This no-bake recipe for old school Easy Cornflake Cookies only calls for 6 ingredients and is ready in less than 20 minutes. It produces crunchy, chewy, sweet, and salty morsels that you probably remember from your childhood.
Did I mention they were easy? They’re made by combining crunchy corn flakes with a caramely syrup made with corn syrup, granulated sugar, salt, vanilla, and creamy peanut butter.
They’re reminiscent of boiled oatmeal cookies like my Loaded No-Bake Cookies, but have cornflakes as the base rather than the oatmeal. And much like those, I suppose you could add in some other ingredients like chopped peanuts, coconut, etc.
Tips for making Easy Corn Flake Cookies
Have everything prepped and ready before starting. Go ahead and measure out all your ingredients and have your parchment or wax paper out on the counter. The process is easy, but it moves quickly, so having everything ready before you start makes it a lot easier.
As soon as you see bubbles in the corn syrup and sugar mixture, pull it off of the heat. This ensures that the sugar doesn’t get too hot so you’ll have chewy corn flakes cookies. Cooking the sugar too long will result in hard cookies.
After pouring the syrup mixture over the corn flakes, use a light hand to fold the mixture together. You don’t want to crush all your corn flakes and ruin the texture. I find a large silicone spatula to be the best tool for the job.
When it comes time to portion them out, you can use a large cookie scoop to ensure consistent sizes, but I find that using two large spoons is easier for me. Either way works fine – just keep in mind that you’ll have to work pretty quickly so the mixture doesn’t firm up before you get them all divided out. You can also make them as small or large as you like.
Have a peanut allergy? We tested these with almond butter as well. And while the taste is different, they were still delicious. I’d imagine that these would work just as well with sunflower, cashew, or other nut butters. I really want to try some with pecan butter!
I like the sweet and salty combo to be pretty prominent in these, so I use a teaspoon of salt in them. You’re welcome to use less or none at all if you want them all sweet. Some brands of peanut butter will be sweet or saltier than others which might require a little adjustment.
When it comes time to pick your peanut butter, I recommend regular ol’ standard peanut butter off the grocery store shelf. Honey roasted peanut butter will add extra sweetness that might throw off the balance. I’d also recommend against the use of most artisan peanut butters as many have a vastly different consistency and might keep them from setting up correctly. When it comes to crunchy versus creamy peanut butter, I prefer creamy in this, but crunchy works, too.
Easy Cornflake Cookies
- 6 cups plain corn flakes cereal
- 1 cup light corn syrup
- 1 cup sugar
- 1 teaspoon salt
- 1 cup creamy peanut butter*
- 1 teaspoon vanilla extract
- Place the cornflakes in a large bowl and set aside.
- In a medium saucepan, combine the corn syrup, sugar, and salt. Cook over medium heat, stirring constantly to prevent scorching, until the mixture just begins to bubble. Immediately remove from the heat and stir in the peanut butter and vanilla. Stir until smooth. Pour the mixture over the corn flakes and use a large spatula to fold the mixture together.
- Once the cornflakes are well coated, use a large cookie scoop or two spoons to portion the mixture out onto wax or parchment paper. Work quickly to prevent the mixture from firming up. Allow to cool completely. Store in an airtight container at room temperature for up to a week.