These delicious no-bake peanut butter cornflake cookies are quite a mouthful – in more ways than one!
They’re crispy, chewy, a little sticky, and deliciously sweet.
But believe it or not, they’re made with just five simple ingredients. Better yet, you don’t even have to turn the oven on.
No Bake Peanut Butter Cornflake Cookies
When an uncontrollable sweet craving hits, you don’t want to wait hours for something to bake. That’s where these cookies come in.
They’re crunchy, chewy, and supremely peanut buttery.
And you can have them ready in minutes – just 15 to be precise. So they’re the fastest way to entertain guests and satisfy your sweet tooth.
The next time you need a sweet treat in a flash, try this no-bake cookie recipe.
Ingredients
These cookies are so simple, all you need are five common pantry ingredients!
- Granulated sugar. To sweeten the cookies.
- Light corn syrup. The key to the cookies’ chewy, sticky consistency. If you don’t have corn syrup on hand, swap it with maple syrup.
- Butter. For a richer flavor. Either salted or unsalted butter is fine.
- Peanut butter. The creamy kind is best for this recipe. If the peanut butter is runny, the cookies won’t set. You can also use crunchy peanut butter, but the cookies won’t be as ooey-gooey.
- Cornflakes. You can’t call them cornflake cookies without the cornflakes. Regular cornflakes are best, but you can also use Special K cereal.
How to Make Cornflake Cookies
See the recipe card below for the complete list of steps. For now, here’s what you’ll do:
1. Prepare. Measure out the ingredients and line a baking sheet with wax paper, parchment paper, or a silicone mat.
2. Combine the sugar and corn syrup. Mix them in a pan over medium heat until they boil.
3. Add the butter and peanut butter. Stir frequently until everything is melted and well-mixed. Then, remove the pot from the heat.
4. Coat the cornflakes. Pour the cereal into a large bowl, then, pour the peanut butter mix over the top and stir gently until all the cereal is coated.
5. Shape the cookies. Spoon the cookie mixture onto the prepared baking sheet with a cookie scoop or tablespoon. Flatten them slightly if desired.
6. Cool. Let the cookies cool completely. Then, serve and enjoy!
Can I Make Peanut Butter Cornflake Cookies in the Microwave?
Much to the delight of non-bakers all over the world, you can make these cookies in the microwave!
Here’s how:
1. Combine all ingredients except the cornflakes. Mix the sugar, corn syrup, butter, and peanut butter in a large, microwave-safe bowl. Stir to combine.
2. Microwave. Microwave in 1-minute intervals until hot and bubbling.
3. Add the cornflakes. Stir the cornflakes into the mixture until they’re completely coated.
After that, you just portion them out and let them chill like normal. How easy is that?
Tips for the Best Cookies
Here are a few final tips before we get to the recipe card:
- Use a non-stick pot. If you don’t, half of the peanut butter mixture will stick to the sides.
- Prepare the ingredients beforehand. This step is crucial because you’ll need to work fast once the peanut butter mixture is done cooking.
- Use a cookie scoop. Spoons work fine, but cookie scoops will result in more uniform sizes.
- Line your baking sheet. These cookies are pretty sticky, so I don’t advise dropping them onto a non-stick tray. Plus, it saves on dishes!
- In a hurry? Refrigerate the cookies! Typically, these cookies take 20-30 minutes to set. If you don’t want to wait that long, pop them in the fridge to chill and set faster.
- Don’t be afraid to customize. Want chewier, more ooey-gooey cookies? Add more corn syrup. Want denser cookies? Add more cereal. You can also add a teaspoon of vanilla extract for maximum flavor.
Recipe Variations and Add-ins
And finally, here are a few variations you can try:
- Replace the peanut butter. Use another nut butter, such as almond or sunflower seed butter. If you’re allergic to all nuts, use peanut-free peanut butter, such as Wow.
- Add chocolate. Whether it’s mini-chocolate chips, melted chocolate, or both, you really can’t go wrong. I think they look great with a drizzle of chocolate on top.
- Make them softer and chewier. All you have to do is swap the corn syrup with mini marshmallows. The result is an ultra-ooey-gooey cookie.
- Add a bit of texture. Shredded coconut, chopped nuts, or crushed candy all work well for adding texture.
- Make them pretty! Top your cookies with colorful sprinkles for a more festive vibe.
How to Store
These tasty treats are so good, most people don’t have any leftover peanut butter cookies. If you do, though, storing them isn’t difficult.
To Store. Transfer cooled cookies to an air-tight container. Store them at room temperature for 3-4 days or in the fridge for up to 2 weeks.
To Freeze. Wrap each cookie in parchment paper. Then, transfer them to a freezer-safe bag with as much air as possible removed. Freeze for up to 2 months.
Thaw at room temperature until they’re soft enough to eat.
More No-Bake Recipes to Try
Philadelphia No-Bake Cheesecake
Pumpkin Fluff Dip
No-Bake Peanut Butter Pie
Kool-Aid Pie
Haystack Cookies
Peanut Butter Cornflake Cookies
25
servings10
minutes5
minutes83
kcalThese peanut butter cornflake cookies are the perfect combination of salty and sweet! Learn how to make them today, and they’ll quickly become your new go-to treat.
Ingredients
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons butter
1/2 cup peanut butter
3 cups cornflakes
Instructions
- Line a baking sheet with parchment or wax paper. Set aside.
- In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil, stirring occasionally.
- Add in the butter and peanut butter and stir until the mixture is smooth and well combined. Remove the mixture from the heat.
- Place the cornflakes in a large bowl. Pour the peanut butter mixture over them. Gently stir to fully coat the cereal.
- Drop spoonfuls of the cereal-peanut butter mixture onto the lined baking sheet. Spread or flatten slightly with a spoon if desired.
- Let the cookies cool completely before serving. Enjoy!
Notes
- Mix the cereal gently so it doesn’t break.
Nutrition
- Calories: 83kcal
- Carbohydrates: 13g
- Protein: 2g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 2mg
- Sodium: 7mg
- Potassium: 39mg
- Fiber: 0g
- Sugar: 54g
- Calcium: 0mg
- Iron: 1mg
