This no-bake recipe for old school Easy Cornflake Cookies only calls for 6 ingredients and is ready in less than 20 minutes.
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.
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.
Video
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
You Might Also Like
Delicious!
Grandkids love these
Happy to hear it!
After feeling nostalgic and looking up a recipe for these, I decided on this one and cooked them today. They taste just like the ones I remember eating as a kid! I will definitely be doing these again.
So happy these tasted like you remembered!
They are perfect. I made these with my grandchildren. We all grabbed spoons and scooped the cookies out together. Once they start to set, you can use your hands to shape them. We made a memory and this recipe will be on standby
Love this memory so much, Glenda! So glad y’all had fun!
Worked out perfectly! I went step by step with your recipe and everything turned out beautifully! Smells amazing and tastes even better than they smell! I tried to post picture but it kept saying it’s too large. Thank you so much for your wonderful recipe!
No worries on the photo! I’m just glad you enjoyed them!
Brings back childhood memories with my grandma bake these with a bunch of other cookies
They look perfect, Anthony! Sweet memories!
Sometimes mine are really hard after they set. What could I be doing wrong?
Most of the time, hard cornflake cookies happen when the syrup mixture gets cooked a little too long or too hot, which makes it set up more like candy than a soft cookie, so remove it from the heat as soon as everything is melted and smooth, then stir in the cornflakes and scoop right away. Also, don’t pack or press the cookies down when shaping them, because that makes them dense and hard.
Can you freeze these cookies
You can, but they’re just not at their best after freezing. The cornflakes lose their crunch and the texture gets a little chewy. They’re much better made fresh.
Easy fast and fun and ooh sooo Good . Husband approved. That’s an A+ for me 😉
I love all your recipes!! Thank you so much for sharing ❤️
Happy holidays
Thanks, Lizzy! Happy Holidays!
Can you freeze these cookies
Stacy, I love your recipes. I’ve been ill so haven’t tried them yet, but as soon as I can cook much again, I sure will use them.
Thanks! Hope you’re on the mend soon, Linda!
I have a recipe with the same syrup base but you use Fritos as your “crunch.” If you’re a sweet/salty fan, you would probably like these.
Love this sweet-and-salty twist!
Can I use crunchy peanut butter?
Sure!
Made these for years did not put peanut butter in before but would be good also. Tint it green and put it in a circle like a wreath for christmas and put some red hots on it for holy berries. My kids love it. Can tint it other colors for different times of year.
So festive!
Can these be frozen?
They can, but they’re just not at their best after freezing. The cornflakes lose their crunch and the texture gets a little chewy. They’re much better made fresh if you can swing it.
Simple and delicious!
Thanks!
Best most delicious and easy recipe ever!!! I add some butterscotch chipits and sprinkle with flakey salt!! Everyone at my work loves when I make these!
Love these ideas! Thanks, Jade! So glad you enjoyed it!
Absolutely Delicious.
Turned out very Good 👍
Hubby enjoyed every Bite 😋
Thanks, Bucky! So glad to hear y’all enjoyed these!
Can I use Frosted Flakes I been to 3 stores already and have no plain flakes
Absolutely, you can use Frosted Flakes! Just keep in mind that it will add some extra sweetness to the recipe.
Great recipe. Took it to the next level. Used 1/2 corn syrup 1/2 dark maple syrup 1/4 teaspoon cardamom,cinnamon and fresh nutmeg and I actually prefer crunchy peanut butter. Great recipe!
Sounds amazing! So glad that you enjoyed these!
Best recipe I’ve used
Thanks, Barb!!
There isn’t an oven temperature or amount of time to cook the Easy Cornflake Cookies so was trial and error. More error really. Please update the oven temperature and cooking time.
I’m not sure I understand, Sandra. These are no-bake cookies.
Came out perfect! I tweaked the recipe a little. I used 1/2 cup natural peanut butter, 1/2 cup biscoff cookie butter, frosted flakes, 1/2 cup light brown sugar in place of white sugar. I think i may dip a few in melted chocolate, leave some plain and drizzle chocolate over the rest.
That sounds amazing! I love how you customized the recipe with the biscoff cookie butter and frosted flakes. Dipping them in melted chocolate is a great idea too! Thanks for sharing your tweaks!
I followed the recipe but unused crunchy Jif. I’d recommend having 2 people spoon out the cookies bc I was working as fast as I could & the mixture was setting up tin the bowl. I asked my husband to come quick and spray non-stick spray in my aluminum brownie pan so I could dump the rest of the bowl in the pan.
After cool, I cut squares like Rice Krispie treats.
It does set up very quickly.
These are absolutely perfect! I made these for co-workers and they all loved them!
So glad your co-workers enjoyed them!
Stacey, I am not a fan of peanut butter, however my family loves it and yes we have made these cornflake cookies. I was wondering can you make it using caramel(like the ice cream topping caramel?)
I don’t think that would work, Jeannie, but other nut butter like almond will work.
