No-Bake Chocolate Peanut Butter Crunch Cookies

Why You’ll Love This Recipe

I love this recipe because it’s so easy—no baking, no fuss. All I need is a saucepan and a spoon. The combination of melted chocolate and creamy peanut butter with crispy cereal makes the perfect texture. These cookies are also great for hot days when I don’t want to heat up the kitchen. Plus, they’re freezer-friendly and ideal for sharing at parties, potlucks, or just keeping on hand for a quick treat.

Ingredients

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

• Creamy peanut butter

• Semi-sweet chocolate chips or chopped chocolate

• Butter

• Vanilla extract

• Crispy rice cereal (like Rice Krispies)

• Optional: a pinch of salt or crushed peanuts for topping

Directions

1. I start by melting the butter, peanut butter, and chocolate together in a large saucepan over low heat. I stir constantly until smooth and completely melted.

2. Once the mixture is melted and combined, I remove it from heat and stir in the vanilla extract (and salt, if using).

3. I gently fold in the crispy rice cereal until it’s fully coated with the chocolate-peanut butter mixture.

4. Using a spoon or cookie scoop, I drop the mixture onto a parchment-lined baking sheet, forming small cookie mounds.

5. I let the cookies cool and set at room temperature or pop them in the fridge to speed up the process.

6. Once they’re firm, I store them in an airtight container or enjoy them right away.

Servings and timing

This recipe typically makes about 18–24 cookies, depending on the size I scoop.
Prep time: 10 minutes
Chill time: 20–30 minutes
Total time: 30–40 minutes
These cookies are rich but light enough to enjoy more than one in a sitting.

Variations

I like switching things up by using crunchy peanut butter for extra texture or adding a handful of mini marshmallows or shredded coconut to the mix. For a different flavor, I sometimes use white chocolate or butterscotch chips instead of semi-sweet chocolate. If I want them extra fancy, I drizzle melted chocolate on top or sprinkle with flaky salt.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If it’s warm in the house, I keep them in the fridge so they stay firm. They also freeze really well—I just lay them in a single layer in a freezer-safe container, and they’re good for up to 2 months. I let them sit at room temp for a few minutes before eating.

FAQs

Can I use a different type of cereal?

Yes, I’ve tried cornflakes, Cheerios, and even crushed graham crackers—they all work. The texture changes a bit, but it’s still delicious.

Can I make these cookies nut-free?

Absolutely. I use sunflower seed butter or cookie butter instead of peanut butter, and they still turn out great.

Do I have to refrigerate them?

No, but refrigerating them helps them set faster. If my kitchen is warm, I prefer the fridge to keep them from getting too soft.

Can I use dark chocolate instead of semi-sweet?

Yes! I love using dark chocolate for a richer, less sweet version. It pairs beautifully with the peanut butter.

How do I keep the cookies from falling apart?

I make sure the cereal is well coated with the melted mixture, and I press them together a bit when scooping. Letting them cool completely also helps them firm up properly.

Conclusion

These No-Bake Chocolate Peanut Butter Crunch Cookies are everything I want in a quick homemade dessert. They’re sweet, crunchy, and full of classic flavor with hardly any effort. Whether I’m craving something late at night or prepping treats for a gathering, these cookies always deliver.

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