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.
Recipe Card
Easy Cornflake Cookies
Ingredients
- 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
Instructions
- 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.
Notes
Not being a fan of rice crispy treats, I wasn’t sure I’d like these, but since I had all the ingredients and the hubs enjoys his treats, I gave it a shot! Pretty dang good and a different dessert for us! Thanks for the recipe.
Easy Peasy Recipe…turned out great!
Glad you enjoyed them!
Love your recipes. I have your cookbook too and read your articles in the Alfasgaxine. Do you have a recipe for streak of Lean? I would appreciate it if you do.
Thanks, Lou! I don’t have that, but will put it on the list!
I have made them by melting down caramels and butter. Pour over and drop onto parchment paper to set. so good!
5 cups Cornflakes
1- 14 oz bag Kraft caramels
1/2 cup Butter
1/4 cup Milk
Thanks for sharing your version, Shoana!
Food pantries pass out lots of peanut butter. Corn flakes are one of the least expensive cereals. I have used half corn syrup & half pancake syrup (not pure maple syrup.) Sugar is usually on everyone’s shelves, so these can be economical & yummy at the same time. A really great way to provide a goodie even when funds are low.
Smart thinking! It never occurred to me with this recipe, but you’re correct!
They were very yummy! I substituted Great Value Sucralose sweetener and Morton 50% less salt. I definitely will make again.
Glad to hear they turned out great for you!
I was wondering if they could be made with sugar substitute. I really have to try these now!
I’ve honestly never tried it that way. I’m not sure they’d set up correctly, but it might be worth a try.
I tried the recipe, it’s really good.
Thank you so much!
Just made these with cornflakes I needed to use up. I had about 1/2 cup of chopped walnuts I threw in. Also in the pot I put about 1/3 cup brown sugar along with the white sugar, corn syrup & salt. I only had a 1/2 cup of smooth pb so the other half is crunchy pb! I don’t care for no bake cookies but these little gems are super yummy & so easy to prepare!!
Thanks Deborah!
I had a recipe when I was a teen, over thirty years ago, for a no-bake cornflake cookie similar to his. I lost it many moons ago and have spent all of these years missing it. You’ve come very close to replicating it, except I think mine called for crunchie peanut butter and chocolate. I just can’t remember how the chocolate flavor was added – cocoa, maybe? I’m hoping you have an idea because I so need to replicate those cookies despite my youngest kid having a severe peanut allergy. He’ll just have to suffer without. I’ll make him something different!
Crunchy peanut butter should work fine! As for the chocolate, something tells me that you could easily add chocolate chips to the peanut butter mixture while on the stove.
I melted chocolate chips and peanut butter and drizzled it over them at the end. A+ recipe. I even doubled it
That sounds amazing!
I absolutely love cornflake cookies-takes me back to elementary school where they called them Cornfkake Crunch. They cut them into bars instead of dropping them. Another option for peanut allergic people or just for variety is you can use cookie butter-if you like it. They are also very good. Might want to adjust the salt a little. Thanks for all your yummy recipes!
That is an amazing idea!
I wonder if Nutella would work in place of peanut butter, on person was commenting how they can’t stand peanut butter.
Hmmm. I’ve not tried that, but it seems like it would work!
I made these with Rice Chex because I have to eat gluten-free, and they were delicious!
Glad to hear you enjoyed them! And thanks for coming back to let us know as I’m sure there are others who might have that question.
I used swerve sugar and it is sweet enough. I might try using crunchy peanut butter next time.
Sounds great! Glad to hear the Swerve worked!
Making these tomorrow with my grandkids and 2 sons. They love peanut butter 💙
Stacy, these are some of my family’s favorite! My mom’s friend adds pecans, mini marshmallows and a small amount of flaked coconut. I also sometimes use Rice Krispies instead of Cornflakes. Yum!
I was thinking earlier about adding in other stuff. Thanks for sharing!
Could I use honey instead of the corn syrup?
I’m honestly not sure. I don’t think the honey will offer the same properties as the corn syrup, but can’t be positive without testing it.
What is the best peanut butter to use for these? I’m a Laura Scudder’s All Natural peanut butter fan.
I used Peter Pan brand and the Walmart brand when testing. I feel like plain, grocery store peanut butter works best as some of the natural peanut butters have a different consistency which could effect the cookies setting correctly.
Thanks Stacey, I thought it might. I will go with the brands you mentioned. Happy New Year!
Happy New Year!!
I’ve never tried Peter Pan peanut butter. All I have is peanut butter from my local food pantry. Hope they turn out yummy
I’m sure they’ll be perfect! Enjoy!
I have made millions of these! My sons, now 36 and 32, can barely visit any of their childhood friends without them! They were a most requested item at my house. My recipe doesn’t have the added salt or vanilla. I can’t imagine them being any better, but can’t wait to try it without added!!
* with the salt and vanilla added
Sure hope you enjoy this version, too!
I love these. Thank you. Yummy 😋😋
Glad to hear it!! 🙂
These look so good and I have friends that make them, however I can’t stand the smell or being around peanut butter. I know…. not like peanut butter, but I truly hate it and have for 63 years. Any suggestions for substitutes?? Thanks
Notes
*This recipe works with almond butter, sunflower butter, and other nut butters.
I also tested these with almond butter, but I don’t see why another nut butter like sunflower, cashew, or pecan wouldn’t work.