These no bake peanut butter cookies with a butterscotch-chocolate drizzle on top are reminiscent of classic Scotcheroo Bars. Made without corn syrup, this easy chocolate peanut butter no bake cookie recipe is a sweet treat! Makes 20-22 cookies.
When I was a kid, we spent many July 4ths with some family friends at their house. My sister and I were the same age as their daughters, and we always had a grand old time.
However, if you were to ask me what we ate or did for those holidays, I wouldn’t be able to tell you, other than sparklers (it was a must, even though I was and still am terrified of them) and Scotcheroo Bars.
Even as a kid, I was into food. What can I say?
For whatever reason, Scotcheroos remind me of the summertime and of spending time with our friends.
And it’s fitting that I share this twist on the classic Scotcheroo with y’all today because I’m missing time spent with friends. These no bake peanut butter cookies taste like friendship and summer and adventures and childhood, all wrapped into one, and somehow make this weird summer seem a little better.
Also, I’ve been sitting on this recipe for more than two years, and it was past time for me to share it with y’all.
While we can’t be together in person, we can all make chocolate peanut butter no bake cookies together and then enjoy them in our separate houses. Right? Right.
Other summertime desserts that we adore: Patriotic Strawberry Bruschetta | Blackberry Peach Hand Pies | Roasted Strawberry Cheesecake Popsicles | Peach Cobbler | No Churn Peanut Butter Pecan Chip Ice Cream
Looking for a summer dish, but don’t know where to begin? Check out my Summer Recipe Index.
What you’ll need to make Chocolate Peanut Butter No Bake Cookies
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Unlike a classic Scotcheroo bar, these Scotcheroo cookies are easy drop cookies that require no baking and little chilling time!
You’ll need the following equipment to put them together as easily as possible. (And oh my word, are they pretty simple.)
- Sheet pan
- Wax paper (or parchment paper)
- A large mixing bowl and another smaller bowl to melt the chocolate-butterscotch drizzle in
- Liquid measuring cup
- Rubber spatula
- 1 tablespoon cookie scoop
How to make No Bake Peanut Cookies with a Chocolate Butterscotch Drizzle
First and foremost, line a baking sheet with wax paper or parchment paper, and set aside. Also, while you’re doing this step, confirm that it will fit into your freezer or refrigerator, as you’re going to need to chill these cookies for a little bit so they can firm up.
Once your baking sheet is ready, it’s time to mix the wet ingredients. I like measuring mine directly into a large glass measuring cup because it makes the process a little easier, but you do you.
Combine the peanut butter, sugar, maple syrup and salt.
If your peanut butter is clumpy like mine always is, heat all of these ingredients together in the microwave in 30-second increments until you can stir and incorporate them together smoothly without any lumps. This is important because we don’t want lumps in our cookies.
When the wet ingredients are ready to go, you can pour the rice cereal directly on top of them or into another bowl and drizzle the wet ingredients on top of it.
Use a rubber spatula and stir until combined. This won’t take very long, as it comes together pretty quickly.
Next, use a cookie scoop to scoop your no bake cookies onto the prepared baking sheet! I like my 1 tablespoon cookie scoop, but if you’ve got a bigger one, that works, too. Just know that you’ll have less cookies since you’re making them larger.
Use a glass sprayed with nonstick cookie spray or another flat object to press the cookies down into a flatter shape. This sounds ridiculous, I know, but it’ll actually help the no bake cookies hold together a little better. And since they’re pretty soft cookies, we need this extra step.
Once the cookies have been scooped and formed, heat the butterscotch chips and dark chocolate chips together in the microwave for 30-second increments. Be sure to stop after each to stir until the mixture is smooth!
Drizzle the butterscotch-chocolate mixture over the formed no bake cookies. We have used a small rubber spatula to do this step, but we’ve also used a fork to get some fun drizzles. This part is fun for kids, so let them have fun and make a little mess while doing it—it’s worth it for the experience, in my opinion.
Once your cookies are formed and drizzled with their butterscotch-chocolate glaze, transfer ‘em to the refrigerator or the freezer. Chill for a minimum of 1-2 hours, but you can certainly leave them in overnight, too.
Serve cool with your favorite beverage!
Erin’s Easy Entertaining Tips
Scotcheroos have always reminded me of the summertime and holidays and gatherings with friends, so these no bake peanut butter cookies with their decadent chocolate-butterscotch glaze are absolutely perfect for any warm weather gathering.
