Description
These Chocolate Peanut Butter Cornflake Cookies are a delightful no-bake treat combining crunchy cornflakes, creamy peanut butter, and a luscious drizzle of melted chocolate. Perfect for a quick snack or an easy dessert, these cookies come together in just minutes without needing an oven.
Ingredients
Scale
Cookie Mixture
- 1 cup peanut butter
- 1 cup sugar
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla extract
- 4 cups cornflakes
Chocolate Drizzle
- 1/2 cup chocolate chips
Instructions
- Combine Ingredients: In a large saucepan, combine peanut butter, sugar, and corn syrup over medium heat. Stir continuously until the mixture is smooth and the sugar has dissolved, about 2-3 minutes.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to blend the flavors.
- Mix Cornflakes: Gently fold in the cornflakes, ensuring each flake is fully coated with the peanut butter mixture for maximum crunch and flavor integration.
- Form Cookies: Drop spoonfuls of the coated cornflake mixture onto a baking sheet lined with parchment paper. Shape each drop into cookie-like clusters.
- Set Cookies: Allow the cookies to cool and set for about 30 minutes at room temperature, so they firm up before adding chocolate.
- Melt Chocolate: While cookies cool, melt the chocolate chips in a microwave-safe bowl. Stir every 20 seconds until the chocolate is fully melted and smooth.
- Drizzle Chocolate: Drizzle the melted chocolate over the cooled, set cookies to add a decadent chocolate topping.
- Final Setting: Let the chocolate drizzle set for another 10-15 minutes at room temperature before serving to ensure a firm finish.
Notes
- You can substitute corn syrup with honey or maple syrup for a natural sweetener alternative.
- For extra crunch, add chopped nuts or seeds to the mixture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To speed up chocolate setting, place cookies in the refrigerator for 10-15 minutes.
