No-Bake Cornflake Cookies
User Reviews
5
No-Bake Cornflake Cookies
Description
This recipe requires melting light corn syrup, granulated sugar, and creamy peanut butter together over medium-low heat until just boiling, ensuring sugar dissolves without burning. After removing from heat, vanilla extract and a pinch of fine sea salt are whisked in to add aromatic flavor and balance sweetness. Corn flakes are immediately folded in while the mixture is hot to coat each flake evenly.
The cool setting allows the coated corn flakes to firm up into clusters that hold their shape. Using creamy peanut butter is important as it blends smoothly; crunchy varieties do not meld as well. The result is a no-bake cookie that offers a combination of chewy, sticky sweetness and light cornflake crunch.
This treat is convenient for quick preparation with minimal equipment, making it suitable for casual snacking or children's parties. The flexibility to add more corn flakes if needed helps adjust the texture for preference. Sprinkling some coarse salt on top before setting can add a pleasant contrast to the sweetness.
Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup peanut butter creamy
- 1 teaspoon vanilla extract
- sea salt generous pinch
- 5 cups corn flakes plus extra if needed. If the cookie mix is too wet and hard to work and set it add more corn flakes
Instructions
- Prep Work – Measure all the ingredients and keep it on counter near the stove ready. Keep mixing bowls, whisks, ice cream scoop, and a tray lined with parchment paper ready near you before you begin.
- If peanut butter is hard, microwave the measured content for few seconds to loosen it.
- Melting Sugar – Add light corn syrup ,granulated sugar and peanut butter into a small sauce pan. Keep whisking and cook on medium low heat. You want to dissolve sugar without burning. When the mix just reaches the boiling point remove it from heat.
- Note – You can add peanut butter along with corn syrup and sugar and bring to boil, or add it after all sugar is melted and pan removed from heat.
- Flavoring – Once sugar mix begins to boil, remove the pan from stove immediately. Add in pure vanilla extract and a pinch of fine sea salt. Whisk well to combine all ingredients.
- Add Cornflakes – Immediately add cornflakes into the sauce pan and fold the mix to coat peanut butter sugar mix evenly all over the cornflakes. Work faster but with care. Try not to break cornflakes too much.
- You need to do all this while sugar mix is still hot. Else peanut butter sugar mix will begin to harden and it won’t be easy to fold in corn flakes into the mix.
- Scoop & Set – Using a ice cream scoop, scoop equal portions of cornflakes cookie mix and place it on a tray lined with parchment paper. You can flatten the scooped mix slightly. Repeat this until all the cookie mix is scooped and set on the tray.
- Wait Until Sets – the hardest part is the waiting time to allow the cookies to set. Let it cool for about 30 minutes until the cookies are completely set.
- If you are someone like me who can’t hold your excitement to taste, do wait, go ahead and pop the gooey, chewy cookie right away. They are BOMB! Messy, but so good!
- Pro-Tip : If you like a little salty hint, feel free to sprinkle a pinch of kosher salt over the cookies before it sets.
Notes
- Use creamy, sweetened peanut butter for best texture; avoid crunchy peanut butter.
- If peanut butter is hard, warm it briefly in the microwave to loosen before mixing.
- Work quickly to fold in corn flakes while the syrup mixture is still hot to coat evenly.
- Optionally, sprinkle a pinch of kosher salt over cookies before they set for a slight salty accent.
- Estimates of nutritional content will vary based on ingredient brands and quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 161mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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