Scotcheroo Cookies Recipe

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These scotcharoo cookies with crispy cereal, peanut butter, and a chocolate butterscotch topping are perfect for parties and evenings at home.

Prep Time7

Cook Time10

Cool Time20

Total Time37

Course: Dessert

Cuisine: American

Servings:

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.

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.

Make ahead. 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.

For more substitutions and tips, check out the full recipe post