Description
This is a delicious dessert combining cranberries and apples in a crisp topping.
Ingredients
Scale
- 4 tbsp salted butter
- 3/4 cup smooth peanut butter
- 10 oz mini marshmallows
- 1/3 cup peanut butter chips (optional)
- 7 cups cornflakes
- 1 oz mini marshmallows (to fold in at the end)
- 2 tbsp peanut butter chips (for drizzle)
- 1/2 tsp vegetable or canola oil
Instructions
- In a large pot over medium-low heat, melt the butter and peanut butter together.
- Add the 10 oz mini marshmallows and stir constantly until fully melted and smooth. Remove from heat.
- Stir in the cornflakes until evenly coated.
- Gently fold in the remaining 1 oz mini marshmallows and the optional peanut butter chips. Do not overmix.
- Spray a large cookie scoop with nonstick spray. Scoop 10 equal portions onto a parchment-lined baking sheet.
- Lightly grease your fingers and gently press each mound to about 1 inch thick. Avoid packing them too tightly.
- In a microwave-safe bowl, melt the peanut butter chips with the oil in 30-second intervals, stirring between each.
- Transfer the melted mixture to a zip-top bag, snip a small corner, and drizzle over each cookie.
- Let set for 20–30 minutes before serving.
Notes
- If the mixture is overheated, the cookies can turn hard instead of gooey. Melt everything slowly over low heat.
- If cookies firm up too much, microwave for 5 seconds to bring back the soft texture.
- Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop and Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: cranberry apple crisp, dessert, cookies, peanut butter