✔ Updated · no bake, 5 ingredients and step photos
Peanut butter cornflake cookies are my favorite rainy-day treat because there's zero oven time: a quick melt on the stove, a big stir, then spoonfuls onto parchment. They set sweet, chewy and crunchy, and they never last long in my house.
At a glance
The one tip that matters: Take the syrup off the heat as soon as it reaches a gentle boil. Boil it longer and the cookies set hard and brittle instead of chewy.
Why You'll Love These Cornflake Cookies
- Five ingredients, and most are probably in your pantry already.
- No oven, which makes them a summer and rainy-day favorite.
- Chewy and crunchy, with a salty-sweet peanut butter flavor.
What You Need
- Sugar and corn syrup: heated together, they make the sticky binder.
- Creamy peanut butter: a regular no-stir kind sets best.
- Vanilla: rounds out the sweetness.
- Cornflakes: 6 cups for lots of crunch.
- Flaky salt: optional, but a pinch on top is lovely.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Work fast. The mixture stiffens as it cools, so have the cornflakes and lined pans ready before you start. Lucy is in charge of spooning the mixture onto the parchment, and Max is in charge of 'checking' the broken bits.
- Fold, don't stir. A gentle folding motion keeps the flakes whole and crunchy.
- Microwave method: heat the sugar and corn syrup in a large microwave-safe bowl for 1 1/2 to 2 minutes, stirring halfway, until bubbling. It gets extremely hot, so use oven mitts.
- Swap the cereal. Rice cereal, bran flakes or a mix all work. Use the same 6 cups.
- Chocolate version: once the cookies are set, drizzle with melted chocolate. Chips stirred in while hot will just melt.
- Other nut butters: almond or sunflower seed butter work in the same amount.
No-Bake Peanut Butter Cornflake Cookies
24
cookies10
minutes5
minutes160
kcal45
minutesOld-fashioned no-bake cornflake cookies: sugar and corn syrup heated until bubbling, stirred with creamy peanut butter and vanilla, then folded through crunchy cornflakes and dropped onto parchment to set. Chewy, crunchy and ready in about 15 minutes.
Ingredients
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
6 cups cornflakes cereal
flaky sea salt, to finish (optional)
Directions
- Line two sheet pans with parchment. Measure the cornflakes into a very large bowl.
- Heat the sugar and corn syrup in a large saucepan over medium heat, stirring, until the sugar dissolves and the mixture just comes to a gentle boil. Take it off the heat straight away; don’t let it boil hard.
- Stir in the peanut butter and vanilla until smooth and glossy.
- Pour the hot mixture over the cornflakes and fold gently with a big spatula until every flake is coated, trying not to crush them.
- Working quickly, drop heaping tablespoons onto the parchment and press them lightly together. Sprinkle with flaky salt if you like and let them set for 30 minutes.
Like this recipe?
Follow us @recipefairy on Pinterest
More Peanut Butter Treats
If you're a peanut butter family like mine, try my microwave peanut butter fudge, peanut butter blondies and peanut butter cookies without brown sugar.
Frequently Asked Questions
Why are my cornflake cookies hard?
The syrup boiled too long. Once sugar boils hard it heads toward candy, and the cookies set brittle. Take it off the heat as soon as it reaches a gentle boil and the sugar has dissolved.
Why won't my cornflake cookies hold together?
The syrup wasn't hot enough or there wasn't enough of it for the cereal. Make sure it bubbles before adding the peanut butter, and pack each spoonful lightly together on the parchment.
Can I make them without corn syrup?
Corn syrup gives the classic chewy set. Honey works, with a stronger flavor and slightly softer cookies. Don't swap it for more sugar; they'd turn grainy.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter gives extra texture and works in the same amount. Avoid natural peanut butter that separates, because the oil can make the cookies greasy.
How do I store peanut butter cornflake cookies?
Keep them in an airtight container at room temperature for up to 5 days, with parchment between layers. They also freeze for up to 2 months.
🎄 Christmas baking? Browse our Christmas cookies and holiday desserts, plus edible gifts and a baking schedule.
