White Chocolate Peanut Butter Cookie Clusters are dense yet light, crispy, crunchy, chewy, and very addictive. I give them a 1 on work, 10 on reward. I wish all cookie recipes delivered those results.
Sometimes no-bake cookies feel like cheating.
And if that’s how you look at it, I’m very happy to be called a cheater.
With the warmer weather approaching, I wanted something sweet that didn’t involve turning on the oven.
Additionally, I wanted something supremely easy and not at all fussy. These ridiculously easy little clusters fit the bill and are a 10 minute project.
They combine two of my favorite ingredients, white chocolate and peanut butter. When melted together, they make the most amazing sauce. Anything that’s coated with it automatically becomes phenomenal.
Both White Chocolate Buttery Waffles Snack Mix and White Chocolate Vanilla Peanut Butter Puppy Chow use melted white chocolate and peanut butter, and since I love those, I knew the clusters would be a win.
I used peanuts in them, which is usual for me. I love handfuls of peanuts on their own, and of course I love peanut butter, but usually am not fond of peanuts in desserts.They tend to be like hard rocks embedded in soft cookies.
However, here the peanuts add so much crunch, texture, and flavor. I love them.
While peanuts add a hearty crunch, Rice Krispies add lighter, softer crispiness and texture.
They act like little sponges in any kind of batter or recipe you don’t want to use flour in yet need something to take the edge off the sog-factor, such as in Peanut Butter Chocolate Chip Granola Bars or in Healthy Oatmeal Chocolate Chip Miracle Cookies, They’re the perfect solution.
The nuts and cereal are balanced by soft, squishy, puffy marshmallows. I love using marshmallows in bars because their fluffiness is a wonderful contrast to the crispier and crunchier nuts and cereal. Biting into a soft marshmallow coated in white chocolate and peanut butter is how I want to eat all marshmallows forever.
If you wanted to work in chopped pretzels, raisins, popcorn, diced peanut butter cups, other candy, or your general odd and ends, mix-and-match with what you have.
I loved these clusters and wish the pictures conveyed just how good they are, but they were exceedingly difficult to photograph. Lumpy, bumpy, light in color, shiny, small in size, and reflective. Fun times.
They’re one of those treats on the work-reward scale that is a 1 on work, 10 on reward. They remind of these pretzels for that reason. So easy, but exceedingly good, and addictive. Just one more.
They’re dense yet light, and the peanut butter-white chocolate has a melt-in-your mouth quality. They’re crispy and crunchy, yet soft and chewy.
The white chocolate is sweet, yet there’s hints of saltiness from the peanuts and peanut butter for a salty-and-sweet element. And unlike some treats where either white chocolate or peanut butter dominates, you get both loud and clear.
If no-bake is cheating, you can call me a cheater as much as you want.
Enjoy!
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White Chocolate Peanut Butter Cookie Clusters
Ingredients
- one 1-pound package, 16 ounces vanilla Caniquik, coarsely chopped (white almond bark or white chocolate chips may be substituted)
- heaping 1/2 cup creamy peanut butter, do not use natural or homemade; use conventional Jif, Skippy, or similar
- 1 cup Rice Krispies cereal or similar gluten-free crispy rice cereal, plus 1/4 cup cereal, only if necessary; see directions below*
- 1 cup peanuts
- 1 cup miniature marshmallows
Instructions
- Prepare two baking sheets by lining them with parchment or wax paper; set aside.
- In a large microwave-safe bowl, combine Candiquik, peanut butter, and heat on high power for 1 minute to melt. Stop and stir. As necessary, heat in 15-second bursts until mixture can be stirred smooth. Be very careful not to overheat the mixture because white chocolate is notorious for scorching and seizing up.
- To the melted white chocolate-peanut butter mixture, add 1 cup cereal, peanuts, marshmallows, and stir to coat. Mixture will be runny and you want to keep it loose and not too cluttered with add-ins. But if your mixture is extremely runny and would benefit from extra bulk, add 1/4 cup cereal.* Adding a pinch of extra peanuts or marshmallows also works.
- Using a 2-tablespoon cookie scoop or with a spoon, drop mounds onto prepared baking sheets (I made 24). Allow cookies to firm up for about 2 hours at room temperature, or expedite by placing trays in the refrigerator or freezer is you have the space.
