If you’re a fan of that unbeatable chocolate and peanut butter combo, you’re in for a treat with these Chocolate Peanut Butter Cornflake Cookies. Imagine golden clusters of crispy cornflakes held together by a sweet, silky peanut butter base, each bite finished with a decadent chocolate drizzle. Not only are they quick to prepare, but you won’t even need to turn on the oven! These cookies are a delightful mix of texture and flavor, making them a hit for parties, after-school snacks, or whenever you’re craving a nostalgic, no-bake dessert.

Chocolate Peanut Butter Cornflake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Wet Ingredients
- 1 cup peanut butter
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 cup sugar
- 4 cups cornflakes
- 1/2 cup chocolate chips

How to Make Chocolate Peanut Butter Cornflake Cookies

Step 1: Combine Peanut Butter, Sugar, and Corn Syrup

Start by grabbing a large saucepan and placing it over medium heat. Add in the peanut butter, sugar, and corn syrup, stirring constantly. The goal here is to dissolve the sugar completely and create a silky-smooth mixture. This should only take two to three minutes, so keep an eye on it and don’t walk away!

Step 2: Stir in Vanilla Extract

Once your mixture is smooth and glossy, remove the saucepan from the heat. Stir in the vanilla extract—the aroma is delightful and really elevates the flavor of your Chocolate Peanut Butter Cornflake Cookies.

Step 3: Fold in the Cornflakes

Now for the fun part! Gently fold in the cornflakes, making sure every flake is generously coated with that lush peanut butter mixture. Take your time so the cornflakes don’t get crushed; you want them to stay nice and crisp.

Step 4: Shape the Cookies

Using a spoon, drop heaping spoonfuls of the mixture onto a parchment-lined baking sheet. Shape them into clusters that resemble cookies—there’s no need for perfection here! The rustic look is all part of the charm.

Step 5: Let the Cookies Set

Allow your cookies to cool and set at room temperature for about 30 minutes. This gives the peanut butter mixture time to firm up, so your cookies hold together beautifully.

Step 6: Melt the Chocolate

While your cookies are setting, melt the chocolate chips in a microwave-safe bowl. Heat in short bursts, stirring every 20 seconds to ensure the chocolate melts evenly and doesn’t scorch.

Step 7: Drizzle the Chocolate

Once the cookies are cool and set, use a spoon or fork to drizzle the melted chocolate over each cluster. This final flourish adds a gorgeous finish and that classic chocolate-peanut butter wow factor.

Step 8: Let the Chocolate Set

Let the chocolate-topped cookies sit for another 10 to 15 minutes, until the drizzle is firm to the touch. Now, your Chocolate Peanut Butter Cornflake Cookies are ready to devour!

How to Serve Chocolate Peanut Butter Cornflake Cookies

Garnishes

For a little extra flair, sprinkle your cookies with a pinch of flaky sea salt, a dusting of powdered sugar, or even a handful of colorful sprinkles before the chocolate sets. Each garnish adds a touch of personality and can be tailored to suit the occasion or your personal taste.

Side Dishes

Pair your Chocolate Peanut Butter Cornflake Cookies with a tall glass of cold milk for the ultimate nostalgic treat. They also make a fun addition to dessert platters alongside fresh berries, fruit kabobs, or a scoop of vanilla ice cream for a simple but impressive sweet finish.

Creative Ways to Present

Get playful with presentation by stacking the cookies on tiered trays for parties, packaging them in cellophane bags for gifts, or arranging them on a rustic wooden board with other homemade treats. They look adorable tucked into lunchboxes or set out on a pretty plate for an afternoon pick-me-up.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Chocolate Peanut Butter Cornflake Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to five days—just be sure to keep them out of direct sunlight or heat so the chocolate doesn’t melt!

Freezing

If you want to make a batch ahead of time or save some for later, these cookies freeze beautifully. Arrange them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. They’ll keep well in the freezer for up to two months.

Reheating

No need to reheat these cookies—simply let them come to room temperature after freezing, and they’re ready to enjoy. If you love that just-made freshness, you can give them a quick 10-second zap in the microwave, but be careful not to melt the chocolate drizzle entirely.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter adds extra texture and a bit of nutty bite to your Chocolate Peanut Butter Cornflake Cookies, making them even more irresistible.

Is there a substitute for corn syrup?

If you prefer to skip corn syrup, you can try using honey or golden syrup instead. Keep in mind that the flavor and texture may vary slightly, but the cookies will still hold together nicely.

How do I prevent the cookies from falling apart?

Make sure every cornflake is well-coated with the peanut butter mixture, and allow the cookies to set completely before moving them. Using fresh cornflakes (not stale!) also helps ensure they hold their shape.

Can I make these cookies gluten-free?

Yes! Simply use certified gluten-free cornflakes and double-check that your other ingredients are gluten-free. The recipe itself is naturally free of flour, making it easy to adapt for gluten-sensitive friends and family.

What’s the best way to melt chocolate for the drizzle?

The microwave method is quick and simple—just heat the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. If you prefer, you can also melt the chocolate gently in a heatproof bowl set over a pot of simmering water.

Final Thoughts

If you’re ready for a treat that’s equal parts nostalgic and utterly delicious, give these Chocolate Peanut Butter Cornflake Cookies a try. They’re fun to make, satisfyingly crunchy, and always a crowd-pleaser. Round up your ingredients and make a batch—you might just discover your new favorite no-bake cookie!

Chocolate Peanut Butter Cornflake Cookies Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 45 minutes
Yield: 16 servings 1x
Diet: Vegetarian

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Description

These Chocolate Peanut Butter Cornflake Cookies combine crunchy cornflakes with creamy peanut butter and sweet chocolate for a no-bake treat that’s quick and easy to prepare. Perfect for satisfying your sweet tooth with a delightful mix of textures and flavors, these cookies require just a few simple ingredients and minimal effort.

Ingredients

Scale

Wet Ingredients

1 cup peanut butter
1/4 cup corn syrup
1/2 teaspoon vanilla extract

Dry Ingredients

1 cup sugar
4 cups cornflakes
1/2 cup chocolate chips

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Instructions

Combine Ingredients: In a large saucepan, combine the peanut butter, sugar, and corn syrup over medium heat. Stir continuously for about 2-3 minutes until the mixture is smooth and the sugar has fully dissolved.
Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract thoroughly to incorporate the flavor.
Mix in Cornflakes: Gently fold in the cornflakes, carefully coating each flake with the peanut butter mixture without crushing them.
Form Cookies: Using a spoon, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper, shaping them into clusters resembling cookies.
Set the Cookies: Allow the cookies to cool at room temperature for about 30 minutes so they firm up and hold their shape.
Melt Chocolate: While cookies cool, melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until completely melted and smooth.
Decorate Cookies: Drizzle the melted chocolate over the cooled cookies evenly to add a rich chocolate finish.
Final Setting: Let the chocolate set for an additional 10-15 minutes before serving, ensuring the chocolate firmens properly.

Notes

Use creamy or crunchy peanut butter depending on your texture preference.
Be gentle when folding in the cornflakes to avoid breaking them.
These cookies can be stored in an airtight container at room temperature for up to 3 days.
For a dairy-free version, use dairy-free chocolate chips.
Adjust sweetness by reducing sugar or substituting with a sugar alternative if preferred.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Snack
Method: No-bake
Cuisine: American