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Shiny peanut butter cornflake no-bake cooie on a white marble plate.
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Peanut Butter Cornflake Cookies

Sweet and crunchy peanut butter cornflake cookies made with crispy cereal coated in a smooth peanut butter and sugar mixture for a creamy,caramel-like chew. This easy no-bake recipe makes a small batch of 12 old-fashionedcookies.
Prep Time15 minutes
Cool30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 Cookies
Calories: 90kcal
Author: Erin Cernich

Equipment

Ingredients

  • ¼ cup granulated sugar
  • ¼ cup light corn syrup
  • ¼ cup creamy peanut butter
  • 1 tablespoon unsalted butter
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • 1 ½ cups cornflakes
  • sprinkles optional

Instructions

  • Add the cornflakes to a small mixing bowl.
    1 ½ cups cornflakes
  • Add the sugar and corn syrup to a small heavy-duty saucepan. Whisk as it heats over medium-low heat and the sugar dissolves and the mixture just starts to boil. This can take about 2 minutes, and the sugar syrup will be translucent.
    1/4 cup granulated sugar, 1/4 cup light corn syrup
  • Remove the syrup from the heat and immediately add the peanut butter, butter, vanilla, and salt. Whisk until the mixture is smooth.
    1/4 cup creamy peanut butter, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, 1 pinch salt
    Peanut butter and butter added to a small saucepan of melted sugar.
  • Pour the peanut butter syrup over the cornflakes and use a sturdy silicone spatula to mix until the cornflakes are well coated.
    Corn flakes being mixed with peanut butter sugar syrup in a mixing bowl.
  • Use a tablespoon to portion the mix into 12 cookies, and place them on a parchment-lined baking sheet. Work quickly, as the syrup will start to thicken and firm as it cools. Cover with sprinkles (if using) and let the cookies sit at room temperature for at least 30 minutes to set.
    sprinkles
    One dozen cornflake and peanut butter no-bake cookies set on a baking sheet.
    • My favorite method for portioning the cookies is to use two spoons. This keeps your fingers from getting sticky and helps keep the cornflakes intact. Skip the cookie scoop — the mixture is more likely to stick inside the scoop and break up the flakes.
  • Store the cookies in a covered container for up to 5 days. If stacking, place a piece of parchment between layers.

Notes

  • Serving Size - This small batch recipe is easily doubled.
  • Peanut Butter - I recommend regular creamy peanut butter, like Jif or Skippy. Nut butters that need to be stirred are too oily and can make the sugar syrup oily. 
  • Sprinkles - If using, add them while the sugar syrup is still tacky so they stick.
  • Freezing - I don't recommend freezing these cookies because the cornflakes can lose their crunchy texture when frozen and thawed. 

Nutrition

Calories: 90kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 56mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg