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!
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 paper as quickly as possible before mixture starts to cool and harden.
- Let cool on the parchment 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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Perfrct！It looks delicious.
Ok, I think I messed up something. They really didn’t harden per say and fell apart once you tried to pick them up. The mixture tasted delicious but nothing like a cookie form. What do you think happened? I’d like to try this recipe again, but have them look like your cookies.
Did you use corn syrup and let it come to a full boil?
A few tips I have learned….
(I’ve made these with rice krispies, cornflakes, and Cheerios.)
I find they need packed in a bit, so I drop them by tablespoonfuls onto waxed paper. They leave loose cookies. Working quickly before they completely cool, I coat my hands in butter (or margarine or coconut oil) and pack them in ball shaped cookies. I find if you do this when they’re too warm, they just fall apart again, so partially cool works best. And when they start to stick to my hands, I recoat my hands with butter. (This works well with many sticky doughs!)
Thank you for the tips!
Did quiet stick as nicely as I’d like… It ended up crumbling
My family has been making these for over 60 years. My Granny made them for us when we were kids. Now I make them for my children and grandchildren..
How many does this recipe make?
It makes 18 cookies.
What if the cornflakes are very lightly toasted first? I made cowboy cookies with oats, pecans, cornflakes, and coconut and they tasted raw…I kept thinking they would have been more flavorful if I had toasted all the ingredients first
Sounds delish! If you try it, please let us know how it works out for you!
Going to try it with pumpkin spice cheerios
Mmmm – pumpkin spice! Please let me know how it turns out!
Can you honey instead of corn syrup
I have never tried it. Please let me know how it turns out if you decide to try it.
It looks delicious!
Hi…I’m salwa from malaysia…I’ve try ths recepy couple of years…my opinion try add 1 teaspoon of butter after mixed all ingrediants….after scoop try baked in oven just around 5 to 10 minits….hehe…and agree used crunchy peanut butter…is so yummehhh……juz my 2 cents…:p
Yummy idea, thank you!
I have made a variation of this recipe for 40 years. It is basically the same thing with just a couple of adjustments. I’m sure whatever works for you is fine but I stir in my peanut butter only after I bring my mixture of sugar and Karo to a boil. Then I pour that creamy mixture over my pre-measured out bowl of corn flakes while I stir and coat. Then after they are sufficiently coated, I pour them out in to a greased 9×11 dish to let them set so they can be cut into squares. Yummy! (Also I use 8 cups of corn flakes and no vanilla…but I’m sure it’s delicious!)
Teen boys loving this in the am, made this four times this summer :)
I tend to forget the vanilla -oops!
Sprayed an ice cream scooper w oil and it comes off into rounds much easier.
Added some honey roasted peanuts to the mix and drizzled the top with melted Nutella….yummy!
Makes a delicious snack.
Can u use Frosted Flakes and leave out the sugar
I haven’t tried it that way so I can’t say for sure. If you do try it, please let us know how it turns out.
I just made them. I added a few mini chocolate chips but think I will leave them out next time, made them a little too sweet. I wrapped all but two to give away because they are so addictive and clearly not on my dieters list. I think I ate two before I finished scooping them out and putting on wax paper.
My mom made these when we were kids. She called them Energy Bars! Sugar content is high, but they are ohhhhh soooooo good!
to make the bar cookie, did you pat down the mixture on the cookie sheet or just put it on top until it cooled off.
Yes, you could just flatten them into bars, cool and cut.
I have made these for years, but I use half Corn Flakes and half Rice Krispies. I have also put the mixture onto a cookie sheet and cut them like a bar cookie. No matter which way you prepare them, they are so addictive.
Do you butter the cookie sheet like you do for rice krispie treats?
My dad wants a molasses flavor in the cookies. Can you add molasses to the mixture and it still turn out good?
Thank you
I have only made the recipe as written, but if you try it let me know how it turns out.
Just use the dark Karo I think it has molasses in it.
I always use kings syrup and it is awesome!
I wish I could get King syrup in the west–Nevada.