Introduction

These Halloween Ghost Cornflake & Peanut Butter Cookies are a fun and festive treat that’s perfect for spooky celebrations. Crispy cornflakes coated in a smooth peanut butter caramel base are topped with marshmallow ghosts and chocolate details for an adorable finish.

The image shows a close-up of a small dessert made to look like a ghost. It has a base of crushed golden brown cornflakes held together with sticky caramel, forming a rough, textured pile. On top of this base, there is a large, smooth, white marshmallow covered in white chocolate with a drip effect, giving a melting look. The marshmallow has three small, dark brown chocolate spots arranged to resemble eyes and an open mouth, creating a surprised ghost face. The background is a white marbled surface with similar treats blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cornflake cereal
1/2 cup peanut butter
1/2 cup syrup (corn syrup or similar)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup white chocolate, melted
1 tablespoon dark chocolate (for eyes and mouth)
18 marshmallows

Instructions

Step 1: In a saucepan over medium heat, combine the syrup, peanut butter, and sugar. Stir continuously to prevent burning as the mixture melts and becomes smooth and caramel-like. Once silky, remove from heat and stir in the vanilla extract and salt.
Step 2: Place the cornflakes in a large bowl and pour the warm peanut butter mixture over them. Stir gently with a spatula until all the cornflakes are coated evenly.
Step 3: Using a cookie scoop or spoon, drop mounds of the mixture onto parchment paper or a lined baking sheet. Slightly press each mound to help it hold its shape. Let them cool at room temperature until set.
Step 4: Spoon a bit of melted white chocolate on top of each cookie. Dip a marshmallow into the white chocolate, tap off excess, and place it on top of each cookie to form the ghost.
Step 5: Allow the cookies to set completely. To speed this up, you can refrigerate them for a short time.
Step 6: Using a toothpick dipped in melted dark chocolate, carefully draw eyes and mouth shapes on each marshmallow ghost to complete the spooky faces.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or pumpkin spice to the peanut butter mixture before pouring over the cornflakes.
Substitute mini marshmallows for regular marshmallows if you prefer smaller ghost toppers.
You can use white candy melts instead of white chocolate for easier melting and coating.
If you want a more intense chocolate flavor, use semi-sweet chocolate for decorating instead of dark chocolate.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the marshmallows fresh and prevent them from becoming sticky, avoid humid environments. These cookies are best enjoyed fresh but can be refrigerated for up to a week; allow them to come to room temperature before serving. Reheating is not necessary.

How to Serve

The image shows seven small white bowls arranged on a white marbled surface. In the top right, a bowl is filled with golden-brown cornflakes. Next to it on the left, a bowl holds a smooth amber-colored liquid. Below that, a small glass bowl contains a dark brown liquid, and beside it is a white bowl filled with white granulated sugar. To the right, a bowl holds large white marshmallows. Below that, two white bowls have chunks of dark brown chocolate and pale yellow white chocolate, respectively. On the bottom right, another white bowl contains creamy, brown peanut butter. All items are neatly arranged and clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter works fine and will add a little extra texture to the cookies, but smooth peanut butter helps create a more uniform caramel base.

What if I don’t have corn syrup?

You can substitute honey or maple syrup, but the texture and flavor may differ slightly. Corn syrup helps with the sticky, chewy consistency that’s ideal for these cookies.