Just because you’re not a baker, doesn’t mean that you can’t have homemade cookies this Easter. These no-bake peanut butter cereal cookies are insanely easy to make, and they’re also pretty adorable as well. I mean, who doesn’t want to eat a cookie that looks like a bird’s nest full of candy-coated milk chocolate eggs?
I may or may not have freaked out yesterday, after realizing that I had not shared an Easter recipe with y’all yet this year. So, I decided to make a thing. An Easter thing, a no-bake Easter thing, a small-batch Easter thing. An Easter thing that took very little time to make and allowed me to show off my new Easter plate and Easter garland. Super cute, right? I mean, it would be such a shame to not show them off, don’t you think? Unfortunately, I’m sad to say, that this is about as Eastery as my house is gonna get this year. But hey, at least there are now festive cookies, right?
P.S. These cookies were totally made possible thanks to some amazing friends, who took it upon themselves to become neighborhood Easter bunnies this week. After mentioning on Facebook, that I was addicted to M&M’s Milk Chocolate Easter Eggs and unable to find them anywhere online for an affordable price, some lovely friends surprised me with a sweet little Easter basket containing two bags of them. Another neighbor also gifted me with a few small bags of Cadbury Mini Eggs as well. When it comes to candy-coated chocolate eggs, I truly am blessed at the moment. Yay friends, yay chocolate, yay Easter.
Ingredients:
- 2 Cups Corn Flakes Cereal
- 1/4 Cup Light Brown Sugar, Packed
- 1/4 Cup Light Corn Syrup
- 1 Tablespoon Unsalted Butter
- 1/2 Teaspoon Vanilla
- 1/4 Cup Peanut Butter
- Candy-Coated Milk Chocolate Eggs
Directions:
- Place the cereal in a large glass or metal mixing bowl; set aside.
- In a small saucepan, over medium heat, stir the sugar, corn syrup, and butter together. Cook until the sugar is completely dissolved, stirring constantly. Do not allow it to come to a boil. Remove from heat.
- Stir in the vanilla and peanut butter until well combined.
- Coat the cereal with the peanut butter mixture and stir to combine.
- Use a large spoon or a small cookie scoop to place mounds of the coated cereal mixture onto a Silpat or wax paper-lined baking sheet.
- Immediately press three chocolate eggs into the middle of each cookie.
- Allow the cookies to cool and firm up before storing them in an airtight container between sheets of wax paper.
Suggestions:
- Make sure to have your cereal already in a bowl before starting this recipe, your baking sheet prepared, and your vanilla and peanut butter pre-measured. This recipe goes fast.
- Stir the cereal and peanut butter mixture together as fast as you can and form your cookies quickly before the entire mixture starts to firm up.
- This recipe will yield approximately 12 cookies.
Improvements:
- Sprinkle a little bit of crushed sea salt onto each cookie.
- Replace the peanut butter with almond or cashew butter.
- Add finely chopped peanuts to the cookie mixture.
Ingredients:
- 2 Cups Corn Flakes Cereal
- 1/4 Cup Light Brown Sugar, Packed
- 1/4 Cup Light Corn Syrup
- 1 Tablespoon Unsalted Butter
- 1/2 Teaspoon Vanilla
- 1/4 Cup Peanut Butter
- Candy-Coated Milk Chocolate Eggs
Directions:
- Place the cereal in a large glass or metal mixing bowl; set aside.
- In a small saucepan, over medium heat, stir the sugar, corn syrup, and butter together. Cook until the sugar is completely dissolved, stirring constantly. Do not allow it to come to a boil. Remove from heat.
- Stir in the vanilla and peanut butter until well combined.
- Coat the cereal with the peanut butter mixture and stir to combine.
- Use a large spoon or a small cookie scoop to place mounds of the coated cereal mixture onto a Silpat or wax paper-lined baking sheet.
- Immediately press three chocolate eggs into the middle of each cookie.
- Allow the cookies to cool and firm up before storing them in an airtight container between sheets of wax paper.
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