Chocolate Peanut Butter Cornflake Cookies – Delicious clusters of crunchy Cornflakes smothered in creamy peanut butter chocolate. An irresistible no-bake treat!
I have such an easy and delicious no-bake treat for you today, and all you need is 3 simple ingredients you probably already have at home!
Is it too hot to turn on the oven? (yep!) Then you’ll LOVE preparing and devouring these Chocolate Peanut Butter Cornflake Cookies – but be prepared for chocolatey fingers. 🙂
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- chocolate (high quality milk chocolate, dark, or semi-sweet)
- smooth peanut butter
How to make Chocolate Peanut Butter Cornflake Cookies
To make this incredibly simple recipe, add the chocolate and peanut butter to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Stir in the Cornflakes until completely coated in chocolate.
Drop spoonfuls of the Cornflake mixture onto a baking tray lined with parchment paper or a silicone mat. You should get about 18 – 20 decent-sized clusters. Allow to set in the fridge for about 30 minutes to an hour.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
These Chocolate Peanut Butter Cornflake Cookies are:
- super quick and easy to throw together
- only 3 simple ingredients
- incredibly delicious and very moreish
- crunchy AND creamy!
Because these no-bake chocolate cookies can melt quite easily, they are best served chilled, and should be kept in the fridge.
They can be stored in an airtight container in the fridge for up to 3 weeks. They also freeze well for up to 2 months! Thaw overnight in the fridge before serving. 🙂
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