Prepare the Crunch Mixture
Combine the cornflakes, crispy rice cereal, coconut, and peanuts in a large heatproof bowl before starting the syrup.

A warm caramel coating catches every crunchy nook of these little cereal clusters. Coconut and peanuts make the no-bake cookies especially satisfying with coffee or from a holiday tin.
These Crispy Party Cookies are crunchy, buttery little clusters filled with cereal, coconut, peanuts, and sweet caramel flavor in every bite! Quick to make and perfect for cookie tins, holiday trays, or coffee-table snacking, they’re the kind of old-fashioned candy cookies people keep reaching for without really meaning to.

I always get the cereal and peanuts measured out ahead of time because once the syrup reaches the right stage you have to move pretty quickly. The little clusters never come out exactly alike, but I think that’s part of what makes them look homemade in the first place.
Combine the cornflakes, crispy rice cereal, coconut, and peanuts in a large heatproof bowl before starting the syrup.

Cook the sugar, heavy cream, and corn syrup to soft-ball stage, then stir in the vanilla off the heat.

Pour the hot syrup over the crunch mixture and fold gently until everything is evenly coated.

Drop the warm mixture into rough clusters and let them cool at room temperature until firm.

A warm caramel coating catches every crunchy nook of these little cereal clusters. Coconut and peanuts make the no-bake cookies especially satisfying with coffee or from a holiday tin.
Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.
24 cookies — Serving size: 1 cookie cluster
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