These no-bake cookies are made with white chocolate pudding mix and instant espresso, giving it a sweet, subtle mocha-like flavor. Inspired by the Coffee Toffee Cookies.

2 cups sugar 
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 (5 oz) can evaporated milk
1/4 tsp salt
1 small package instant white chocolate pudding mix
2 tsp instant espresso (or 1 tbsp instant coffee)
2 1/2 cups quick oats

Line cookie sheets with waxed paper.

In a large heavy-duty saucepan, combine sugar, butter, evaporated milk, and salt. Cook over medium heat, stirring constantly until mixture comes to a full, rolling boil. Remove pan from heat.

Stir in pudding mix, instant espresso, and quick oats. Mix well until all the oats are coated.

Drop mixture by rounded tablespoons onto lined cookies sheets. Allow to cool and become firm, about 30 minutes.

These cookies are made using Guittard Green Mint Chips and Ghirardelli Semi-Sweet Chocolate Chips (fancy, fancy!). Any style of chocolate and mint chips could be used, but the mint chips have a cool green color to make “dots” in the chocolate cookie.

2 cups (12 oz) semi-sweet chocolate chips
1/2 cup butter
1 1/2 cups all-purpose flour (do not sift)
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12 oz) Guittard Green Mint Chips

Preheat oven to 350F

In top of double boiler over low heat, melt semi-sweet chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.

In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-round teaspoonfuls onto ungreased cookie sheets.

Bake 8-10 minutes, cookies will be soft in centers but will harden as they cool.

Microwave instructions: Heat semisweet chips in a small bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute until smooth.

This recipe combines cappuccino and vanilla flavored chips to create a fudge that is slightly sweet and rich with a hint of coffee flavor (think gas station “Cappuccino”). The World Market sells Guittard Baking Chocolate, which includes cappuccino, green mint, and butterscotch flavored chips.  

2 cups Guittard Cappuccino Baking (12 oz pkg)
1 2/3 vanilla baking chips (10-11 oz pkg), divided
1 can (14 oz) sweetened condensed milk 
1/4 tsp salt
1/2 tsp cinnamon

Line a 9×9 inch pan with wax paper.

In a large saucepan over low heat, melt cappuccino chips with 1 cup vanilla chips, sweetened condensed milk, and salt, stirring constantly until smooth.

Remove pan from heat and stir in cinnamon and remaining 2/3 cup vanilla chips (vanilla chips do not need to melt completely, this will create a streaking effect in the fudge).

Refrigerate 2 hours or until firm. Turn fudge onto cutting board and peel off paper. Cut into squares (makes 40-50 squares of fudge).

12 oz white chocolate baking bars or chips (one bag)
30-40 small pretzel twists

Melt white chocolate over low heat in a saucepan or in a microwave safe dish at 50% power for 2 to 2 1/2 minutes. While chocolate is melting, place pretzels in a large, zip-lock bag and break into pieces with hands (leave no pretzel whole).

Once chocolate has begun to melt, remove from heat. Stir vigorously until smooth. Fold pretzels into chocolate, mixing and coating well.

Spread mixture on a cookie sheet lined with wax paper. Refrigerate for 2 hours or until chocolate has hardened. Chop or break into bite-sized pieces.

Colored treats: Mix in 4-5 drops of food coloring into chocolate once it is smooth. Stir well to distribute color.

These cookies are truly no-bake! No oven, no stove, and no microwave required. This recipe is the first recipe in Camilla V. Saulsbury’s book “No Bake Cookies.” As she says, “Your only dilemma with these cookies will be deciding with whom to share them.”

1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup milk
2 tsp vanilla extract
2 cups quick oats
2 cups semi-sweet or milk chocolate chips

Line cookie sheets with wax paper.

In a large bowl, stir together the peanut butter, powdered sugar, milk, and vanilla with a wooden spoon, mixing until well blended. Stir in oats and chocolate chips.

Drop by tablespoonfuls onto wax-paper-lined sheets. Allow cookies to set. Store tightly covered in an airtight container between layers of wax paper.