I dare you to make these.
And then I dare you to just eat one of them.
I GUARANTEE that you won't be able to do it!
I was able to make these cookies from start to finish in 17 minutes flat (I had to hurry because we were on our way to church, but I needed to take a picture of them while the light was still good . . . food blogger problems . . . ha ha!). Anyway, they came together in no time and seriously, I thought about skipping out on church a little early to come home and eat a couple.
Okay, okay . . . I totally did sneak home from church and eat a couple. Don't tell my husband.
Anyway, they are delicious.
Peanut Butter Cornflake Cookies
1 cup sugar
1 cup light corn syrup (like Karo syrup)
1 (18 oz) container creamy peanut butter
6 cups corn flakes
1 cup chocolate chips (optional)
Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole container of peanut butter. Mix well.
Add corn flakes to a large bowl. Pour warm peanut butter mixture over corn flakes and mix well, making sure to coat all of the corn flakes.
Scoop out and form into 1-2 inch balls (I used my hands, but you could use a spoon if you wanted to), and place them on a cookie sheet lined with parchment or wax paper.
If using chocolate, put the chocolate chips in a small bowl and melt in the microwave for about 30-60 seconds. Stir until smooth.
Drizzle the melted chocolate over the cookies.
These cookies are delicious when they are still warm and gooey and equally delicious when they have cooled down and set up a little bit.
Recipe source: Sticky Gooey Creamy Chewy
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