No Bake Cornflake Cookies


No Bake Cornflake Cookies are not just the easiest, they are so good! When I was growing up one of my favorite cookies would have to be the no bake cornflake cookie. I would go down, warm up the oven and wait for them to come out. I love how crunchy and flavorful these are – a must try!

Peanut Butter Cornflake Cookies (no bake)

Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!

prep time15 minutes

cook time0 minutes

total time15 minutes

servings18 cookies



Baking Sheet

ingredients  1x2x3x

  • ▢1 cup granulated sugar
  • ▢1 cup light corn syrup
  • ▢1 cup creamy peanut butter
  • ▢1 teaspoon vanilla extract
  • ▢6 cups corn flakes


  • In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
  • As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
  • Use an ice cream scoop to drop cookies onto parchment or wax paper as quickly as possible before mixture starts to cool and harden.
  • Let cool on wax paper for 20 to 30 minutes before enjoying.


Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

No-Bake Cornflake Cookies

These no-bake cornflake cookies are made with 4 simple ingredients in just 30 minutes! Crunchy, chewy and full of peanut butter flavor.

cornflake cookies on white plate

Easy Cornflake Cookies

These might win easiest cookie award. There’s no baking required and hardly any work involved. They’re similar to peanut butter no-bake cookies, but made with cornflakes instead of oats. They have the perfect crunch and the flavor is spot on.

These cornflake cookies are one of the easiest cookie recipes ever and taste so delicious! The simple everyday ingredients make this pantry recipe one of those staple go-to’s when you’re looking for something sweet or need a last minute dessert to take to a friends house.

Not so fancy in the kitchen? No problem! They’re no-bake and quickly made on the stove top…making it a recipe that even those who don’t consider themselves a pro in the kitchen can make!

Only 4 ingredients!

  • Cornflakes: These give the cookies that amazing crunch.
  • Peanut butter: The creamy type works best. If it’s a runny peanut butter, the consistency won’t turn out how it should.
  • Sugar: Granulated sugar helps make the cookies sweet.
  • Corn syrup: The stickiness of the corn syrup helps give them that delicious chewy texture. Make sure to use white corn syrup.

How to make cornflake cookies

  1. Add cornflakes to large bowl. To get started, line a baking sheet with parchment paper and add 3 cups of corn flakes cereal to a large bowl.
  2. Cook peanut butter mixture. Next add sugar and syrup to a saucepan and cook over medium-heat until mixture begins to bubble. Then stir in peanut butter until dissolved.
  3. Stir together and shape. Once peanut butter mixture is smooth, pour over the cornflakes and gently stir until covered. Shape into small round balls and place on parchment paper to harden. Let cool for 15 to 25 minutes before enjoying.

Microwave version

If you’re in a big pinch, you can remove the whole stove top component completely and make them in the microwave. Just add the sugar, corn syrup and peanut butter in a large glass bowl (or 8 cup measuring bowl) and microwave for about 3-5 minutes until bubbly, stirring often. Then add in cornflakes and gently stir until combined.

cornflake peanut butter balls on a baking sheet

Helpful tips

  • Use a cookie scoop to scoop out the peanut butter mixture into even amounts. Then shape into balls with your hands.
  • Add 1 teaspoon of vanilla extract for extra flavor.
  • Drizzle some melted chocolate on top for an extra sweet touch!
  • Add a piece of wax paper in between each layer of cookies so that they don’t stick together.
  • I like to store my cookies in the fridge to make them extra chewy.

Storing + freezing

Store any leftovers in an airtight container or bag for up to 3 to 4 days. I personally prefer to store them in the fridge, which extends their shelf life even longer (about a week). You can also freeze them as well. Once they’ve hardened, just add them to a freezer bag or container and store in freezer for up to 1 month. When ready to enjoy, remove from freezer about 10 to 15 minutes beforehand.

