There’s no need to heat up the kitchen to make these chewy, crispy Cornflake Cookies with peanut butter! Check out this easy cornflake no bake cookie recipe and make it now with just a few simple ingredients.
No-bake cookies with cornflakes and peanut butter are one of the easiest cookies you can make. It takes just about 10 minutes to make them, and then the hard part is waiting for them to cool down and set before you dig in!
These cookies are sweet and salty with the perfect amount of peanut butter. The crispy cornflake cereal is wrapped in a chewy and delicious coating to give these easy cornflake cookies all of the best textures in every bite.
If you like these Cornflake Cookies, you should also try making my No-Bake Avalanche Cookies, and Peanut Butter Cheerio Bars.
Are you a big fan of peanut butter cookies? Make these Classic Peanut Butter Cookies (aka Lunch Lady Cookies) or Peanut Butter Oatmeal Cookies with chocolate chips.
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Why You’ll Love This Recipe
- Cornflake Candy. Some folks might know these cookies by this name. These no-bake cookies are made similarly to candy, by melting sugar and the other ingredients on the stove to create a caramel-y, sweet coating for the cereal.
- Great for Hot Days. Who wants to turn on the oven in the middle of the summer to make cookies? Not me! No-bake cornflake cookies need just a few minutes on the stove and will set up at room temperature. You don’t need to sweat while you make this cornflake dessert!
- Kids Love These. Not only do kids love the crunchy, chewy texture and peanut butter flavor of cornflake cookies, but they will also have fun helping you make them. Even young kids can help measure ingredients and drop the mixture onto the pans.
Cornflake No Bake Cookie Ingredients
It’s very possible that you already have these ingredients in your pantry!
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Sugar: Granulated sugar adds sweetness and once it’s cooked on the stove with peanut butter, it functions to glue the cornflakes together into a chewy cookie.
- Light Corn Syrup: You might call it Karo syrup because of the common brand name. The liquid sugar keeps the mixture from becoming hard and brittle.
- Butter: You don’t necessarily need to add any butter to this recipe in order for it to “work”, but I like to add it for flavor!
- Creamy Peanut Butter: Be sure to use regular peanut butter rather than an “all-natural” brand. Smooth peanut butter is what I’m using, but crunchy will work too if you’d like to add some texture to your cornflake cookies.
- Cornflakes: In reality, you can use any type of flaky cereal in this recipe, including Chex or Rice Krispies. Whole (not crushed!) cornflakes give these cookies amazing texture and crunch.
- Salt: Just a pinch works to enhance the peanut butter flavor.
How to Make Cornflake Cookies
- Get Ready: Line a baking sheet with parchment paper. You could also use wax paper or a silicone baking mat.
- Cook Coating: In a saucepan over low-medium heat, combine the sugar, corn syrup, butter, and peanut butter. Mix with a spatula and bring the mixture to a boil. Once it boils, immediately remove it from the heat and stir in vanilla extract and salt.
- Add Cornflakes: Very GENTLY fold in the cornflakes, try to avoid crushing them too much.
- Form No Bake Cookies: Use a small OXO cookie scoop to scoop cookies onto the parchment paper. If you’d like to, gently flatten them (I didn’t!). Allow the cornflake cookies to cool down and set for at least 30 minutes.
No Bake Cookie Tips
- Follow the Recipe. While no-bake recipes are a bit more forgiving than traditional baking recipes, this recipe has very carefully chosen ingredients and amounts so that you’ll have great results. Avoid increasing or decreasing amounts or making any drastic changes.
- One Substitution I Can Recommend. Swap out the corn syrup for the same amount of miniature marshmallows. Similar to Rice Krispie treats, marshmallows cook down into a sticky substance and hold everything together.
- Make These Gluten-Free by using gluten-free cornflakes, or try Rice Chex cereal instead.
- Easily Double The Recipe to make cornflake cookies for a crowd!
How to Store Cornflake No Bake Cookies
It’s best to store these cookies in a single layer in an airtight container. If you stack them on top of each other, they will stick together. They will keep on the countertop for 2-3 days or in the fridge for up to a week.
Can You Freeze No Bake Cornflake Cookies?
Yes! Cornflake cookies freeze well. Place them in a freezer-safe container, in a single layer, and freeze for up to three months. Let them thaw before enjoying.
More Easy Cookie Recipes
- Christmas Haystack Cookies
- Classic Butterscotch Haystacks
- Peanut Butter Oatmeal No Bake Cookies
- M&M Brownie Cookies
- Strawberry Cake Mix Cookies
- Frosted Sugar Cookie Bars
- Scotcheroo Truffles
- Birds Nest Cookies
FAQs
I don’t suggest using natural peanut butter in most baking and candy recipes. Since the oil is not blended in, there’s a potential that that oil can make the cookies greasy. Use regular no-stir peanut butter for this recipe, please.
It’s important to give your no bake cookies some time to solidify. If you try to eat them too soon they’ll just fall apart. It should take 30 minutes to an hour at room temperature, but you can make it go quicker by placing them in the fridge.
It’s fun to add decorations or tasty mix-ins to this recipe! Try adding mini chocolate chips, sweetened coconut flakes, or sprinkles that match the occasion. You can either stir your add-ins in with the cornflakes or add them to the top of each cookie before they set.
I hope you make these super easy peanut butter cornflake cookies and love them just as much as I do! Be sure to Pin this recipe to save it for later.
Cornflake Peanut Butter Cookies (No Bake)
Ingredients
- ½ cup (100g) granulated sugar
- ½ cup (160g) light corn syrup see note 1
- 2 tablespoons unsalted butter optional
- ½ cup (120g) creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (85g) cornflake cereal
Instructions
- Line a baking sheet with parchment paper.
- In a saucepan over low-medium heat, combine sugar, corn syrup, butter and peanut butter. Mix with a spatula and bring to a boil. Once it boils, immediately remove from the heat and stir in vanilla and salt.
- GENTLY fold in the cornflakes so you don’t break them.
- Get a small oxo cookie scoop, spray it with non stick spray and use it to scoop out cookies onto the parchment paper and gently flatten them if desired.
- Allow the cookies to set for 30 minutes.
Notes
- If desired, replace the corn syrup with ½ cup of mini marshmallows.
- Feel free to mix in ¼ cup of mini chocolate chips or sweetened coconut flakes. Sprinkles also add a festive touch.
- Avoid using all-natural peanut butter (the kind that needs to be stirred).
- These cookies work well with other light cereals, such as Rice Krispies or Chex.
- Don’t forget to spray the cookie scoop with oil. The mixture will be sticky, and this will help immensely!
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Comments & Reviews
Shannan Summey says
I have a box of frosted corn flakes that aren’t being eaten. I was wondering if I could use frosted flakes and place of the regular corn flakes. I just hate for this box of frosted corn flakes to go to waste.
Diana says
I haven’t tried this recipe with frosted cornflakes, but I don’t see why these won’t work. Please let me know what you think if you try this.
Sam says
How much vanilla is used? It’s only listed in the directions and the picture. But the amount isn’t given. Thanks.
Diana says
It’s 1 teaspoon.