Peanut Butter Cornflake Cookies

Soft and chewy peanut butter oatmeal cookies with crunchy dark chocolate coated cornflakes.

Peanut Butter Cornflake Cookies

Can I make this recipe dairy-free?

Yes! Substitute the butter with vegan butter and milk with non-dairy milk

Can I substitute the cornflakes with another cereal?

Definitely! Feel free to get creative.

If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!

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Peanut Butter Cornflake Cookies

Soft and chewy peanut butter oatmeal cookies with crunchy dark chocolate coated cornflakes.
Course Dessert
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 10 cookies
Author Taavi Moore

Ingredients

Cornflakes

  • 2 ½ cups cornflakes
  • 4 oz. dark chocolate, melted

Cookies

  • ½ cup unsalted butter, room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (52g) packed brown sugar
  • ½ cup (128g) creamy, unsalted peanut butter
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 1 ½ cups (132g) old-fashioned rolled oats
  • ½ cup (64g) all-purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ tsp baking powder

Instructions

  • Add cereal to a large mixing bowl. Pour over melted chocolate and toss well to coat. Spread onto a parchment-lined baking sheet. Let set for 10-15 minutes in the fridge. Break into clusters and set aside. 
  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • In a large mixing bowl, use a handheld mixer (or stand mixer with paddle attachment) to cream together the room temp. butter, sugars, and peanut butter until light and fluffy (about 3-4 minutes). On low speed, beat in the milk and vanilla extract.
  • Add oats, flour, cinnamon, salt, baking soda and powder. Combine on low speed until a soft dough forms. Fold in half of the chocolate cornflakes. 
  • Use a ~1.5 tbsp cookie scoop to distribute dough onto baking sheet. Slightly press down each mound with the palm of your hand. Top each cookie with remaining chocolate cornflakes. Bake cookies for 11-12 minutes until light brown with crisp edges. Let cookies cool for 10 minutes before transferring to a wire cooling rack.
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