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+ servings

Cornflake Cookies

You only need 5 ingredients and 15 minutes for these no-bake Cornflake Cookies!
Course Dessert
Cuisine American
Keyword Cornflake Cookies, no bake cookies, No Bake Cornflake Cookies
Prep Time 15 minutes
Cook Time 0 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Servings 16 very large cookies
Calories 295.8kcal
Author Blair Lonergan


  • 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


  • 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!


  • 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.


Serving: 1very large cookie | Calories: 295.8kcal | Carbohydrates: 44.5g | Protein: 6.2g | Fat: 12.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.2g | Sodium: 201mg | Potassium: 170.8mg | Fiber: 1.9g | Sugar: 34.9g