Corn Flake Peanut Butter Cookies
These no-bake Corn Flake Peanut Butter Cookies combine sugar, corn syrup, creamy peanut butter, and cornflakes for a simple, chewy, and crunchy treat that’s quick to prepare and perfect for sharing.
15 Servings
Ingredients
- ½ cup white granulated sugar
- ½ cup light corn syrup
- 2 tablespoons unsalted butter
- ½ cup creamy peanut butter
- 3 cups cornflakes cereal
Instructions
Prepare the work surface:
- Line a baking sheet or a flat surface with waxed paper or parchment paper. This will serve as the cooling area for the cookies.
Heat the sugar mixture:
- In a medium-sized saucepan set over medium heat, combine the granulated sugar and light corn syrup. Stir the mixture continuously until it begins to bubble. Do not allow it to boil for an extended period.
Incorporate the butter and peanut butter:
- Once the sugar mixture begins to bubble, immediately remove the saucepan from heat. Stir in the butter and creamy peanut butter until the mixture becomes smooth and fully combined.
Combine with cornflakes:
- In a large mixing bowl, place the cornflakes cereal. Pour the warm peanut butter mixture over the cornflakes. Using a spatula, gently stir until all cereal is evenly coated.
Portion the cookies:
- Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared waxed paper. If desired, gently flatten each cookie with the back of the spoon to shape.
Allow to cool:
- Let the cookies cool at room temperature for approximately 20 to 25 minutes, or until they have fully set and can be lifted from the paper without sticking.
Notes
To make this recipe gluten-free:
- Use certified gluten-free cornflakes, as many traditional cornflake brands include malt flavoring derived from barley.
- Ensure your peanut butter and corn syrup are also gluten-free by verifying the product labels.