No bake Peanut Butter Cornflake Cookies will satisfy your sweet cravings. These easy-to-make treats blend the creaminess of peanut butter with the crunch of cornflakes in only 20 minutes from start to finish.
No Bake Cornflake Peanut Butter Cookies
What could be better than coating your corn flakes in a sticky sweet peanut butter syrup? You can make the most delicious drop-style desserts in a matter of minutes because this homemade corn flake cookies recipe comes together without the hassle of baking!
Our Peanut Butter Cornflake Cookies recipe turns a bland breakfast cereal into a chewy, crunchy, sweet and slightly salty treat. My No Bake Peanut Butter Oatmeal Bars, No-Bake Chocolate Peanut Butter Cookies, and Peanut Butter No Bake Cookies are just as great if you’d rather use gluten-free grains!
If you like the concept of drop cookies, then you will LOVE making mounds of my chocolate peanut butter Avalanche Cookies and Haystack Cookies. Cookie clusters are the perfect finger food for parties and after-school snacks.
Why We Love Peanut Butter Corn Flake Cookie Recipes
- Quick and easy to make.
- Uses only 6 simple ingredients.
- No-bake treat for times when you don’t want to turn on the oven to heat up your whole house – just mix, scoop, set, and serve.
- Chewy, crispy, sweet, and salty all at the same time.
- Double this recipe to make no bake cornflake cookies for a crowd!
- Perfect make-ahead treat for holiday parties, potlucks, dessert platters, and cookie trays.
Peanut Butter Cornflake Cookies Ingredients
- Cornflakes cereal
- Light corn syrup: This is often called by its name brand, Karo syrup.
- Maple syrup: Any pancake syrup, maple syrup, pure or otherwise, should work in this recipe. You can omit this and use all corn syrup as well.
- White granulated sugar
- Vanilla extract: Almond extract would be a good alternative.
- Creamy peanut butter: Use regular peanut butter rather than an “all-natural” brand. I used creamy peanut butter because I love a smooth texture, but you can use crunchy peanut butter to add extra texture to your cornflake cookies
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Pick Your Peanut Butter: Either creamy or crunchy peanut butter will work for your cookies. Make sure to use processed peanut butter (like Jif or Skippy) rather than natural peanut butter for best results.
- Nix The PeaNuts: To make these cookies allergy-friendly, you can swap the peanut butter for your favorite nut butter alternatives, such as almond butter, cashew butter, and SunButter. Be aware that different types may affect the texture slightly.
- Swap The Cereal: In reality, you can use any type of flaky cereal in this recipe, including Special K, Rice Krispies, or Chex.
- Customize Your Cookies: Feel free to decorate your desserts with mix-ins and toppings that match the occasion. Some ideas include shredded coconut, mini M&Ms, mini marshmallows, mini chocolate chips, sprinkles, or chopped nuts. You can either stir your add-ins in with the cornflakes or add them to the top of each cookie before they set.
How to Make Peanut Butter Cornflake Cookies
- Make The Peanut Butter Mixture: Heat the corn syrup and the maple syrup, stirring occasionally, until slightly bubbly. Turn off the heat, mix in the sugar and vanilla extract, and stir. Mix in the peanut butter.
Pro Tip: The mixture will be very sticky. - Create The Cookies: Pour the mixture over the cornflakes and mix well. Scoop and drop cookies onto the baking sheet.
- Set And Serve: Allow the cookies to set for 10-15 minutes and serve. Enjoy!
Tips For Making Peanut Butter Cornflake Cookies
- Spray non-stick cooking spray over your parchment paper or wax paper. That way, your cookies will slide right off when it is time to serve.
- Lightly sprinkle water on your cookie scoop or spoon. Because this mixture is so sticky, the water will help prevent you from having the batter stuck to your utensils.
- Have your cookie sheet prepped and placed where you want to work. As soon as you mix the cornflake cereal and the sauce together, they need to go on the cookie sheet. If you wait too long the mixture will harden and it won’t be easy to work with.
How to Store Peanut Butter Cornflake Cookies
- To Store: Peanut Butter Cornflake Cookies are best stored in an airtight container at room temperature. They will last for up to a week.
- To Freeze: You can freeze these cookies, wrapped in parchment paper and placed in an airtight container, for up to 3 months.
More Easy Peanut Butter Recipes
Other Easy Cookie Recipes
- Birthday Cake Pudding Cookies
- Brownie Cool Whip Cookies
- Dog Birthday Cookies
- Raspberry Crumble Cookies
If you tried this Peanut Butter Cornflake Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Peanut Butter Cornflake Cookies
Serves — 30
No bake Peanut Butter Cornflake Cookies combine peanut butter and syrup to make a sweet coating for cereal. A drop-style dessert recipe that's ready in minutes.
Prep Time 5 minutes
Cook Time 4 minutes
Cool Time 10 minutes
Total Time 19 minutes
Ingredients
- 5 cups cornflake cereal
- ⅔ cup light corn syrup
- ¼ cup maple syrup
- ¾ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
Instructions
- Line a large baking sheet with parchment paper and set off to the side.
- Pour the cornflake cereal in a large bowl and set off to the side.5 cups cornflake cereal
- In a medium saucepan pour in the corn syrup and the maple syrup. Warm on medium low heat, stirring occasionally until slightly bubbly, about 3-4 minutes.⅔ cup light corn syrup, ¼ cup maple syrup
- Turn off the heat and mix in the sugar and vanilla extract and stir well.1 teaspoon vanilla extract, ¾ cup white granulated sugar
- Using a rubber spatula, mix in the peanut butter. The mixture will be very sticky.1 cup creamy peanut butter
- Pour the mixture over the reserved cornflakes and mix well.
- Working quickly, using a 1 ½ Tablespoon cookie scoop or a Tablespoon, drop cookies onto your prepared baking sheet.
- Let cookies set for 10-15 minutes and serve.
Jenn’s Notes
Storage:
- To Store: Peanut Butter Cornflake Cookies are best stored in an airtight container at room temperature. They will last for up to a week.
- To Freeze: You can freeze these cookies, wrapped in parchment paper and placed in an airtight container, for up to 3 months.
- Spray non-stick cooking spray over your parchment paper or wax paper. That way your cookies will slide right off when it is time to serve.
- Lightly sprinkle water on your cookie scoop or spoon. Because this mixture is so sticky, the water will help prevent you from having the batter stuck to your utensils.
- Have your cookie sheet prepped and placed where you want to work. As soon as you mix the cornflake cereal and the sauce together, they need to go on the cookie sheet. If you wait too long the mixture will harden and it will be difficult to work with.
Nutrition Info
Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 65mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
