Description of this recipe
These 3-Ingredient No-Bake Cookies are a delightful treat that combines the classic flavors of peanut butter and marshmallow with the satisfying crunch of cornflakes. Perfect for busy days or when you need a quick and easy dessert, these cookies require minimal effort and no oven time! They are incredibly simple to make, even for novice bakers, and are guaranteed to be a hit with both kids and adults.
Why you will love this recipe
You will love these cookies for several reasons:
- Simplicity: With only three ingredients, this recipe couldn’t be easier. It’s a fantastic option when you’re short on time or ingredients.
- No-Bake: Say goodbye to turning on the oven! These cookies are perfect for hot summer days or when you just don’t feel like baking.
- Kid-Friendly: This recipe is a great way to get kids involved in the kitchen. They can help with measuring, stirring, and shaping the cookies.
- Delicious Flavor: The combination of peanut butter, marshmallow, and cornflakes creates a harmonious blend of sweet, salty, and crunchy textures that is simply irresistible.
- Quick to Make: From start to finish, these cookies can be ready in just a few minutes, making them an ideal last-minute dessert or snack.
- Customizable: While the base recipe is fantastic, there are plenty of ways to customize these cookies to suit your preferences.
Ingredients:
- 10 oz mini marshmallows
- ½ cup creamy peanut butter
- 5 cups corn flakes cereal
Preparation:
Step 1: In a large saucepan, combine the mini marshmallows and creamy peanut butter. Place the saucepan over low heat.
Step 2: Stir continuously until the marshmallows and peanut butter are completely melted and smooth. This usually takes about 3-5 minutes. Make sure to keep the heat low to prevent the marshmallows from burning. If you’re using a non-stick pan, it will make the process even easier. The mixture should be fully combined and have a glossy appearance.
Step 3: Remove the saucepan from the heat. Immediately pour in the corn flakes cereal.
Step 4: Quickly stir the corn flakes into the melted marshmallow and peanut butter mixture. Ensure that all the corn flakes are evenly coated. This step needs to be done quickly as the mixture will start to set as it cools. Use a spatula or a large spoon to gently fold the corn flakes into the mixture, ensuring they are thoroughly coated without being crushed.
Step 5: Scoop out about ¼ cup of the cornflake mixture at a time. Drop the scoops onto a silicone-lined or parchment paper-lined baking sheet.
Step 6: Use your fingers or the back of a spoon to gently shape the mixture into cookie shapes. If the mixture is too sticky, you can lightly dampen your hands with water to prevent the mixture from sticking to your fingers.
Step 7: Allow the cookies to set for 5-10 minutes at room temperature. This will allow the marshmallows to cool and the cookies to firm up. Alternatively, you can place the baking sheet in the refrigerator for a quicker setting time.
COOKING Rating:
Easy
Serving Suggestions:
- Serve these cookies as a delightful after-school snack for kids.
- Pack them in lunchboxes for a sweet and satisfying treat.
- Enjoy them as a quick dessert after dinner.
- Bring them to parties, potlucks, or bake sales – they’re always a crowd-pleaser.
- Pair them with a glass of cold milk or a cup of hot cocoa for a cozy treat.
- Serve them at holiday gatherings for a simple and delicious dessert option.
- Add a drizzle of melted chocolate or a sprinkle of sea salt for an extra touch of flavor.
- Use them as a topping for ice cream or yogurt for a fun and easy dessert.
Tips:
- Use Fresh Ingredients: For the best flavor and texture, use fresh marshmallows and creamy peanut butter.
- Don’t Overheat: Be careful not to overheat the marshmallow and peanut butter mixture, as this can result in a hard or burnt texture.
- Work Quickly: Once the marshmallow and peanut butter are melted, work quickly to mix in the corn flakes and shape the cookies before the mixture starts to set.
- Line the Baking Sheet: Lining the baking sheet with silicone or parchment paper will prevent the cookies from sticking and make cleanup easier.
- Customize the Flavor: Get creative with the ingredients! Add a sprinkle of chocolate chips, chopped nuts, or dried fruit to the mixture for added flavor and texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Variations: Try using different types of cereal, such as Rice Krispies or Chex, for a different texture. You can also use different nut butters, like almond butter or cashew butter, for a unique flavor.
- Vegan Option: Use vegan marshmallows and peanut butter to make these cookies suitable for a vegan diet.
- Gluten-Free Option: Ensure that the corn flakes cereal you use is certified gluten-free to make these cookies gluten-free.
- Double the Batch: This recipe can easily be doubled or tripled to make a larger batch for parties or gatherings.
Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Nutritional Information:
(Approximate values per cookie)
Calories: 150
Protein: 3g
Sodium: 80mg
(Note: Nutritional information can vary based on specific ingredients used.)
Conclusion
These 3-Ingredient No-Bake Cookies are the epitome of simplicity and deliciousness. With just a few pantry staples and minimal effort, you can create a delightful treat that is perfect for any occasion. Whether you’re looking for a quick dessert, a fun activity to do with kids, or a crowd-pleasing snack, these cookies are sure to satisfy. The combination of creamy peanut butter, sweet marshmallows, and crunchy cornflakes is a timeless classic that never fails to impress. So, gather your ingredients, follow the easy steps, and enjoy the magic of these irresistible no-bake cookies!
Questions and Answers:
Q1: Can I use a different type of nut butter instead of peanut butter?
A: Absolutely! Feel free to experiment with different nut butters such as almond butter, cashew butter, or even sunflower seed butter for a unique flavor profile. Each nut butter will impart its own distinct taste, so choose one that you enjoy. Just ensure that the nut butter you use is creamy for the best texture.
Q2: What if I don’t have corn flakes? Can I use another type of cereal?
A: Yes, you can definitely substitute corn flakes with other types of cereal. Rice Krispies, Chex (rice or corn), or even crushed pretzels can work well. Keep in mind that the texture and flavor will vary depending on the cereal you choose. Rice Krispies will give a lighter, crispier texture, while Chex will offer a slightly more robust crunch.
Q3: My cookies are too sticky and difficult to shape. What can I do?
A: If your cookie mixture is too sticky, try lightly dampening your hands with water before shaping the cookies. This will prevent the mixture from sticking to your fingers. You can also use two spoons or a cookie scoop to portion out the cookies, minimizing direct contact with your hands. Another option is to chill the mixture in the refrigerator for a few minutes to firm it up slightly before shaping.
Q4: How long will these cookies stay fresh?
A: These cookies are best enjoyed within 2-3 days of making them. Store them in an airtight container at room temperature to maintain their texture and flavor. Over time, the cornflakes may lose some of their crunch, but the cookies will still be delicious. Avoid storing them in the refrigerator, as this can make the cornflakes soggy.
Q5: Can I add anything else to these cookies to make them even more interesting?
A: Absolutely! There are countless ways to customize these cookies to suit your taste. Consider adding mix-ins such as chocolate chips (milk, dark, or white), chopped nuts (peanuts, almonds, or pecans), dried fruit (raisins, cranberries, or chopped apricots), or even a sprinkle of shredded coconut. You can also drizzle melted chocolate over the finished cookies for an extra touch of decadence.