I needed a quick easy dessert to bring to a church fellowship meal (decided to go at the last minute)… this was perfect! All ingredients I had a home and super fast and easy to make! Bonus that it is dairy free, as there are many with this dietary restriction at our church.
Happy to hear they were a hit, Tracy!
When cooking the sugar and syrup are bubbles supposed to be just around the edges of pan or All over top
This will likely depend on the size of the eye you’re cooking on. I’d probably let it cook until there were a few bubbles in the middle as well.
Fun to make with grandkds & used a korean syrup!
So glad y’all enjoyed it!
Delish and easy! Mine aren’t pretty but they’re good!
They look perfect to me! So glad you enjoyed them!
Easy n quick recipe for a fast treat!
They look perfect! So glad you enjoyed them!
Can you make bars with this recipe? Like after they harden just cut them into squares?
Yep! That should work just fine here.
Yum yum yummy my favorite cookie…
Thanks, Barbara!
Soooooooo goooooood and easy to make
Thanks, Judy! So glad you enjoyed it!
Can sugar free peanut butter be used? Also can the corn syrup be replaced with something else that’s sugar free? They sound so good & easy to make.
Since the sugar is an integral part of these cookies setting up, I just don’t know how it would turn out using sugar-free peanut butter or using something other than corn syrup.
I’ve used cheerios and cocoa krispies and even cocoa puffs with this recipe
Hi,
can you tell me the temperature when the sugar mix starts to bubble.
Thank you
Unfortunately, because there are so many things that can affect this, I don’t have an exact answer.
I cant have corn syrup can i use honey or sugar and water
Perhaps, but I’ve not tested it to be able to say for sure.
Easiest cookies I’ve ever made! Quick, simple and so good!
So glad to hear it, Teresa!
Omg
These are old school cookies !!
My kids loved them past n present …
Thanks, Louise!
Haven’t tried theses yet, but can you you use ‘creamy natural peanut butter’ in this recipe?
Could you use Frosted Flakes cereal and maybe cut back on the amount of sugar in the recipe? I never buy plain corn flakes, but always have the other.
Yes! They will be sweeter, but will certainly work.
I’ve not tested that. In many cases, the natural peanut butter just does not perform the same in recipes.
Both crunchy n smooth peanut butter are great!
merci beaucoup pour vos succulentes recette qui me font plaisir A+ nicole
De rien!
I was in an Indian restaurant a while ago and they had a dessert I had never seen before. I asked them how they made it and did not get a response. I went home and tried this. Not really a recipe but a how to. I took some white chocolate coins, melted them in a double boiled and added a bunch of corn flakes (plain kind). I mixed it all up and put it on ya baking sheet. I left it on the counter to harden and by the end of the afternoon, there was none left. Totally addictive.
Sounds great!!
So sorry haven’t tried these yet. Next on my list. Just writing to say how much i love all the new tips and facts about your recipes you’ve been adding. Can’t tell you how much these have helped me. Just love cooking again and being able to send a special treat home with people who have come to help me. Not to mention when I’m not able to be on my feet there’s always great food in the freezer to eat.
I’m so glad the new info has been helpful, Elizabeth!
We had these at school when I was a kid!!! My favorite!!
Love them
Glad to hear it!!
Stacey…Thanks for bringing back wonderful school cafeteria memories…as far as desserts!!! 😀..looking forward to sharing this find with my family and friends at our 4th of July celebration this year!!! Your recipe made about 40 jewels!!! Photo attached…looking forward to making more of your bites!!!!
They’re beautiful!! Hope everyone enjoys them!
Hi Stacey! Just found you on Pinterest & started following you. Love this recipe & have been looking over your blog. Can’t wait to try a few of your recipes. I’ll post these cookies on Instagram for you. I was looking for something quick & delicious when I came across your recipe. Thanks for sharing. You have a new follower & I’m excited to make your recipes.
Thanks so much, Bea! Welcome!
Delicious. I added a dollop of milk chocolate to the tops of mine. A little over the top but it’s a holiday lol
No argument here! Love that idea! Glad you enjoyed them!
Delicious! My family loves it.
Love hearing that!
Just like I have made for 60 years, minus the salt and vanilla. Got my recipe from junior high school cafeteria cook.
They’re a classic for a reason! 🙂
These are delicious! This recipe reminds me of the peanut butter bars that were served in our school cafeteria back in the 60s and 70s. Yes, I’m old!
Ha! I’m just glad you enjoyed them!
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.
Wonderful! Thanks for trusting the recipe! Glad y’all enjoyed them!
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!
So if anyone in your family has a peanut allergy…use almond butter…also safe if taking to a family gathering..where someone might have a peanut allergy…I get almond butter at Costco….
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.
Could you somehow make these shaped like Christmas wreaths and and green food coloring
Sure! I think you could add some green gel food coloring to the peanut butter mixture and just shape them with some utensils into a wreath shape before it cools.