Chocolate Peanut Butter Cornflake Cookies.

Chocolate Peanut Butter Cornflake Cookies

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 18 - 20 cookies
Calories: 150 kcal
Delicious clusters of crunchy Cornflakes smothered in creamy peanut butter chocolate. An irresistible no-bake treat! 


  • 12 oz chocolate (milk, dark, or semi-sweet) 350g
  • 1/2 cup smooth peanut butter 125g
  • 4 cups Cornflakes 100g


  1. Line a baking tray with parchment paper, or a silicone mat. Set aside.

  2. 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.

  3. Add the Cornflakes, and fold in until completely coated in chocolate.

  4. Drop spoonfuls of the Cornflake mixture onto the prepared baking tray, and refrigerate until completely set - about 30 minutes.


These cookies 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.

The calories are an estimate only.