Go Back
matyrecipes

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peanut butter
  • 1 cup cornflakes
  • 1/2 cup honey or corn syrup
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Equipment

  • saucepan
  • mixing spoon
  • baking tray
  • waxed paper
  • cookie scoop or spoon

Method
 

  1. In a saucepan, combine peanut butter, honey (or corn syrup), and sugar. Heat over medium heat, stirring often until melted and smooth.
  2. Remove from heat and stir in the vanilla extract.
  3. Gently fold in the cornflakes until evenly coated, being careful not to crush them.
  4. Drop spoonfuls of the mixture onto a waxed paper-lined tray, spacing them slightly apart.
  5. 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.