Peanut Butter Cornflake Cookies
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With just four simple ingredients, these no-bake peanut butter cornflake cookies are a testament to the beauty of simplicity in cooking. It’s astonishing how something so delicious can come together with such ease.
The star of the show is, of course, the creamy peanut butter. Its rich, nutty flavor forms the foundation of these treats, providing a luscious and indulgent base. Combined with the honey or corn syrup, it creates a binding sweetness that holds the cookies together.
Then there are the cornflakes. These golden, crispy flakes add a delightful crunch that elevates the texture of the cookies. They not only contribute a satisfying crispiness but also infuse a subtle, toasted flavor.
The final ingredient, vanilla extract, is like the conductor of an orchestra, harmonizing the flavors and lending a fragrant, aromatic note. It ties all the elements together into a symphony of taste.
The beauty of these cookies lies in their addictive quality. The combination of sweet, nutty, and crunchy creates a delightful contrast of flavors and textures that keeps you reaching for just one more. It’s a testament to the irresistible charm of simple, homemade treats.
Whether enjoyed as a quick snack or presented at gatherings, these no-bake peanut butter cornflake cookies are a testament to the magic that can happen with just a handful of pantry staples and a little bit of love. They’re a reminder that some of the most cherished culinary creations are born from simplicity and a dash of creativity.
There’s so much to love about this peanut butter cornflake cookie recipe:
- It’s so quick and easy. They take about 15 minutes to make and then you just have to wait for them to cool.
- You only need 4 ingredients.
- This one recipe makes 60 cookies! But they’ll still be gone in the blink of an eye…
- These cookies are perfect for sweet and savory fans. You’ve got sweet and salty nutty notes combined with chewy crunchy cereal. What more could you want?
I’ve convinced you now, right? Let’s make some peanut butter cornflake cookies!
If you love super easy cookies make sure you check out some of my other no bake recipes like: No Bake Peanut Butter Bars, No-Bake Peanut Butter Oatmeal Cookies, and No Bake Chocolate Cookies.
Ingredients Needed To Make Peanut Butter Cornflake Cookies
- Granulated sugar
- Light corn syrup (usually sold as Karo), light-colored honey, or maple syrup.
- Creamy peanut butter
- Cornflakes
Helpful Kitchen Tools
- Large Pot (Splurge)
- Large Pot (Budget Friendly)
- Cookie Scoop
How To Make Peanut Butter Cornflake Cookies
Tear off two large sheets of waxed paper (about 12 x 16 each) and spray them lightly with cooking spray. Set aside on a table or countertop.
Place sugar and corn syrup (or light honey/maple syrup) in a large pot over medium-high heat.
Stir constantly as it comes to a boil. As soon as it comes to a boil, remove it from the heat.
Immediately stir in peanut butter until smooth.
Pour the entire box of cornflakes in and stir rapidly until coated.
Like this.
Drop spoonfuls of the cornflake mixture onto the greased waxed paper and allow them to cool completely before storing them in an airtight container.
These are so chewy and good!
All of your peanut butter lovers will flip and those who remember these from their childhood might even tear up a bit after the first bite.
Enjoy!
How To Store Peanut Butter Cornflake Cookies
- Store leftover cookies in an airtight container in the fridge for up to 1 week.
- You can also store them in the freezer for up to 2 months. Thaw them in the fridge or at room temperature before serving.
Commonly Asked Questions
How do you make gluten-free cornflake cookies?
Use either gluten-free cornflakes or Rice Chex cereal for gluten-free peanut butter cornflake cookies.
What mix-ins can I add to my cornflake cookies?
Here are some mix-in suggestions that you can add with the cornflakes:
- Mini chocolate chips
- Butterscotch chips
- Peanut butter chips
- Sweetened coconut flakes
- Sprinkles
- Mini M&Ms
- Chopped nuts (or candied pecans)
- Crushed pretzels
- Crushed Twix or any candy bar like Reese’s Peanut Butter Cups
What can I substitute for corn syrup in cornflake cookies?
Instead of corn syrup (a.k.a karo syrup), you can use honey, maple syrup, or even mini marshmallows. Mini marshmallows will melt down like corn syrup for the same effect.
Is there a way to enhance the peanut butter flavor in these cookies?
Yes, a pinch of salt can be added to the recipe to elevate the peanut butter flavor and create a more pronounced taste.
How long do these cookies need to cool before they’re ready to be served?
These cookies only require about 20 to 30 minutes to cool before they’re ready to be enjoyed.
You may like these other no-bake recipes:
- Chocolate Peanut Butter Balls
- Low-Carb Chocolate No-Bake Cookies
- No Bake Peanut Butter Bars
- Peanut Butter Protein Balls
- Peanut Butter No-Bake Cookie Bites
- Homemade Peanut Butter Cups
Ingredients
- 2 cups granulated sugar or Swerve
- 1.5 cups clear karo syrup, honey, or maple syrup
- 2 cups smooth peanut butter
- 1 12-ounce box unsweetened cornflakes
Instructions
- Tear off two large sheets of waxed paper (about 12 x 16 each) and spray them lightly with cooking spray. Set aside on a table or countertop.
- Place sugar and syrup in a large pot over medium-high heat. Stir constantly as it comes to a boil. As soon as it comes to a boil, remove it from the heat.2 cups granulated sugar or Swerve, 1.5 cups clear karo syrup, honey, or maple syrup
- Immediately stir in the peanut butter until smooth. Pour the entire box of cornflakes in and stir rapidly until coated.2 cups smooth peanut butter, 1 12-ounce box unsweetened cornflakes
- Drop spoonfuls onto the greased waxed paper and allow them to cool completely before storing them in an airtight container.
Nutrition
The greatest generation was formed first by the Great Depression. They shared everything – meals, jobs, clothing.
~Tom Brokaw
I actually have a couple boxes cornflake cereal I need to use, as kids aren’t eating it. Can you use sweetened?
I have made most of your cookies this holiday season except the Cornflake Cookies. That’s the first time I’ve heard of them, but can’t wait to try. So easy and good for you with the cornflakes in them.
My mom made these in the 1950’s but used rolled oats in place of the cornflakes (we were probably out of cornflakes). This is the only way she got my brother to eat oatmeal. He never knew what the “special secret” was & loved them.
I think I made this recipe one year and it seemed no one liked the cornflakes part of it. Q: Do you think I could use Rice Krispies or regular Cheerios?
Merry Christmas!!
Julie from Normal, Illinois
Interesting cookie. Will make them for tbe holidays with a chocolate drizzle on top. This time of year, you can never have too mich chocolate. Merry Christmas.
I love that you include a sugar free substitute. I am wondering if a sugar free syurp would work as well.
I made these twice years ago. I was doing fine, the first time, until my phone rang just before scooping out onto the waxed paper. It was my mother, so I sat down to talk to her, and 1 hour later I remembered my cornflake cookies! Oh my goodness. I had a pot of concrete cornflakes! After dumping it out, I started again and everything turned out fine. My co-workers ate every flake!