Halloween Ghost Cornflake & Peanut Butter Cookies are the perfect spooky‑themed no‑bake treat for fall festivities. The crisp crunch of cornflakes meets the rich, creamy sweetness of peanut butter and syrup, while fluffy marshmallow ghosts and dark‑chocolate faces make these cookies delightfully eerie. They’re quick to assemble, require no oven time, and are a festive, fun project for families or Halloween parties—ready in minutes, with minimal mess, and maximum spook appeal.
Why You’ll Love This Recipe Name
This recipe blends nostalgic cornflake clusters with playful Halloween decoration, capturing the spirit of the season with only a handful of ingredients. You’ll love how easy it is—and how adorable the ghostly marshmallow toppers turn out. Perfect for kids, parties, or last‑minute spooky treats, these cookies bring a blend of crunchy, gooey, and whimsical charm that’s simply irresistible.
Ingredients
(rewritten for clarity)
- 4 cups cornflake cereal
- ½ cup creamy peanut butter
- ½ cup light corn syrup
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For decoration:
- 1 cup white chocolate, melted
- 1 tablespoon dark (or semisweet) chocolate, melted, for eyes and mouths
- 18 (or as many as you make) large marshmallows
Step‑by‑Step: How to Make Halloween Ghost Cornflake & Peanut Butter Cookies
- Make the caramel‑like base:
- In a medium saucepan over medium heat, combine the peanut butter, light corn syrup, and salt. Stir constantly until smooth and silky, avoiding burning.
- Remove from heat and stir in the vanilla extract.
- Coat the cornflakes:
- In a large bowl, pour the warm mixture over the cornflakes. Use a spatula to carefully mix until every cornflake is thoroughly covered.
- Shape the cookies:
- Use a size‑20 cookie scoop (or heaping spoonfuls) to scoop mounds of the coated cornflakes onto parchment‑lined baking sheets. Gently press each mound to slightly flatten so they hold together. Let them cool and set at room temperature.
- Decorate for Halloween:
- Spoon melted white chocolate on top of each set cornflake mound.
- Place a marshmallow into the white chocolate on top of each cookie to create the ghost shape. Allow slight setting.
- Dip a toothpick into the melted dark chocolate and carefully draw spooky eyes and mouths on each marshmallow ghost.
- Let all cookies fully set—refrigerate briefly if needed to speed up hardening.
Helpful Tips
- Spray your cookie scoop lightly with cooking spray to prevent sticking.
- Mix gently when coating cornflakes to keep them intact for maximum crunch.
- Work quickly during assembly—once the base cools and stiffens, shaping becomes harder.
- If white chocolate thickens, stir in a small amount of vegetable oil to restore fluidity.
- Chill tray briefly between decorating steps to prevent melting of marshmallows or chocolate.
Substitutions And Variations
- Nut butter swaps: Use almond butter or sunflower seed butter instead of peanut butter—safe for nut allergies or different flavor profiles.
- Sweetener alternatives: Swap corn syrup with maple syrup or honey for a less‑processed option (liquid consistency matters for proper binding).
- Decoration twists: Instead of ghosts, press on candy corn, eyeball candies, or use orange‑colored chocolate for bats or pumpkins.
- Chocolate variations: Mix white and dark chocolate swirls, or drizzle colored icing for a more vivid Halloween look.
- Shape alternatives: Press mixture into a pan to cut into bars or use cookie cutters for shaped treats before chilling.
Storage Instructions
Keep the cookies in an airtight container at room temperature for 3 to 5 days of freshness. Layer parchment or wax paper between layers to keep the ghost marshmallows intact. Refrigeration isn’t necessary unless your climate is warm—but it can help maintain white chocolate and ghost shapes if melting is a concern.
Nutritional Information
Estimated per cookie (based on similar cornflake–peanut butter no‑bake cookies and scaled to your ingredients and decoration):
- Calories: Approximately 200 kcal
- Carbohydrates: ~35 g
- Fat: ~7 g
- Protein: ~4 g
Comparable cookies with similar ingredient profiles report:
- ~214 kcal, 36 g carbs, 7 g fat, 4 g protein per cookie (spendwithpennies.com)
- Another example: 216 kcal, 37 g carbs, 7 g fat, 4 g protein (thedomesticspoon.com)
Your final nutrition will vary depending on cookie size, amount of decoration, and brands used. For precise tracking, I recommend using a recipe nutrition calculator with your exact quantities.
