Place your chocolate chips and butter in a saucepan over low heat, stirring gently. Watch for a slow melt, and continue stirring until the mixture is smooth, glossy, and fragrant—about 3-4 minutes.
Add the peanut butter into the melted chocolate mixture and stir until fully incorporated. The mixture will turn velvety and fragrant with roasted peanut aroma.
Pour the warm chocolate-peanut mixture over the cornflakes in your large mixing bowl. Gently fold everything together with a spatula until the cornflakes are evenly coated, watching for that shiny, sticky appearance.
Using a spoon or small scoop, portion the mixture onto a parchment-lined baking sheet. Lightly press down on each mound to form flat, cookie-like shapes, ensuring they hold together well.
Place the tray in the fridge for at least 30-45 minutes. During this time, the chocolate will firm up, and the cookies will become easier to handle and more cohesive.
Once set, gently lift the cookies from the fridge. Serve immediately for a crunchy bite, or let them sit at room temperature for about 10 minutes if you prefer a softer texture. Enjoy these nostalgic, no-bake treats!
