Peanut Butter and Cornflake Cookies
No bake cookies that are sweet, crunchy and delicious. Make these easy Peanut Butter Cornflake Cookies!
Print
Pin
Servings: 32 cookies
Ingredients
- 5 cups cornflake cereal
- ⅔ cup light corn syrup
- ¼ cup maple syrup
- ¾ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
Instructions
- Line a large baking sheet with parchment paper and set to the side.
- Pour the cornflake cereal in a large bowl and set to the side.
- In a medium saucepan pour in the corn syrup and the maple syrup. Warm on medium low heat, stirring occasionally until slightly bubbly, about 3-4 minutes.
- Turn off the heat and mix in the sugar and vanilla extract and stir well.
- Using a rubber spatula, mix in the peanut butter. The mixture will be very sticky.
- Pour the mixture over the reserved cornflakes and mix well.
- Working quickly, using a 1 ½ Tablespoon cookie scoop or a Tablespoon, drop cookies onto your prepared baking sheet.
- Let cookies set for 10-15 minutes and serve.
Notes
Leftovers of this peanut butter cornflake cookies recipe store very well. Transfer the cookies to an airtight storage container. Store them in a single layer, or with a sheet of wax paper in between layers if you need to stack them. Then store at room temp for 2-3 days.
FRIDGE: You can also place leftovers into an airtight container and store in the fridge for up to a week. Before eating a cookie from the fridge, you may need to let it sit out for a few minutes. Otherwise, the texture could be tough from the cold temperature.
Nutrition
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 71mg | Potassium: 59mg | Fiber: 1g | Sugar: 13g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Please leave a comment below or pin it to your Pinterest account!