Crunchy, chewy, and gooey, these cornflake cookies are an easy no-bake treat you can make any time of year. Their rich peanut butter flavor means you can’t stop after eating just one!
No-bake cookies — of any kind — are one of my favorite desserts. No matter what combination of sweeteners, nut butters, and mix-ins I use, the results are always flavor-packed cookies with lots of texture.
These no-bake cornflake cookies are no exception! The cornflake cereal adds an incredible crunch to the cookies, while the peanut butter and corn syrup keeps them delightfully chewy.
Make these cookies during any season, for any occasion. There are never leftovers when I set these out at a party!
You need just seven basic ingredients to make these cookies. I always have the following ingredients on hand, and you might too!
- Sugar: You can technically use either granulated sugar or brown sugar in this recipe, but I prefer to use a mixture of the two.
- Peanut Butter: Avoid using a natural peanut butter and stick with a creamy no-stir peanut butter like Jif or Skippy. You may also use crunchy peanut butter instead.
- Light Corn Syrup: Keeps the cookie mixture from becoming grainy with the addition of the sugars, binds everything together, and makes the finished cookies chewy and ultra glossy.
- Cornflakes: The star ingredient! I recommend using name brand Cornflakes for best results.
- Vanilla + Salt: Both help enhance the flavor of the cookies and add lots of dimension to an otherwise simple no-bake cookie recipe.
How to Make Cornflake Cookies
As you can imagine, these cornflake cookies are a cinch to prepare. The shaped cookies will need roughly 30 minutes to set before you can serve them, but the actual hands-on prep time takes maybe 20 minutes.
Let’s quickly review how the cookies are made:
- Prep the baking sheets: I recommend using two baking sheets so the cookies aren’t crowded together. Line them with parchment paper to prevent the cookies from sticking.
- Melt together the sugars and corn syrup: Add the granulated sugar, brown sugar, and corn syrup to a saucepan and bring to a boil. You’ll need to stir the mixture often to prevent the sugar from burning.
- Add the remaining ingredients: Immediately remove the saucepan from the heat and stir in the peanut butter, vanilla extract, and salt. Then, add the Cornflakes. I like to add the Cornflakes in two batches to make them easier to coat in the peanut butter mixture.
- Shape the cookies: Working quickly, scoop the cookie mixture onto the prepared baking sheets. You can use a couple of spoons for this step, but I find that using a 2-tablespoon cookie scoop works best.
- Let set: The cookies will need to rest for about 30 minutes before they’re firm enough to store or serve.
Frequently Asked Questions
I recommend using corn syrup, if at all possible. The corn syrup helps glue the cookie mixture together while also adding sweetness and shine.
However, if you can’t find corn syrup where you live you can try using golden syrup or make your own cane syrup. Note – the cookie mixture might taste different and not hold together as well if you use a corn syrup substitute.
Of course! I love making these as peanut butter cornflake cookies, but you may use any nut or seed butter you like. Just be sure to use a no-stir nut or seed butter. Natural nut butters are runnier and the cookie mixture won’t stick together as well.
If your cornflake cookies hardened after they cooled and weren’t soft and chewy, it’s likely that you boiled the sugar and corn syrup mixture too long.
The same thing can happen when making scotcheroos, which have a similar base to these cookies. You need to remove the saucepan from the heat as soon as the mixture comes to a boil.
Yes, very easily! You’ll want to use a larger saucepan to make sure the mixture fits and you also have room to stir everything together.
- Get creative! I kept these cookies as classic as possible, but you can feel free to add a drizzle of chocolate, sprinkles, or flakey sea salt to the top. You can even fold in some shredded coconut or miniature marshmallows as well.
- Make sure to work quickly! The mixture will start to set up fast, so make sure to work quickly scooping the cookies onto the baking sheet.
- Don’t have a cookie scoop? I used a 2-tablespoon cookie scoop to scoop out the mixture, but you could also use a small ice cream scoop or two spoons. If using your hands, be sure to grease them first with non-stick spray because the mixture is quite sticky.
- Want to freeze the cookies? These cookies will freeze well for up to 3 months. I recommend storing them in a freezer bag in a single layer. When you’re ready to enjoy them, place them on the counter for several hours to come to room temperature.
More No-Bake Recipes To Try!
- Peanut Butter Balls
- No-Bake Mini Cheesecakes
- Classic No-Bake Cookies
- Peanut Butter Chocolate Bars
- ½ cup granulated sugar (100 grams)
- ½ cup packed light brown sugar (100 grams)
- 1 cup light corn syrup (315 grams)
- 1 cup creamy no-stir peanut butter like Jif or Skippy (250 grams)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 6 cups corn flakes (170 grams)
- Line two large baking sheets with parchment paper. Set aside.
- Add the granulated sugar, brown sugar, and corn syrup to a large saucepan and whisk until well combined.
- Place the saucepan over medium heat. Bring the mixture to a boil, stirring often.
- Once the mixture starts boiling, immediately remove it from the heat and quickly stir in the peanut butter, vanilla extract, and salt.
- Add half of the corn flakes and mix until well combined, then mix in the remaining half of the corn flakes until they are evenly coated in the peanut butter mixture.
- Using a 2-tablespoon cookie scoop or two spoons, drop mounds of the mixture onto the prepared baking sheets. Make sure to work quickly here because the mixture will start to set.
- Allow to set at room temperature for 20 to 30 minutes.