Special K Cookies

These no-bake peanut butter cereal cookies are one of those five-ingredient recipes that gets passed around potlucks and school bake sales because they’re practically foolproof. Sugar and corn syrup boil together for one minute, then peanut butter, vanilla, and Special K cereal get folded in and dropped by teaspoons onto waxed paper.

The one-minute boil is the only precise timing in the whole recipe. Boiling the sugar and corn syrup to exactly that point creates a syrup that’s hot enough to melt the peanut butter but sets firm as it cools. Under-boil it and the cookies won’t hold together. Over-boil it and they’ll be rock hard.

Work fast once the peanut butter and cereal go in. The mixture stiffens quickly as it cools, so have your waxed paper ready and drop them immediately. If it gets too thick to work with, set the pot over low heat for a few seconds to loosen it back up.

These freeze in a single layer and thaw in minutes, making them ideal for stashing away and pulling out when you need a quick treat.

Kitchen Tips

• Add the cereal one cup at a time as the recipe directs. Dumping it all in at once makes it hard to coat evenly without crushing the flakes.
• Use a spoon sprayed with cooking spray for easier dropping. The mixture is sticky.
• Let cookies set at room temperature for about 15 minutes before stacking or storing.
• Store in an airtight container with waxed paper between layers to prevent sticking.

Variations

• Use Rice Krispies instead of Special K for a lighter, crunchier cookie.
• Stir in chocolate chips while the mixture is still warm for a peanut butter-chocolate version.
• Add a handful of mini marshmallows for a s’mores-inspired twist.