Peanut Butter Cornflake Cookies for Halloween
No-bake peanut butter cornflake cookies are a quick, frugal Halloween treat. Made with pantry leftovers, they’re fun for kids to help decorate and perfect for fall parties.
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
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
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
Nutrition
Serving: 1cookieCalories: 137kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 153mgPotassium: 78mgFiber: 1gSugar: 13gVitamin A: 114IUVitamin C: 1mgCalcium: 20mgIron: 2mg
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