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!
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!
Peanut Butter Cornflake Cookies (no bake)
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups corn flakes
- 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 or wax paper as quickly as possible before mixture starts to cool and harden.
- Let cool on wax paper for 20 to 30 minutes before enjoying.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Has anyone tried making these with maple syrup instead of corn syrup
Can I use honey instead of corn syrup? Or maybe a mixture of honey and table syrup?
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 had this recipe years ago and now can’t find it. I would love to get it now.
You’re in the right place Cheryl! Scroll to the recipe card, or click the Jump to Recipe button at the top of the post.
Looks like some great receipes.can’t wait to try them.
I would like to make some of these no bake cookies. However since I have arthritis I was wondering if I could just bake bar cookies instead?
These would work perfectly as bars. If you line the pan with parchment it makes them easy to lift out and cut.
You don’t even have to press them in a pan or scoop them out. My mother used to make this all the time, and she just poured and spread it out on wax paper, or a lightly buttered pan. Then you can just break off however much you want.
This is the exact recipe my mother made in the 70’s! Thanks for posting an oldie but goodie.
I love this recipe but a word of advice, Never use wax paper for these cookies, you can’t get them off of it. Only parchment paper will work!
Tried this with my 5 year old grandson!! He had a blast!! Followed recipe except only had crunchy peanut butter!! So easy and a hit at my house! Great recipe!! Thank you!!
This recipe is sooooo easy! My daughter and I took turns stirring the ingredients and my son helped sheet the cookie sheets to plop cookies. They we’re ready within minutes as the peanut butter has natural oils so it doesn’t stick. But you do have to be quick in doing so, if not the syrup will harden and the flakes won’t stay together to form a cookie. I doubled the ingredients and decided I needed mor peanut butter next time. Over all , a quick sweet treat that got 8 thumbs up!
These cornflake peanut butter cookies are so easy to make and everyone loves them! I usually make a double batch as they’re quickly gobbled up.
Made the mistake of making a double recipe. Not enough time to get them out on the parchment paper before they were setting. So I pressed the rest into a cake pan, mlted chocolate chips and poured the chocolate over it. Once set they could be cut into bars.
Yummy and easy idea Lori!
Looks fantastic! Yummmmm
Suggestions for storing other than freezing?
These could be stored on the counter in an airtight container for a few days or in the fridge for about a week.
These cookies are so good, I made them with SPECIAL K PROTEIN- Honey Almond Ancient Grains. My Great-Grandchildren aren’t crazy about the cereal but I know they’ll eat these cookies for sure.
Did not come out like I thought, but might try and make them again later in the week.
I’m sorry to hear that Deane, usually these cookies are a hit with our readers!
Hmmm…I thought these were just okay. They seem to be missing something. Maybe I should’ve added shredded coconut and/or pecans or something. They were SUPER EASY to make and the main ingredients (peanut butter & cornflakes) are approved by WIC in most states – which is great!
I haven’t made them yet, but was wondering can these cookies be frozen?
Yes, they will freeze just fine.
I would like to try more recipes .
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Can you sub Frosted Flakes for cornflakes and reduce the granulated sugar? The left over plain corn flakes are not usually eaten, but Frosted Flakes would be.
I haven’t tried it with reduced sugar and Frosted Flakes, let us know how it works out if you try it!