No matter which direction you take these no-bake cookies, they’re sure to satisfy your sweet tooth. Scoop out 10 equally sized cookie dough balls, place them on a parchment lined baking sheet. Mix in the mini marshmallows just until combined. Preheat oven to 350 degrees lightly grease two 9x13 baking sheets Combine flour and baking powder and sift. Not a fan of coconut? Skip it completely or roll the cookie logs in cocoa powder or chocolate sprinkles instead. Melt the butter and peanut butter together in a large pot. Stir a splash of vanilla or almond extract into the chocolate mixture or add a pinch of ground cinnamon. You can also opt for chopped toasted nuts like pecans or walnuts. Try using crushed pretzels or graham crackers instead of the corn flakes or swapping the mini marshmallows or raisins with dried cherries or cranberries. There’s plenty of room to play with this recipe. All that’s left to do is slice the logs into rounds to form the cookies and dig in.
Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Spread cornflake mixture in an even layer on prepared baking sheet. Add butter and toss to form small clusters. Add milk powder, sugar, and salt toss to combine. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt toss to mix. Roll the logs in sweetened coconut flakes before transferring them to the refrigerator or freezer until firm. In a medium bowl, with your hands, crush cornflakes to ¼ of their original size.
Simply melt together butter and chocolate chips, stir in crushed corn flakes and either raisins or mini marshmallows and form the mixture into logs. They’re also easy enough to let the kids get involved. One of the best things about this no-bake cookie recipe is that you can make the cookies ahead of time on a lazy weekend or rainy day and store them in the freezer until you need them. Remove from the heat and stir in the peanut butter. In a small saucepan, heat sugar and syrup on medium heat and stir frequently till the sugar dissolves. Made with simple ingredients and no corn syrup, these Chocolate Peanut Butter Cornflake Cookies are a better-for-you, no-bake version of the classic cornflake cookie recipe we all love. And with no need to turn the oven on to make them, these are cookies you’re sure to make again and again at the drop of a hat. Begin by placing a large sheet of wax paper on the countertop. Line 1-2 baking sheets with parchment or wax paper and set aside. It’s a five ingredient recipe that takes just minutes to make and is endlessly versatile. These no-bake cookies are fit for chocolate lovers everywhere.
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