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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Yum! I just finished making these and they are delicious! They’re still cooling so not sure if they’ll be crunchy or chewy. However, I did taste them as I was spooning them out and they were great.
I didn’t have light corn syrup on hand when I made these, so I used the regular stuff.
I’ve never had these before, so I’ll have to start a new tradition with my granddaughter.
These will be something new to bring for Xmas get togethers. And they are so quick and easy to make. Yes, I’m sure it’s going to take a bit of work to clean the pan, but it’s well worth it!
So happy you enjoyed them Judy! Definitely a fun new tradition.
If I use frosted flakes, should I reduce the amount of white sugar?
Thank you,
Hi Gloria, I haven’t made this recipe with frosted flakes before so I can’t say for sure, but that sounds like a good idea.
These are fantastic. Add I cup of mini chocolate chips to the corn flakes before the peanut butter mixture and it becomes pure heaven.
These cookies are great! I’ve made them and everybody loves them!
Question can I freeze these cookies? T
Definitely Lynette, they will freeze just fine.
Just made a batch of these and they are exactly as I remember them from my childhood! I’m amazed at how quickly and easily everything blended – I was definitely expecting to have to use more effort to stir in the cornflakes and to scoop everything into a tray, but it was easy and I had plenty of time before the mixture cooled. I used my super heavy Dutch oven, so I unfortunately had some burnt sugar bits occurring from the hot pan, but everything tastes great. I ran out of space in my trays, so I ended up eating the remainder with a spoon
So happy to hear that Audrey! We love recipes that bring that touch of nostalgia, and I think having to eat the remainder with a spoon is definitely a win!!
These were great! But when I dropped them on waxed paper to cool, they stuck! Big time!! I will try again using parchment paper! Hopefully this will work!
Parchment paper should work better Janet! Let us know how it goes.
I am going to make these treats for our card party, the only thing I am changing is I am packing them in 2 bite muffin pans, should hold together easier. Thanks for the recipe.
That sounds delicious Marie! Happy to share!
Easy! and yummy! great when your not a oatmeal fan!
Thanks Felicia! Glad you enjoyed them!!
I’ve made these twice. The second time I stored the ingredients until they weren’t so hot, then added about two cups of chocolate chips. I didn’t think they could get any better but oh my!
We agree with you Laurie! Sooo delicious!
I love the idea of the peanut butter with corn flake cookies. However, as a diabetic I find the corn syrup and sugar a little frightening. Do have some recommendations or alternatives to sugar/corn syrup. If not, I guess it’s my loss! :(
I’ve only tried the recipe as written. If you were to replace the corn syrup, it would need to be another substance that would thicken and become sticky when boiling such as honey or maple syrup.
I’ve made these for over 30 years and never used vanilla. My grandmas recipe. Love em
This had been a recipe that had been passed down in our family for such a long time and I’ve never seen anyone else who had made these before. They are truly addicting and delicious!!!!
I agree Crystal, I could eat the whole batch!! :)
I had Frosted Flakes and OMG these are the best things since sliced bread. The recipe goes on forever like they multiply when you arent looking at them. Yummy times ten.
LOL! So glad you loved them Katie!
I used 1 cup of honey instead of corn syrup, and added a little bit of salt on each cookie. Turned out great! Thanks for the recipe!
Love the idea of adding salt, thanks for sharing!
I followed the recipe. My corn syrup from Aldi had vanilla in it, so I did not add extra vanilla. Delicious! But clean up…not so fun. Once the leftover mix hardens, it’s difficult to clean the pan.
So glad you loved them Colleen!
If you use wax paper under the pan keeps clean and it’s super easy clean up.
I think she’s referring to the pot you have to boil and mix everything in. I think they’re so delicious that it’s worth the clean-up though! LOL!
As soon as finished I soaked my pot In hottest tap water with dawn platinum for about 10 minutes. Cleaned right up with a dish cloth, no scrubbing
Thanks for the recipe! I’ve never had these before so I followed the recipe and they turned out great.
I am so glad you enjoyed them Karlie!
Very good!
Thanks Sandra!
I would like to make these chocolate instead of peanut butter. Do you have any recommendations on a recipe for that?
I’ve only made these as written Shanna, but you may enjoy my Scotcheroos, No Bake Oatmeal Cookies or No Bake Chocolate Cookies! Enjoy!
Fixed these friday night,they are fantastic
Question: the recipe seems to be gluten and dairy free; is it?
As I don’t follow a GF lifestyle, I would suggest checking your product ingredients to be certain.