocolate create a fudgy binding that holds the crushed graham crackers together. It’s more like a candy cluster than a traditional cookie, with a chewy, dense texture that sets up as the chocolate cools.

Crushing the graham crackers to different sizes gives these cookies better texture. Some fine crumbs blend into the chocolate base while larger pieces add a sandy crunch. Smash them in a zip-lock bag rather than a food processor so you get that mix of sizes naturally.

Pro Tips

• Melt the chips and butter over low heat and stir constantly; chocolate seizes if it gets too hot
• Work quickly once everything is mixed; the chocolate starts setting as it cools and the mixture gets stiff
• Drop cookies onto wax paper, not parchment; the chocolate releases more easily from wax paper once set
• These are great Christmas cookie tray additions since they keep well and travel without breaking

Variations

• Peanut butter version: Stir in 2 tablespoons of creamy peanut butter with the melted chocolate
• White chocolate: Use white chocolate chips instead of semi-sweet for a sweeter, milder cookie
• Trail mix style: Add dried cranberries and sunflower seeds along with the nuts