Cookies, Dessert, Snacks

Peanut Butter Cornflake Cookies

Peanut Butter Cornflake Cookies
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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
Ingredients:
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)
Directions:

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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Comments

  1. says

    This sounds like something I make.
    Choc. Cornflakes
    1 bag of MILK chocolate chips
    1/2 c. peanut butter
    melt these together in microwave and stir.
    Add 4 c. cornflakes.
    put on wax paper and set in fridge for 20 or so minutes.
    They are addicting and you cannot stop eating them!

    I’m going to make yours next week! They sound yummy too!

  2. says

    I have made these for years (30 plus). My recipe says, “Aunt Ruth’s Cornflake Cookies”. Another version the kids all love is use Cheerios instead and spread them in a pan like Rice Crispy treats. As a matter of fact, I made those this afternoon.

  3. says

    Wow! I thought I was the only one on the planet who made these! I first learned of them in my college years when my best friend, and roommate received them in her care package. Well, 15+ years later we still both make them and reminisce!

  4. says

    These look so great and I really like the chocolate drizzle on top combined with the peanut butter flavor! Thanks for sharing at Showcase Your Talent Thursday!

  5. sher says

    These sound and look delicious! Sorry, silly question here. But instead of corn flakes, you think using Bran flakes would taste just as good?

  6. says

    I have made these several times and have substituted several different cereals…I have used rice crispies, coco puffs together and its every crunchier….You can also add some miniature chocolate chips after you stir in everything else and it gives you a chocolate touch….I also make this in bar form with these mixtures and the kids love it and call them dino bites

  7. says

    I made these and they were amazing!!!! :) Make sure you add butter/peanut butter after you do the sugar and syrup and than mix in the corn flakes other wise they come out hard…but making them like recp says comes out perfect!!!!!

  8. says

    You’re inspiring me to do some baking — these are the kinds of cakes that are wonderful to have on hand when friends drop in for afternoon tea. Some day I will bake and bake, and fill my freezer!

    • Cyd says

      This recipe makes about 3 dozen cookies. We have not used frosted flakes. They are sweeter than regular corn flakes because they have the sugary coating.

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