No-Bake Ghost Cornflake & Peanut Butter Cookies
These spooktacularly simple no-bake cookies combine crunchy cornflakes, creamy peanut butter, and sweet chocolate in fun ghost shapes, making them a quick, easy, and delicious Halloween treat perfect for parties or family fun.
Equipment
- Large mixing bowl
- Sturdy spoon
- Baking sheet
- Parchment paper
- Microwave (optional, for melting chocolate)
- Toothpick (optional, for decorating)
- Small food-safe brush (optional, for decorating)
- Piping bag or ziptop bag (optional, for decorating)
Ingredients
- 4 cups Cornflake Cereal Make sure they're fresh and crunchy for the best texture. You can even find gluten-free cornflakes if needed!
- 1/2 cup Peanut Butter creamy or crunchy
- 1/2 cup Syrup maple syrup, corn syrup, or honey
- 1/2 tsp Salt Don't skip this! It perfectly balances the sweetness and enhances the peanut butter flavor.
- 1 tsp Vanilla Extract A little splash of vanilla elevates everything.
- 18 Marshmallows Standard-sized marshmallows work best here.
- 1 cup White Chocolate chips or chopped bar High-quality white chocolate melts smoother.
- 1 tbsp Dark Chocolate chips or chopped bar Just a small amount for the adorable ghost faces.
Instructions
- Step 1: Prepare the Cookie Base: Grab your largest mixing bowl. Into it, toss the cornflake cereal, peanut butter, syrup, salt, and vanilla extract. Now, get in there with a sturdy spoon or even your hands (it’s a bit sticky, but fun!) and stir everything until every single cornflake is nicely coated. This is the foundation of your delicious ghosts!
- Step 2: Form the Ghosts: Line a baking sheet with parchment paper. This is key for easy removal later! Scoop out tablespoon-sized portions of your cornflake mixture. Now, with gentle hands, shape them into cute little ghost-like figures. Think of a rounded bottom that tapers slightly towards a point at the top. Don't worry about perfection; rustic ghosts are charming ghosts!
- Step 3: Add Marshmallows: This is where the magic happens! Carefully press one marshmallow onto the wider, bottom part of each ghost shape. This gives your ghosts their plump, adorable base.
- Step 4: Melt the White Chocolate: Time for the "skin"! Melt your white chocolate according to the package directions. My go-to method is often in the microwave, zapping it in 20-30 second intervals, stirring well after each, until it's smooth and creamy. Be careful not to overheat it, or it can seize up. Dip the top two-thirds of each ghost (the cornflake part, covering the marshmallow) into the melted white chocolate, letting any excess drip off. Place the cookies back on your parchment-lined baking sheet.
- Step 5: Decorate: Now for the spooky personality! Melt the dark chocolate in a separate small bowl. You can do this the same way as the white chocolate. Once melted, grab a toothpick, a small food-safe brush, or even a piping bag with a tiny hole (I sometimes use a ziptop bag with the corner snipped off!). Use the dark chocolate to draw two eyes and a little open mouth on the white chocolate part of each ghost. Let your creativity flow!
- Step 6: Set and Serve: Once all your ghosts have their faces, pop the baking sheet into the refrigerator for 10-15 minutes. This quick chill helps the white chocolate set up nicely. If you're not in a rush, you can also let them sit at room temperature until the chocolate is firm. Then, they're ready to haunt your snack plate!
Notes
Make these cookies your own with substitutions like almond butter or colored candy melts. Avoid overheating white chocolate by melting slowly. Work quickly when shaping the base, and parchment paper is essential for easy removal. Chilling for 10-15 minutes helps them set. These are great for making ahead (1-2 days in advance) and are naturally gluten-free if using certified GF cornflakes. Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week. For longer storage, freeze for up to a month.