Peanut Butter Cornflake Cookies

Peanut Butter Cornflake Cookies are no-bake treats that are sweet, chewy, and packed with nutty flavor and crispy texture. With just a few simple ingredients and minimal prep, these cookies come together quickly and make the perfect snack or dessert when I want something homemade but don’t feel like turning on the oven.

Why You’ll Love This Recipe

I love how fast and simple these cookies are to make. There’s no baking required, and the ingredients are pantry staples I usually already have. The combination of smooth peanut butter and crunchy cornflakes gives the cookies a delicious balance of creamy and crisp in every bite. They’re great for after-school snacks, parties, or just when I need a quick sweet fix.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cornflakes cereal

• Creamy peanut butter

• Light corn syrup or honey

• Granulated sugar

• Vanilla extract

• Pinch of salt

Directions

1. I start by adding the sugar and corn syrup (or honey) to a saucepan over medium heat.

2. I stir constantly until the mixture begins to boil gently, then remove it from the heat.

3. Next, I stir in the peanut butter, vanilla extract, and a pinch of salt until the mixture is smooth and fully combined.

4. In a large bowl, I pour the peanut butter mixture over the cornflakes and gently fold everything together until the cornflakes are evenly coated.

5. Using a spoon or cookie scoop, I drop spoonfuls of the mixture onto a parchment-lined baking sheet.

6. I let the cookies cool at room temperature until they’re set and firm. This usually takes about 30 minutes.

Servings and timing

This recipe makes about 24 cookies, depending on the size I scoop. It takes around 10 minutes to prepare and another 30 minutes to cool and set, making the total time about 40 minutes.

Variations

Sometimes I add mini chocolate chips or drizzle melted chocolate over the tops for extra sweetness. I’ve also used crunchy peanut butter when I want a little more texture. If I’m out of corn syrup, I use honey or a mix of honey and brown sugar for a deeper flavor. For a fun twist, I occasionally mix in mini marshmallows or chopped nuts.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay chewy and crisp without needing refrigeration. If I want to firm them up faster, I pop them in the fridge for about 10 minutes—but I always let them come back to room temperature before serving for the best texture.

FAQs

Can I use natural peanut butter?

I prefer using regular creamy peanut butter for the best texture and binding. Natural peanut butter can separate and make the cookies too soft or oily, but if it’s well-stirred and thick, it might still work.

What can I use instead of corn syrup?

Honey is a great alternative, and I’ve used it many times with great results. Some people also use brown rice syrup or agave syrup, but I stick with honey for the best flavor and texture.

How do I keep the cookies from falling apart?

I make sure to press the cornflakes gently together when scooping onto the sheet. Letting them cool completely before moving helps them hold their shape better.

Are these cookies gluten-free?

If I use gluten-free cornflakes and check that all other ingredients are safe, then yes—they can be gluten-free. It depends on the brand of cereal.

Can I freeze them?

Yes, I freeze them in a single layer, then transfer to a bag or container once frozen. I let them thaw at room temperature before eating. The texture stays mostly the same after freezing.

Conclusion

Peanut Butter Cornflake Cookies are one of my go-to no-bake desserts when I need something easy, quick, and crowd-pleasing. They’re crispy, chewy, and full of peanut butter flavor. Whether I’m making them for a party, packing them in a lunchbox, or just treating myself, they never disappoint.

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