Description
These Chocolate Peanut Butter Cornflake Cookies are a delightful no-bake treat combining the crunch of cornflakes with the creamy richness of peanut butter and a drizzle of melted chocolate. Quick and easy to prepare, they make a perfect sweet snack or dessert for any occasion.
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 from heat and stir in the vanilla extract thoroughly to infuse flavor.
- Incorporate Cornflakes: Gently fold in the cornflakes, ensuring every flake is evenly coated with the peanut butter mixture.
- Form Cookies: Drop spoonfuls of the coated mixture onto a baking sheet lined with parchment paper, shaping them into clusters resembling cookies.
- Cool and Set: Allow the cookies to cool and set at room temperature for about 30 minutes to firm up.
- Melt Chocolate: While cookies cool, melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until fully melted and smooth.
- Drizzle Chocolate: Drizzle the melted chocolate over the cooled cookie clusters for a decadent finish.
- Final Setting: Let the chocolate set for another 10-15 minutes before serving or storing.
Notes
- Ensure continuous stirring in step 1 to prevent burning the peanut butter mixture.
- Use parchment paper on the baking sheet to prevent sticking and simplify cleanup.
- For a nut-free version, substitute peanut butter with sunflower seed butter and check corn syrup ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Microwave time for melting chocolate may vary depending on wattage; watch carefully to avoid burning.
