If the yellowed index card doesn’t give it away, the “White Karo Corn Syrup” ingredient must.

No-Bake Peanut Butter Cookies I howsweeteats.com

It’s another gem from the depths of Mother Lovett’s never ending recipe collection.
And you can imagine my excitement when I found this, for they are made with an ingredient I absolutely adore: graham cracker crumbs.

No-Bake Peanut Butter Cookies I howsweeteats.com

True story: sometimes I melt butter in the microwave, add graham cracker crumbs, add marshmallows, then add chocolate chips and microwave again for a “s’mores bowl.” I’m sort of embarrassed to admit that. But not really. And then I somehow convince myself that it is a healthy snack. I can work wonders.
I have never seen a non-cheesecake cookie, let alone a no-bake cookie, that is made with graham cracker crumbs. And there are a plethora of no-bake cookies making their rounds. My heart was singing as I rolled the dough into balls.

No-Bake Peanut Butter Cookies I howsweeteats.com

As we all know, there is only one way to make peanut butter better…

No-Bake Peanut Butter Cookies I howsweeteats.com

The best part of the graham cracker crumbs is that they cause these cookies to be a bit salty. If you know me, you know that chocolate + peanut butter + salt is my kryptonite.
And if you don’t know me, well… just look in the dictionary under the word “bacon” and there will probably be a picture of my face.

No-Bake Peanut Butter Cookies I howsweeteats.com

So since we have some salty, peanut buttery goodness going on here, you can only imagine how fabulous a drizzle of chocolate is on top.

The cookies are not super sweet, so the chocolate is perfect. Not too rich… they are just right.

No-Bake Peanut Butter Cookies I howsweeteats.com

I find that the cookies are best when cold, just coming out of hibernation in the fridge with a thick, cool layer of fudge drizzle on top. I adapted that original recipe a bit due to what I had on hand and through some trial and error. I’m not ashamed to say that I ate the rejects too.

No-Bake Peanut Butter Cookies I howsweeteats.com

I’ll take ten please.

No-Bake Peanut Butter Cookies I howsweeteats.com
No-Bake Peanut Butter Cookies

makes about 20 cookies

1 1/4 cups graham cracker crumbs

1/2 cup + 1 tablespoon cup creamy peanut butter

1/3 cup brown rice syrup (you can sub corn or maple syrup)

1 teaspoon vanilla extract

1/4 cup sugar

1/2 teaspoon cinnamon

pinch of ginger

Combine all ingredients in a bowl and mix together. Dough will be very crumbly, but continue to mix. Form 1 inch balls with hands – if dough is too crumbly to stick together, add a bit more peanut butter or syrup until it comes together a bit more. Just continue to work with it. Flatten balls and press with a fork to create indentations.

Melt chocolate in a double boiler and drizzle over cookies. Refrigerate for at least 30 minutes before serving.
No-Bake Peanut Butter Cookies I howsweeteats.com

Santa better leave diamonds under the tree.

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167 Responses to “No-Bake Peanut Butter Cookies.”

  1. #
    Brook — August 15, 2011 @ 8:38 pm

    I just want you to know that you have a humor that cannot be denied. Just reading through your delicious sounding recipes & pictorials to go along with the commentary literally makes me laugh out loud is great. Thanks for not being uptight & having an awesome sense of humor to go along with food.. my number one hobby. Thanks for sharing. :-)


    • Jessica — August 15th, 2011 @ 9:02 pm

      Thanks Brook!


      • natasha — September 29th, 2011 @ 6:26 pm

        love you jessica <3

  2. #
    Terri — August 22, 2011 @ 11:26 am

    1/2 + 1 tablespoon cup creamy peanut butter
    Please explain to me what this measurement means?
    Are you saying 1/2 cup plus 1 tablespoon peanut butter or
    1/2 tablespoon plus 1 tablespoon of peanut butter?


    • Jessica — August 22nd, 2011 @ 11:30 am

      Oops yep, it’s a 1/2 cup! Sorry for the typo.


  3. #
    Terri — August 22, 2011 @ 11:32 am

    Thank you – – they sound good and I can’t wait to make them!


  4. #
    natasha — September 29, 2011 @ 6:22 pm

    awsome cookies and i im only 12 so i will have my mom make a lot love yooh Deena


    • gabbi — February 10th, 2012 @ 10:23 pm

      hehe or you could make em yourself!


  5. #
    Jen — April 30, 2012 @ 4:19 pm

    I just made these & my husband tasted the batter & really liked them! Thanks for a great recipe. Has anyone tried substituting Agave Nectar for the brown rice syrup? I used maple syrup & it worked well too.


  6. #
    noclegi zakopane — January 15, 2013 @ 11:32 pm

    constantly i used to read smaller articles or reviews which also clear their motive, and that is also happening with this paragraph which I am reading
    at this place.


  7. #
    kupię auto powypadkowe — January 20, 2013 @ 7:19 am

    Thank you a bunch for sharing this with all people you actually recognise what you’re talking approximately! Bookmarked. Please additionally discuss with my website =). We will have a hyperlink change contract among us


  8. #
    s.e. — February 2, 2013 @ 10:52 pm

    ohmygoshohmygoshohmygosh, i just made these fabulous cookies, with tahini instead of pb (eventhough i adore pb, but i couldn’t share if i used it) and maple syrup and maple sugar… wow… i am surprised i have stopped stuffing them in my face long enough to type this… thankyouthankyouthankyou…


  9. #
    CR — December 2, 2013 @ 2:07 am

    I read the recipe slowly many times, and I’m positive that chocolate is not listed in the ingredients. How much? What kind?


  10. #
    Rainey Dawn — October 6, 2014 @ 1:43 am

    I just tried these no-bake cookies with slight alterations and OMG so good!!

    1) Cut the recipe in half. (I live alone plus was not sure if I would like them or not so I opted to cut the recipe).

    2) The only syrup I had in my cabinet was the imitation maple syrup (works on a very tight budget). I almost used honey instead (may try that next time).

    3) I had honey peanut butter instead of regular.

    4. I had no chocolate syrup — but I have two kind of syrup in the cabinet: caramel and butterscotch. I used the butterscotch syrup on top of the cookies.

    Wonderful recipe!! I will make these again!



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