Description
These Peanut Butter Cornflake Cookies are crispy, sweet, and easy to make with just a few pantry staples. Combining crunchy cornflakes coated in a smooth peanut butter and corn syrup mixture, then topped with a delicate drizzle of melted chocolate, these no-bake cookies are perfect for a quick, nostalgic treat that requires no oven baking and minimal prep time.
Ingredients
Scale
Dry Ingredients
- 6 cups Cornflakes cereal
Wet Ingredients
- 1 cup Corn Syrup (light)
- 1 cup Sugar
- 1 cup Peanut Butter
- 1 tsp Vanilla Extract
Topping
- 1/4 cup Semi-Sweet Chocolate Chips
- 1/2 tsp Vegetable Oil
Instructions
- Prepare Cornflakes: Measure out 6 cups of cornflakes into a large mixing bowl, being careful not to crush them. Set aside to keep the flakes intact for maximum crunch.
- Make Syrup Mixture: In a medium saucepan over medium heat, combine 1 cup of light corn syrup and 1 cup of sugar. Stir occasionally until the sugar is fully dissolved and the mixture is smooth and slightly thickened.
- Add Peanut Butter and Vanilla: Remove the saucepan from heat. Stir in 1 cup of peanut butter and 1 teaspoon of vanilla extract until the mixture becomes smooth and well combined, forming a creamy, sticky syrup.
- Combine with Cornflakes: Pour the warm peanut butter mixture over the cornflakes in the large bowl. Using a rubber spatula or wooden spoon, gently fold the cornflakes into the mixture, ensuring each flake is lightly and evenly coated without crushing them.
- Shape Cookies: Use a cookie scoop or two spoons to scoop small portions of the mixture onto a parchment-lined baking sheet. Gently flatten each mound into a cookie shape. Let the cookies cool completely at room temperature; this allows them to harden and hold their shape.
- Make Chocolate Drizzle: In a microwave-safe bowl, combine 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon vegetable oil. Microwave in 15-second intervals, stirring after each, until the chocolate is melted and smooth.
- Drizzle and Set: Once the cookies are firm, drizzle the melted chocolate over the top of each cookie using a spoon. Allow the chocolate to set at room temperature before serving or storing the cookies.
Notes
- Be gentle when mixing the cornflakes with the syrup to keep the flakes from breaking.
- For a stronger peanut butter flavor, use natural peanut butter and adjust sweetness if desired.
- The cookies do not require baking, making them perfect for quick preparation and no oven use.
- Store cookies in an airtight container at room temperature for up to one week.
- You can substitute chocolate chips with white or dark chocolate based on preference.
