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!
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No-Bake Peanut Butter Cornflake Cookies Video Tutorial
No-Bake Peanut Butter Cornflake Cookies
Calling all peanut butter lovers! These easy no-bake Peanut Butter Cornflake Cookies have everything going for them - sweet and a little salty, chewy and crunchy and quick and easy. Best of all, you’ll never even need to turn on your oven!
These nostalgic little no-bake 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. Kids absolutely love to help stir the gooey marshmallows and mix in the crunchy Cornflakes. For a holiday version, you could even dip the bottoms in melted chocolate, mix in chocolate chips or sprinkle the tops with colorful sprinkles. Whatever floats your no-bake cookie boat!
Ingredients in Peanut Butter Cornflake Cookies
- 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 No-Bake 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 Peanut Butter Cornflake Cookies
- 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.
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.
Peanut Butter Cornflake Cookies Recipe
Ingredients
- ½ Cup Butter
- ½ Cup Sugar
- ½ Cup Karo Syrup
- ½ Cup Peanut Butter creamy
- 5 oz Mini Marshmallows
- 5 Cup Cornflakes
Instructions
- 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.
- Take the cornflake mixture off the 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!
Nutrition
Here are some of our other favorite no-bake cookies!
- 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
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Calling all peanut butter lovers! These easy no-bake Peanut Butter Cornflake Cookies are salty sweet, ooey gooey and so easy to make.
Violet
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.
The Carefree Kitchen
I love the texture of these too!