With just FOUR ingredients, these Chocolate Chip Pecan No-Bake Cookies couldn’t be easier to make!
This time of year, I’m always on the lookout for some new cookie recipes to add to my holiday baking list. And with as many cookies as I make, simple recipes become even more appealing as usual. I’m happy to tell you that this recipe falls squarely into both the simple and delicious categories!
I happened upon an intriguing recipe when I was browsing through a recipe collection my mother gave me. The short list of ingredients and the no-bake aspect convinced me pretty quickly to get into the kitchen and see what happened.
So, here are the details. These cookies are made with four ingredients. That’s right, four. It all starts with a box of vanilla wafers. The fact that I made cookies from cookies is not lost on me. But let’s just go with it.
I actually found two versions of these cookies among my mother’s recipes. They both involved raisins, but I have a strict no-raisins policy around here. So I opted to add some milk chocolate chips and chopped pecans to those vanilla wafer crumbs. To hold it all together, all you need is sweetened condensed milk. Then just roll it all up, refrigerate, wait a bit, and slice them up. It really couldn’t be simpler!
Of course, the big payoff is how wonderfully tasty they are. They’re sweet and crunchy and all kinds of delicious. I shared these with some of my usual taste testers, and they disappeared in an amazingly quick fashion.
These quick and easy cookies are a great addition to your holiday cookie (no)baking. You can get them made and chilling in just a matter of minutes. And the best part is how much everyone will rave about them!
Chocolate Chip Pecan No-Bake Cookies
Ingredients
- 11 ounces (311 g) vanilla wafers, finely ground*
- 1 cup (170 g) milk chocolate chips
- 1 cup (198 g) chopped pecans
- 14 ounces (396 g) sweetened condensed milk
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Instructions
- Combine the vanilla wafer crumbs, chocolate chips, and nuts. Add the condensed milk and mix until thoroughly combined.
- Divide the dough in half. Place one of the halves on a sheet of waxed paper. Roll into a log 9 inches long and 2 inches in diameter. Wrap the log in waxed paper. Repeat with the other half of the dough. Refrigerate for at least an hour.
- Unwrap the chilled cookies. Cut into 1/2-inch slices.
Notes
- *I use my food processor to make fine cookie crumbs.
13 Comments on “Chocolate Chip Pecan No-Bake Cookies”
Those look delicious! Never would’ve thought you could make cookies without baking!
Very creative, simple to make, and they look delicious. I really like these.
These look so good! I am so intrigued by this recipe, I need to add this to my baking list for this month!
Huh. This is intriguing. Not a recipe I would have thought would work, but you have proven me wrong!
that’s insaaaaane how easy these are!!
Jennifer, you’re familiar with the texture – would the cookies hold up to being dipped part way in chocolate?
Thanks,
Sheila
I think they would while they’re cold.
Shut the front door! Cookies made with cookies and sweetened condensed milk!! Oh boy – I can’t wait to make these.
Thank you for sharing =)
They’re such a fun and easy cookie! Enjoy!
My neighbor introduced me to these or similar many years ago.
She called hers small wonders. They are an absolute favorite in our family. We make them a little different.
One box of vanilla wafers
One can of condensed milk
One 1/2 cup pecans
After they set ( chilled) scoop out roll into balls and shake them in powdered sugar
DELISHOUS
Hi, Jeannette! I’ll have to try shaping them this way next time. I like the addition of a coating of sugar!
Can these be made ahead? Would you store them in the fridge or freezer and can you then leave them out for a party? I’m trying to get ahead with prepping for my niece’s shower. Thanks!
Hi, Sari! They should stay fresh in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week. If you’d like to keep them longer, you can freeze the cookies for up to three months.