Description
These Easy Cornflake Cookies are a delicious no-bake treat combining crunchy cornflakes with a smooth peanut butter and sweet corn syrup mixture. Perfect for a quick snack or kid-friendly dessert, they require minimal ingredients and simple steps, resulting in light, crunchy, and satisfying cookies that set at room temperature.
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 sticking and for easy cleanup.
- Heat sugar and syrup: In a medium saucepan over medium heat, combine the granulated sugar and light corn syrup. Stir continuously as the mixture heats until it reaches a boil.
- Add peanut butter and vanilla: Remove the saucepan from heat and immediately stir in the creamy peanut butter and vanilla extract until the mixture is smooth and fully combined.
- Combine with cornflakes: Gently fold in the cornflakes until all are evenly coated with the peanut butter syrup mixture, taking care to avoid crushing the cornflakes.
- Form cookies: Drop spoonfuls of the coated cornflakes mixture onto the prepared baking sheet, spacing them slightly apart.
- Cool and set: Allow the cookies to cool and firm up at room temperature for about 30 minutes.
- Store: Once the cookies are set and firm, transfer them to an airtight container for storage to keep them fresh.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter or another allergy-friendly spread.
- Make sure to stir continuously when heating sugar and corn syrup to prevent burning.
- Do not refrigerate the cookies; they set best at room temperature to retain crunchiness.
- Use creamy peanut butter for best texture and coating consistency.
- These cookies can be stored at room temperature in an airtight container for up to 5 days.
