These scotcheroo cookies are chewy, crispy, and chocolatey, the perfect no-bake treat to share. The mix of peanut butter, corn syrup, and cereal gives that classic Scotcheroo flavor, and the chocolate butterscotch topping sets glossy and irresistible.
These cookies come together fast with simple pantry ingredients, no oven, and no fussy steps. Package a few in a cellophane bag with a ribbon, they make the sweetest neighbor gifts for holidays or just because.
If you love these, try some other no-bake treats like Haystack Cookies, No Bake Cookies, and Avalanche Cookies.
Why we think you’ll love it:
- Family friendly. Kids can help scoop and shape, and everyone will love eating them.
- 6 ingredients! Budget smart, pantry staples keep costs low and simple to make.
- No bake. No oven and minimal dishes make these easy to whip up.
Scotcheroo Cookie Ingredients
- Rice Krispies cereal (6 cups) – Rice Krispies cereal brings the signature crispy texture and helps the cookies hold their shape.
- Granulated sugar (1 cup) – Sugar sweetens the base and, when heated, helps sugar bind the cereal for a chewy structure.
- Creamy peanut butter (1 cup) – Peanut butter adds rich, nutty flavor and gives the cookies that soft, bendy chew.
- Light corn syrup (1 cup) – Corn syrup keeps the mixture smooth, prevents crystallization, and helps corn syrup set the cookies.
- Chocolate chips (1¼ cups) – Chocolate chips melt into a silky topping, giving the classic Scotcheroo finish.
- Butterscotch chips (1¼ cups) – Butterscotch chips melt with the chocolate for a caramel-like sweetness that defines the butterscotch flavor.
How to Make Scotcheroo Cookies
PREP. Pour Rice Krispies into a large bowl and set aside.
BOIL. In a medium pot over medium-high heat, bring sugar, peanut butter, and corn syrup to a boil, making sure to stir constantly.
MIX. As soon as the mixture starts to boil, pour over the cereal and mix well. Let cool until able to touch with your hands.
SHAPE. With a large cookie scoop, scoop out some of the cereal mixture and shape into a 3-4 inch disc with hands and place on wax paper or parchment paper. Continue doing this until the cereal mixture is gone.
MELT. In a small pot, melt chocolate and butterscotch chips together over low heat, stirring constantly.
TOP & SET. Once melted, use a spatula to add a generous amount of frosting on top of the cookies. Let sit at room temperature until set up.
Kristyn’s Recipe Tips
- Skip the stove and use the microwave to melt the butterscotch and milk chocolate chips. Heat in 30-second intervals and stirring in between. Be very careful not to overheat.
- Not all boxes of Rice Cereal are gluten-free, so double-check the box.
- To keep the cookies chewy, do not overcook the peanut butter and sugar mixture.
- Add festive holiday sprinkles on top before the chocolate sets.
Scotcheroo Cookies Recipe
Video
Ingredients
- 6 cups Rice Krispies cereal
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1 ¼ cups chocolate chips
- 1 ¼ cups butterscotch chips
Instructions
- Pour Rice Krispies into a large bowl and set aside.
- In a medium pot over medium-high heat, bring sugar, peanut butter, and corn syrup to a boil, making sure to stir constantly.
- As soon as the mixture starts to boil, pour over the cereal and mix well – let cool until able to touch with your hands.
- With a large cookie scoop, scoop out some of the cereal mixture and shape into a 3-4 inch disc with hands that are greased with cooking spray and place on wax paper or parchment paper. Continue doing this until the cereal mixture is gone.
- In a small pot, melt chocolate and butterscotch chips together over low heat, stirring constantly.
- Once melted, use a spatula to add a generous amount of frosting on top of the cookies. Let sit at room temperature until set up.
Notes
- Skip the stove and use the microwave to melt the butterscotch and milk chocolate chips. Heat in 30-second intervals and stirring in between. Be very careful not to overheat.
- Not all boxes of Rice Cereal are gluten-free, so double-check the box.
- To keep the cookies chewy, do not overcook the peanut butter and sugar mixture.
- Add festive holiday sprinkles on top before the chocolate sets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make the cookies 1-2 days ahead of time, cover them, and store them at room temperature.
Store leftovers in an airtight container for up to 4 days.
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