Can I use honey instead of corn syrup?

While honey has a different consistency and flavor profile, you can substitute it. Your cookies will have a distinct honey flavor and might be slightly softer than the corn syrup version. You may need to cook the sugar mixture slightly longer to achieve the right consistency.

Why did my cookies turn out too hard?

The most common reason is overcooking the sugar mixture. Remove it from heat as soon as it begins to bubble. Also, make sure you're measuring ingredients accurately – too much sugar or corn syrup can create an overly hard cookie.

Can I make these gluten-free?

Yes! Just double-check that your cornflakes are certified gluten-free (not all brands are) and use gluten-free vanilla extract. The rest of the ingredients are naturally gluten-free.

How do I prevent the cookies from sticking together during storage?

Make sure they're completely cool before storing, and place sheets of wax paper or parchment between layers in your storage container. In humid environments, you might need to re-separate them occasionally.

Easy Cornflake Cookies Recipe

Description

These Easy Cornflake Cookies are a delightful no-bake treat made with crispy cornflakes, creamy peanut butter, and a sweet syrup. Perfect for holidays, bake sales, or just a quick snack, they’re easy to prepare in just a few minutes with ingredients you likely already have in your kitchen.

Ingredients

Units Scale

Cornflake Base:
6 cups plain corn flakes cereal
Syrup Mixture:
1 cup light corn syrup
1 cup sugar
1 teaspoon salt
1 cup creamy peanut butter
1 teaspoon vanilla extract

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Instructions

Prepare the Cornflakes
In a large mixing bowl, add the 6 cups of plain corn flakes cereal. Set aside while you prepare the syrup mixture. This will save time as you’ll need to combine everything quickly once the syrup mixture is ready.
Make the Syrup
In a medium saucepan, combine the light corn syrup, sugar, and salt. Cook this mixture over medium heat, stirring constantly with a spatula to prevent sticking or scorching. Continue cooking until the mixture just begins to bubble, indicating that the sugar has dissolved completely.
Incorporate Peanut Butter & Vanilla
Remove the saucepan from the heat immediately once the syrup begins to bubble. Stir in the creamy peanut butter and vanilla extract. Mix well until the peanut butter is fully melted and incorporated into a smooth syrup.
Combine with Cornflakes
Pour the hot syrup mixture over the cornflakes you set aside earlier. Using a large spatula, gently fold the syrup and cornflakes together to ensure every flake is evenly coated. Work quickly while the mixture is still warm, as it will start to set as it cools.
Portion and Cool
Using a large cookie scoop or two spoons, portion the mixture into individual cookies. Place each portion onto a sheet of wax or parchment paper. Allow to cool completely at room temperature. This will help the cookies firm up and hold their shape.
Store
Once cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week.

Notes

To prevent the cookies from sticking to your hands or scoop, lightly grease the cookie scoop or your hands with cooking spray.
For an extra crunch, try adding crushed nuts or mini chocolate chips to the mixture before portioning.
To make this recipe gluten-free, ensure the cornflakes you use are certified gluten-free.
Store them in layers separated by wax paper to keep them from sticking together.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9g
Sodium: 70mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg