Easy No-Bake Chex Cookies
Oh, friend! Do you ever get hit with a craving for something sweet, something that reminds you of childhood, something that doesn't require turning on the oven? Me too! These No-Bake Chex Cookies are exactly that kind of treat. They're the cookies your grandma might have whipped up on a summer afternoon, or the ones you traded with friends at school. They're simple, they're nostalgic, and honestly? They're dangerously delicious. Best of all, you can have a batch ready to enjoy (or hide!) in under an hour, no baking required!
Equipment
- Large Saucepan
- Large Spoon or Spatula
- 2 Baking Sheets
- Parchment paper
- 2-tablespoon Cookie Scoop (optional)
Ingredients
- Granulated sugar
- Light corn syrup
- Vanilla extract
- Creamy peanut butter
- Rice Chex cereal
- Pinch of salt
- Mini marshmallows
Instructions
- Step 1: Prep Your Spot. Line two baking sheets with parchment paper. Set them aside.
- Step 2: Sugar, Syrup, and Vanilla Time. In a large saucepan, combine the granulated sugar, light corn syrup, and vanilla extract. Place over medium heat and stir constantly until the mixture comes to a low boil and the sugar dissolves.
- Step 3: Add the Peanut Butter. Once boiling, reduce heat to low. Add creamy peanut butter and pinch of salt. Stir continuously until peanut butter is completely melted and smoothly incorporated. Remove from heat immediately.
- Step 4: Fold in the Chex. Add the Rice Chex cereal into the warm peanut butter mixture. Stir gently but thoroughly with a large spoon or spatula until every piece is coated.
- Step 5: Gently Mix in the Marshmallows. Add the mini marshmallows. Gently stir them in, folding just a few times until distributed and slightly melty.
- Step 6: Scoop 'Em Out. Using a 2-tablespoon cookie scoop or spoon, drop mounds of the mixture onto the prepared parchment paper-lined baking sheets.
- Step 7: Let Them Set. Let the cookies sit at room temperature for about 30 minutes (or longer) to cool down and become firm.
- Step 8: Store 'Em Up. Once completely firm and cool, transfer to an airtight container. Layer with parchment paper if stacking.
Notes
Substitutions & Additions: Stir in chocolate chips (milk, semi-sweet, or dark) or chopped peanuts/nuts when adding marshmallows. Try different Chex varieties (Corn, Wheat) or add crushed pretzels for a salty-sweet twist. Sprinkle tops with festive sprinkles before they set.
Tips for Success: Stir the sugar mixture constantly to prevent burning and ensure proper dissolving. Do not overcook the sugar mixture after adding peanut butter, as it can make cookies hard. Be gentle when folding in marshmallows to avoid over-stirring. Use parchment paper for easy removal and cleanup. Allow cookies to cool fully to firm up.
Storage: Store in an airtight container at room temperature for about 4-5 days. Do not refrigerate as it can change the texture.