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Peanut Butter Cornflake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 73 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peanut Butter Cornflake Cookies are a delightfully crunchy and sweet no-bake treat combining crispy cornflakes with a smooth peanut butter and corn syrup mixture, topped with a delicious drizzle of melted semi-sweet chocolate. Perfect for a quick and easy dessert or snack, these cookies require minimal ingredients and no oven time, making them an ideal choice for anyone seeking a simple yet irresistible homemade cookie.

Ingredients

Scale

Main Ingredients

  • 6 cups Cornflakes cereal
  • 1 cup Corn Syrup (light)
  • 1 cup Sugar
  • 1 cup Peanut Butter
  • 1 tsp Vanilla Extract

Chocolate Drizzle

  • 1/4 cup Semi-Sweet Chocolate Chips
  • 1/2 tsp Vegetable Oil

Instructions

  1. Prepare Cornflakes: Measure out 6 cups of cornflakes cereal into a large mixing bowl carefully, making sure not to crush the flakes. Set this bowl aside for later.
  2. Make Syrup Mixture: In a medium saucepan over medium heat, combine 1 cup of corn syrup and 1 cup of sugar. Stir occasionally until the sugar completely dissolves and the mixture becomes smooth and syrupy.
  3. Add Peanut Butter and Vanilla: Remove the saucepan from heat and immediately stir in 1 cup of peanut butter and 1 teaspoon of vanilla extract. Mix until the peanut butter is fully incorporated and the mixture is uniform in texture.
  4. Combine with Cornflakes: Pour the warm peanut butter syrup over the reserved cornflakes. Using a rubber spatula or wooden spoon, gently fold the cornflakes into the mixture, coating each flake thoroughly without breaking them.
  5. Shape Cookies: Using a cookie scoop or two spoons, scoop small mounds of the mixture and place them on a baking sheet lined with parchment paper. Gently flatten each mound slightly to form cookie shapes. Allow them to cool completely, letting the cookies harden at room temperature.
  6. Make Chocolate Drizzle: In a microwave-safe bowl, combine 1/4 cup semi-sweet chocolate chips with 1/2 teaspoon vegetable oil. Microwave in 15-second increments, stirring after each session until the chocolate is fully melted and smooth.
  7. Drizzle and Set: Once the cookies have hardened, spoon the melted chocolate over each cookie to drizzle. Let the chocolate set at room temperature before serving or storing the cookies.

Notes

  • Be gentle when mixing the cornflakes with the peanut butter syrup to avoid crushing the cereal.
  • Use parchment paper on your baking sheet for easy removal and cleaning.
  • The cookies harden as they cool, so be sure to allow sufficient time for them to set properly.
  • You can store these cookies in an airtight container at room temperature for up to one week.
  • If you prefer, substitute peanut butter with almond butter for a different nutty flavor.
  • Microwave times may vary; heat chocolate chips cautiously to avoid burning.

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Find it online: https://yummykitchenmagic.com/peanut-butter-cornflake-cookies-recipe/