Peanut Butter Cornflake Cookies

Why You’ll Love This Recipe

Peanut Butter Cornflake Cookies are a no-bake treat with a satisfying crunch and rich, nutty flavor. Made with just a few pantry staples, these chewy, crispy cookies come together quickly and are perfect for potlucks, lunchboxes, or an easy weeknight dessert. Their simplicity and addictive taste make them a classic favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cornflakespeanut buttersugarlight corn syrupvanilla extract

directions

Line a baking sheet with parchment paper or wax paper.

In a saucepan over medium heat, combine the sugar and corn syrup.

Stir continuously until the mixture begins to boil, then remove from heat.

Immediately stir in the peanut butter and vanilla extract until smooth.

Gently fold in the cornflakes, coating them evenly with the mixture.

Using a spoon, drop portions of the coated cornflakes onto the prepared baking sheet.

Shape into mounds and let cool at room temperature until firm.

Servings and timing

This recipe yields approximately 20 cookies.Preparation time: 10 minutesCooking time: 5 minutesCooling time: 20-30 minutesTotal time: 35-40 minutes

Variations

Add mini chocolate chips or drizzle melted chocolate on top for extra sweetness.

Mix in a handful of chopped peanuts for more crunch.

Try almond butter or sunflower seed butter as an alternative to peanut butter.

Top with a sprinkle of sea salt for a sweet and salty twist.

storage/reheating

Store Peanut Butter Cornflake Cookies in an airtight container at room temperature for up to 1 week.For longer storage, refrigerate for up to 2 weeks.No reheating required, but you can soften them slightly by letting them sit at room temperature if chilled.

FAQs

Do I need to bake these cookies?

No, this is a no-bake cookie recipe.

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not too runny to help the cookies hold their shape.

What kind of cornflakes work best?

Plain, unsweetened cornflakes are ideal for balancing the sweetness of the syrup and sugar.

Can I reduce the sugar?

Reducing the sugar may affect the texture and binding, but you can experiment with lower amounts or alternatives like honey.

Why are my cookies falling apart?

Make sure the syrup and sugar reach a light boil to properly bind the cookies. Also, coat the cornflakes evenly.

Can I freeze these cookies?

Yes, they freeze well for up to 2 months. Thaw at room temperature before serving.

Are these cookies gluten-free?

Only if you use certified gluten-free cornflakes.

Are they safe for kids?

Yes, they’re a kid-friendly, nutty treat—but always check for peanut allergies.

Can I make them ahead?

Absolutely, these store well and can be made a few days in advance.

What’s the best way to shape them?

Use two spoons or a cookie scoop for evenly sized mounds.

Conclusion

Peanut Butter Cornflake Cookies are a nostalgic, crunchy-sweet snack that’s as easy to make as it is to enjoy. With no baking involved and endless ways to customize, they’re a go-to recipe for busy days, last-minute desserts, or simply when that peanut butter craving hits.

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