Peanut Butter Cornflake Cookies
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With just four simple ingredients, these no-bake peanut butter cornflake cookies are a testament to the beauty of simplicity in cooking. It’s astonishing how something so delicious can come together with such ease.
The star of the show is, of course, the creamy peanut butter. Its rich, nutty flavor forms the foundation of these treats, providing a luscious and indulgent base. Combined with the honey or corn syrup, it creates a binding sweetness that holds the cookies together.
Then there are the cornflakes. These golden, crispy flakes add a delightful crunch that elevates the texture of the cookies. They not only contribute a satisfying crispiness but also infuse a subtle, toasted flavor.
The final ingredient, vanilla extract, is like the conductor of an orchestra, harmonizing the flavors and lending a fragrant, aromatic note. It ties all the elements together into a symphony of taste.
The beauty of these cookies lies in their addictive quality. The combination of sweet, nutty, and crunchy creates a delightful contrast of flavors and textures that keeps you reaching for just one more. It’s a testament to the irresistible charm of simple, homemade treats.
Whether enjoyed as a quick snack or presented at gatherings, these no-bake peanut butter cornflake cookies are a testament to the magic that can happen with just a handful of pantry staples and a little bit of love. They’re a reminder that some of the most cherished culinary creations are born from simplicity and a dash of creativity.
There’s so much to love about this peanut butter cornflake cookie recipe:
- It’s so quick and easy. They take about 15 minutes to make and then you just have to wait for them to cool.
- You only need 4 ingredients.
- This one recipe makes 60 cookies! But they’ll still be gone in the blink of an eye…
- These cookies are perfect for sweet and savory fans. You’ve got sweet and salty nutty notes combined with chewy crunchy cereal. What more could you want?
I’ve convinced you now, right? Let’s make some peanut butter cornflake cookies!
If you love super easy cookies make sure you check out some of my other no bake recipes like: No Bake Peanut Butter Bars, No-Bake Peanut Butter Oatmeal Cookies, and No Bake Chocolate Cookies.
Ingredients Needed To Make Peanut Butter Cornflake Cookies
- Granulated sugar
- Light corn syrup (usually sold as Karo), light-colored honey, or maple syrup.
- Creamy peanut butter
- Cornflakes
Helpful Kitchen Tools
- Large Pot (Splurge)
- Large Pot (Budget Friendly)
- Cookie Scoop
How To Make Peanut Butter Cornflake Cookies
Tear off two large sheets of waxed paper (about 12 x 16 each) and spray them lightly with cooking spray. Set aside on a table or countertop.
Place sugar and corn syrup (or light honey/maple syrup) in a large pot over medium-high heat.
Stir constantly as it comes to a boil. As soon as it comes to a boil, remove it from the heat.
Immediately stir in peanut butter until smooth.
Pour the entire box of cornflakes in and stir rapidly until coated.
Like this.
Drop spoonfuls of the cornflake mixture onto the greased waxed paper and allow them to cool completely before storing them in an airtight container.
These are so chewy and good!
All of your peanut butter lovers will flip and those who remember these from their childhood might even tear up a bit after the first bite.
Enjoy!
How To Store Peanut Butter Cornflake Cookies
- Store leftover cookies in an airtight container in the fridge for up to 1 week.
- You can also store them in the freezer for up to 2 months. Thaw them in the fridge or at room temperature before serving.
Commonly Asked Questions
How do you make gluten-free cornflake cookies?
Use either gluten-free cornflakes or Rice Chex cereal for gluten-free peanut butter cornflake cookies.
What mix-ins can I add to my cornflake cookies?
Here are some mix-in suggestions that you can add with the cornflakes:
- Mini chocolate chips
- Butterscotch chips
- Peanut butter chips
- Sweetened coconut flakes
- Sprinkles
- Mini M&Ms
- Chopped nuts (or candied pecans)
- Crushed pretzels
- Crushed Twix or any candy bar like Reese’s Peanut Butter Cups
What can I substitute for corn syrup in cornflake cookies?
Instead of corn syrup (a.k.a karo syrup), you can use honey, maple syrup, or even mini marshmallows. Mini marshmallows will melt down like corn syrup for the same effect.
Is there a way to enhance the peanut butter flavor in these cookies?
