Crispy Party Cookies
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.
Recipe link
Prep time10 min
Cook time15 min
Total time55 min
- Course
- Cookies
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 94
Ingredients
Candy Syrup
- ½ cup granulated sugar
- ½ cup heavy cream
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
Crunch Mixture
- 1 ½ cups cornflakes
- 1 ½ cups crispy rice cereal
- ½ cup coconut — sweetened, shredded
- ½ cup peanuts — salted
Instructions
- Prepare the Workspace: Line a large rimmed baking sheet with parchment paper or lightly greased wax paper. In a large heatproof mixing bowl, gently combine the cornflakes, crispy rice cereal, coconut, and salted peanuts. Set a 3-tablespoon cookie scoop or two spoons beside the bowl so the mixture can be portioned immediately once coated.1½ cups cornflakes, 1½ cups crispy rice cereal, ½ cup coconut, ½ cup peanuts
- Make the Candy Syrup: In a heavy 2-quart saucepan, combine the sugar, heavy cream, and corn syrup. Clip a candy thermometer to the saucepan with its sensing area submerged in the syrup but not touching the bottom. Cook over medium heat, stirring slowly and frequently, until the sugar is dissolved and the mixture reaches 238°F at sea level, about 10–15 minutes. A small amount dropped into cold water should form a soft, pliable ball that flattens when pressed.½ cup sugar, ½ cup heavy cream, ½ cup corn syrup
- Add Vanilla: Remove the saucepan from the heat. Carefully stir in the vanilla extract until evenly incorporated, about 10 seconds. The hot syrup may bubble when the vanilla is added.1 tsp vanilla extract
- Mix the Crunch Ingredients: Immediately pour the hot syrup over the prepared crunch mixture. Using a wooden spoon or heatproof silicone spatula, fold gently for 1–2 minutes, until the cereal is lightly and evenly coated and no dry pockets remain. Avoid crushing the cereal.1½ cups cornflakes, 1½ cups crispy rice cereal, ½ cup coconut, ½ cup peanuts
- Form the Cookies: Working quickly while the mixture is still warm and pliable, drop heaping 3-tablespoon portions onto the prepared baking sheet, forming approximately 24 rough clusters. Do not pack the mixture tightly.
- Cool: Let the cookies cool at room temperature for about 30 minutes, until firm, no longer tacky, and easy to lift cleanly from the paper.
- Serve: Serve once completely cooled, or transfer the cookies to an airtight container with parchment paper between the layers.
Notes
- Preparation: Measure and combine the complete crunch mixture before cooking the syrup. Once the candy reaches soft-ball stage, it begins setting quickly.
- Candy Syrup: The 238°F target is for sea level. At higher elevations, determine the local boiling point of water and subtract the difference between that temperature and 212°F from the candy target. The cold-water soft-ball test remains the final doneness check.
- Texture and Mixing: The cereal should remain crisp while the coating sets firm and chewy. Fold gently and work quickly so the cereal is coated without being crushed.
- Coconut: Sweetened shredded coconut is recommended for the first test batch. Unsweetened coconut is drier and less sweet and should be evaluated as a separate variation.
- Safety: Hot candy syrup sticks to skin and can cause a serious burn. Keep children away from the saucepan, pouring, and initial mixing stages.
- Storage: Store the completely cooled cookies in an airtight container at room temperature, with parchment paper between the layers. They have their best crisp-chewy texture within 2–3 days.
- Serving Suggestions: Serve with Buttery Caramel Crunch Popcorn, Holiday Delight Candy, or Snow Drop Butter Cookies.
Nutrition (Approximate Per Serving)
Yield
24 cookies — Serving size: 1 cookie cluster
- Calories
- 94
- Carbohydrates
- 13.9 g
- Protein
- 1.3 g
- Fat
- 4.2 g
- Saturated Fat
- 2 g
- Polyunsaturated Fat
- 0.6 g
- Monounsaturated Fat
- 1.3 g
- Cholesterol
- 6 mg
- Sodium
- 41 mg
- Potassium
- 37 mg
- Fiber
- 0.4 g
- Total Sugars
- 11.1 g
- Vitamin A
- 76 IU
- Vitamin C
- 0.1 mg
- Calcium
- 7 mg
- Iron
- 1 mg
Equipment
- Large rimmed baking sheet
- Parchment paper or wax paper
- Large heatproof mixing bowl
- Heavy 2-quart saucepan
- Candy thermometer
- Small bowl of cold water
- Wooden spoon or heatproof silicone spatula
- 3-tablespoon cookie scoop or two spoons