Easy Cornflake Cookies with Peanut Butter are a salty-sweet vintage treat that lies somewhere between a cookie and candy. These delicious little cereal clusters are coated in a peanut buttery sugar mixture. The candy-coating becomes soft and chewy once set, and it is the perfect contrast to crispy, crunchy Cornflakes!
They are an easy, no-bake treat, consisting of 4 ingredients, and coming together with less than 15 minutes of prep.
Speaking of no-bake sweet treats, you'll also love our No-Bake Peanut Butter Cookies with a praline-like texture and oats, Haystack Cookies all dressed up for the holidays in a salty-sweet cookie package, and Cocoa-Krispie Treats that are super chocolatey and over-the-top marshmallowy!
WHAT'S IN CORNFLAKE COOKIES?
Cornflakes are the obvious ingredient in Cornflake Cookies. But, in addition to Cornflakes, what gives this classic cookie its salty-sweet, candy-like vibe?
- Creamy Peanut Butter
- Granulated Sugar
- Light Corn Syrup
CORNFLAKE COOKIES WITH PEANUT BUTTER
Peanut Butter serves as more than just a flavor agent for these Cornflake Cookies. Be sure to use the good old-fashioned peanut butter. Nothing crunchy, and definitely not the healthy stuff. Save that for the PB&J's.
THE LOWDOWN ON THE SUGAR
The sugar mixture consists of both granulated sugar and light corn syrup. If you only have dark corn syrup, technically, you could sub it in, however -- you'll be changing the overall flavor profile of the cookie. So on second thought, maybe not.
A WORD ON CORN SYRUP
Light and dark corn syrup are interchangeable in recipes, but they don't exactly have the same flavor profile. Dark corn syrup has more of a molasses flavor profile, while light corn syrup boasts much more vanilla.
When it comes to brown sugar vs. granulated sugar, the same could be said. The darker the sugar, the more molasses flavor it will yield. So, moral of the story -- stick with granulated sugar and light corn syrup for this recipe.
HOW TO MAKE CORNFLAKE COOKIES
- Measure out Cornflakes and place in large mixing bowl. Have work surface ready with wax paper.
- Bring sugar and corn syrup to a boil. Remove from the heat.
- Stir in peanut butter and salt, and pour over Cornflakes. Stir to coat.
- Drop heaping tablespoons of the mixture across your work surface and allow to cool.
1. PREP FIRST
Cornflake Cookies come together fast, which means you'll want to have your Cornflakes measured and your work surface prepped before you begin.
2. WATCH THE SUGAR -- THIS IS IMPORTANT
When it comes to Cornflake Cookies, watch the sugar, and not just because it is boiling lava hot. Keep in mind, the process for making these little cuties is actually closer to candy-making than cookie baking. And, when it comes to making candy, nothing matters more than the temperature of the sugar.
For this breezy recipe, don't worry about getting out the candy thermometer, however, you do want to pay attention to what's happening in the saucepan. If the sugar doesn't get hot enough, your cookies will likely not hold together. If your sugar gets too hot, your cookies will be overly dense and chewy.
Rest assured, as long as you allow the sugar and corn syrup mixture to reach a boil and remove it from the heat shortly thereafter, your Cornflake Cookies are going to be just fine.
3. ADD THE PEANUT BUTTER
Once your sugar mixture is off the heat, stir in your peanut butter and salt. Take care when adding the peanut butter to the saucepan to avoid any splattering.
Stir until the mixture looks smooth, and then you will pour it over the Cornflakes. Very gently stir until all of the Cornflakes are coated, and if you know how to "fold" batter, this is an excellent technique to implement here. The goal is to not crush the Cornflakes with your stirring spoon.
4. SCOOP, SET & SPRINKLE
The last step is to scoop the Cornflake Cookies and allow them to set on the prepared wax paper. I like to use a large cookie scoop for uniformly shaped clusters. Then, sprinkle the tops of the cookies with a generous pinch of Kosher salt. If you happen to have Falk salt, it is absolutely perfect on these cookies.
If you are making these cookies for the holidays, now would also be the time to hit them up with some colorful nonpareils or sprinkles.
HOW TO STORE CORNFLAKE COOKIES
Cornflake Cookies do not need to be refrigerated and can be stored in a tightly sealed, airtight container at room temperature.
5 MORE PEANUT BUTTER DESSERTS YOU’LL LOVE
- Peanut Butter No-Bake Cookies are a classic no-bake dessert perfect for those who love a good salty-sweet combo. The base of the cookie comes together in less than 10 minutes on the stovetop.
- Reece’s No-Bake Peanut Butter Pie is a gorgeous, mile-high pie equipped with a creamy peanut butter filling and decadent bites of chopped Reece’s Peanut Butter Cups. The fluffy filling sits on top of an Oreo pie crust, and the whole shebang is finished with a cascade of dreamy whipped cream.
- Hershey Thumbprint Cookies are always a hit come Christmastime, and these peanut butter cookies with a chocolate Hershey Kiss inside are no exception. This recipe always yields a soft and chewy peanut butter cookie perfect for topping with a chocolate Hershey kiss!