Serving Suggestions
- Spooky platter: Arrange cookies on a plate with cobweb‑patterned napkins, scatter miniature candy pumpkins, and serve with orange‑stained milk or “witches’ brew” punch.
- Kids workflow: Set them up as a decorating station—let little ones top their own ghosts and draw faces for a fun Halloween activity.
- Party favors: Wrap individual cookies in clear cellophane with a festive ribbon—perfect for trick‑or‑treaters or party goody bags.
- Build a Halloween dessert board by pairing these with other simple no-bake goodies like Rice Krispie spiders, candy corn bark, or chocolate-covered pretzels for a festive, spooky spread.
Frequently Asked Questions About Halloween Ghost Cornflake & Peanut Butter Cookies
Here are some FAQs with helpful answers:
Q: Can I use mini marshmallows instead of full‑size?
Yes! Mini marshmallows can work, but they’ll look more like ghost heads rather than full ghosts. You may need to double‑stack them for better visibility and shape.
Q: What if I don’t have corn syrup—can I still make them?
Absolutely! You can substitute corn syrup with maple syrup or honey. Keep in mind these have different viscosities and sweetness profiles, so texture or flavor may vary slightly, but they still bind well.
Q: How can I make these vegan or allergy‑friendly?
Swap peanut butter for seed butter (like sunflower butter) and ensure your marshmallows and chocolate are vegan (many aren’t). Use vegan white chocolate or coconut‑based melts, and you’ll have a fun plant‑based version.
Q: My cookies are falling apart—what went wrong?
This often happens if the base cooled too much before stirring or shaping. Work while the peanut butter‑syrup mix is hot and pliable. Also, ensure you press down the scoop into a flattened mound gently to help binding.
Q: How many cookies does this recipe yield?
Using a size‑20 cookie scoop, you’ll make around 18‑20 cookies—perfect for a spooky batch. You can adjust ingredient quantities proportionally if you need more or fewer.
Conclusion
Thank you so much for stopping by and trying out these Halloween Ghost Cornflake & Peanut Butter Cookies—they’re such a fun, easy treat that brings a little spooky magic to any gathering. I adore how the crunchy cornflakes coated in creamy, sweet peanut butter caramel make a satisfying base, and how the little marshmallow ghost faces add kid‑friendly charm. I hope you have as much fun making them as I do—and that they bring smiles, giggles, and delicious bites to your Halloween table. Happy haunting and happy baking (or shall I say no‑baking!), and thank you for being part of this delicious, fun‑loving community. Enjoy every spooky, sweet moment!
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Halloween Ghost Cornflake & Peanut Butter Cookies
- Total Time: 15 minutes
- Yield: 18–20 cookies 1x
Description
Halloween Ghost Cornflake & Peanut Butter Cookies are spooky, no-bake treats with crunchy cornflakes, gooey peanut butter, and adorable marshmallow ghosts. A fast, festive dessert that’s perfect for Halloween parties and fun with kids!
Ingredients
4 cups cornflake cereal
½ cup creamy peanut butter
½ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla extract
Decoration:
1 cup white chocolate, melted
1 tablespoon dark chocolate, melted
18 large marshmallows
Instructions
- Make the caramel‑like base:
- In a medium saucepan over medium heat, combine the peanut butter, light corn syrup, and salt. Stir constantly until smooth and silky, avoiding burning.
- Remove from heat and stir in the vanilla extract.
- Coat the cornflakes:
- In a large bowl, pour the warm mixture over the cornflakes. Use a spatula to carefully mix until every cornflake is thoroughly covered.
- Shape the cookies:
- Use a size‑20 cookie scoop (or heaping spoonfuls) to scoop mounds of the coated cornflakes onto parchment‑lined baking sheets. Gently press each mound to slightly flatten so they hold together. Let them cool and set at room temperature.
- Decorate for Halloween:
- Spoon melted white chocolate on top of each set cornflake mound.
- Place a marshmallow into the white chocolate on top of each cookie to create the ghost shape. Allow slight setting.
- Dip a toothpick into the melted dark chocolate and carefully draw spooky eyes and mouths on each marshmallow ghost.
- Let all cookies fully set—refrigerate briefly if needed to speed up hardening.
Notes
Spray your scoop with nonstick spray to avoid sticking.
For a fun variation, swap peanut butter with almond or sunflower seed butter.
Chill cookies in the fridge to speed up setting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~200 kcal
- Sugar: ~20 g
- Carbohydrates: ~35 g
- Protein: ~4 g