No-Bake Peanut Butter Cornflake Cookies Recipe for Halloween
Peanut butter cornflake cookies are an easy, no-bake treat that come together quickly with just a few pantry staples. These cookies are fun, frugal, and perfect for using up leftovers like half-empty boxes of cereal, creamy peanut butter at the bottom of the jar, or the last splash of corn syrup.
How to Make Peanut Butter Cornflake Cookies
This no-bake recipe is simple enough for kids to help with, making it a great choice for Halloween fun in the kitchen. You don’t need the oven, just a stovetop and a cookie sheet.
Ingredients
Here’s what you’ll need to make these no-bake Halloween cookies. This is a good recipe for using up leftover cereals. You could try using Bran flakes instead.
- cornflake cereal
- creamy peanut butter
- corn syrup
- salt
- vanilla extract
For decoration:
- 1 cup white chocolate, melted
- 1 tbsp dark chocolate (for eyes and mouth)
- 18 marshmallows
Directions
The recipe comes together in about 40 to 50 minutes, including decorating time. Be ready to work quickly since the caramel mixture hardens fast.
- Prepare the caramel: In a saucepan, combine sugar, corn syrup, and creamy peanut butter. Stir constantly over medium heat until smooth and caramel-like. Remove from heat and add vanilla and salt.
- Shape the cookies: Pour the mixture over the cornflakes in a large bowl. Stir until evenly coated. Scoop onto a cookie sheet lined with parchment paper and gently flatten each scoop. Let cool until set.
- Decorate for Halloween: Dip marshmallows in melted white chocolate, place on top of each cookie, and let cool. Add spooky faces with melted dark chocolate using a toothpick.
Notes: Work quickly when coating the cereal; don’t overheat the caramel, and refrigerate if your kitchen is warm. For a twist, use crunchy peanut butter, add Halloween sprinkles, or tint the white chocolate orange or green.
Why Make Peanut Butter Cornflake Cookies for Halloween
These no-bake cookies are a clever way to stretch what you already have on hand. If you’ve got leftover cereal from breakfast, the end of a jar of peanut butter, or extra marshmallows from summer s’mores, you can make a whole batch without another trip to the store. They’re a frugal, family-friendly option that kids will love decorating.
Halloween is the perfect time to add these salty cookies to your dessert table. Pair them with my Scarecrow Pretzel Rods for a fun seasonal spread. Or tuck them alongside pumpkin snickerdoodles in a festive cookie tin.
Serving and Storing No-Bake Cookies
Serve these peanut butter cornflake cookies the day you make them, or let them firm up in the fridge for a chewy bite. Store in an airtight container at room temperature for up to four days, or refrigerate for a week. If you’re planning a party, you can make them a day ahead. Just hold off on adding faces until the last minute so they look fresh.
When you want to round out your fall dessert tray, these cookies pair beautifully with pecan pie bars or pumpkin s’mores cookies. The mix of chewy, crunchy, and chocolatey makes for a spread that appeals to kids and adults alike.
Peanut Butter Cornflake Cookies FAQs
Have questions about making these cookies? Below you’ll find answers to some of the most common ones. If you don’t see your question, please leave it in the comments.
Can I use a different kind of peanut butter?
Yes. While creamy peanut butter makes for smooth, chewy cookies, crunchy peanut butter adds extra texture. If you have natural peanut butter, stir it well first so the oil doesn’t separate, though the cookies may not hold their shape as firmly.
Do I have to use corn syrup?
Corn syrup helps the caramel mixture bind the cereal and keeps the cookies chewy rather than brittle. You can substitute honey or maple syrup in a pinch, though the texture will be slightly different.
Can kids help make these cookies?
Absolutely. Since there’s no baking, even young children can help stir the cereal, scoop the cookies onto the cookie sheet, and decorate the marshmallow ghosts. Just be sure an adult handles the hot caramel mixture.
Baking and cooking with kids can be a great way to make lasting family memories while teaching your children a valuable (and fun) life skill.
A Fun No-Bake Halloween Cookie
Peanut butter cornflake cookies are a nostalgic, budget-friendly no-bake dessert that fits right in with the playful spirit of Halloween. They make smart use of leftovers, bring kids into the kitchen, and add a salty-sweet crunch to any fall celebration. Pair them with other seasonal treats for a dessert table that’s as practical as it is festive.
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Peanut Butter Cornflake Cookies for Halloween
Ingredients
Ingredients
For the cookies:
- 4 cups corn flake cereal
- 1/2 cup peanut butter
- 1/2 cup syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the decoration:
- 1 cup white chocolate melted
- 1 tbsp dark chocolate (for eyes and mouth)
- 18 marshmellows
Instructions
Directions
Prepare the caramel:
- In a saucepan, combine the sugar, syrup, and peanut butter. Heat over medium heat, stirring constantly to prevent burning, until the mixture is smooth and caramel-like. Remove from heat and stir in the vanilla extract and salt. Mix well.
Shape the cookies:
- Pour the hot mixture over the cornflakes in a large bowl.
- Gently stir with a spatula until all the cereal is well coated.
- Use a cookie scoop (size 20 recommended) and place the mixture on parchment paper, a baking sheet, or a cooling rack.
- Slightly flatten each scoop to shape a cookie. Let cool at room temperature until set.
Halloween-style decoration:
- Melt the white chocolate and place a small amount on each cookie.
- Dip the marshmallows in the white chocolate, remove any excess with a fork, and place them on top of each cookie.
- Let the chocolate cool and set (refrigerate if necessary).
- Finally, use a toothpick dipped in melted dark chocolate to draw eyes and mouths on the marshmallows.
Notes
Caramel: Don’t overheat the caramel mixture; it can burn easily.
Mix: Distribute the cereal with the caramel quickly, as it hardens in a few minutes.
Refrigerate: Refrigerate the cookies to set faster if the room temperature or stove is warm.
Use coloring: Add food coloring to white chocolate for other ghost colors, such as green or orange.
Storage: Use an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Type of peanut butter: Use crunchy peanut butter if you like more texture and nutty bits.
Optional toppings: Mini chocolate chips, chopped nuts, or Halloween .sprinkles
