If you’re on the lookout for a super-simple, delightfully nostalgic treat that’s as irresistible as it is easy to whip up, you’ve found it! This Peanut Butter Cornflake Cookies Recipe brings together sweet, salty, and crunchy ingredients to create a classic no-bake dessert that almost everyone remembers from childhood bake sales and family gatherings. Each cookie showcases the blissful marriage of creamy peanut butter and the crunch of cornflakes, perfectly sweetened and ready in just a flash. Whether you’re making an after-school snack or an impressive party tray addition, these cookies guarantee smiles all around.
Ingredients You’ll Need
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Ingredients:
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups cornflake cereal
How to Make Peanut Butter Cornflake Cookies Recipe
Step 1: Prep Your Baking Sheet
Line a baking sheet with either parchment or wax paper. This not only saves you from sticky cleanup but also helps the cookies set up perfectly and slide off with ease. Go ahead and clear some counter space—you’ll want room to work quickly once the gooey mixture is ready!
Step 2: Melt Sugar and Corn Syrup
Combine the granulated sugar and light corn syrup in a large saucepan. Set the heat on medium and stir constantly; you’re aiming for that magical moment when the mixture just begins to bubble. Don’t over-boil—removing it from the heat at the first sign of boiling is key to keeping the final cookies chewy instead of hard.
Step 3: Stir in Peanut Butter and Vanilla
Quickly add the creamy peanut butter and vanilla extract to the hot sugar syrup. Stir until everything is smooth, glossy, and thoroughly mixed—the aroma at this point is heavenly, so don’t be surprised if everyone in the house wanders into the kitchen.
Step 4: Fold in the Cornflakes
Gently fold in the cornflakes. Use a spatula or a wooden spoon, turning the mixture over gently so you don’t crush the flakes. Every little piece should get a shiny coating. Take your time but work steadily, as the mixture will start to set as it cools.
Step 5: Drop and Shape the Cookies
With the mixture still warm, quickly drop heaping spoonfuls onto your prepared baking sheet. A cookie scoop makes the process easier and gives you evenly sized cookies, but a regular spoon works just fine. Let the cookies cool completely—for about 30 minutes—so they can firm up to the perfect texture.
How to Serve Peanut Butter Cornflake Cookies Recipe
Garnishes
For an extra layer of indulgence, try drizzling your cookies with melted chocolate or sprinkling them with a pinch of flaky sea salt before they set. Even a dusting of powdered sugar or a few colorful sprinkles can turn these cookies from simple to celebration-worthy.
Side Dishes
Serve these nostalgic bites alongside a tall glass of cold milk for classic comfort, or pair them with fresh fruit to balance the sweetness. They’re also outstanding on a dessert tray next to brownies or fudge for parties and potlucks.
Creative Ways to Present
Stack the cookies in clear treat bags tied with twine for a charming gift, or layer them in a decorative tin lined with parchment for a homemade hostess present. Want to really impress? Arrange them atop ice cream sundaes for a crunchy peanut butter twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peanut Butter Cornflake Cookies Recipe treats in an airtight container at room temperature. They’ll stay chewy and fresh for up to five days, which makes them ideal for lunchboxes, bake sales, or late-night cravings.
Freezing
These cookies freeze surprisingly well! Place cooled cookies in a single layer between sheets of wax or parchment paper inside a freezer-safe container. They’ll keep well for up to a month—just thaw at room temperature when you’re ready to enjoy.
Reheating
No reheating required! But if you crave a just-made softness, let your frozen cookies sit at room temperature for about 20 minutes. Avoid microwaving, as it can make them too gooey or tough.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds a bit more texture with extra peanut pieces. The cookies will still hold together beautifully and offer a satisfying bite for nut lovers.
Are these cookies gluten-free?
Yes, if you use gluten-free cornflakes, this Peanut Butter Cornflake Cookies Recipe is perfect for those avoiding gluten. Always double-check the label just to be sure, as some brands may contain malt flavoring.
Can I swap honey for the corn syrup?
You can substitute honey for corn syrup, but keep in mind it’ll change the flavor and possibly the texture a bit—honey tends to make the cookies a touch softer and more floral in taste.
How do I keep the cookies from sticking to my hands or spoon when shaping?
Lightly coat your hands or spoon with a bit of nonstick spray before scooping and shaping the cookies. This simple trick makes the process a breeze!
Can children help make this recipe?
Definitely! Kids love dropping the cookies onto the sheet and adding decorations. For safety, have adults handle the syrup heating but let little chefs take over when it’s time to scoop and garnish.
Final Thoughts
Ready to relive your childhood snack fantasies? The Peanut Butter Cornflake Cookies Recipe is an easy, crowd-pleasing treat that never goes out of style. Give it a try, share a batch with someone you love, and rediscover just how much fun homemade no-bake cookies can be!
Print
Peanut Butter Cornflake Cookies Recipe
- Total Time: 15 minutes (plus cooling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter Cornflake Cookies are a quick and easy no-bake treat that combines the nutty richness of peanut butter with the crunch of cornflakes. They make a delightful snack or dessert for any occasion.
Ingredients
Ingredients:
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups cornflake cereal
Instructions
- Prepare the Cookie Mixture: Line a baking sheet with parchment or wax paper. In a saucepan over medium heat, combine sugar and corn syrup. Once boiling, remove from heat and stir in peanut butter and vanilla until smooth.
- Combine with Cornflakes: Gently fold in the cornflakes until evenly coated.
- Form Cookies: Drop spoonfuls of mixture onto the prepared sheet. Let cool at room temperature for 30 minutes before serving.
Notes
- Use a cookie scoop for uniform cookies.
- Enhance with chocolate drizzle or sea salt.
- Store in airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
