Description
These no-bake peanut butter cornflake cookies with marshmallows are a quick and delicious treat combining the creamy richness of peanut butter, the crunch of cornflakes, and the gooey sweetness of melted marshmallows. Perfect for a sweet snack without the need for an oven, they are drizzled with peanut butter chips for an extra burst of flavor and are easy to make in under 30 minutes.
Ingredients
Units
Scale
Main Ingredients
- 4 tablespoons salted butter
- 3/4 cup smooth peanut butter
- 10 oz mini marshmallows
- 7 cups cornflakes
- 1 oz mini marshmallows (to mix in at the end)
Optional Ingredients
- 1/3 cup peanut butter chips (optional)
For Drizzling
- 2 tablespoons peanut butter chips
- 1/2 teaspoon vegetable or canola oil
Instructions
- Melt Butter and Peanut Butter: In a large pot over medium-low heat, melt the salted butter and smooth peanut butter together, stirring continuously to combine them smoothly without burning.
- Add Marshmallows: Add the 10 oz of mini marshmallows to the pot. Stir constantly until the marshmallows are fully melted and the mixture is smooth. Remove the pot from heat once melted.
- Mix Cornflakes and Final Marshmallows: Stir in the 7 cups of cornflakes until they are fully coated with the peanut butter marshmallow mixture. Add the remaining 1 oz of mini marshmallows and the optional ⅓ cup peanut butter chips, gently folding them into the mixture without overmixing to maintain texture.
- Shape Cookies: Spray a large cookie scoop with nonstick cooking spray. Scoop out 10 equal portions of the mixture onto a parchment-lined baking sheet. Grease your fingers with a bit of butter or oil, then gently spread each cookie ball to about 1 inch thickness, ensuring not to compact them too densely to keep them light and crunchy.
- Prepare Peanut Butter Drizzle: In a microwave-safe bowl, melt 2 tablespoons of peanut butter chips together with ½ teaspoon vegetable or canola oil in 30-second increments, stirring between each interval until smooth. Transfer the melted drizzle into a ziplock bag and cut a small opening in one corner.
- Drizzle and Set: Drizzle the melted peanut butter chip mixture over each cookie by squeezing the bag gently. Let the cookies set at room temperature for 20-30 minutes until firm enough to serve.
Notes
- Gooey Texture Issues: Avoid overcooking the peanut butter and marshmallow mixture to prevent caramelization, which can cause the cookies to harden instead of being gooey. Melt the ingredients on low heat and stir constantly.
- Temperature Sensitivity: If the cookies are too firm because of a cold environment, warm them in the microwave for 5 seconds to restore their gooey texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave before serving for the best texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
