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You only need 5 ingredients and 15 minutes for these no-bake Cornflake Cookies. The sweet-and-salty combination of crunchy peanuts, creamy peanut butter, and crisp Corn Flakes cereal creates a chewy and delicious easy dessert recipe that everyone adores!
If you’re putting together a tray of Christmas cookies for the holidays, or just looking for a simple, crowd-pleasing dessert to share with friends this season, then these easy Cornflake Cookies are just the answer!
You only need 5 pantry staples and a few minutes of hands-on time to stir together a batch — no special baking skills required!
What are Cornflake Cookies?
Corn Flake cookies are no bake peanut butter clusters that taste just like a PayDay candy bar! You know, those classic peanut covered caramel treats that are salty, sweet, crunchy and chewy — and always the first to disappear from the Halloween baskets?! That’s what we’ve got here!
I use an ice cream scoop to drop the cookies into giant mounds, but you can also press the cereal mixture into a 9 x 13-inch pan and slice them into bars (similar to Rice Krispies Treats). No matter how you serve them, these popular goodies won’t last long!
How to make Cornflake Cookies:
You only need 5 ingredients and about 15 minutes to make this simple Corn Flakes dessert recipe! Grab your kids and let’s get in the kitchen…
Ingredients for No-Bake Corn Flake Cookies:
- Light corn syrup
- Sugar
- Creamy peanut butter
- Kellogg’s Corn Flakes cereal
- Dry roasted salted peanuts
First, place the Corn Flakes and the peanuts in a large bowl. Set those aside for just a few minutes.
Next, combine sugar and corn syrup in a saucepan. Bring the mixture to a rolling boil, stirring regularly, and then remove from the heat.
Add the peanut butter and stir until it melts and everything is completely combined.
Pour the peanut butter mixture over the cereal and peanuts, tossing to coat all of the ingredients.
Use an ice cream scoop to drop the cookies onto a parchment-lined baking sheet.
The cookies will need to cool for about 20-30 minutes, and then they will be perfectly set, soft and chewy!
Cook’s Tips and Recipe Variations:
- I used Jif creamy peanut butter, but a similar brand would also work. I have not tested this recipe with a “natural” peanut butter, which tends to have a runnier, grittier texture.
- I like the contrast of the salty peanuts with the sweet cookies; however, you can substitute with unsalted peanuts.
- Turn this into a Cornflake Cereal Bars recipe by pressing the mixture into a 9 x 13-inch pan. Once cool, slice the treats into squares.
- Try Butterscotch Cornflake Cookies by using this recipe, but substituting the Corn Flakes cereal for the chow mein noodles.
- Make Chocolate Cornflake Cookies by using this recipe, but substituting the Corn Flakes for the chow mein noodles and using all chocolate chips instead of the butterscotch chips.
- Melt chocolate chips and drizzle the melted chocolate over the cookies. You’ll love the chocolate-peanut butter combo!
- How to store Cornflake Cookies: Once they’re cool, place the cookies in an airtight container and store them at room temperature for up to 3 days. If storing them in multiple layers, use parchment paper in between the cookies to prevent them from sticking together. To keep them fresh longer, store the cookies in an airtight container in the refrigerator for at least 1 week. They become very firm in the fridge, so you may need to let them come to room temperature on the counter for awhile so that they have that chewy texture again.
- Can you freeze No Bake Corn Flake Cookies? Yes! These cookies will keep in the freezer for up to 3 months.
More easy cookie recipes that you might enjoy:
- No-Bake Haystack Cookies
- Easy No-Bake Cookies
- Old Fashioned Chewy Molasses Cookies
- 3-Ingredient Scottish Shortbread Cookies
- Old-Fashioned Williamsburg Gingerbread Cookies
Cornflake Cookies
Ingredients
- 1 ¼ cups light corn syrup
- 1 cup granulated white sugar
- 1 cup creamy peanut butter
- 4 cups Corn Flakes cereal
- 2 cups dry roasted salted peanuts
Instructions
- Place Corn Flakes and peanuts in a large bowl. Set aside.
- Place corn syrup and sugar in a saucepan. Bring to a rolling boil, then remove from the heat. Stir in the peanut butter until completely combined.
- Pour peanut butter mixture over the Corn Flakes and peanuts. Toss to fully coat.
- Use an ice cream scoop to drop cookies onto parchment or wax paper, working quickly before the mixture cools. Cool for 20-30 minutes and then enjoy!
Notes
- I used Jif creamy peanut butter, but a similar brand would also work. I have not tested this recipe with a “natural” peanut butter, which tends to have a runnier, grittier texture.
- I like the contrast of the salty peanuts with the sweet cookies; however, you can substitute with unsalted peanuts.
- Turn this into a Cornflake Cereal Bars recipe by pressing the mixture into a 9 x 13-inch pan. Once cool, slice the treats into squares.
- Try Butterscotch Cornflake Cookies by using this recipe, but substituting the Corn Flakes cereal for the chow mein noodles.
- Make Chocolate Cornflake Cookies by using this recipe, but substituting the Corn Flakes for the chow mein noodles and using all chocolate chips instead of the butterscotch chips.
- Melt chocolate chips and drizzle the melted chocolate over the cookies. You’ll love the chocolate-peanut butter combo!
- How to store Cornflake Cookies: Once they’re cool, place the cookies in an airtight container and store them at room temperature for up to 3 days. If storing them in multiple layers, use parchment paper in between the cookies to prevent them from sticking together. To keep them fresh longer, store the cookies in an airtight container in the refrigerator for at least 1 week. They become very firm in the fridge, so you may need to let them come to room temperature on the counter for awhile so that they have that chewy texture again.
- Can you freeze No Bake Corn Flake Cookies? Yes! These cookies will keep in the freezer for up to 3 months.
