Peanut Butter Cornflake Cookies
These easy Peanut Butter Cornflake Cookies are chewy, no-bake, gooey and full of salty and sweet peanut butter flavor. These cookies are quick to make and addictive to eat!
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Servings: 9 cookies
Calories: 216kcal
Equipment
- Baking Sheet
- Wax Paper
- Medium pot
- Large Mixing Bowl
- Cookie scoop (or two spoons!)
Ingredients
- 3 cups cornflakes
- ½ cup light corn syrup
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- ½ tsp vanilla extract
- ¼ tsp salt
- ⅛ tsp cinnamon
Instructions
- Line a baking sheet with wax paper and set aside.
- Pour the cornflakes into a large bowl and set aside.
- In a small/medium pot on the stove, add the corn syrup and sugar. Stir over medium heat for about 5 minutes, until the sugar dissolves and the ingredients combine. Once the mixture starts to form small bubbles around the edges of the pot, it is time to remove it from the heat. Do not allow the mixture to boil.
- Add the peanut butter, vanilla, salt, and cinnamon to the sugar mixture and stir again until everything is combined.
- Pour the peanut butter mixture over the cornflakes and stir until the cornflakes are evenly coated.
- Use a large cookie scoop to drop cookies onto the wax paper. Allow them to cool completely before eating. Enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Cornflakes: You can use any brand of corn flakes. Be careful when you mix so as not to crush your cornflakes.
- Peanut Butter: I prefer making this recipe with creamy peanut butter as it coats the cornflakes evenly and gives a great overall flavor and texture. You can also use crunchy if you want the extra crunch of the nuts. I also suggest using a no-stir brand of peanut butter rather than a natural peanut butter as it just melts into the sugar and syrup better.
- Cinnamon: Cinnamon is optional but adds a delicious warmth to the cookies.
- To make measuring your corn syrup and peanut butter a little easier, try spraying your measuring cup with a little cooking spray first. This will help your ingredients slide right out!
- The cinnamon is optional. If you’re not a fan of a cinnamon/peanut butter combo, feel free to leave it out.
- Be careful not to let your sugar boil. This might make the sugar burn or may make your cookies tough.
- Be careful as you mix your cornflakes so you don’t crush them. However, you also need to move quickly so your sugar and corn syrup mixture doesn’t set up before you have a chance to scoop.
- These cute cookies make perfect bird’s nests and are fun to mold into different shapes. Allow them to cool for just a few minutes before you try to mold them or you may burn your fingers. Also be sure you don’t wait too long or they may be stuck!
Nutrition
Serving: 1cookie | Calories: 216kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 206mg | Potassium: 97mg | Fiber: 1g | Sugar: 28g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 3mg
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