Yes, a pinch of salt can be added to the recipe to elevate the peanut butter flavor and create a more pronounced taste.
How long do these cookies need to cool before they’re ready to be served?
These cookies only require about 20 to 30 minutes to cool before they’re ready to be enjoyed.
You may like these other no-bake recipes:
- Chocolate Peanut Butter Balls
- Low-Carb Chocolate No-Bake Cookies
- No Bake Peanut Butter Bars
- Peanut Butter Protein Balls
- Peanut Butter No-Bake Cookie Bites
- Homemade Peanut Butter Cups
Ingredients
- 2 cups granulated sugar or Swerve
- 1.5 cups clear karo syrup, honey, or maple syrup
- 2 cups smooth peanut butter
- 1 12-ounce box unsweetened cornflakes
Instructions
- Tear off two large sheets of waxed paper (about 12 x 16 each) and spray them lightly with cooking spray. Set aside on a table or countertop.
- Place sugar and syrup in a large pot over medium-high heat. Stir constantly as it comes to a boil. As soon as it comes to a boil, remove it from the heat.2 cups granulated sugar or Swerve, 1.5 cups clear karo syrup, honey, or maple syrup
- Immediately stir in the peanut butter until smooth. Pour the entire box of cornflakes in and stir rapidly until coated.2 cups smooth peanut butter, 1 12-ounce box unsweetened cornflakes
- Drop spoonfuls onto the greased waxed paper and allow them to cool completely before storing them in an airtight container.
Nutrition
The greatest generation was formed first by the Great Depression. They shared everything – meals, jobs, clothing.
~Tom Brokaw
I have all the ingredients in my pantry! Hubby loves peanut butter so he will love these!
I remember when I was young many of my friend’s Mom’s would make these – they were so good. My Mom always made a Cornflake cookie using marshmallow cream / butter/ vanilla / and a lot of green food coloring – she made them in little mounds so they looked like holly and added red hots to look like berries. I still remember the first time she made them – she sent my brother and I down stairs to the “rec” room to watch Charlie Brown Christmas and told us at the end of the show she would have a special treat for us. We loved how they turned our lips green eating them.
This is fairly simple recipe that I would like to try over the holidays.
Cornflake Chewies is what I called them. I made them so much when my kids were little that I don’t think they knew that corn flakes could go in a bowl for breakfast.
Here’s a great quote: Food tastes better when the wife is happy. Told to me by a man from Virginia. His first name is Wade. Love your recipes! They are easy, quick and very inexpensive. Thank you so much for taking the time to share them, my family thanks you as well!
What does this mean, please?……
“1+ ½ cup clear Karo syrup”
Does it mean add “one and a half cups” of syrup to the sugar? Or does it mean add “one cup of syrup to the sugar and do something different with the other half cup” ??
Showing it like “1+ ½ cup” is very confusing because no other recipes are shown like that. You usually see it written as just “1 ½ cup” and be done with it. So please kindly explain if the “+” means something OTHER than just one and a half cups of syrup added to the sugar — or if the syrup is supposed to be split up into ONE cup, and then the extra HALF cup is supposed to be for something else (and if so, then what?). Thank you.
Hey Moxie, it means one and a half cups of Karo syrup. I understand what you are saying and in a perfect world that way of writing it would work, but here in internet land I have had many people ask if I meant 11 cups when I write it 1 1/2, and so I add the plus sign for clarity. This is actually the first time I’ve had a question about the plus sign but I promise, I’ve had far more eleven cup questions. 🙂 You’ll find just about all of my recipes have the plus sign there so I guess I disqualify the statement that “no other recipes are written like that”. I’m just a rebel! 🙂
Have a great day!
Well, the rebel in me honors the rebel in you! 😀 Typically, I usually see the term “one and a half” just typed as “1-1/2” but to each her own. Thank you for clarifying it for me though! So, you must excuse me now while I RUSH OFF TO MAKE THESE YUMMY SINFUL THINGS! LOVE IT!
Girrrrrrl you and me, together, we could take over this world and have a ball doing it!!! I hope you enjoyed them! Thank you for coming back and making my night a little brighter!
I have been making these for years at Christmas! My grown kids still love them. Only thing different is I add a teaspoon of vanilla right before I add the peanut butter.
I love that you still make them for your “kids”!