These 5-minute No-Bake Peanut Butter Cornflake Cookies are a quick and easy snack to satisfy your sweet tooth on busy days! With just a handful of ingredients and no oven required, this recipe is perfect for those times when you need a delicious treat but don’t have a lot of time to spare. The combination of creamy peanut butter and crunchy cornflakes makes for a satisfying and sweet treat that is sure to please the whole family!
These cookies are easily customizable – add in some chocolate chips or drizzle with melted chocolate for an extra indulgent twist. Whip up a batch of these cookies in no time and enjoy a delicious treat without the fuss. They’re similar to your favorite Rice Krispies treats and just as quick to make.
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I absolutely love a recipe that’s been around for years. You know, the ones like Grandma used to make – Italian Bread, Three Bean Salad, Crockpot Spareribs, her Griddle Cakes (aka BEST Pancakes EVER!! – YUM!), and others.
They are tried and true recipes, the ones that have been around for generations. That’s because people have made them and loved them again and again. They’re a wonderful thing—relics, in a way, and ones we can pass on to future generations.
This recipe for no-bake cookies is just that.
While I’ve never even had a Cornflake Cookie, I knew I had to give this recipe a shot since I’ve seen them around for years.
Only Five Simple Ingredients Needed
Here are the ingredients you will need to make these easy peanut butter cornflake cookies:
- 6 cups of Corn Flakes, of course. They wouldn’t be Cornflake Cookies without this!
- 3 tablespoons Butter – salted or unsalted, but I prefer salted.
- 10 ounces Marshmallows – NO Corn Syrup to boil, folks!! And yes, I know, there usually IS corn syrup in marshmallows. I use miniature marshmallows because they’ll take less time to melt.
- ½ cup creamy Peanut butter –natural peanut butter or chunky peanut butter would work as well.
- ½ teaspoon pure vanilla extract – yes, you can use vanilla extract if you’re not using the pure, but PLEASE don’t use the imitation! It really does make a difference, and you aren’t doing yourself a favor even if you are saving a few pennies.
How to make Peanut Butter Cornflake Cookies
Here’s how to make this no-bake cookie recipe:
- Melt butter in a large pot over medium heat. I highly recommend using a non-stick pot. For years, and I do mean YEARS, I used just a regular pot to make various Rice Krispies treats like this one. FINALLY, I bought a non-stick pot, and it seriously changed my life. No joke.
- After the butter melts, pour in the marshmallows and continue stirring until melted. Add the peanut butter and vanilla and mix until smooth.
- Pour in the cornflake cereal and stir until the peanut butter mixture is well combined.
- Using a tablespoon or a small cookie scoop, place scoops of the mixture onto a cookie sheet lined with parchment paper.
- Allow the cornflake cookies to cool completely to room temperature and harden.
Tips for Making the Perfect No-Bake Peanut Butter Corn Flake Cookies
- When mixing the peanut butter and marshmallows, make sure they are fully combined. This will ensure that the cookies hold together well.
- Be gentle when folding in the cornflakes. You don’t want to crush them, as the texture is important for the final product.
- If the mixture seems too sticky, you can add more cornflakes until it reaches the desired consistency.
- Use a cookie scoop or spoon to shape the cookies for a more uniform look. Spray it with nonstick cooking spray so the cookies will slide out easily!
Variations on no-bake Cornflake Cereal Bars
These easy cornflake cookies are delicious on their own, but if you’re feeling adventurous, here are some variations to try:
Chocolate Peanut Butter Cornflake Cookies: Add in some chocolate chips for an extra indulgent twist.
Melted chocolate: Add a drizzle of melted chocolate for an even more decadent treat.
Almond butter: Swap out the peanut butter for almond butter for a different flavor.
Serving and Storing No-Bake Cornflake Cookies
This easy dessert is a great choice for the holiday season; serve them at parties or box some up for a cookie swap. Of course, you can make this simple cookie recipe any time of year. Serve them with a cup of coffee, tea, or milk!
Store these chewy cookies in an airtight container at room temperature for 2-3 days or in the fridge for a week. If you have more than one layer of cookies to store, put down layers of wax paper in between to prevent cookies from sticking together.
Can you freeze these Peanut Butter Cornflake Cookies?
Yes, cornflake cookies freeze well! Place them in a single layer in a freezer-safe container and freeze for up to 3 months. Thaw overnight before serving.
Looking for more easy, no-bake recipes?
My most popular no-bake desserts are dream bars. Chocolate Peanut Butter Dream Bars are the ones that started it all. Similar to a Lush Dessert recipe, it’s comprised of layers that make every bite absolutely delicious.
If strawberries are your thing, then the Strawberry Cheesecake Dream Bars have your name written all over them. They’re delicious all year round, but we especially enjoy them when spring and summer hit.
Check out all my dream bars here.
Another very popular no-bake dessert is this No-Bake Lemon Cheesecake. This sweet, tangy dessert is perfect for a hot summer day when you want something refreshing.
Looking for a no-bake snack? Then these No-Bake Rice Krispies Granola Bars and No-Bake Peanut Butter Energy Bites need to be in your pantry. Each is full of flavor, and the whole family will enjoy them!
