Cornflake Cookies
Whip up these easy no bake Cornflake Cookies with peanut butter in no time with just 5 simple ingredients! Chewy, crunchy, and delicious.
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Servings: 24
Calories: 158kcal
Equipment
- Pot
Ingredients
- 1 cup light corn syrup or golden syrup
- 1 cup white sugar
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 5 cups cornflakes cereal
Instructions
- Line two cookie sheets with parchment paper or silicone mats.
- Add the syrup and sugar to a large saucepan over a medium heat. Bring to the boil then remove the pot from the heat.
- Stir in the peanut butter and vanilla until smooth and melted together.
- Stir in the cornflakes until completely coated. You’ll need to work quickly before it cools too much!
- Drop tablespoonfuls (or use a cookie scoop) of the mixture onto the prepared cookie sheets. Set aside to cool and firm up - about 25 minutes.
- Store in an airtight container at room temperature for up to 7 days.
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Notes
- Work Quickly: When stirring in the cornflakes, move swiftly. The mixture can cool rapidly, making it challenging to coat the cereal evenly.
- Use a Cookie Scoop: For consistently shaped cookies, use a cookie scoop to portion out the mixture onto the baking sheets.
- Let Them Cool: Patience is a virtue, especially with these cookies. Allow them to cool for about 25 minutes to firm up and achieve the perfect texture.
Nutrition
Calories: 158kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 98mg | Potassium: 71mg | Fiber: 1g | Sugar: 21g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.