Peanut Butter Crunch Cookies

Peanut Butter Crunch Cookies include one of the best combos every created, peanut butter and chocolate! A crunchy, sweet treat that is SO easy to make. The perfect treat to get your kids in the kitchen to help with.

Simple ingredients, most of which I already had on hand. I had a couple open boxes of cereal I wanted to use up, so mixed them together. Light and crispy rice cereal, and then I used a bran flake type cereal from Nature’s Path. It had other grains in it too, and was really a crunchy cereal so it added a great texture to these. Then it’s just melted chocolate chips, I like to use Lily’s baking chips, crunchy peanut butter, maple syrup, and coconut oil.

Then the cereal just gets mixed into the melted chocolate mixture, and formed into cookies. No baking! They just need to set up in the fridge until firm so they don’t fall apart. Such a fun and tasty treat! I actually think they are better cold straight from the fridge, so I keep them in an air tight container in the fridge.

They keep for up to a week (maybe more but have not tested) in the fridge. I thought for sure they may get stale but they stayed super crispy. A great make-ahead treat if you’re headed on a road trip or cabin weekend. Simple, quick, and delish!

These Peanut Butter Crunch Cookies will be a perfect summer treat for when you don’t want to turn your oven on! Enjoy!

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Peanut Butter Crunch Cookies

A NO BAKE treat for the chocolate peanut butter lovers in your life! So simple, great for kids to help make!

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 25 cookies
Author Laura Doerr


  • 3 cups rice crispy cereal
  • 2 cups bran flakes, or corn flakes
  • 9 oz dark chocolate chips or semi-sweet chocolate chips
  • 1 cup crunchy peanut butter
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla extract


  1. Line a baking sheet pan with parchment paper (preferred method), or spray with non-stick cooking spray.

  2. In a large bowl, combine the rice crispes and brand flakes, set aside.

  3. In a medium saucepan over medium-low heat, melt together the chocolate chips, peanut butter, coconut oil, maple syrup, and vanilla extract. Melt until fully combined and smooth. You can also microwave, stirring every 30 seconds until everything melts together.

  4. Pour the chocolate mixture over the cereal. Stir until fully coated. Use a large spoon or 1/4 cup scoop to form round cookies on the prepared baking sheet. Refrigerate until set. Store in an air tight container. Refrigeration storage is optional, but they're really good served cold. They would freeze well too.

Recipe Notes

You can really use any cereal you have. Great for using up random opened boxes!

Some fun add-ins would be chopped peanuts, or sprinkle the tops with colorful sprinkles before they set and chill.

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