No Bake Chocolate Peanut Butter Crunch Cookies
Serves: 12
For the Cookies
  • 1 C creamy peanut butter
  • 6 tbsp honey
  • 2 tsp vanilla extract
  • 3 C crisp rice cereal
  • 2 tbsp unsweetened baking cocoa
  • ½ C chocolate chips
For the Optional Topping
  • ½ C chocolate chips
  • 1 tbsp creamy peanut butter
  • sprinkles
  1. In a large microwave safe bowl, stir together peanut butter, honey, and vanilla extract. Microwave for 15-20 seconds, or until peanut butter is melted and mixture is runny.
  2. Stir in cereal and baking cocoa until cereal is completely coated. Stir in chocolate chips. Cover mixture with plastic wrap and refrigerate for 30 minutes.
  3. Line a baking sheet with parchment paper or a baking mat. With a ¼ cup measuring cup, scoop out dough pressing against the side of the bowl as you scoop. Drop onto prepared baking sheet. Press down with the bottom of measuring cup or with your hand to flatten into the shape of a cookie.
  4. If you want to cover with chocolate, cover and refrigerate for another 15-20 minutes.
  5. Melt chocolate according to manufacturer's instructions. Stir in peanut butter until smooth. Spoon chocolate over half of each cookie. Top with sprinkles.
  6. Allow chocolate to harden before serving. Best stored in refrigerator if house is warm.
Recipe by A Kitchen Addiction at