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!
Servings 20 cookies
Calories 194kcal
Cost $5
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
Nutrition information is provided as an estimate only.
Prep Tips:
- 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
Calories: 194kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 244mg | Potassium: 88mg | Fiber: 1g | Sugar: 25g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 3mg