Peanut Butter Cornflake Cookies
These easy Peanut Butter Cornflake Cookies are chewy, no-bake, gooey and full of salty and sweet peanut butter flavor. These cookies are quick to make and addictive to eat!
Peanut Butter Cornflake Cookies are the perfect balance of sweet and salty, crunchy yet chewy. The combination is simply irresistible!
What makes these cookies even better is how easy they are to make. You really only need five ingredients. Start with a base of simple cornflakes, heat your sugar and peanut butter into some corn syrup and vanilla, and give it all a good mix.
The crunch of the cornflakes pairs perfectly with the sugary and salty peanut butter for a flavor that is addictive. It’s one of those recipes that once you start eating, it’s tough to stop!
This recipe is easy enough to make with your kids, or just whip up when you’re craving something sweet. Heat, mix, scoop and then sit back and enjoy these delicious Peanut Butter Cornflake Cookies!
If you love peanut butter, this is the place for you! You should serve these on a peanut butter dessert platter alongside Peanut Butter Cookies, Peanut Butter Mousse, Chocolate Peanut Butter Rice Krispie Treats, and Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting.
Why Make This Recipe
- No Baking: No Bake Desserts are the best! They are fail-proof every time and ready in just minutes!
- Peanut Butter Goodness: If you love a little salty and a little sweet, these cookies will be right up your alley. Peanut butter and cornflakes are a match made in heaven! If you love Peanut Butter recipes, try these Peanut Butter M&M Cookies.
- Dress it Up: You can enjoy these cookies just as they are or dress them up like bird’s nests with candy eggs for an Easter Recipe or wreaths with some green food coloring for a Christmas Dessert (alongside this Crockpot Christmas Crack). The crunchy texture lends itself to lots of fun decorating ideas!
Ingredients for Peanut Butter Cornflake Cookies
- Cornflakes: You can use any brand of corn flakes. Be careful when you mix so as not to crush your cornflakes. Check out these Lucky Charms Cookies for another dessert made with your favorite cereal.
- Light Corn Syrup: Corn syrup helps bind all the ingredients together, while keeping them soft and gooey.
- Granulated Sugar: Sugar helps sweeten and enhance the flavor of the peanut butter
- Peanut Butter: I prefer making this recipe with creamy peanut butter as it coats the cornflakes evenly and gives a great overall flavor and texture. You can also use crunchy if you want the extra crunch of the nuts. I also suggest using a no-stir brand of peanut butter rather than a natural peanut butter as it just melts into the sugar and syrup better.
- Vanilla Extract: Vanilla helps balance out all the flavors.
- Cinnamon: Cinnamon is optional but adds a delicious warmth to the cookies.
Tools
- Baking sheet
- Wax paper
- Medium pot
- Large Mixing Bowl
- Cookie scoop (or two spoons!)
How to Make This Recipe
Step 1: Heat your corn syrup and granulated sugar in a small bowl over medium heat until the sugar dissolves and the mixture bubbles around the edges.
Step 2: Add the peanut butter, vanilla, salt, and cinnamon into the sugar and mixture and stir to combine. Pour the peanut butter mixture over the cornflakes and gently stir until the cornflakes are evenly coated.
Step 3: Use a large cookie scoop to drop cookies onto the wax paper-lined cookies sheet. Allow them to cool completely before eating. Enjoy!
Expert Tips
- To make measuring your corn syrup and peanut butter a little easier, try spraying your measuring cup with a little cooking spray first. This will help your ingredients slide right out!
- The cinnamon is optional. If you’re not a fan of a cinnamon/peanut butter combo, feel free to leave it out.
- Be careful not to let your sugar boil. This might make the sugar burn or may make your cookies tough.
- Be careful as you mix your cornflakes so you don’t crush them. However, you also need to move quickly so your sugar and corn syrup mixture doesn’t set up before you have a chance to scoop.
- These cute cookies make perfect bird’s nests and are fun to mold into different shapes. Allow them to cool for just a few minutes before you try to mold them or you may burn your fingers. Also be sure you don’t wait too long or they may be stuck.
FAQs
Store these Peanut Butter Cornflake Cookies in an airtight container at room temperature for up to five days. I recommend storing them in a single layer or placing a piece of wax paper between each layer so they don’t stick together.
You can also freeze these cookies for up to three months.
Just like Rice Krispie Treats, like these Caramel Rice Krispie Treats, you can make these cookies in the microwave.
Just combine your sugar, peanut butter and corn syrup in a microwave-safe bowl and microwave for about three minutes, pausing to check your mixture and give it a stir every 30-60 seconds.
When the sugar is dissolved, stop microwaving and mix the mixture in with your cornflakes.
Did you enjoy this recipe for Peanut Butter Cornflake Cookies? If so, make sure to check out these other recipes I picked out just for you:
- Peanut Butter Balls with Rice Krispie Treats
- Lucky Charms Rice Krispie Treats
- Dunkaroo Dip
- Fluffernutter Cookies
Peanut Butter Cornflake Cookies
Equipment
- Baking Sheet
- Wax Paper
- Medium pot
- Large Mixing Bowl
- Cookie scoop (or two spoons!)
Ingredients
- 3 cups cornflakes
- ½ cup light corn syrup
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- ½ tsp vanilla extract
- ¼ tsp salt
- ⅛ tsp cinnamon
Instructions
- Line a baking sheet with wax paper and set aside.
- Pour the cornflakes into a large bowl and set aside.
- In a small/medium pot on the stove, add the corn syrup and sugar. Stir over medium heat for about 5 minutes, until the sugar dissolves and the ingredients combine. Once the mixture starts to form small bubbles around the edges of the pot, it is time to remove it from the heat. Do not allow the mixture to boil.
- Add the peanut butter, vanilla, salt, and cinnamon to the sugar mixture and stir again until everything is combined.
- Pour the peanut butter mixture over the cornflakes and stir until the cornflakes are evenly coated.
- Use a large cookie scoop to drop cookies onto the wax paper. Allow them to cool completely before eating. Enjoy!
Notes
- Cornflakes: You can use any brand of corn flakes. Be careful when you mix so as not to crush your cornflakes.
- Peanut Butter: I prefer making this recipe with creamy peanut butter as it coats the cornflakes evenly and gives a great overall flavor and texture. You can also use crunchy if you want the extra crunch of the nuts. I also suggest using a no-stir brand of peanut butter rather than a natural peanut butter as it just melts into the sugar and syrup better.
- Cinnamon: Cinnamon is optional but adds a delicious warmth to the cookies.
- To make measuring your corn syrup and peanut butter a little easier, try spraying your measuring cup with a little cooking spray first. This will help your ingredients slide right out!
- The cinnamon is optional. If you’re not a fan of a cinnamon/peanut butter combo, feel free to leave it out.
- Be careful not to let your sugar boil. This might make the sugar burn or may make your cookies tough.
- Be careful as you mix your cornflakes so you don’t crush them. However, you also need to move quickly so your sugar and corn syrup mixture doesn’t set up before you have a chance to scoop.
- These cute cookies make perfect bird’s nests and are fun to mold into different shapes. Allow them to cool for just a few minutes before you try to mold them or you may burn your fingers. Also be sure you don’t wait too long or they may be stuck!
