If you haven’t tried peanut butter cornflake cookies, you are missing out. The best thing about this recipe is that there is zero baking required. None. Nada. Zip… All the joy of sweet and chewy cornflake cookies with none of the effort. That sounds like the recipe for us. We’re going to run through the recipe with you, share some tips and tricks, and tell you everything you need to know.
How to Make Peanut Butter Cornflake Cookies
Ok, so we said zero baking, but there is still a little cooking required. The good news is that as long as you have a saucepan, a spoon, and some baking parchment, you’ve pretty much got all that you need.
Our homemade peanut butter cornflake cookies recipe is really easy to make. It is ideal if it’s a rainy day and you are looking to keep the kids entertained.
We start by melting a few of the ingredients together over medium heat. Once they are gooey and well combined, we add a little vanilla and the cornflakes.
From there, it’s just a case of allocating your cornflake cookies into portions and letting them cool down. When it comes to portions, you can make mini bite-sized cookies, or if you want to make something more substantial, go for it.
Our peanut butter cornflake cookies are seriously delicious. You get a little hint of savory with the cornflakes, a touch of saltiness with the peanut butter, and the sugar and corn syrup make them sweet.
We guarantee that if you whip up a batch, they won’t last long.
Peanut Butter Cornflake Cookies
Course: DessertCuisine: AmericanDifficulty: Easy20
servings15
minutes0
minutes180
kcalGet your ingredients together because you’re going to be making an incredible peanut butter cornflakes recipe. Who said corn flakes were just for breakfast?
Ingredients
1 cup 1 white sugar
1 cup 1 corn syrup
1 cup 1 smooth peanut butter
½ tablespoon vanilla extract
5-6 cups cornflakes
Directions
- Place a large saucepan over medium heat. Add the sugar, corn syrup, and smooth peanut butter. Using a wooden spoon, stir the mixture constantly. It will feel very stiff at first, but it will turn very loose as the sugar melts.
- Once the mixture has turned to a thin liquid and begun to bubble slightly, it is time to add the vanilla. Be very careful as melted sugar is seriously hot. Once the vanilla has been added, stir to fully incorporate. Remove the pan from the heat—line a tray or your counter with baking parchment.
- Add the cornflakes one cup at a time and stir gently until they are evenly coated with your sticky peanut butter and sugar mix. Using an ice cream scoop or large spoon, drop dollops of your batter onto the parchment. If you like thick cookies, leave them as thicker balls. For thinner cookies, press down slightly with a spoon.
- Leave to cool for 25-35 minutes. Once they have turned hard and crisp, they are ready to serve.
- Enjoy!
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Tips and Tricks
- Ok, so you are really pushed for time? Or you don’t have a saucepan (really?)… Provided you have a bowl and a microwave, you’ll still be able to make peanut butter cornflake cookies. You can heat the ingredients in a bowl in the microwave before adding the cornflakes. Start by giving them a one-minute blast, then work in increments of 30 seconds. Be careful; microwaved sugar is extremely hot. If you are baking with the kids, this step is best left to an adult.
- If you are using the traditional pan method (as our recipe suggests), you mustn’t use too high heat or cook the sugar for too long. You want the sugar and corn syrup melted. If it darkens in color or burns, then you’ll end up with bitter-tasting cookies… And nobody likes bitter cookies.
- Our recipe calls for vanilla essence. But if you want to add a touch of class to your no-bake cookies, you can also use a fresh vanilla pod. Just split the pod and scrape the seeds into your peanut butter and sugar mix. Divine
- Don’t have cornflakes? No problem, you can make these cookies with a variety of cereals if you are in a pinch. Bran flakes work really well. If you are looking for something slightly more healthy, you can also use oatmeal. Chocolate flakes make for a super sweet alternative if you want to make sure that no one will be able to eat more than one!
- You will want to make sure your cookies are equal in size (or risk a fight as to who gets the biggest one)… Our solution is to portion each cookie using an ice cream scoop. If you don’t have an ice cream scoop, a large dessert spoon works just as well.
- We use smooth peanut butter in our recipe, but if you want to add a little texture and crunch, then feel free to use crunchy peanut butter instead.
- Speaking of kinds of butter, this recipe works well with other nut butter. One that is super savory (and delicious) is almond butter. Just use in the same quantities as we suggest for peanut butter.
- Want a super sweet treat in your cookies? Why not add a handful of chocolate chips. If you add them too early, they will melt. We find the best way around this is to put a handful in the freezer an hour before making the cookies. Add your frozen chocolate chips at the same time as you add the cornflakes.
See Also: Peanut Butter Cookies Without Brown Sugar
Conclusion
Well, how easy was that? Peanut butter cornflake cookies have to be one of the easiest cookie recipes we have seen (and the tastiest). They’ll be gone in no time! They make for great party finger food too! Which cereal do you prefer? Let me know in the comments below.
