No bake cookies might be my favorite kind of cookies to make, and for just that reason… you don’t have to bake them! That means you don’t have to heat up the house if it’s a warm summer day, and the whole process only takes about 15 minutes. These particular cookies are a new take on the classic chocolate version, made with lots of peanut butter and some Rice Krispies for a bit of crunch. Let’s get started!
Here’s what you’ll need for your peanut butter crisp no bake cookies:
- 1 1/2 cups granulated sugar
- 8 tablespoons of butter (1 stick)
- 1/2 cup of whole milk
- 1 teaspoon of vanilla
- 1 cup of creamy peanut butter
- 1 1/2 cups of quick cooking oats
- 1 1/2 cups of Rice Krispies
- Dash of salt
Begin by pouring the sugar, butter and milk into a medium saucepan. Stir the milk and sugar together and cut the butter up into small pieces so it melts quicker.
Turn the heat to medium high and stir constantly until the mixture begins to boil rapidly. Set a timer for two minutes and thirty seconds and continue stirring constantly. Once you hit the two and a half minute mark, remove the pan from the heat.
Stir in the peanut butter, salt and vanilla. Stir until thoroughly combined.
Pour in the oats, and mix everything together until the oats are completely covered in the peanut butter mixture. Add the Rice Krispies and stir gently until combined.
Drop heaping teaspoonfuls of the mixture onto waxed paper. Allow them to cool until they have set. Mine took about an hour, but the timing may be different for you depending on the humidity.
Once they have set, they will hold together perfectly. These cookies are to-die-for… sweet and chewy with just a bit of crunch. And these are flour-free, so if you use gluten free oats and vanilla then you can give your gluten intolerant friends a special treat!
Feel free to experiment with the ratio of oats to Rice Krispies, too. I went with a one-to-one ratio, but it could be fun to try them with 2 cups of Rice Krispies and only one cup of oats. Happy cooking!