No-bake Peanut Butter Cookies

No-Bake Peanut Butter Cookies
Original recipe makes 100 cookies
 1 cup white sugar
 1 1/3 cups peanut butter
 1 cup white corn syrup
 4 cups crisp rice or wheat cereal
 1 teaspoon vanilla extract
 1 pinch salt
Blend syrup, sugar, vanilla and salt in a 2 quart microwave-safe dish. Cook on high 4 minutes, or until mixture boils and sugar dissolves.
Stir in peanut butter, then add the cereal.

Drop by teaspoonfuls onto waxed paper. Let cool before storing. 



  1. isabelle
    January 27, 2019 / 9:04 AM

    made mine with corn flakes and chunky peanut butter, yummy

  2. laura
    July 29, 2015 / 6:59 PM

    Just made these using 1c sugar and 1/4c water because I don’t use churn syrup. They were more than sweet enough for us! Very tasty!

  3. Katelyn
    December 17, 2014 / 9:13 AM

    How many does 1 Recipe make?

  4. vanessa
    May 6, 2014 / 7:56 AM

    can you use minute oats?

  5. September 8, 2013 / 12:52 AM

    I make a similar cookie, but instead of oats, I use 24 crushed saltine crackers.

  6. Anonymous
    June 1, 2013 / 2:16 AM

    What if I dont have corn syrup!?!?!?!?!?!?!? What can I substitute for corn syrup????!!!! Someone plz answer me asap.

    • June 1, 2013 / 6:48 AM

      You can substitute a cup of sugar and 1/4 cup of water for the 1 cup corn syrup.

  7. Anonymous
    October 12, 2012 / 10:35 PM

    I found this on Pinterest, thanks for sharing! These were really easy and tasty. Great for summer so you don’t have to turn on the oven!

  8. September 30, 2012 / 8:14 PM

    SO. Good!!!! My hubby renamed them “amazeballs”. Mine came out great, just the last few out of the pan came out a little crumbly. I think the “work quickly” is the key! Off to mow down another one… ;)

  9. September 5, 2012 / 1:40 AM

    mine were a dry mess as well, but still tasted yummy!

  10. Anonymous
    August 27, 2012 / 12:10 AM

    You can also use cheerios

  11. Anonymous
    August 26, 2012 / 6:20 PM

    cut sugar in half, not necessary! Add a lil cocoa and splendid!

  12. Anonymous
    August 5, 2012 / 10:36 PM

    Could this be done with cornflakes instead of oats?

  13. August 4, 2012 / 10:45 PM

    Mine came out a dry crumbly mess. When I dropped the PB into the boiling sugar it dried out instead of melting. Did I over boil the sugar? :-(

  14. August 4, 2012 / 10:43 PM

    Mine came out as a dry crumbly mess. :( any suggestions??? Did I over boil the sugar? I dropped the PB in and instead of melting it dried out.

  15. Tiffany
    July 14, 2012 / 11:28 PM

    Made these today…they were gone in minutes!!! Yummy and so simple!!! :)

  16. Anonymous
    July 10, 2012 / 1:32 AM

    Has anyone tried it with honey instead of sugar

  17. July 5, 2012 / 6:02 PM

    these look yummy!

  18. July 3, 2012 / 7:06 PM

    Mine are not sticking together very well… Too many oats?? Any ideas?

  19. Anonymous
    July 2, 2012 / 5:58 PM

    Does anyone know how many cookies this recipe will make? I want to try this recipe and it will be for about 30 people. I’m trying to decide if I should double the recipe. Thanks!

  20. Anonymous
    June 14, 2012 / 7:14 PM

    I’ve made regular no-bakes with splenda, and they did not turn out. I wouldn’t recommend it.

  21. June 10, 2012 / 2:40 PM

    I’ve been trying to go vegan for a while now. Thought I’d vegan these out and try ’em.

    I used Earth Balance for the butter and Almond Breeze, almond milk for milk. I also used sugar in the raw, since I don’t use processed sugar.

    It worked well! They’re yummy! I think I’m going to add some peanuts next time!

    Thanks for the recipe!

  22. Anonymous
    June 4, 2012 / 12:44 PM

    Has anybody done a sugar free version?

  23. Anonymous
    May 13, 2012 / 10:15 PM

    I added in about 1 cup of mini marshmallows…yum!

  24. Anonymous
    May 5, 2012 / 3:15 AM

    With rice krispies, I use 1 cup pb, 1 cup sugar, 1 cup Karo
    Syrup and 6 cups Rice Krispies….just melt, no need to boil

  25. May 5, 2012 / 1:24 AM

    How wonderful! I grew up loving the original kind, and then a while back, I tried a version with butterscotch pudding. But peanut butter flavored? Wow! I definitely have to try this!

  26. April 29, 2012 / 12:46 AM

    Yes it needs that much sugar, what you are doing is caramelizing the sugar and butter together. This helps it set up and why you are boiling it to a roll.

  27. Anonymous
    April 20, 2012 / 7:42 PM

    does it really need that much sugar?

  28. April 19, 2012 / 4:28 PM

    Wonder if you can substitute rice krispies for the rolled oats?

  29. Christine
    April 3, 2012 / 1:40 AM

    These are fabulous! I make a chocolate version of this recipe and right now I’m not eating chocolate so this is absolutely perfect!! The chocolate version is exactly the same except replace the peanut butter with 6 tbs of cocoa powder mixed in with the oatmeal. You can also substitute 1/2 a cup of the oats for 1/2 a cup of coconut. Delish!

  30. Anonymous
    March 17, 2012 / 11:53 PM

    I couldn’t stop licking the spoon, pan, and eating all the “out-of-place” chunks… DELISH!

  31. Anonymous
    March 16, 2012 / 4:31 PM

    I have a recipe just like this and I only use quick oats and they work great for me. I also prefer crunchy pb for extra texture.

  32. Megan
    March 11, 2012 / 10:52 PM

    Thanks for the idea! I just made these with a few alterations since I’m trying to be more calorie conscious. I used PB2 (powdered pb), coconut oil instead of butter, and splenda for the sugar. Yummo!

    • Amanda
      March 1, 2014 / 12:11 AM

      Do you happen to remember how you made these with PB2?

      • melissa
        March 8, 2014 / 6:46 PM

        PB2? I’m not sure what you mean, Amanda. (:

  33. Anonymous
    March 1, 2012 / 3:33 AM

    Used Quick Oats, still made a good cookie but the texture is a bit gooey and doesn’t hold up as well unless chilled. I think the rolled oats would have been better.=(

  34. March 1, 2012 / 1:46 AM

    Making these tomorrow!! To answer the question above, no, using butter won’t make any difference, but using quick oats is kind of iffy. Since quick oats are designed to absorb moisture quickly, there’s a chance your cookies might turn out funky and mushy, as opposed to structured and firm like they’re supposed to be.
    But by all means, experiment! :-)

  35. February 21, 2012 / 8:33 PM

    Would using butter and quick oats produce a different cookie?

  36. September 14, 2011 / 4:22 PM

    put a little chocolate in the mix and they are even more wonderful!

  37. September 13, 2011 / 10:21 PM

    Yummm!! our family loves the regular version of these :)

    • Anonymous
      September 30, 2012 / 8:17 PM

      What’s the regular version?

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