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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.