These Lazy Cake Cookies are a delightful no-bake treat that come together in minutes. Made with crushed cookies, chocolate, and buttery goodness, they’re perfect for satisfying a sweet tooth without turning on the oven.

Why You’ll Love This Recipe

I love how quick and fuss-free this recipe is—no baking required! They’re crowd-pleasers at gatherings and I often find myself sneaking a few before anyone notices. Plus, I can easily customize them with mix-ins like nuts, dried fruit, or even a sprinkle of sea salt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

crushed digestive biscuits or tea cookies
unsweetened cocoa powder
powdered sugar
melted butter
sweetened condensed milk
mini chocolate chips or chopped chocolate (optional)

Directions

I begin by crushing the biscuits into fine crumbs—either blitz them in a food processor or place them in a zip‑lock bag and bash with a rolling pin.
In a bowl, I mix biscuit crumbs, cocoa powder, and powdered sugar until well combined.
I pour in the melted butter and sweetened condensed milk, stirring until the mixture forms a thick, sticky dough.
If I want extra chocolatey goodness, I fold in mini chocolate chips or bits of chopped chocolate.
I shape the dough into small balls (about 1 tablespoon each) and place them on a parchment‑lined tray.
I chill the tray in the fridge for at least 1 hour to set.
Once firm, I enjoy!

Servings and Timing

Yield: About 24 cookies
Prep Time: ~15 minutes
Chill Time: 1 hour
Total Time: ~1 hour 15 minutes

Variations

Nutty: I stir in chopped almonds, walnuts, or pistachios for crunch.
Citrus Twist: I add a teaspoon of orange zest to brighten the flavor.
Mint Chocolate: I fold in a drop of mint extract and replace the mini chocolate chips with Andes mint pieces.
Coconut Coating: I roll the finished balls in shredded coconut.
Peanut Butter: I mix in a couple of tablespoons of creamy peanut butter for a richer taste.

Storage/Reheating

Storing: I keep the cookies in an airtight container in the fridge for up to 7 days.
Freezing: I freeze them in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.
Serving: I enjoy them straight from the fridge or let them sit at room temperature for 10–15 minutes before serving.

FAQs

1. Can I use different types of cookies?

Absolutely! I’ve made them with graham crackers, Oreo crumbs (without filling), and even gluten‑free cookies. The texture varies slightly, but they’re always tasty.

2. Is there a substitute for sweetened condensed milk?

You can use homemade condensed milk or a mix of cream cheese and honey, though the texture may be softer and the sweetness less controlled.

3. Can I bake these instead of chilling?

These are meant to be no‑bake. Baking would harden them too much and lose the fudgy texture I love.

4. How do I prevent them from sticking to my hands?

I slightly dampen my hands or dust them with a little cocoa powder when rolling—makes shaping so much easier.

5. Can kids get involved in making these?

Definitely! The kids have fun crushing cookies, shaping balls, and choosing mix‑ins. Just watch them handling the melted butter.

Conclusion

I adore these Lazy Cake Cookies for their simplicity and versatility. They’re the perfect dessert when I’m in a hurry or craving something sweet. With endless ways to customize them, they never get dull—and I always have ingredients on hand.