No Bake Peanut Butter Cornflake Cookies (5 ingredients!)
Cornflake Cookies are super addictive, with an absolutely irresistible mix of crunchy cereal flakes, sweet sugar and salty peanut butter! These simple no bake cookies are quick and easy to whip up with just 5 ingredients. Delicious drop cookies that are full of nostalgic flavor and chewy goodness. The perfect treat for kiddos and adults!
These cookies are so delicious! The whole family loved them and we can’t stay out of them!— Cara
I’m so in love with these childhood favorite cornflake cookies. Not only are they incredibly tasty, but you can whip them up so fast – just a few minutes on the stovetop, then plop them down on some wax paper and let them set (or don’t!). As an added plus, you’ll only need 5 simple ingredients. Easy, delicious recipes like this one are the BEST!!
These are a family favorite, my grandma made this cornflake cookie recipe all the time when we were growing up and I continue to make it for my kids.
Traditionally, no bake cookies have an oatmeal base, but for this recipe, Corn Flakes are the base of the cookie! Actually, my grandma always used Special K cereal, not Corn Flakes. Special K is a bit puffier and sweeter than Corn Flakes cereal. Special K cereal pairs with the creamy peanut butter to create a wonderfully sweet and salty cookie!
Just 5 simple ingredients is all you need! You might even have everything in your pantry right now. If that’s the case, I recommend you go make some right now. Trust me, you’re going to love them! Here’s the list:
- Sugar. Regular, granulated sugar is a must! It helps them cook and set with the best texture.
- Light Karo corn syrup. Karo syrup is a brand of corn syrup, which gives these extra sweetness and a chewy, moist texture. Be sure to use light!
- Peanut butter. The creamy type works best. I don’t recommend using a natural peanut butter or one that’s runny. I like to use Jif or Skippy peanut butter.
- Cereal. Special K cereal flakes are puffy, sweet and have the perfect crunch! They remind me of a flat version of Rice Krispies. I prefer to use them instead of Corn Flakes, which tend to be a bit sharp and bland. If you prefer to use cornflake cereal, simply use 2 extra cups.
- Vanilla. For extra delicious flavor!
How to make this recipe
Grab the ingredients, your healthiest appetite (and by healthy I mean BIG), and get ready for some awesome no-baking! Here’s the simple process:
For the full, printable recipe see the recipe card.
- Combine sugar and light corn syrup. In a large saucepan, bring sugar and syrup to a boil; stirring with a spatula frequently.
- Stir in peanut butter. Once the mixture begins to boil, remove the pan from heat and stir in peanut butter until smooth.
- Mix in cereal and vanilla. Stir the cereal and vanilla into the peanut butter mixture.
- Drop cookies onto parchment paper. Once cereal is fully coated in peanut butter mixture, use a cookie scoop or spoon to drop spoonfuls onto parchment or wax paper. We like to do this on baking sheets.
- Cool. After about 30 minutes and when the peanut butter cornflake cookies are completely cool and set, enjoy! Store at room temperature for up to about one week.
- This recipe moves quickly! Have all ingredients measured out and ready before you start cooking.
- You can make these treats whatever size you desire. However, I usually make them around 2 inches in size for easier storage and snacking.
- Once you drop the cookies on the parchment paper, go back and shape each one together for perfect form.
- When storing, add a piece of wax or parchment paper in between each layer of cookies so that they don’t stick together.
We love these as-is, but there are lots of ways you can get creative and customize this recipe. Here’s some ideas:
- Once set, drizzle melted chocolate over the tops for a pretty presentation and yummy chocolate flavor.
- Feel free to use other nut butters, especially if you have a peanut allergy.
- You can stir in a variety of favorite add-ins! Try mixing in about 1/2 cup shredded coconut, mini M&Ms, mini marshmallows, mini chocolate chips or chopped nuts.
- Customize these for any holiday by adding fun and festive sprinkles. Choose a color or sprinkle fitting for the occasion and you’ve got an easy no-bake treat to match your event. Before setting and while still warm, add sprinkles over the tops.
Storing and freezing
Once completely cooled and set, store in an airtight container or bag for up to about one week, maybe slightly longer. You can also store them in the fridge, which extends their shelf life to about two weeks. However, I don’t think they would ever last that long.
They also freeze well. Once they’re completely cooled and set, add them to a freezer bag or container and store in the freezer for up to 1 month. When ready to enjoy, remove from freezer about 10 to 15 minutes beforehand.
My grandma’s recipe for Special K cookies have always had a special place in my Christmas cookie tins. It’s one of my absolute favorites to enjoy during the holidays. These also are perfect for cookie exchanges and they make a fabulous addition to any dessert table. They disappear quick! And everyone will be asking for the recipe!
If you try these, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 1 cup sugar
- 1 cup light Karo corn syrup
- 1 cup peanut butter*
- 4 cups Special K Cereal or Corn Flakes Cereal**
- 2 teaspoons vanilla extract
- In a large saucepan, bring sugar and syrup to a boil over medium heat. Do not over cook.
- Take the pan off the burner and blend in peanut butter. Once smooth, stir in cereal and vanilla.
- Once cereal is fully coated, use a spoon to drop the cookies onto parchment or wax paper to cool.
- Once completely cool, store in an airtight container at room temperature for about a week.