These no bake Peanut Butter Cornflake Cookies are salty sweet, ooey gooey and so easy to make. Filled with simple ingredients like peanut butter, marshmallows, and crunchy Cornflake cereal, it’s impossible to stop at just one.
No Bake Cornflake Cookies are a great recipe to make with little ones. Kids absolutely love to help stir the gooey marshmallows and mix in the crunchy Cornflakes.
No Bake Peanut Butter Cornflake Cookies
Calling all peanut butter lovers! These easy no bake Cornflake Cookies have everything going for them – sweet, salty, chewy, and crunchy. Best of all, they are quick, easy, and you’ll never even need to turn on your oven!
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
These nostalgic marshmallow cornflake treats, sometimes called “Haystack Cookies,” have been a staple in our family’s kitchen for years now. As far as cookies go, they are right up there in the top 5.
For a holiday version, you could even dip the bottoms in melted chocolate, mix in chocolate chips or sprinkle the tops with colorful sprinkles.
No Bake Peanut Butter Cornflake Cookies Video Tutorial
Key Ingredients
- Sugar – you’ll want to use regular granulated sugar.
- Karo Syrup – you can also substitute light corn syrup if you can’t find Karo syrup.
- Butter – salted butter will add a perfect amount of saltiness to these sweet cookies, but unsalted butter will work great too.
- Peanut Butter – crunchy or creamy peanut butter will work. We recommend using one of the “regular” brands, such as Jif or Skippy, however if you do want to use natural peanut butter, you’ll need to double the amount of marshmallows.
- Marshmallows – Any type of mini marshmallows will work.
- Cornflakes – we recommend using plain Cornflakes cereal.
How to Make Peanut Butter Cornflake Cookies
- Grease a large baking sheet with non-stick cooking spray or butter.
- In a large non-stick pot, add your butter and melt over medium heat. Once the butter has just about melted, add the sugar and karo syrup. Bring to a rapid boil and boil for 1 minute.
- After boiling for 1 minute, reduce the heat slightly and add the marshmallows and peanut butter and stir until combined. Continue to heat over medium-low heat until the marshmallows have almost completely melted.
- Remove from heat and add the Cornflakes. Stir carefully until mixed thoroughly, being careful not the crush the Cornflakes.
- Using two spoons, carefully drop small mounds of cookie mixture onto the prepared cookie sheet, then let cool completely at room temperature. Enjoy!
Tips For Making the Best Cornflake Marshmallow Treats
- Use a non-stick pot to keep the cookie mixture from sticking and to make clean-up so much easier.
- Be sure and boil your sugar mixture for 1 minute. Any more and the cookies will become a bit hard, and any less and they won’t stick together properly.
- Rather than two spoons you can try using an ice cream scoop to scoop your Peanut Butter Cornflake Cookies.
- You can line your baking sheet with parchment paper or wax paper if you want an even easier clean up.
- To make Peanut Butter Cornflake balls, just add a bit more cornflakes. This will help them hold their shape a bit more rather than laying flat.
Frequently Asked Questions
No-bake cookies should be stored in an airtight container at room temperature where they will last for up to 5 days.
These Peanut Butter Cornflake Cookies really don’t like the refrigerator or freezer because the condensation makes them rather mushy – not exactly what you want from a cornflake cookie! It’s best to make them fresh and eat within a few days.
If you don’t bring the sugar mixture to a complete boil for 1 minute, the sugar will not reach a high enough temperature to “set” the cookies. Make sure to either set a timer or count to 60!
They should stay nice and fresh, if stored properly at room temperature, for up to 5 days from the time you make them. After about 5 days, the Cornflakes tend to get a bit soft.
Let your no-bake cookies cool at room temperature for at least 20 minutes before eating and/or storing. This will give them enough time to cool down and set up properly.
No Bake Peanut Butter Cornflake Cookies Recipe
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup karo syrup
- 1/2 cup creamy peanut butter
- 5 ounces mini marshmallows
- 5 cup Cornflakes Cereal
Instructions
- Grease a large baking sheet with nonstick cooking spray or butter.
- In a large non-stick pot, add your butter and melt over medium heat. Once the butter has just about melted, add the sugar and karo syrup. Bring to a rapid boil and boil for 1 minute.
- After boiling for 1 minute, reduce the heat slightly and add the marshmallows and peanut butter and stir until combined. Continue to heat over medium-low heat until the marshmallows have almost completely melted.
- Take the mixture off the heat and add the Cornflakes. Stir carefully until mixed thoroughly, being careful not the crush the cereal.
- Using two spoons, carefully drop small mounds of cookie mixture onto the prepared cookie sheet, then let cool completely at room temperature. Enjoy!
Video
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
More of the Best No Bake Cookie Recipes
- Nutella Cornflake Cookie
- No Bake Peanut Butter Smores Bars
- Peanut Butter Cornflake Cookies
- Reeses Peanut Butter Cereal Bars
- Nutella No-Bake Cookies
- Coconut Peanut Butter No-Bake Cookies
- More No Bake Desserts
- More Cookie Recipes
Calling all peanut butter lovers! These easy no-bake Cornflake Peanut Butter Cookies are salty sweet, ooey gooey and so easy to make.
I made these today — they are excellent! Mine came out nice and chewy and reminded me of the inside part of a Wunderbar chocolate bar. I accidentally purchased a “lite” peanut butter but it worked fine. Thanks for the great recipe.
I love the texture of these too!