Cornflake Cookies
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If my childhood had a flavor, I’m convinced it would taste like Cornflake Cookies. They take only 5 simple ingredients and minutes to make. Crisp, chewy, golden wonders packed with buttery goodness and a gentle crunch. Whether you’re whipping them up for a bake sale, holiday tray, or just because it’s a rainy Tuesday, this recipe is your invitation to cozy comfort.
If you love childhood cookie recipes like I do, try my Sandwich Cookies and my Funfetti Sugar Cookies.
Why this Cornflake Cookie Recipe Works
This is one of the first recipes that my mom actually let me help make when I was little. Therefore, they will always have a special place in my heart. They are sweet and delicious.
- Customizable: It’s the blank canvas of the cookie world—make it your own.
- Crowd-pleaser: The crispy edges and chewy centers get rave reviews across generations.
- Budget-friendly: Made with pantry staples, so there’s no need for a grocery run
Can I Substitute something for the Peanut Butter?
Of course, you can use almond butter, cashew butter or even macadamia nut butter in these cookies. If you require something that is nut free try using a sunflower butter to make the delicious cookies.
Pro Tip to Love this Recipe
Use fresh cornflakes for the best crunch and flavor; stale flakes can yield soggy cookies.
Basic Ingredients for Easy Cornflake Cookies
These cookies are light and fluffy. No need to measure granulated sugar, baking soda, baking powder to make this easy cookie.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cornflake Cereal: This will replace all the dry ingredients for the cookies.
- Creamy Peanut Butter: The base of the peanut butter cookie. You want to use a good quality peanut butter.
Variations and Substitutions for Cereal Cookies
Here are some optional ingredients that you can add to your cookie dough balls to make these sweet treats your own.
- Chips: Add chocolate chips, or mini coated candies in these cookies.
- Nuts: Chopped pecans or make the cookies even more crunchy by adding your favorite crushed nuts. Kind of like an oatmeal cookie.
- Extracts: Add additional flavor by using vanilla extract, almond extract or any of your favorite extracts for flavor to this easy dessert.
Special Equipment Needed for Chewy Cornflake Cookies
To make it easier you can use a bowl of a stand mixer fitted with a paddle attachment, mix on medium speed.
- Cookie Sheet: Even though these are a no bake cookie, you will still need them to allow the cookies to set. Place the cookies 2 inches apart on the tray and allow them to cool completely.
- Large Cookie Scoop: A cookie scoop will allow these cookies to be uniform in size.
- Parchment Paper: Parchment paper or silicone mats for the sheets. This will allow the cookies to be removed.
How to Make Peanut Butter Cornflake Cookies
You can use a different recipe for a batch of cookies baked in the oven. However, I love that there is no need to bake the cookies.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Melt & Mix: In a large saucepan over medium heat, combine the sugar, corn syrup, and peanut butter. Stir frequently until it boils for 2 minutes, then remove from heat and stir in the cornflakes.
- Scoop: Use a cookie scoop to portion the dough balls into 2-3 tablespoon-sized cookies on lined baking sheets.
- Set: Let the cookies set at room temperature for 1-2 hours before serving or storing. Use a wire rack to cool completely.
Prep Ahead Suggestions for Crunchy Corn Flake Cookie
You can mix the mix the dough in a large mixing bowl and refrigerate.
- No-Bake: You can fully make the cookie balls and refrigerate or freeze them in advance. They’re actually even better chilled.
- Measure: Have all the dry ingredients measured and ready to mix. If using mix-ins like toasted nuts or coconut, you can prep and store those ahead, too.
How to Store, Freeze and Use Leftovers
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- Store: Keep cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help maintain softness.
- Freezer: Wrap individual cookies in plastic wrap or parchment, then place in a freezer bag. They’ll keep well for up to 2 months. To enjoy, thaw at room temp or rewarm in a low oven (around 300°F for 5 minutes) to revive the crunch.
- Leftovers: Crumb Topping: Crush leftover cookies and use as a topping for yogurt, oatmeal, or fruit crisps. Adds great texture and a hit of nostalgia.
- Cookie Butter Blitz: Blend cookies in a food processor with a little melted butter and sweetened condensed milk to make a quick-and-dirty cookie butter spread. (Dangerously good.)
- Trifle Layers: Crumble and layer with pudding or whipped cream and fruit in little jars or glasses for mini dessert parfaits.
Common Questions About This Recipe – delete if not using
You can make this cookie dough with melted marshmallows or sweetened condensed milk if you do not want to use nut butter in this cookie recipe.
Of course, I love to add colorful sprinkles on top of the no bake cookies before they set. Or try adding melted chocolate on top. You can use dark chocolate, milk chocolate or white chocolate to drizzle on top.
These sweet and salty cookies are great, however, natural peanut butter may make these cookies too watery and soft.
Expert Tips for Making Cornflake No Bake Cookies Recipe
- Slick Your Tools: Lightly grease your hands and spoon with oil or butter before shaping to avoid sticking. A silicone spatula works wonders too.
- Chill Time: Let the cookies cool and firm in the fridge for at least 30 minutes. This helps them hold together and improves chew.
- Texture Boosters: Add mini marshmallows, pretzel bits, chopped nuts, or dried cranberries just before shaping. They bring balance and surprise in every bite of these golden brown cookies.
- Storage Savvy: Keep them in an airtight container in the fridge for up to a week or freeze for later. They’re fantastic straight from the freezer (if you love a little snap!).
- Serve this special recipe with: Lemon Blueberry Cookies or my Funfetti Cookies.
Birthday Cake Cookies
Tips for Baking Cookies
Mini Banana Bread Muffins
Peach Cobbler Cake
Cornflake Cookies with Peanut Butter
Equipment
- Large saucepan
- Silicone spatula
- 2 Baking sheets
- Parchment paper or silicone baking mats
Ingredients
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 1 cup Creamy peanut butter
- 2 teaspoons Vanilla extract
- 6 cups Cornflake cereal
Instructions
- Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Add the granulated sugar, corn syrup, and peanut butter to a large saucepan. Place over medium heat and cook, stirring frequently, until the mixture comes to a gentle boil.
- Continue boiling for 2 minutes, stirring often to prevent scorching. Remove the saucepan from the heat and immediately stir in the vanilla extract.
- Add the cornflake cereal and gently fold until all of the cereal is evenly coated with the peanut butter mixture.
- Using a cookie scoop or two spoons, drop portions of the mixture onto the prepared baking sheets.
- Allow the cookies to cool and set at room temperature for 1 to 2 hours, or until firm.
- Serve immediately or store in an airtight container.
Christina’s Notes
- Use conventional creamy peanut butter for the most reliable results. Natural peanut butter can make the cookies oily and prevent them from setting properly.
- Have the cornflakes measured and ready before you begin cooking. The mixture firms up quickly once removed from the heat.
Fold gently to keep the cornflakes from breaking and maintain their crisp texture. - Humid weather can affect how well no-bake cookies set. They may require a slightly longer cooling time.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
