Peanut Butter Cornflake Cookies
These crunchy, no-bake Peanut Butter Cornflake Cookies are a quick and satisfying treat made with simple pantry ingredients. With a perfect balance of sweet and nutty flavors, they’re ideal for busy days, lunchboxes, or easy desserts without turning on the oven.
Equipment
- saucepan
- mixing spoon
- baking tray
- waxed paper
- cookie scoop or spoon
Ingredients
- 1 cup peanut butter
- 1 cup cornflakes
- 1/2 cup honey or corn syrup
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
- In a saucepan, combine peanut butter, honey (or corn syrup), and sugar. Heat over medium heat, stirring often until melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Gently fold in the cornflakes until evenly coated, being careful not to crush them.
- Drop spoonfuls of the mixture onto a waxed paper-lined tray, spacing them slightly apart.
- Let the cookies cool and set at room temperature for 20–30 minutes before serving.
Notes
Use creamy peanut butter for best texture and binding. Heat gently to avoid burning the sugar mixture. Fold cornflakes carefully to maintain crunch. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.