Description
These Peanut Butter Cornflake Cookies combine crunchy cornflakes with a sweet and sticky peanut butter and corn syrup mixture, creating a no-bake treat that’s easy to make and delightfully nostalgic. Finished with a drizzle of melted chocolate, these cookies offer a perfect balance of crisp texture and rich flavor, ideal for sharing with friends or as a quick dessert.
Ingredients
Scale
Dry Ingredients
- 6 cups Cornflakes cereal
- 1 cup Sugar
- 1/4 cup Semi-Sweet Chocolate Chips
Wet Ingredients
- 1 cup Corn Syrup (light)
- 1 cup Peanut Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Vegetable Oil
Instructions
- Prepare Cornflakes: Measure out 6 cups of cornflakes into a large mixing bowl, taking care not to crush the flakes. Set aside to keep them intact for the cookie base.
- Make Syrup Mixture: In a medium saucepan over medium heat, combine the corn syrup and sugar. Stir occasionally until the sugar fully dissolves and the mixture becomes smooth, ensuring it will bind the cookies well.
- Add Peanut Butter and Vanilla: Remove the saucepan from the heat, then stir in the peanut butter and vanilla extract until the mixture is completely smooth and well combined.
- Combine with Cornflakes: Pour the warm peanut butter mixture over the cornflakes in the bowl. Gently fold the cornflakes into the mixture using a rubber spatula or wooden spoon, making sure every flake is evenly coated without breaking them.
- Shape Cookies: Using a cookie scoop or two spoons, scoop small portions of the coated mixture onto a parchment-lined baking sheet. Gently flatten each mound to form cookie shapes. Leave them to cool completely so they set and harden properly.
- Make Chocolate Drizzle: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 15-second bursts, stirring between intervals, until the chocolate is completely melted and smooth for easy drizzling.
- Drizzle and Set: After the cookies have set and firmed up, use a spoon to drizzle the melted chocolate over each cookie. Allow the chocolate drizzle to set at room temperature before serving or storing the cookies.
Notes
- Be careful when folding the cornflakes to avoid crushing them for better texture.
- If you prefer a thicker drizzle, chill the melted chocolate slightly before drizzling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute peanut butter with any nut or seed butter if desired.
- Use light corn syrup to keep the sweetness balanced and texture light.
