Cornflake Cookies are a crunchy, crave-worthy no-bake treat made with just five pantry staples. Quick to whip up and impossible to resist, they’re the kind of sweet that brings back childhood bake sales, holiday tins, and after-school snacks.
I love vintage recipes. These are truly some classics for you to try: Frosted Sugar Cookies and my Peanut Butter Chocolate Cookies. Just like grandma use to make.
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Why this Cornflake Cookie Recipe is a Keeper
These easy, peanut butter cornflake cookies are as delicious as they are simple to make. They’re no-bake, take just a handful of ingredients and are made in minutes.
- No Oven Required: Ideal for hot days, dorm rooms, or quick kitchen wins.
- Six Simple Ingredients: All pantry staples, no fancy shopping trips needed.
- Fast & Fuss-Free: Ready in minutes, with minimal cleanup.
- Kid-Friendly: Safe and fun for little hands to help scoop and shape.
- Customizable: Easy to swap ingredients or add mix-ins.
- Perfect Texture: They’re chewy, crunchy, and satisfyingly sweet.
- Freezer-Friendly: Make ahead and stash for snack emergencies.
Can I Use Natural Peanut Butter?
Sure, use your favorite type of peanut butter but there are a few things to consider. Natural peanut butter tends to separate, so make sure it’s fully mixed before measuring.Add a binder if needed: A tablespoon of powdered sugar or crushed graham crackers can help firm things up if the cookies feel too loose.
Pro Tip about Boiling Time
If boiled too long, they will be too hard. Stick to the 2-minute boil to keep them chewy.
Ingredient Notes for Easy Cornflake Cookies
You only need a few simple ingredients to make these chewy cookies, and most are pantry staples!
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cornflakes: The dry ingredients are a box of corn flakes to stir into the peanut butter mixture.
- Peanut Butter: Use your favorite creamy peanut butter to make this cornflake cookies recipe.
- Corn Syrup: Corn syrup is what will help hold your cornflake crunch cookies together.
Variations and Substitutions for Chewy Cornflake Cookies
This recipe is super easy to customize. I like to take it to the next level by using different ingredients or trying different flavors.
- Swap the Cereal: Try Rice Krispies, Cheerios, or crushed pretzels for a twist with the crunch from the cornflakes.
- Add-Ins: Stir in some chopped peanuts, pecans, butterscotch chips or shredded coconut. You can also add chocolate chips to make cornflake chocolate chip cookies.
- Flavor Twist: Add a pinch of cinnamon, brown sugar or a drizzle of melted chocolate on top of the cookies when you make these cookies.
Equipment for Cornflake Cookies with Peanut Butter
To make this recipe, you will need a couple different kitchen items to make it just right. You can use a stand mixer if you like.
- Cookie Scoop: Helps scoop the dough evenly and keeps hands clean. You can also use two spoons.
- Parchment or Silicone Mats: Prevent sticking and makes cleanup easy.
- Heavy-Bottomed Saucepan: Ensures even heating and prevents scorching.
How to Make No Bake Cornflake Cookies
This recipe comes together in 2 easy to follow steps. This easy dessert is so good, it’s one of my favorites to whip up.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make Peanut Butter Base: In a large saucepan, combine the granulated sugar, corn syrup and peanut butter. Bring mixture to a boil, and let boil for 2 minutes.
- Add Cornflakes and Scoop: Remove from heat and stir in the cornflakes. Use a cookie scoop to portion out the cookies onto parchment paper lined baking sheet. Let the cookies cool completely before enjoying.
Prep Ahead Suggestions for Cornflake Cookie Dough
Preparing your favorite cookies ahead of time can be the best way to go. Make a recipe in advance to be able to enjoy buttery cookies whenever.
- Make the Mixture Ahead: You can prep the peanut butter base and store it in the fridge for up to 2 days. Reheat gently before stirring in cornflakes for a nice crunch.
- Freeze the Cookies: Once set onto the cookie sheets, freeze in layers with parchment between. Thaw at room temp before serving.
Alternate Methods for No Bake Cornflake Cookies
This salty and sweet recipe is best made on the stove, but you can also do it in the microwave.
- Microwave Shortcut: Combine sugar, syrup, and peanut butter in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and bubbling.
How to Store, Reheat and Use Leftovers
- Storing: Store in an airtight container at room temperature for up to 5 days.
- Reheating: You can warm them up and soften the cookies by placing in the microwave for a few seconds.
- Using Leftovers: Crush and sprinkle over ice cream or yogurt. Make sandwich cookies by placing Nutella or icing in between two cookies. Or mix in with your favorite granola.
Questions About Cornflake No Bake Cookies Recipe
Sure! Try a sunflower seed butter, chickpea butter, cashew butter or something else that aligns with dietary restrictions.
Nope! Store them in an airtight container at room temperature.
Tips for Making Cornflake Cookies with Peanut Butter
- Timing is Key: Boil for exactly 2 minutes; too short and they won’t set, too long and they’ll be hard.
- Work Quickly: Once the cornflakes are mixed in, portion fast before the mixture stiffens.
- Use Fresh Cornflakes: Stale cereal makes for sad cookies. Crisp flakes = crisp texture in these sweet and salty crumbly cookies.
- Serve With: Serve with Sprinkle Sugar Cookies, Chocolate No Bake Peanut Butter Oatmeal Cookies or Hot Cocoa Cookies.
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No Bake Cornflake Cookies
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Ingredients
- 1 cup Sugar
- 1 cup Corn syrup
- 1 cup Peanut butter
- 2 teaspoons Vanilla extract
- 6 cups Cornflakes Cereal
Instructions
- Line two baking sheets with parchment paper or silicone baking mats.
- In a large saucepan, combine the sugar, corn syrup and peanut butter over medium heat.
- Stir often until the peanut butter mixture comes to a boil. Continue boiling for 2 minutes, stirring frequently, then remove from heat and stir in the vanilla and cornflakes.
- Use a cookie scoop to portion out the cornflake mixture in 2-3 tablespoons sized cookies onto the prepared baking mats.
- Let set for 1-2 hours before storing or serving.
Christina’s Notes
- Timing: Boil for exactly 2 minutes. If the mixture doesn’t cook for long enough, they won’t set, and if it boils for too long, they’ll be hard.
- Work Quickly: After you stir in the cornflakes, portion quickly before the mixture stiffens.
- Fresh Cereal: The crisper the flakes are, the crisper the cookies will be.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.