Halloween Ghost Cornflake & Peanut Butter Cookies Recipe
These Halloween Ghost Cornflake & Peanut Butter Cookies combine crunchy cornflakes coated in a smooth, caramel-like peanut butter mixture with spooky ghost marshmallow decorations. Perfect for a festive and fun treat, these no-bake cookies are easy to make and delightfully sweet with a touch of chocolate detailing for a hauntingly cute finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 18 cookies 1x
- Category: No-Bake Cookies
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Base Ingredients
- 4 cups cornflake cereal
- 1/2 cup peanut butter
- 1/2 cup syrup (corn syrup recommended)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Decoration Ingredients
- 1 cup white chocolate, melted
- 1 tablespoon dark chocolate (for eyes and mouth), melted
- 18 marshmallows
Instructions
- Make the caramel base: Add the sugar, corn syrup, and peanut butter to a saucepan and heat over medium heat. Stir continuously to avoid burning as the mixture melts and becomes smooth and caramel-like. Once silky, remove from heat and mix in the vanilla extract and salt thoroughly.
- Shape the cookies: Pour the warm peanut butter mixture over the cornflakes in a large bowl. Gently stir with a spatula to evenly coat all the cornflakes without crushing them. Using a size 20 cookie scoop, scoop out small mounds onto parchment paper or a lined baking sheet. Press each mound gently to maintain shape and allow them to cool at room temperature until set.
- Decorate for Halloween: Melt the white chocolate and spoon a small amount on top of each cookie. Dip a marshmallow into the melted white chocolate, tap off excess, and place it on top of each cookie to create a ghost shape. Let the cookies set completely, either at room temperature or by refrigerating to speed the process. Once set, use a toothpick dipped in melted dark chocolate to carefully draw spooky eyes and mouths on each marshmallow ghost.
Notes
- Use a gentle hand when stirring cornflakes to avoid crushing them.
- Substitute the corn syrup with golden syrup or honey if corn syrup is unavailable, though texture may vary slightly.
- To speed up setting time, refrigerate the cookies for 20-30 minutes after assembling.
- Ensure the peanut butter is well-stirred before measuring if natural peanut butter is used to avoid oil separation.
- Dark chocolate can be melted in short bursts in the microwave or over a double boiler for best control.
Keywords: Halloween cookies, no-bake cookies, peanut butter cookies, ghost cookies, cornflake cookies, Halloween treats
