Crispy Cornflake Peanut Butter Cookies
A timeless treat crafted with simplicity, these no-bake cornflake peanut butter cookies combine sweet and salty flavors with a satisfying crunch. Ideal for gatherings, lunch snacks, or impromptu dessert cravings, they come together quickly and require minimal effort—perfect for both novice bakers and busy kitchens.
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Ingredients
- 3 cups approximately 85 grams of crispy cornflake cereal
- ½ cup around 120 grams of smooth-style peanut butter
- ¼ teaspoon of fine salt
- ½ cup about 100 grams of white granulated sugar
- 1 teaspoon of pure vanilla extract
- ½ cup roughly 160 grams of light corn syrup
- 2 tablespoons of unsalted butter optional but enhances richness
Instructions
- Prepare a baking sheet by lining it with parchment paper. Set aside for use after mixing.
- In a medium-sized saucepan, combine the sugar, corn syrup, peanut butter, and butter (if including). Warm the mixture gently over low to medium heat, stirring continuously with a heat-resistant spatula, until it comes to a gentle boil.
- Once the mixture reaches a boil, immediately remove the saucepan from the burner. Stir in the vanilla extract and salt, ensuring they are fully mixed into the hot mixture.
- Add the cornflake cereal to the saucepan. Using a flexible spatula, fold the flakes into the mixture gently to avoid breaking them, stirring until every piece is evenly coated.
- Coat a small cookie scoop lightly with non-stick spray. Use it to portion out mounds of the mixture onto the prepared baking tray. Flatten the tops slightly if you prefer a more uniform shape.
- Let the formed cookies rest at room temperature for approximately 30 minutes, or until they are completely firm and set.