No Bake Peanut Butter Cornflake Cookies are made with just a few simple ingredients and are ready in just a jiffy. Take them to the next level by coating the bottoms in melted chocolate!
If you love peanut butter in your cookies, you’ve gotta try these Peanut Butter Blossom Cookies, or these Amazing Reeses’ Peanut Butter Cookies. Better yet, forget the oven and have The Very Best No Bake Cookies!
Peanut Butter Cornflake Cookies (No Bake)
No bake peanut butter cornflake cookies are very easy to make. No mixer, no oven are required. Make them stand out from the rest with a chocolate coating at the bottom.
What you need to make this no bake cornflake cookies recipe
- Cornflakes cereal is the main ingredient in these cookies.
- Creamy peanut butter, you can use store-bought or homemade peanut butter, regular or natural will both work.
- Light corn syrup will help everything stick together when dry.
- Granulated sugar for additional sweetness.
- A pinch of salt to balance out the sweetness.
- Melted chocolate for coating the bottom if desired.
What can I use in place of corn syrup?
This recipe calls for light corn syrup, which is used often in candy making. It helps the cookies stick together and gives them a shiny appearance once dry.
I find that honey will also give the same results, sticky and shiny. It also adds a wonderful flavor to these cookies. You can replace corn syrup with honey, by exactly the same amount.
Maple syrup will also work in a pinch. However, with maple syrup, the cookies won’t have a shiny appearance once dry. Cookies made with maple syrup also don’t have as much of the “sticky” factor so you must work with them very quickly while they’re still warm.
How to make Peanut Butter Cornflake Cookies
Forming the cookies
- Add sugar, light corn syrup or honey, peanut butter and salt to a saucepan and heat until melted and simmering.
- Add the cornflakes to the liquid mixture and stir to coat evenly.
- Then quickly use an ice cream scoop to form the cookies and drop them on a lined baking sheet to dry.
The optional chocolate coating
The chocolate coating is optional but highly recommended to take these cookies to the next level. You can use any kind of chocolate, but I prefer dark chocolate to add a little bit of flavor contrast to the already sweet cookies.
- Melt the chocolate in a heatproof bowl over a pot of simmering water.
- Dip the bottom of the dry cookies into the melted chocolate.
- Place the cookies back on the lined baking sheet and allow the chocolate to harden.
Other tips for the best peanut butter cornflake cookies
- This recipe makes about 16 – 17 cookies. While you can double or triple the recipe to make a larger batch, I recommend just making them in smaller batches so they don’t dry out too quickly in the pot before you are able to form the cookies, especially if you’re using a corn syrup substitute like maple syrup.
- When forming the cookies, use a tiny spatula or spoon to stuff the cornflakes into the ice cream scoop so it fills completely. This will give them a nice rounded appearance.
- Don’t try to melt the chocolate in the microwave, the simmering pot of water provides gentle heat to melt the chocolate. Gentle heating can prevent the cocoa butter from separating and forming white streaks when dry.
Storing leftover cornflake cookies
Store these cookies in an airtight container in one layer on your countertop for up to a week. They do not need to be refrigerated. Since they can be sticky, if you need to double up the layering while storing, put a piece of parchment paper in between the layers.
More no-bake recipes you’ll love!
- No Bake Butterscotch Bars
- No Bake Buckeye Peanut Butter Balls
- No Bake Snicker Bars Pie
- No Bake Chocolate Eclair Dessert
- No Bake Cookies and Cream Cheesecake Bites
No Bake Peanut Butter Cornflake Cookies
- 1/4 cup granulated sugar
- 1/3 cup light corn syrup or honey
- 1/3 cup creamy peanut butter
- A pinch of kosher salt
- 2 cups corn flakes
- 4 oz chocolate optional, flavor of your choice, melted
- Add sugar, light corn syrup, peanut butter and salt to a medium saucepan and cook over medium heat, stirring constantly until all the ingredients are melted and the mixture starts to simmer. Turn off the heat and add cornflakes to the pot, stir gently but quickly to coat completely.
- Use a small silicone spatula to pack the cornflakes into a medium ice cream scoop to form the cookies and drop them on a lined baking sheet. Allow to dry for about 30 minutes.
- Melt chocolate in a heatproof bowl over a pot of simmering water. When most of the chocolate has melted, take the bowl off the pot and stir until the chocolate melts completely.
- Dip the bottom of each cookie in the melted chocolate and place back on the lined baking sheet. Allow chocolate to solidify.