Description
Delightfully simple and delicious no-bake peanut butter cornflake cookies made with smooth peanut butter, vegan marshmallows, and crispy cornflakes. These vegan-friendly treats are perfect for a quick snack or dessert, combining creamy, crunchy, and sweet elements without any baking required.
Ingredients
Scale
Base Ingredients
- 4 tbsp salted butter
- 3/4 cup smooth peanut butter
- 10 oz mini vegan marshmallows
- 7 cups cornflakes
Optional Ingredients
- Peanut butter chips
- Vegetable oil (for melting peanut butter chips)
Instructions
- Melt Butter and Peanut Butter: In a large pot over medium-low heat, melt the butter and smooth peanut butter together, stirring gently to combine without burning.
- Add Vegan Marshmallows: Stir in the mini vegan marshmallows into the melted mixture until fully melted and smooth, then remove the pot from the heat.
- Incorporate Cornflakes: Gently fold the cornflakes into the melted mixture, coating them evenly. Add remaining mini vegan marshmallows and optional peanut butter chips, mixing carefully to avoid crushing the cornflakes.
- Form Cookies: Using a greased cookie scooper, drop equal portions of the mixture onto parchment paper. Press lightly to shape each portion into a cookie.
- Decorate: Melt additional peanut butter chips with a small amount of vegetable oil in the microwave until smooth. Drizzle this over the cookies to add an extra peanut butter flavor and decorative touch.
- Set Cookies: Allow the cookies to set at room temperature for 20-30 minutes or until firm before serving.
Notes
- For a nut-free alternative, use sunflower seed butter instead of peanut butter.
- Ensure the vegan marshmallows you use are truly vegan, as some brands contain gelatin.
- You can add a pinch of salt if using unsalted butter to enhance flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To speed up setting, place cookies in the fridge for 10-15 minutes.
