No Bake Reese’s Krispy Cookies

Why I Love This Recipe

What I love most about these cookies is how ridiculously easy they are. I don’t have to mess with timers, baking trays, or cooling racks. Everything comes together in one bowl, and they set up beautifully on their own. The peanut butter and chocolate combo makes these extra indulgent, and the Reese’s add that perfect candy-bar twist that makes each bite a little exciting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups Rice Krispies cereal
1 cup light corn syrup
1 cup granulated sugar
1¼ cups creamy peanut butter
5 regular-sized Reese’s Peanut Butter Cups, chopped
½ cup milk chocolate chips

Directions

1. I line a baking sheet with parchment paper and set it aside. Then, I pour the Rice Krispies into a large mixing bowl so it’s ready to go.

2. In a large microwave-safe bowl, I combine the corn syrup, sugar, and peanut butter. I heat this on high for 2–3 minutes, stirring every 30 seconds, until everything is melted and fully blended.

3. I pour the warm peanut butter mixture over the Rice Krispies and mix everything together until well combined.

4. While the mixture is still warm, I stir in the chocolate chips. I like how they melt slightly and swirl into the mix.

5. I wait a minute or two before adding the chopped Reese’s Peanut Butter Cups so they don’t melt completely—I want little chunks in every bite.

6. Using an ice cream scoop, I spoon the mixture onto the lined baking sheet. After they cool slightly, I press them gently with my hand or a spatula to give them a cookie shape.

7. Once they’re set, I enjoy them straight off the pan—or store for later (if they last that long).

Servings and Timing

This recipe makes about 18–20 cookies, depending on how big I scoop them.
Prep time: 15 minutes
Set time: 20–30 minutes
Total time: 45 minutes

Variations

When I’m feeling adventurous, I swap in different candies—like chopped Snickers or M&M’s. For extra crunch, I’ve added pretzel bits or chopped peanuts. I also like to drizzle melted white chocolate over the top once they’ve cooled, just for a little visual flair and extra sweetness.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If it’s warm in the kitchen, I move them to the fridge to keep the chocolate firm. No reheating necessary—just grab and snack.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, I’ve used crunchy peanut butter for a little extra texture, and it works great.

Do I have to use Reese’s cups?

No, but I love the flavor they add. You can swap in your favorite peanut butter candies or even chocolate chunks.

Can I make these gluten-free?

Yes, just be sure your Rice Krispies and candy are labeled gluten-free.

Can I freeze these cookies?

Definitely. I freeze them in a single layer, then transfer to a freezer bag. They thaw quickly at room temperature.

Why add chocolate chips before the Reese’s?

I add the chocolate chips first so they melt slightly and create a gooey mix. Then I wait before adding the Reese’s so I still get those candy chunks.

Conclusion

These No Bake Reese’s Krispy Cookies are the kind of treat I turn to when I want something quick, nostalgic, and a little indulgent. Whether I’m making a batch for a party or just satisfying my own sweet tooth, they always hit the spot. They’re crunchy, chewy, and packed with peanut butter and chocolate—basically, everything I crave in a no-bake dessert.