Why You’ll Love This Recipe

These cookies are fast, fun, and full of texture and flavor. The combination of crispy cereal and gooey peanut butter makes them irresistible. With no baking required, they’re a great option for hot days or busy schedules. Plus, they’re easily adaptable to fit various tastes and dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chex cereal (corn or rice Chex)
Granulated sugar
Light corn syrup
Creamy peanut butter
Vanilla extract
Optional: chocolate chips, butterscotch chips, or mini marshmallows

Directions

In a large saucepan, combine sugar and corn syrup. Cook over medium heat, stirring constantly, until the mixture just begins to boil.
Remove from heat and immediately stir in the peanut butter and vanilla extract until smooth.
Gently fold in the Chex cereal, stirring until all pieces are evenly coated.
Optional: Mix in chocolate chips or mini marshmallows while the mixture is still warm but not too hot.
Drop heaping spoonfuls onto parchment paper or a greased baking sheet.
Let cool at room temperature until set, about 20–30 minutes.

Servings and timing

This recipe yields about 24 cookies.
Prep Time: 10 minutes
Cook Time: 5 minutes
Cooling Time: 20–30 minutes
Total Time: 40–45 minutes

Variations

Chocolate lovers: Stir in mini chocolate chips or drizzle melted chocolate over the tops.
Butterscotch twist: Swap some peanut butter with butterscotch chips for a richer flavor.
Add-ins: Include chopped nuts, shredded coconut, or pretzel pieces for extra crunch.
Gluten-free option: Use gluten-free Chex and confirm all other ingredients are certified gluten-free.
Vegan-friendly: Use a vegan-friendly peanut butter and a corn syrup alternative like brown rice syrup.

Storage/Reheating

Store No Bake Chex Cookies in an airtight container at room temperature for up to 5 days.
They can also be stored in the fridge if you prefer a firmer texture.
To freeze, place in a single layer in a freezer-safe container with parchment between layers.
Let thaw at room temperature before serving. Reheating is not necessary for these cookies.

FAQs

What type of Chex should I use?

Corn or rice Chex work best because they hold up well and don’t overpower the other flavors.

Can I use honey instead of corn syrup?

Yes, honey can be used, but it may alter the flavor and texture slightly.

Do I have to use peanut butter?

No, almond butter or sunflower seed butter can be substituted for allergy-friendly versions.

Why are my cookies falling apart?

If the sugar-corn syrup mixture wasn’t cooked long enough, the cookies may not hold together. Make sure it just starts to boil before removing from heat.

Can I make these ahead of time?

Yes, they store well for several days, making them great for prepping in advance.

Are they freezer-friendly?

Yes, freeze in layers with parchment paper and thaw at room temperature before enjoying.

Can I shape them into bars instead of cookies?

Absolutely—just press the mixture into a greased pan, let it set, then cut into bars.

Do these taste like Scotcheroos?

They’re similar, but without the chocolate-butterscotch topping typical of Scotcheroos.

Can I make these without sugar?

A sugar substitute that works in high-heat cooking may be used, but results can vary.

Are these safe for school lunches?

They may not be safe for nut-free schools unless you use a nut-free butter substitute.

Conclusion

No Bake Chex Cookies are the ultimate quick treat—crunchy, chewy, sweet, and endlessly customizable. Whether you’re making them for a party, lunchbox, or just a craving fix, this recipe offers all the satisfaction of a homemade cookie without turning on the oven. Give them a try and watch them disappear fast.