- Cookies will keep airtight at room temperature for at least 2 weeks, in the refrigerator for at least 1 month, or in the freezer for at least 6 months. Take care any ingredients used are appropriate for your dietary needs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Make sure to enter the Peanut Butter Comfort Cookbook and KitchenAid Hand Blender Giveaway
Yesterday was a special day for me because it was the official release date of my cookbook, Peanut Butter Comfort. Thank you to everyone who wrote, instagrammed, or tweeted to tell me you received your books. I’m so grateful for your support!
Do you have a favorite no-bake recipe?
This recipe is not only very easy and quick but also delicious. I added an extra cup of rice krispies. I also used a 1 1/2 inch scoop to scoop them out.
I will be adding these to my Christmas cookie trays. Thank you for sharing.
Thanks for the 5 star review and glad you’re going to add these to your Christmas cookie trays!
I made these yesterday using vegan marshmallows and they are delicious! My dessert picky husband really liked them and ate two.
Thanks for a great recipe.
I made these yesterday using vegan marshmallows and they are delicious! My dessert picky husband really liked them and ate two.
Thanks for a great recipe.
Thanks for the 5 star review and glad these worked great for you with vegan marshmallows and that Mr. Picky also liked them!
And I forgot to note, I used pretzels! 😊
I am always looking for treats to make for my grown and flown son, who is allergic to nuts. I made these using sun butter and he absolutely loves them! He requested them two weeks in a row and so did my husband. Thanks for making me look like a rock star! You never disappoint. Thanks so much!
I am always looking for treats to make for my grown and flown son, who is allergic to nuts. I made these using sun butter and he absolutely loves them! He requested them two weeks in a row and so did my husband. Thanks for making me look like a rock star! You never disappoint. Thanks so much!
Thanks for the 5 star review and glad these made you look like a rock star!
With a 1.5 year old in the house, I was looking for a yummy “cookie” just for her and this was perfect! She added all the ingredients to a bowl while I prepped the chocolate and peanut butter and we had so much fun! We did mini marshmallows, pretzel sticks, cheerios, and sprinkles! I’d highly recommend!
These are the best! I have made them for the last two years in the cookie tins I give out and they are the easiest and often the favorite! Love love love this recipe.
Glad you love these and give them out as gifts!
These are the best! I have made them for the last two years in the cookie tins I give out and they are the easiest and often the favorite! Love love love this recipe.
I previously had a similar recipe (lost it!) My prior recipe didn’t have RKrispies, but contained pretzels. What amt. of pretzels-vs- RK’s and amt. if I should choose to use both? Thanks!!!
It’s hard to say since I have only made it as written. You can add things slowly if you deviate and see how the consistency is looking and play it by ear.
I started making these for Christmas last year. They are so easy and delicious! I use white chocolate chips. Incredible!
Glad it’s becoming a seasonal tradition!
Perhaps my ingredients weren’t of the best quality but this was just WAY too sweet for me- I could see how some people with more of a junk food/sweet tooth would like it.
White chocolate is inherently very sweet and some brands are realllly sweet. Thanks for trying the recipe.
Hey Averie thanks so so much for all your effort on the peanut butter and jam recipes via email you gave me tunes of options to choose from and pounder over, I have to the 18 th thank goodness because all the pitons look great. Quick questions on the peanuts are they unsalted or salted?
Either kind, use what you prefer.
Hey! I made the White Chocolate Peanut Butter Cookie Clusters last night. Holy God. . . .delicious!!!
If I tried the same recipe with chocolate bark instead and Blue Diamond almonds using the smokehouse flavored ones instead of peanuts for the salty sweet thing, do you think that would work?
I think your idea sounds great! I know those smokehouse almonds and they’re so rich, bold, sultry – and with the chocolate, I think it would be a great contrast! Lmk if you do try it!
OMG those look amazing. Just the thought of peanut butter and white chocolate melted together has me drooling. I may start eating them and never stop … :)
They were SO GOOD! Such a simple recipe but oh, so good!
This is one exception when cheating isn’t only okay, it’s ENDORSED. Forreal, I am dying over their ease and deliciousness! Soooo concocting up variations of this bad boy!
They are SO YOU! White choc, PB, cereal, nobake. You have to make them!