Description
Delight in these easy no-bake Chocolate Peanut Butter Cornflake Cookies, a perfect blend of creamy peanut butter, crunchy cornflakes, and rich chocolate drizzle. Ready in under an hour, these sweet clusters offer a satisfying texture and flavor combination that makes an excellent treat for any occasion.
Ingredients
Scale
Cookie Mixture
- 1 cup peanut butter
- 1 cup sugar
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla extract
- 4 cups cornflakes
Chocolate Drizzle
- 1/2 cup chocolate chips
Instructions
- Combine Ingredients: In a large saucepan over medium heat, combine the peanut butter, sugar, and corn syrup. Stir continuously for 2-3 minutes until the mixture is smooth and the sugar fully dissolves.
- Add Vanilla: Remove the pan from the heat and stir in the vanilla extract until well incorporated.
- Mix Cornflakes: Gently fold the cornflakes into the peanut butter mixture, making sure every flake is thoroughly coated without crushing them.
- Form Cookies: Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper, shaping each into a cookie-like cluster.
- Cool Cookies: Let the cookies rest at room temperature for about 30 minutes to firm up and set properly.
- Melt Chocolate: While the cookies cool, melt chocolate chips in a microwave-safe bowl by heating in 20-second intervals, stirring in between, until smooth and fully melted.
- Drizzle Chocolate: Drizzle the melted chocolate evenly over the cooled cookies to add a luscious finishing touch.
- Set Chocolate: Allow the chocolate to set for an additional 10-15 minutes before serving to ensure it hardens nicely.
Notes
- Ensure the cornflakes are gently folded in to maintain their crunch.
- Use natural or creamy peanut butter for best texture and taste.
- You can substitute corn syrup with honey or maple syrup, but it might alter the consistency slightly.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a nut-free version, use sunflower seed butter instead of peanut butter.
