Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!
© SpendWithPennies.com
Most people are probably currently trying to behave themselves and stick to their New Year’s resolutions, but I am not one of them. So for those of you who are, I apologize in advance for tempting you with these chewy and delicious Peanut Butter Cornflakes No Bake Cookies.
Seriously, I know, it seems completely unfair of me to dangle such a recipe in front of you while you’re trying to be good, but these are just too good not to share! Like addictively good!
I’m a huge fan of no bake cookies, my mom made them all the time when we were growing up and I continue to make them in tons of different flavors today, like my Irish Cream No Bake Cookies or my Peanut Butter No Bake Cookies.
Traditionally, I make my no bake cookies with an oatmeal base, but for this recipe I decided to try something a little different, Corn Flakes! Not overly sweet, this boring breakfast cereal pairs with the creamy peanut butter to create a wonderfully sweet and salty cookie!
They’re also SUPER chewy and my husband loves them even more than the classics. In fact, I packaged most of the batch up for him to take into work and they never made it because he keeps stealing cookies out of the container and there’s no longer enough left to share!
This recipe is made with just 5 ingredients: peanut butter, corn flakes, sugar, corn syrup, and vanilla. They’re made right on the stove top and are ready in minutes, and I promise the whole family won’t be able to get enough of them!
Peanut Butter Cornflake Cookies (no bake)
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups corn flakes
Instructions
- In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn't burn.
- As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
- Use an ice cream scoop to drop cookies onto parchment or wax paper as quickly as possible before mixture starts to cool and harden.
- Let cool on wax paper for 20 to 30 minutes before enjoying.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I was just wondering if you can use regular corn syrup
I use that for mt butter tarts 7 have it in the house
Yes, that will work just fine!
I grew up eating these and your recipe is spot on. These are so easy but it’s frustrating when they turn out too hard to eat.
I’m a pretty experienced baker now and am more comfortable using thermometers. Do you have any clue what temp you’re looking for before pulling these from the heat?
If not, when do you take off. At the first appearance of any bubbles whatsoever or when it reaches a full simmer?
Hi Justin, I don’t have the temperature but I take it off as soon as it starts boiling. I hope this helps.
My first no bake cookie also and OMG they are delicious!
This cookie is the bomb and and so easy to make. Great desert to whip up in a flash and not having to put a lot of time and effort.
For some reason, I usually bypass recipes for no-bake cookies, but this one caught my eye. After I tasted one, I almost decided not to bring them to the party I was going to. Not because they were bad….they were incredible! I didn’t want to share them! They’re so chewy, almost fun to eat, and not as sweet as you might think they would be. They might be my new favorite cookie and it couldn’t be easier to make!
would you be able to make a double batch and freeze some?
Yes, they will freeze just fine.
I had leftover cornflakes from a recipe and decided to try these with the rest of the box. They did not disappoint. They’re so good. Thank you!
Oh boy!! I was nervous to try these but they did not disappoint! I was transported back in time for a while to a bustling kitchen where my grandma and mom made every sweet holiday treat you could dream of. I had misplaced this recipe but thank you for putting it here for me to find. My Christmas dream is complete now! These taste exactly as I remember.
The best kinds of memories Gina, so glad you loved these!
I’m so glad I found this recipe! My granny would make these for my pop and called it cornflake brittle! He was paralyzed by a stroke and this was either safer or easier with dentures! Either way, we all loved it, too!
Yes, how can you make them keto friendly?
Hi AG, if you are looking for a peanut butter cookie I would recommend this keto peanut butter cookie!
Very good highly recommend
Classic hit, every time. Perfect recipe. Just as simple as my Momma and Grandmommy used to make it! Another one of your recipes I will happily add to my book. So glad to have found it!
Thank you! So happy you are enjoying it too!
These are really good. Hot weather calls for no bake desserts. This one is grandson approved. Will make again.
I’ve made these more than once. So good!
How long can these cookies stay good in an air tight container. Was going to make them but will not be eaten right away.
Hi Pat, These cookies could be stored on the counter in an airtight container for a few days or in the fridge for about a week.
Are the cornflake cookies freezable? Thanks
These cookies can be frozen just make sure they are in an air-tight container!
Hi! I love this recipe, but every time I do it my cookies get this “stale” and hard to chew texture. In the beginning the cornflakes are still a little crispy, but soon after they get this very stale texture. How do I avoid that?
Hi Ari, we recommend storing them in an airtight container once they have finished cooling to avoid them drying out and over hardening. Are you using reduced-fat peanut butter? We have heard that tends to make the cookies get quite hard too.
Can I use l use leftover chocolate frosting to top the bars?
These are cookies, not bars. But you could definitely frost them! Chocolate would be a great combo!
I prefer to put the mixture into a pan. Makes for easier storage and can drizzle chocolate over them when cooled. Saves a bit of time as well.
Thanks for sharing Karen!
Can you sub anything for the vanilla?
You could omit it or use your favorite extract. I’d suggest using less to start with as other extracts can be stronger. Enjoy the cookies Tannah!
What type of cornflakes are better? Some are fairly light and thin, some are pretty thick. I’m a 70’s kid and sort of remember these!
Any will work, we have made it many times with many types (usually we buy what is on sale :)).
Can you substitute honey for corn syrup?
Hi Darlene, we have not tried this recipe with honey but other readers have with great results!
Has anyone made these with maple syrup instead of corn syrup
Maple syrup should work fine, let us know how they turn out!