Peanut Butter Cornflake Cookies
These no-bake Peanut Butter Cornflake Cookies are crunchy, creamy, and ready in just 15 minutes – a quick and festive holiday favorite!
No Bake Cornflake Peanut Butter Cookies
If you love quick, fuss-free holiday treats, these Peanut Butter No Bake Cookies are going to be your new favorite go-to! Made with just a few pantry staples, they come together in about 15 minutes and require absolutely no oven time — just mix, drop, and let them set.
Each cookie is a sweet, crunchy cluster of corn flakes coated in a creamy peanut butter mixture, creating the perfect balance of salty and sweet with a crunch. Also known as “Cornflake Candy” – no matter the name, they are delicious!
These cookies are great for when you need a last-minute dessert, something simple to make with kids, or just a quick holiday treat that still feels special. They’re a nostalgic favorite too — the kind of homemade candy-cookie hybrid that reminds you of church bake sales and grandma’s kitchen.
Whip up a batch for cookie exchanges, gift tins, or your next holiday party platter. They’re irresistibly simple, delightfully crunchy, and guaranteed to disappear fast!
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Ingredients
- 6 cups corn flakes
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Helpful Kitchen Tools
- Medium saucepan
- Large nonstick cookie sheet (The Caraway baking sheet I used here is excellent – the cookies pop right off the pan when done!)
- Parchment paper
Instructions
- Melt the Sugar – Combine corn syrup, sugar, and salt in a medium saucepan over medium low heat. Cook at a simmer, but do not boil, until the sugar dissolves, stirring constantly (about 5 minutes).
- Make the Peanut Butter Mixture – Remove pan from heat and stir in the peanut butter and vanilla extract until smooth.
- Coat the Cereal – Scoop the peanut butter mixture into a large mixing bowl with the cornflakes. Gently stir or toss together until the cereal is well coated.
- Make the Cookies – Form balls of the cereal mixture, about 2 Tablespoons each, and place on a non-stick baking pan. Allow to set completely.
Video Demo:
Prep Tips
- Making the Cookies – Work quickly once the peanut butter mixture is ready — it thickens fast as it cools. Use a cookie scoop or two spoons to drop even clusters onto parchment paper.
- Storage – Keep cookies in an airtight container at room temperature for up to a week. To keep them from sticking, place a sheet of wax paper or parchment between layers. For longer storage, freeze for up to 2 months; simply thaw at room temperature before serving.
- Variations – You can customize these cookies for any occasions. We used Christmas sprinkles! If adding sprinkles, you’ll want to do that while the cookies are still soft so the sprinkles will stick. You could also add a drizzle of melted chocolate or white chocolate or stir in a handful of mini marshmallows, M&M’s, or chopped peanuts for extra fun and texture.
More Easy No Bake Dessert Recipes
Cornflake Cookie Recipe (Printable Recipe Card)
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Peanut Butter Cornflake Cookies
Equipment
- Medium Saucepan
- Large nonstick baking pan
Ingredients
- 6 cups cornflake cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Combine corn syrup, sugar, and salt in a medium saucepan over medium low heat.
- Cook until the sugar dissolves, stirring constantly (about 5 minutes).
- Remove pan from heat and stir in the peanut butter and vanilla extract until smooth.
- Place the cornflakes in a large mixing bowl.
- Scoop the peanut butter mixture on top of the cornflakes and stir until the cereal is well coated.
- Portion out the cereal mixture into 2 Tablespoon balls.
- Place the cereal balls on a non-stick baking sheet, or one that is lined with parchment paper.
- If using sprinkles, add them on top of the cookies while still warm and soft.
- Allow cookies to set.
Video
Notes
- Work quickly — the peanut butter mixture thickens as it cools.
- Use a cookie scoop or two spoons to form clusters on parchment paper.
- Add-ins: mini marshmallows, M&M’s, or chopped peanuts.
- Optional drizzle: melted chocolate or almond bark for a festive touch.
- Store in an airtight container at room temperature up to 5 days.
- Separate layers with wax or parchment paper to prevent sticking.
- Freeze up to 2 months; thaw at room temperature before serving.
Nutrition
Pin these Peanut Butter Cornflake Clusters on Pinterest:
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This are amazing!!!
So glad you loved them too!