If you grew up in the Upper Midwest like me, you already know: Scotcheroos aren’t just a dessert—they’re tradition. The iconic peanut butter Rice Krispies bars quietly show up everywhere, from backyard picnics to weekends Up North. 

I’ll never forget how sticky my little hands were the first time I made scotcheroos in Mrs. Johnson’s middle school Home Ec class. I’ve made many pans since then, but this summer, I was inspired to give a playful spin to my most nostalgic treat. Meet: Scotcheroo cookies!

A stack of four chocolate-covered cookies, with the top cookie missing a bite, sits on crumpled parchment paper. A glass bottle of milk is visible in the background. this Recipe for Later!
These chewy peanut butter cookies with Rice Krispies are a Midwest classic, reimagined in the sweetest way. It may just outshine your favorite bar recipe!

The result? All the rich, peanut buttery flavor of a Scotcheroo—just in cookie form. For that classic snap-crackle-pop, I fold Rice Krispies into the dough and roll each cookie ball in crushed Krispies and sugar (a trick I picked up from my Grandpa Clarence).

Once baked, the chewy, crackly scotcheroo cookies are topped with a silky swirl of melted chocolate and butterscotch. It’s firm and fudgy, yet soft enough to sink your teeth into—just like the bars. 

You take a bite and know it’s a cookie, but when you close your eyes, you’ll taste the scotcheroo of your childhood. 😊 Just like you remember—but dare I say better!?

Featured Review
5 from 2 reviews

I’m really glad I put some of the dough in the freezer because these were almost gone the day I made them! They’re deliciously crunchy and the perfect mix of peanut butter, chocolate, and butterscotch!

Melody
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Baking ingredients on a table: eggs, butter, peanut butter, white sugar, brown sugar, vanilla, salt, baking soda, flour, chocolate and peanut butter chips, and a bowl of puffed rice cereal, with measuring cups and a spoon.
This scotcheroo cookie recipe uses similar ingredients as the traditional bars—peanut butter, Rice Krispies, dark chocolate, and butterscotch chips—but no corn syrup. The result is irresistibly delicious without being overwhelmingly sweet.

Nostalgic Baking Necessities

How to Make Peanut Butter Rice Krispies Cookies Inspired by Scotcheroos

My ideal peanut butter cookie is soft and chewy in the center, but golden and crispy on the edges. That’s exactly what we’re aiming for here!

A glass mixing bowl with creamed butter, sugar, two cracked eggs, and vanilla extract; nearby are small bowls with peanut butter, brown sugar, and spilled ingredients on a pale blue surface.
Beat the butter, peanut butter, and sugars until the mixture is super light and fluffy. Then mix in the vanilla, egg, and egg yolk. After testing many batches of this recipe, I found that this extra yolk was the secret to a moist and chewy (never dry or crumbly) peanut butter cookie.
A glass mixing bowl filled with thick, beige cookie dough and puffed rice cereal being poured in from a white bowl, set on a light green tiled surface.
Whisk the dry ingredients in a separate bowl, then combine with the wet mixture to form a dough. Add the Rice Krispies last and stir gently—you don’t want to crush the cereal!
A baking sheet with scoops of cookie dough is next to a bowl of mixed dough and a cookie scoop, all on a light blue tiled surface.
Use a spring-loaded cookie scoop to form evenly sized dough balls. Even portions help ensure each cookie bakes up with a perfectly chewy center and crispy edges.
A round cookie dough ball is being coated in crumbs in a bowl, with several crumb-coated cookie dough balls arranged on a baking sheet nearby, all set on a light blue tiled surface.
For extra texture, coat each dough ball in a mix of sugar and finely crushed Rice Krispies (Grandpa’s favorite trick!). Crushed cereal sticks to the cookie dough a bit more easily, though you may still need to gently press it in with your hands to help.

After a quick chill in the fridge, use your fingers or the flat bottom of a measuring cup to gently flatten each dough ball, then bake in a 350°F oven until the scotcheroo cookies are golden on the edges but soft and puffy in the center (10-11 minutes).

Finish with the Classic Scotcheroo Chocolate Topping

While the scotcheroo cookies cool, prepare the topping by melting the peanut butter, chocolate, and butterscotch chips in the microwave until the mixture is smooth. Be sure to heat in short, 30-second intervals and stir between each one. This prevents the chocolate from seizing up, so the topping stays glossy and lump-free.

A baking tray lined with parchment paper holds oatmeal cookies, some plain and some being topped with melted chocolate from a bowl using a spoon.
Add a spoonful of chocolate butterscotch to the center of each peanut butter cookie, gently spreading to the edges.
Close-up of cookies on a parchment-lined tray, topped with a thick, glossy layer of swirled chocolate. The cookies have a textured, crumbly edge.
Let it set for a few minutes to form a thick, fudgy bite just like the top layer of Scotcheroo bars.
Oatmeal cookies topped with smooth, glossy chocolate frosting are arranged on crinkled white parchment paper.
These scotcheroo cookies are made for sharing! Bring a batch to a day at the lake, summer BBQ, backyard potluck, or holiday cookie swaps.
Soft, chewy, and easy to transport, these peanut butter butterscotch cookies are my new favorite make-ahead treat.

