No bake cookies have many advantages over their baked counterparts. One, they’re easier. Just heat up some ingredients on the stove, mix them with some others and you’re done. No preheating or timer setting necessary. They are also quicker and easier to make, so, for novice bakers, they are perfect. They do, however, have their drawbacks.

The dilemma with all no bake cookies is figuring out how to bind them. Without eggs, the binder of choice for most baked cookies, you have to find alternative methods. Fortunately, there are other options, and many of them yield delicious results.

Chocolate And Peanut Butter Rice Krispie Cookies
Ingredients You Will Need:
½ cup brown sugar
½ cup corn syrup
½ cup peanut butter
¼ cup milk chocolate chips
3 cups Rice Krispie Cereal

In a medium-sized pot, bring the sugar and syrup to a simmer on the stove over medium heat. Once the sugar is dissolved, add the peanut butter and chocolate chips, and stir until the mixture is smooth. Remove from the heat. Pour the cereal in a large bowl, and pour the warm syrup over it. Using a silicone or wooden spoon, fold the mixture, trying your best not to crush the cereal. Once the batter is warm enough to handle, take small handfuls, and form them into disks. Place on a sheet pan lined with wax paper. The batter should yield 12 cookies. Allow to cool before eating.

Marshmallow And M&M Cookies
Ingredients You Will Need:
½ cup sugar
1 cup corn syrup
1 ½ cups marshmallow Fluff
4 cups Frosted Flakes
1 cup mini M&Ms

In a medium-sized pan over medium heat, bring the sugar and corn syrup to a simmer. Once the sugar is melted, stir in the marshmallow Fluff. Continue to stir until the mixture is smooth. Put the Frosted Flakes in a large bowl, and pour the marshmallow mixture over it. Fold with a silicone or wooden spoon, making sure not to crush the cereal. Add the M&Ms, and fold to combine. When the mixture is cool enough to handle but still warm, form it into individual cookies and put on a sheet tray lined with wax paper. Allow to cool before eating.