Be warned, though: These cookies will begin to fall apart if left out in the heat.
Here are some tips and tricks to entertaining with these beauties:
- Make the no bake peanut butter cookies 1-2 days in advance, and keep them in the freezer. (Yes, in the freezer.) This will keep them cold, cold, cold and will give you a little more lead time so they don’t fall apart on your guests.
- Double or triple the recipe for a crowd (or for a sweet tooth!)
- Let the kids help. My daughters (ages 5 and 1 ½) helped me measure and mix these cookies, and they were delighted to lend a hand. I know it’s always messy when kids join us in the kitchen, but I encourage you to let go of keeping things clean and let them assist. This no bake cookie recipe doesn’t require the oven, so it’s extra easy for little hands!
Frequently Asked Questions
Does the rice cereal brand matter?
No. We’ve made this recipe with the name brand toasted rice cereal and with the generic stuff from the store. Both work.
However, don’t use the softer puffed rice cereal in this recipe. We had some on hand when our younger one was a baby, and they didn’t hold up well to the ingredients.
Give me the rundown on what I can substitute out in this recipe:
Maple Syrup: If you don’t have pure maple syrup, you can use corn syrup or honey in its place. While this will change the flavor profile a little, those substances will still work.
Not a dark chocolate fan? Use semisweet chocolate chips in its place.
Allergic to peanut butter, but can eat tree nuts? Almond butter would be a great substitute!
Where can I find butterscotch chips?
I actually ordered some from Target while we’ve been staying home recently. They arrived on my doorstep through their shipping option. Lots of groceries have butterscotch chips on the baking aisle near the chocolate chip selections.
Do I have to chill these no bake cookies?
Yes. Because we’re using maple syrup in place of corn syrup, these cookies need to cold to firm up and hold together. If you don’t let them chill, they will fall apart as you eat them, especially if the chocolate-butterscotch topping is still warm.
What’s the history behind Scotcheroos?
Scotcheroos are a no bake bar cookie that combine peanut butter with rice cereal, chocolate and butterscotch. Basically, it’s a delicious twist on a rice krispy treat.
Apparently, the recipe for Scotcheroos was printed on the Rice Krispies’ box in the 1960s for all to see and enjoy.
These no bake peanut butter cookies with a butterscotch-chocolate drizzle on top are reminiscent of classic Scotcheroo Bars. Made without corn syrup, this easy chocolate peanut butter no bake cookie recipe is a sweet treat!
No Bake Peanut Butter Cookies
- ¼ cup creamy peanut butter (unsalted, if possible)
- 2 tablespoons granulated sugar
- ¼ cup maple syrup
- ¼ teaspoon kosher salt
- 1 ½ cups toasted rice cereal
Chocolate Butterscotch Glaze
- 3 tablespoons butterscotch chips
- 2 tablespoons dark chocolate chips
- Line a baking sheet with wax paper or parchment paper, and set aside. Be sure that the baking sheet will fit into your freezer or refrigerator, as you’re going to need to chill these cookies for a little bit so they can firm up.
- In a glass measuring cup, measure in the peanut butter, sugar, maple syrup and salt. Heat in the microwave in 30-second increments until you can stir and incorporate them together smoothly without any lumps.
- In another bowl, measure out the rice cereal.
- Pour the wet ingredients on top of the rice cereal. Use a rubber spatula and stir until combined.
- Use a cookie scoop to gently scoop the no bake cookies onto the prepared baking sheet. Use a glass sprayed with nonstick cookie spray or another flat object to press the cookies down into a flatter shape.
- In the microwave, heat the butterscotch chips and dark chocolate chips together in 30-second increments, stopping after each to stir, until smooth.
- Drizzle the butterscotch-chocolate mixture over the formed no bake cookies.
- Transfer the baking sheet with the cookies on it to the refrigerator or the freezer. Cool for 1-2 hours, or let hang out overnight.
- Serve cool with your favorite beverage!
Acceptable substitutions in this recipe:
- Maple Syrup: If you don’t have pure maple syrup, you can use corn syrup or honey in its place. While this will change the flavor profile a little, those substances will still work.
- Not a dark chocolate fan? Use semisweet chocolate chips in its place.
- Allergic to peanut butter, but you can eat other tree nuts? Almond butter would be a great substitute!
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Serving Size:1 cookie
Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 55mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate.