No Bake Peanut Butter Cornflakes (Printable Version)
Quick and easy peanut butter cornflake balls with melted marshmallows and a crunchy finish.
# Ingredients Required:
→ Fats and Oils
01 -
57 g salted butter
02 -
7 ml vegetable or canola oil
→ Peanut Butter
03 -
180 g smooth peanut butter
→ Sweets and Add-ins
04 -
280 g mini marshmallows
05 -
30 g mini marshmallows (for mixing in)
06 -
47 g peanut butter chips (optional, divided)
→ Cereals
07 -
245 g cornflakes
# Guide to Cooking:
01 -
In a large pot over medium-low heat, melt the salted butter and smooth peanut butter together until smooth.
02 -
Add 280 g of mini marshmallows to the pot and stir constantly until fully melted. Remove the pot from heat.
03 -
Stir in the cornflakes until fully coated with the melted mixture. Gently fold in the remaining 30 g of mini marshmallows and the optional peanut butter chips, taking care not to overmix.
04 -
Lightly grease a large cookie scooper with nonstick cooking spray and scoop out 10 equally sized balls onto a parchment-lined baking sheet. Grease your fingers and gently flatten each ball to approximately 2.5 cm thickness without packing them too densely.
05 -
Melt the peanut butter chips and vegetable or canola oil together in the microwave in 30-second increments, mixing between intervals until smooth. Pour the mixture into a small resealable bag and cut a small opening in the corner.
06 -
Drizzle the melted peanut butter chips over each shaped cookie. Allow cookies to set at room temperature for 20 to 30 minutes before serving.
# Extra Suggestions:
01 -
Use high-quality peanut butter for enhanced flavor and store cookies in an airtight container at room temperature. For a softer texture, use fresh marshmallows and adjust peanut butter chips according to taste.