- Peanut Butter Blondies are a salty-sweet dessert to savor with every single bite. Sink your teeth into one of these for a peanut buttery, melt in your mouth bar cookie.
- Peanut Butter Rice Krispie Treats feature gooey, stretchy marshmallow bars with great big peanut butter flavor! The perfect quick-fix treat for any and all occasions!
No-Bake Cornflake Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- ½ teaspoon Kosher salt, plus extra for sprinkling (you could also use Falk salt for sprinkling)
- 5 ½ cups Cornflakes cereal
Instructions
- Add Cornflakes to a large mixing bowl and set aside. Have ready large sheets of wax paper laid out across your work surface.
- Add sugar and light corn syrup to a small or medium-sized saucepan (close to a 4-cup capacity is preferable). Bring to high heat and stir gently with a wooden spoon or spatula. Be very careful of spills and splatters -- sugar gets extremely hot.
- As soon as the mixture reaches a boil, remove it from the heat. Carefully, add the peanut butter and ½ teaspoon salt and stir until combined.
- Pour the mixture over the cereal and gently stir until all of the cereal is coated. Working quickly, scoop mounds (about 2 heaping tablespoons) of the mixture and set on the wax paper. Sprinkle with a generous pinch of Kosher or Falk salt and allow to cool and set, about 25 minutes.
Nutrition
Source: The Culinary Institute of America | Chocolates and Confections at Home
Gabrielle Paz says
I've been making these for over 40 years now, and they;re still a favorite. My recipe never called for salt I guess this just gives me an excuse to make a batch, eh? Thanks for posting this!!
Kelly Anthony says
Thanks, Gabrielle! Enjoy!
Lauren Vavala | DeliciousLittleBites says
I can't believe that I have never had these before! They are the perfect combination of sweet, salty, crunchy, peanut buttery that I just love!
Noelle says
This were so easy to make and all the kids loved them, keeper recipe for sure!
Sara Welch says
These are like little bites of crunchy heaven! Loved them; saving this recipe to make time and time again!
Sues says
Peanut butter and corn flakes sound like a dream come true! I love the way these cookies look and I bet they're delicious, too!
Anita @ Daily Cooking Quest says
As Chinese, we have a very similar snack using very similar technique. But our versions usually involves peanuts and sesame seeds. Now I want to try the cornflakes and peanut butter version too. 🙂
Beth says
I never realized these had peanut butter in them! They are so tasty! Love it!
Sadia Malik says
What an awesome combo, I love that they need no baking
Genevieve says
What a unique recipe! These look delicious!
Adriana says
What a creative way to use corn flakes cereal. I love this time of the year and all of those yummy treats. Keeping this recipe for my cookie challenge this year.
Jamie says
My nephew loves cornflakes and cookies so I know he'll love this! I'm saving this recipe so I can make this for him this weekend!
Ashley says
Oh my goodness!! My sweet elderly neighbor made these for us growing up, and I haven't thought about them until now! What a fond memory. Can't wait to whip up a batch of these.
Toni says
Thanks so much for the tips! My kids really loved these!
Beth says
I made these for my mom because she is gluten intolerant. She absolutely loved them! What an easy, great recipe! Thanks!
Caroline says
These remind me of cookies I made as a cild, although we didn't use peanut butter. They look like a fun treat!
Sonia says
Oh wow! Now I know what to make with the cornflakes in my pantry.. sometimes my kids are bored of the same cereals and milk.. this would be a nice change!
Cory Varga says
Great idea. Delicious, fun and yum. Also really easy to make which is always a bonus. The perfect recipe for families who need a quick nibble.
Pam Greer says
These are one of my favorite cookies to find in cookie tins over the holidays! I love that I can now make them for myself!
Bernice Hill says
Perfect! My mom used to make these all the time (she's not a baker) and then eventually we lost the recipe. We'll give yours a try next time the craving hits.
EA at The Spicy RD says
Such a fun recipe and I love how easy they are to make. My daughter can't get enough baking in these days-she'll definitely want to add this recipe to her list!
Leslie says
I think I have just enough leftover cornflakes to make this! So perfect bc my kids don't really like that cereal plain but they will LOVE this recipe! Such a perfect use for them!
Tammy says
Oh my goodness this is a fabulous idea! I have to give these a try when I get cornflakes on my next grocery run. Such an easy treat too. Cannot wait to try!
Marisa F. Stewart says
I remember making these type of cookies years ago. The kids loved them especially the rice krispie treats. I have a box of cornflakes and I do have peanut butter. I'm making up a batch for the grandsons. I knoew they'll love them.
Lori | The Kitchen Whisperer says
Oh wow, talk about a blast from my past! I can remember my Mom and Grandma making these cookies! This was a must-make for the holidays. I think I have all of the ingredients on hand and think this will be a great trip down memory lane later today. Thanks for sharing such a classic!
Marwin Brown says
Such a cool and unique recipe, thanks!
Susan says
What can I substitute for corn syrup
Kelly Anthony says
We haven't tested with subs yet. Sorry, Susan!