Gather your ingredients so that you have everything close at hand on the counter or table. Lay out a piece of waxed paper, about 24" long. Coat with butter to prevent the cookies from sticking. Premeasure the ingredients for a smooth cooking experience.
In a medium saucepan, combine the light corn syrup and granulated sugar, mixing well. Bring to a rolling boil.
Remove from heat. With a wooden spoon, stir in the creamy peanut butter. Mix well.
Add Rice Krispies and mix until well coated.
Drop by teaspoonfuls onto the prepared waxed paper and let cool, up to an hour before serving. Makes 25-30 cookies.