Name: Cornflake Peanut Butter Cookies
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: American
Ingredients: 6 cups cornflakes cereal; 1 cup creamy peanut butter; 1 cup granulated sugar; 1 cup light corn syrup (or substitute honey/maple syrup); 1 teaspoon vanilla extract; Optional: pinch of salt, mini chocolate chips, melted chocolate drizzle

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Cornflake Peanut Butter Cookies are a nostalgic no-bake treat that’s sweet, crunchy, and totally addictive. Made with pantry staples like peanut butter, cornflakes, and a touch of sugar, these cookies come together in minutes and are perfect for satisfying my sweet tooth without turning on the oven.

Why You’ll Love This Recipe

I love these cookies because they’re ridiculously easy and always hit the spot. There’s no baking, no fancy equipment, and no complicated steps. Just a sticky, peanut-buttery mix folded into crispy cornflakes and spooned onto a tray. They set quickly and are ready to enjoy the same day. They remind me of childhood bake sales and lazy afternoon snacks—but better. Cornflake Peanut Butter Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cornflakes cereal
Creamy peanut butter
Granulated sugar
Light corn syrup or honey
Vanilla extract
Optional: pinch of salt, mini chocolate chips, or a drizzle of melted chocolate

Directions

I line a baking sheet with parchment paper and set it aside.
In a saucepan over medium heat, I combine the sugar and corn syrup (or honey). I stir constantly until the sugar is fully dissolved and the mixture just starts to bubble.
I remove it from the heat and immediately stir in the peanut butter and vanilla until smooth and creamy.
I pour the mixture over the cornflakes in a large bowl and gently fold everything together until the cereal is evenly coated.
Using a spoon or cookie scoop, I drop mounds of the mixture onto the prepared baking sheet.
I let them cool at room temperature for about 30 minutes or until firm.

Servings and timing

This recipe makes about 18–24 cookies, depending on size.
Prep time: 10 minutes
Cook time: 5 minutes
Set time: 30 minutes
Total time: 45 minutes

Variations

I use crunchy peanut butter for added texture.
I add mini marshmallows or chopped nuts for an extra bite.
I drizzle melted chocolate over the top once the cookies are set.
I stir in a pinch of cinnamon or sea salt for a flavor twist.
I press the mixture into a pan and slice into bars instead of individual cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 1 week. They don’t need refrigeration, but I avoid stacking them too tightly to preserve their shape. For longer storage, I freeze them in layers with parchment between and thaw at room temperature when ready to eat. Cornflake Peanut Butter Cookies

FAQs

Can I use natural peanut butter?

Yes, I sometimes use natural peanut butter, but I make sure it’s well-stirred and not too oily or dry. The texture may vary slightly.

Can I make these without corn syrup?

Yes, I use honey or maple syrup as a substitute. Honey works best for keeping the mixture sticky and helping the cookies hold together.

Do these cookies harden or stay chewy?

They firm up as they cool but still have a nice chewy-crunchy texture. If I cook the sugar mixture too long, they can get too hard.

Are these gluten-free?

They can be! I just make sure to use certified gluten-free cornflakes and check the peanut butter and syrup labels for cross-contamination warnings.

Can I add chocolate?

Absolutely. I mix in mini chocolate chips after the mixture cools slightly, or I drizzle melted chocolate on top once the cookies are set.

Conclusion

Cornflake Peanut Butter Cookies are a quick, fuss-free treat I can whip up with what I already have in the pantry. They’re sweet, salty, crunchy, and endlessly customizable. Whether I make them for a last-minute dessert, a lunchbox snack, or just a sweet craving fix, they always deliver that old-school comfort with a little peanut butter magic.