Description
These no-bake peanut butter cornflake cookies with marshmallows are a delightful treat combining the crunch of cornflakes with the gooey sweetness of melted peanut butter and marshmallows. Perfect for a quick, easy dessert that requires no oven time, these cookies are coated with a drizzle of peanut butter chips for an extra burst of flavor.
Ingredients
Units
Scale
Main Ingredients
- 4 tablespoon 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)
- 1/3 cup peanut butter chips (optional)
For Drizzling
- 2 tablespoon 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 evenly without burning.
- Add Marshmallows: Add the 10 oz of mini marshmallows to the pot, continue stirring constantly until the marshmallows are fully melted and the mixture becomes smooth and gooey. Remove from heat promptly to prevent caramelization.
- Combine Cornflakes and Mix-ins: Stir the cornflakes into the melted mixture until they are completely coated. Gently fold in the 1 oz of mini marshmallows and optional ⅓ cup peanut butter chips, taking care not to overmix to maintain texture.
- Shape Cookies: Spray a large cookie scoop with nonstick cooking spray. Scoop out 10 equal portions onto a parchment-lined baking sheet. Grease your fingers and gently flatten each portion to about 1 inch thickness, avoiding packing them too densely.
- Prepare Peanut Butter Drizzle: Melt the 2 tablespoons of peanut butter chips and ½ teaspoon vegetable or canola oil in the microwave in 30-second intervals, stirring between each until smooth. Transfer the melted mixture to a ziplock bag, cut a small hole in one corner, and drizzle evenly over each cookie.
- Set Cookies: Allow the cookies to rest and set at room temperature for 20-30 minutes before serving, enabling the drizzle to harden slightly and the cookies to firm up.
Notes
- Cookie Gooeyness: To keep cookies gooey, melt the peanut butter and marshmallow mixture low and slow, avoiding overheating which can cause caramelization and hardening.
- Reheating Tip: If cookies are not gooey enough or get too firm, microwaving them for 5 seconds will soften them nicely.
- Storage: Store cookies up to 2 days in an airtight container at room temperature for best freshness.
- Serving Suggestion: For an ooey-gooey texture, reheat briefly in the microwave before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
