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My blog friend, Alli of Tornadough Alli, wrote a cookbook and I’m so proud. I got it in the mail a couple weeks ago and read it cover to cover. [Do you read cookbooks? Just me?]
How she manages to maintain her site, raise her kids, make pretty videos for me & many others (like this Christmas Oreo Bon Bon video she recently made for me) and develop and photograph 100 recipes is far beyond me, but she makes it all look good!
The cookbook is called Untraditional Desserts: 100 Classic Treats with a Twist and its so fun! It’s full of delicious recipes and pretty pictures.
On my “to bake” list are: Peanut Butter Blossom Cupcakes, Salted Nut Roll Bars, and Monster Cookie Sheet Cake.
The first thing I made from her book are these Chocolate Peanut Butter Cornflake Cookies. A classic recipe taken up a notch when you drizzle chocolate over them.
No bake cookies are SO easy and a nice change from the usual for a holiday cookie exchange. You could festive them up by adding sprinkles onto the chocolate before it sets. Bob took them to work to share and they got rave reviews.
CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES
- Cornflakes – I used original, “regular” corn flakes here but I think there are different varieties (like chocolate) you could also use that would be fun
- Light Corn Syrup – Karo syrup is used for a light sweet flavor, in sauces and jams and such. It is made with real vanilla.
- Sugar – White, granulated sugar.
- Peanut Butter – I used Jif Natural because that’s what we keep on hand. Crunchy might be fun…
- Chocolate Chips – I used mini semi-sweet chocolate chips.
- Vegetable Oil – Vegetable oil is a taste free way to slightly thin the chocolate as you’re melting it to leave a shiny finish
TOOLS TO HELP YOU MAKE CHOCOLATE CORNFLAKE COOKIES
- Small Saucepan – I prefer nonstick & dishwasher safe (bc I’m lazy)
- Silicone Spatula – You need to stir the sugar and corn syrup until its dissolved so you need a heat safe spatula. I like one-piece ones that don’t come apart (or leave cracks for cleaning)
- Parchment Paper – You’ll scoop the cookies out onto parchment paper, which is non-stick and allows for easy cleanup.
- Medium Cookie Scoop – I use my cookie scoops SO often. They make portioning out these sticky cookies easy.
Other No Bake Treats You Might Like
- No Bake Chocolate Lush
- Peanut Butter Balls (Buckeyes)
- Golden Oreo Sand Pudding
- Chocolate and Peanut Butter Eclair Dessert
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Chocolate Peanut Butter Cornflake Cookies
- Line your countertop or a baking sheet with parchment paper and set aside.
- To a large bowl, add your cornflakes and set aside.
- To a medium saucepan over medium heat, add the corn syrup and sugar. Stir over heat until the sugar dissolves (about 3-4 minutes). Do not let it boil.
- Once your sugar is dissolved, remove the pan from the heat and stir in the peanut butter until smooth.
- Pour the mixture over the cornflakes and gently stir together until all the cereal is coated.
- Use a cookie scoop (or spoon) to drop heaping tablespoons onto the prepared parchment paper and let cool for about 30 minutes.
- Once cooled, in a small microwave safe bowl, add the chocolate chips and vegetable oil. Microwave for 30 seconds, then stir. Repeat for 30 second intervals until melted and smooth.
- Drizzle the chocolate (I added it to a plastic bag and snipped the very tip) over the cookies.
- Let set up for about 15 minutes before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Alli’s Untraditional Desserts cookbook would make a great holiday gift for a sweets lover in your life! You can find it on Amazon or at Barnes & Noble.