Description
These Easy Cornflake Cookies are a delightful no-bake treat combining the crunch of cornflakes with a sweet, peanut butter-infused syrup. Perfect for a quick and simple dessert, they require minimal ingredients and no oven time, making them an accessible recipe for all skill levels.
Ingredients
Scale
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 4 cups cornflakes cereal
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment or wax paper to prevent the cookies from sticking and to make cleanup easier.
- Heat sugar and corn syrup: In a medium saucepan over medium heat, combine the granulated sugar and light corn syrup. Stir continuously until the mixture comes to a full boil to ensure the sugar dissolves completely and the mixture becomes syrupy.
- Add peanut butter and vanilla: Remove the saucepan from heat. Stir in the creamy peanut butter and vanilla extract until the mixture is smooth and evenly combined, forming a sticky binding agent.
- Combine with cornflakes: Gently fold in the cornflakes, carefully mixing until every flake is evenly coated by the peanut butter syrup without crushing them.
- Form cookies: Drop spoonfuls of the coated cornflake mixture onto the prepared baking sheet, spacing them slightly apart to allow setting.
- Set cookies: Let the cookies cool and set at room temperature for about 30 minutes until they harden and hold their shape.
- Store: Once firm, transfer the cookies to an airtight container to keep them fresh and crunchy.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Ensure the cornflakes are not crushed during mixing for maximum crunchiness.
- Cookies can be stored in an airtight container for up to one week at room temperature.
- Add-ins like mini chocolate chips or raisins can be folded in for variety.
- If the mixture is too sticky to handle, refrigerate for 10 minutes before forming the cookies.