I can’t wait for you to try these Chewy Peanut Butter Scotcheroo Cookies! If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy baking!

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A close-up of three stacked oatmeal cookies topped with a layer of chocolate, with the top cookie partially bitten. A glass of milk is blurred in the background.

Chewy Peanut Butter Scotcheroo Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 30 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 1 hour
  • Yield: 20 – 22 cookies 1x
  • Category: Cookies; Dessert Recipes
  • Method: Baked
  • Cuisine: American; Midwestern
  • Diet: Vegetarian
Print Recipe

Description

These Chewy Peanut Butter Scotcheroo Cookies are everything you love about a classic scotcheroo bar—peanut butter, chocolate, Rice Krispies—turned cookie!

Baked until chewy in the center with a crackly-crisp bite and glossy swirl of dark chocolate and butterscotch on top, they’re a Midwesterner’s dream.

Nostalgic, craveable, and just a little bit elevated, it’s the kind of treat that disappears fast. Perfect for summer weekends at the cabin, holiday cookie trays, and everything in between.

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Ingredients

Scale

for the peanut butter cookies:

  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar, plus ¼ cup for coating
  • ½ cup lightly packed light brown sugar
  • 1 large egg + 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups Rice Krispies cereal, plus ½ cup for coating

for the dark chocolate butterscotch topping:

  • heaping ½ cup dark chocolate chips
  • heaping ½ cup butterscotch chips
  • 1 heaping tablespoon creamy peanut butter

Instructions

  1. Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, peanut butter, granulated sugar, and brown sugar. Beat on medium speed for 4-5 minutes, until light and fluffy. Add the egg, egg yolk, and vanilla, mixing until fully incorporated.A glass mixing bowl containing creamed butter and sugar, with two egg yolks and vanilla extract on top. Surrounding the bowl are measuring cups and small bowls with brown sugar and other baking ingredients.
  2. Mix in the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt, breaking up any lumps. Gradually add the dry ingredients to the wet mixture. When the dough is nearly combined, add the Rice Krispies and mix just until incorporated.A glass mixing bowl contains a partially mixed dough with crispy rice cereal being poured in from a white bowl, set on a light blue tiled surface.
  3. Portion and chill the cookie dough: Scoop the dough into 20-22 balls (about 1 ½ tablespoons each). I like using a spring-loaded cookie scoop for ease and consistency. Place the remaining ½ cup Rice Krispies in a small bowl, crush into fine bits, and mix with the remaining ¼ cup granulated sugar. Roll each dough ball in the crispy sugar to coat. Arrange on a baking sheet and chill for 20-30 minutes while the oven preheats.A glass bowl of cookie dough sits beside a metal baking tray with scoops of dough and a cookie scoop on a light blue countertop.
  4. Baking prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place the chilled dough balls on the prepared sheets, spacing 2-3 inches apart. Use your fingers to gently flatten the tops into discs.A bowl filled with a powdery coating, with a round dough ball being rolled in it; more coated dough balls are arranged on a baking tray nearby, all set on a light blue tiled surface.
  5. Bake the cookies: Bake one sheet at a time for 10–11 minutes, until the edges are golden and set but the centers are soft and puffy. Let cool on the baking sheet until fully set.
  6. Finish with dark chocolate butterscotch topping: Once the cookies are cool, make the scotcheroo topping. In a microwave-safe bowl, combine the chocolate chips, butterscotch chips, and peanut butter. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Spoon over the center of each cookie and use the back of the spoon to gently spread it to the edges. Let set before serving. Enjoy!A baking tray with oat cookies, some topped with melted chocolate. A spoon rests on the tray, spreading chocolate on a cookie. A glass bowl of melted chocolate sits nearby on white parchment paper.

Equipment

Notes

Storage, Freezing & Make-Ahead

  • Storage: These scotcheroo cookies are best enjoyed within 1-2 days, though you can store any leftovers covered at room temperature for up to 4-5 days.
  • Make-ahead: To make ahead the dough of time, prep the dough through Step 3 Slightly flatten dough balls before chilling in the refrigerator. Once firm, transfer to a resealable freezer-safe bag or container.
  • Freezing: Freeze unbaked dough balls for up to 3 months. Bake straight from the freezer, adding 2–3 extra minutes as needed.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 202
  • Sugar: 14.3 g
  • Sodium: 112.1 mg
  • Fat: 10.7 g
  • Saturated Fat: 5 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 24.1 g
  • Fiber: 0.9 g
  • Protein: 3.3 g
  • Cholesterol: 20.6 mg

Did you make this recipe? Let me know!

Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram – I LOVE seeing your PWWB creations. ♡ Happy cooking!

 

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