Scotcharoo Cookies 

I love a good scotcharoo. The crispy rice cereal paired with a gooey syrup and peanut butter combo? Too good. The butterscotch and chocolate topping? Unreal. But the combination is the real killer. It’s something I legitimately dream about. But now instead of being served in a thick bar, they’re served in small, easy to eat cookies. Oh, and did I mention they’re a no-bake treat? Yep, you can be enjoying these guys in 15 minutes or less.

But if you’d still rather have the regular bar, here’s my favorite Scotcharoo Bar recipe.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post. 

• Granulated sugar
• Corn syrup – This helps to bind and flavor the scotcharoo cookies. Don’t skip it. 
• Peanut butter – I used creamy peanut butter and loved the consistency. Chunky will work also, but you won’t have the same smooth sticky coating. 
• Vanilla – This Pure Vanilla is a key ingredient. It helps accentuate the flavors here so nicely. 
• Rice krispie cereal – Use any brand you’d like, the store off-brand of crisp rice cereal will work great. 
• Milk chocolate chips – I recommend using milk chocolate, but I know a lot of people make this with semisweet or dark chocolate and love it. Take your pick! 
• Butterscotch chips – This is truly the star of the show!!

How to Make Scotcharoos into Cookies

1. In a medium saucepan, melt together the sugar and corn syrup until it just begins to boil.
2. Once it starts boiling, remove from heat.
3. Add in the peanut butter and vanilla. Stir until combined.
4. Pour over Rice Krispies and stir to coat evenly.
5. Use a cookie scoop to divide the mixture into 3 Tbsp portions. Allow the ‘cookies’ to set for 5-10 minutes before flattening slightly with a damp hand.
6. Melt the chocolate chips and butterscotch chips in the microwave, stirring every 30 seconds until completely smooth.
7. Once completely melted, spoon the chocolate mixture onto each cookie and spread evenly.
8. Allow the chocolate to set and enjoy!

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. 
• Spatula – I love these silicone spatulas for mixing because everything won’t stick as drastically.
• Bowl – I love how giant these are! They’re perfect for mixing up the rice krispies.