Happy baking (or NON-baking, in this case! 😉 haha)!
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No Bake Peanut Butter Cornflake Cookies
Ingredients
- 3 tablespoons butter
- 10 ounce miniature marshmallows
- ½ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 6 cups corn flakes
Instructions
- In a large pot, over medium low heat, melt the butter.
- Pour the marshmallows into the pot and stir until completely melted.
- Add peanut butter and vanilla and mix until thoroughly combined and peanut butter has melted. Turn off heat.
- Pour in the cornflakes and with a rubber spatula, mix until thoroughly coated.
- Using a tablespoon or small cookie scoop, place scoops of mixture onto a cookie sheet and form into a mound.
- Allow cookies to cool and harden for at least 15 minutes before serving.
Nutrition
This post was originally published May 27, 2020. It has been updated in format and with pictures on November 10, 2023.
Comments & Reviews
You do know that the first ingredient in marshmallows is corn syrup! So, not better for you than grandma’s!
Yes, Kendra, I am aware that there is corn syrup in marshmallows. I say there’s no corn syrup in them because many of the other recipes I’ve seen include it as a main ingredient. I wanted to give people the option of not using it. Also, I think they are better than grandma’s because I like the way they taste with the marshmallows more. But it is a personal preference.
I did NOT know that Lynne THANK YOU!! I didn’t have any corn syrup so was looking for an alternative and came across the best recipe EVER!!
THANKS AGAIN
She did not say they were better for you.
Right!? In fact she specifically said there was corn syrup in the marshmallows! Her fabulous recipe is just giving those of us who don’t keep corn syrup in our pantries an alternate replacement. For the life of me I cannot figure out why people are so eager to be negative about EVERYTHING.
Hi Lynne —
In looking for a substitute for corn syrup several months ago, I ran across something called Golden Syrup. It seems to be common in England but not so much here. I have substituted it in recipes where corn syrup is a major ingredient, and it has worked very well. It’s super easy to make and keeps reasonably well.
https://www.internationaldessertsblog.com/make-golden-syrup/
Thanks for your fun recipes,
Barbara
Barbara, thank you so much, I appreciate that. I’m so glad that this has worked out for you and thanks for leaving a comment so that it will help others!
Hi I just came across this recipe as I lost the recipe I use to use and it was years ago so can’t recall the ingredients! We have a store here in MS. That sells these individually packaged and they’re perfect to my liking but expensive. The recipe I tried lastnight online was far too gooey and chewy for me and not as crunchy and dry as I like them! I was wondering what sort of texture these have?
These cornflake cookies remind me of a rice krispies treat. I thought they had an equal amount of gooey and crunchy. Hopefully they’re just the way you like them, LaceyBug!
I made the corn flakes and peanut butter cook they are so good just plane, but I drizzled nuella over them and they went to a good cookie to a great one !
Thank you, Eve! And great idea with the Nutella, too!
Could you use Frosted Flakes instead of cornflakes?
You most certainly could, Mary. They might be a bit sweeter because they already have a sugar coating, but they’ll work.
This is an oldie but good recipe. I have made it with frosted flakes too.
I pack this into a pan, drizzle melted chocolate on top, put some sprinkles – and family is wowed by how great it is. And so easy – I have the grandkids make it when they come over.
Love this recipe! I’ve made it 3 times in the last month. Today I used up what was left of the cornflakes, crispy rice cereal and toasted cinnamon square cereal which was about 6 cups. Turned out great! Thanks for this recipe!
Sehr lecker!
Haribo hat Marshmallows ohne Maissirup, es wird Glukosesirup verwendet.
Viele Grüße,
Jesse-Gabriel
Delicious!
Haribo has marshmallows without corn syrup, they use glucose syrup.
Many greetings,
Jesse Gabriel
Thanks so much for the information, Jesse-Gabriel!
Kids love them.
I tried the recipe, it’s really good.
How much of each ingredient?
Hi Nicole,
If you scroll down to the bottom of the page, you’ll see the recipe and the amount of each ingredient. Enjoy!
Nicole, the amounts for all of the ingredients are in the recipe card which is down at the bottom of the post.
Just made these and they are one of my favorites! I love that you used marshmallows instead of karo/corn syrup, too! Who cares if corn syrup is the first ingredient in marshmallows?! Seriously! Don’t make them, if it bothers you! I thought they were easy enough to make and taste just like something my grandmother would have made!
Also, I made two batches (for holiday treats) and after making my first batch, I realized how quickly the marshmallow mixture starts to set, so when I made the second batch, I sprayed my bowl that had the cereal in it (before adding cereal) with Pam, then sprayed my hands to roll balls! It worked like a dream!
Thank you!
Yummm – just made these and me and my 5 year old can’t stop eating them!
Yay, Giada!! I’m so happy you both enjoyed them. Thanks so much for letting me know and for the review! Give you 5 year old a high five for me, too! ❤️
I made this and followed the directions and it was so good. The 2nd time I made it I only put 5 cups of corn flakes so it would have more of a peanut butter taste and I put it in an 8×8 pan and cut in squares. It was amazing. Very gooey we ate the whole pan in a day.