Peanut Butter Cornflake Cookies (No Bake!)

Chewy, sweet, salty, and crunchy with a gooey peanut butter coating, these no-bake cornflake cookies come together with just five ingredients in about 20 minutes. No oven required!

 

Why We Love Cornflake Cookies

• No Bake – I love having a no-bake recipe in my back pocket for those days when turning on the oven just isn’t happening. These are always a hit!
• Sweet, Salty, and Crunchy – Cornflakes might seem like an odd dessert ingredient, but the cereal is what makes it, just like in these peanut butter chocolate rice krispie treats! That crunch is the whole point.
• Let the Kids Help – Kids love to stir and scoop these, and it’s a great way to use up that forgotten box of cornflakes from the back of the pantry! Just fair warning the mixture is a little sticky, so have some paper towels nearby before you hand over the cookie scoop.

Ingredients For Cornflake Cookies

• white sugar – combined with the corn syrup, this is what creates that sweet sticky coating on the cornflakes
• light corn syrup – this gives the cookies that chewy texture
• butter – salted butter works great here. If you only have unsalted, just add 1/4 teaspoon of salt to the mixture.
• creamy peanut butter – crunchy works too! If you use natural peanut butter, make sure to stir it really well before adding it.
• corn flakes – store brand is totally fine. I’d skip frosted flakes though, the cookies can get too sweet.

How To Make Cornflake Cookies

1. Add sugar, corn syrup, and butter to a small saucepan over medium-low heat. Stir with a silicone spatula until the sugar dissolves and the butter is melted, about one to two minutes. Keep the heat low here, you don’t want the mixture to boil.

2. Remove the pan from the burner and quickly add the peanut butter, stirring until fully mixed

3. Place cornflakes in a large bowl. Pour warm peanut butter mixture over cornflakes and mix gently until combined, being careful not to crunch the cornflakes too much. We want the cornflakes to be coated in the sauce and in large pieces, not become powdery bits.
4. Line a baking sheet with parchment paper or wax paper. Scoop the mixture into two-tablespoon portions and place on the lined sheet. A cookie scoop makes this easier, but a spoon works too. Let cool completely before serving.

Cornflake Cookie Variations

• Drizzle Chocolate – Drizzle warm melted chocolate over the cookies before they set for a delicious addition. Semi-sweet or dark chocolate are my favorites, but milk chocolate or white chocolate work great too. For a full chocolate no-bake cookie, try these classic chocolate no bake cookies!
• Add Sprinkles – After scooping, add a few sprinkles on top to customize for any holiday like Christmas, Valentine’s Day or Fourth of July.
• Mix In Nuts – I haven’t tried this one yet but it’s on my list! Mix in half a cup of pecans or peanuts when you add the peanut butter and these should taste just like a Payday candy bar.
• Try Different Cereals – Chex, Kix, or Cheerios all work well if you don’t have cornflakes on hand. Just stick to a plain cereal since frosted varieties can make the cookies too sweet.

What Can I Substitute For Corn Syrup In This Cornflake Cookie Recipe?

Corn syrup isn’t something I always keep on hand, but it does give these cookies the best texture so I use it when I have it. If you don’t have any, here are two swaps that work well, though the cookies may turn out slightly gooier.

• Maple Syrup– Maple syrup does have a specfic flavor, but can be swapped tablespoon for tablespoon with corn syrup. Your cookies will taste a little more mapley, but they will still be delicious.
• Honey– Honey has a similar sticky consistency, but it’s really important you keep the temperature low on the stove for honey. It will also give the cookies a slight flavor of honey, but less extra flavor then the maple syrup.

These two are my favorite substitutes, but this article has some more corn syrup substitution ideas.

How Do I Store These Cornflake Cookies?

Store cookies in an airtight container on the counter for up to three days. After that they start to get a little too soft and you can tell they aren’t as fresh anymore.

You can also refrigerate them in an airtight container for up to seven days. I’d recommend letting them come back to room temperature before serving since they get pretty firm straight from the fridge.

Can You Freeze Cornflake Cookies?

Yes, you can freeze these cornflake cookies, and it’s a great way to make them ahead of time! They’ll still taste fresh for up to three months. Let them thaw on the counter until they come to room temperature before serving.

When I’m freezing these, I’ll pop them in the refrigerator first so they firm up. Then I’ll store them in layers in a zip-top freezer bag with parchment paper or wax paper in between so they don’t stick together.