I can’t remember when I first started making Cornflake Cookies, it has been so long ago. It was one of those recipes that was passed down to me and one that everyone looks forward to during the holidays. With the extra chocolate drizzle over the top, it gives it a nice contrast in flavor that we absolutely adore. This recipe makes a large batch of cookies so it’s perfect for cookie exchanges! Trust me, they do not last long! If you are looking to add to your classic cookie collection then you need to make this Cornflake Cookie recipe!

Cornflake Cookies on parchment paper.


Can I use different cereal?

As long as you’d think that the flavor of the cereal would go well with this mixture, then you can do it. It can be done with Rice Krispies or even Crispix cereal.

What chocolate is best to use?

I think semi-sweet chocolate is the way to go for the drizzle. It gives it a nice contrast of flavor without being too sweet.

Do I have to drizzle with chocolate?

No, this is not a necessary step and you can leave it off. You could maybe even add some sprinkles on top before the cookies set up.

Can I use crunchy peanut butter?

If you want some added texture you can use crunchy peanut butter for this recipe. I would stay away from natural peanut butter as it is too runny and won’t hold these together that well. I have not tested this with other nut butters so I can’t say how well they would hold up.

How long do these need to set?

The cookies themselves will set up in about 30 minutes. The chocolate added takes about another 15 minutes.

Can cornflake cookies be frozen?

Yes, cornflake cookies can be frozen. To do that, place cookies in a freezer-safe container separated by parchment paper and they will keep for up to 1-2 months. Let defrost on the countertop. Also, these can be stored in an airtight container where they will keep at room temperature or up to 3 days and up to 10 days in the refrigerator.

Close up of Cornflake Cookie Recipe on parchment paper Pinterest image.


  • plain cornflakes (unsweetened)
  • light corn syrup
  • granulated sugar
  • creamy peanut butter
  • vanilla extract (optional)
  • semi-sweet chocolate chips
  • vegetable oil or coconut oil
Ingredients needed: cornflakes, light corn syrup, sugar, creamy peanut butter, vanilla extract, chocolate chips and oil.


Line your countertop with parchment paper. Add cornflakes to a large bowl

Cornflakes in bowl.

In a medium pan add the corn syrup and sugar and heat over medium heat until sugar dissolves. 

Sugar and corn syrup dissolved together in pan.

Once dissolved, remove from heat and stir in the peanut butter and vanilla (if using) until combined and smooth.

Peanut butter and vanilla mixed into corn syrup mixture.

Pour mixture over the cornflakes and gently stir until all the cornflakes are coated.

Corn syrup and peanut butter mixture poured over cornflakes and mixed together.

Using a medium size cookie scoop, drop heaping scoops onto parchment paper. Let cookies cool for about 30 minutes to set up.

Cookies portioned out on parchment paper.

Once they are set, mix together the vegetable or coconut oil with the chocolate chips in a small bowl. Microwave in 30 second intervals, stirring in-between until chocolate is melted.

Chocolate chips and oil melted together in bowl.

Place chocolate in a small piping bag and cut the tip off and drizzle over cookies. Let the chocolate sit for about 15 minutes to set up. Serve and enjoy!

Today, I decided to recreate a holiday crowd favorite, AKA the no-bake peanut butter cornflake candies or cookies. They are very similar to rice crispy treats with peanut butter but instead of using regular puffed rice, we will be using Cornflakes.

The secret ingredient to keep them extra chewy is the addition of the mini marshmallow at the end. It will help make these no-bake cookies a whole experience! Trust me!

No bake cornflake cookie stack


  • It requires no baking.
  • Can be made with only a handful of ingredients.
  • Looks so impressive yet is so simple to make.
  • Great for entretaining crowds and celebrating birthdays or holidays.
  • Can be made any time you crave your favorite Crumbl cookie recipe without spending a ton of money or having to wait for it to comeback in stores.
Crumbl cornflake marshmallow cookies ingredients


Here are the ingredients you will need to make this no-bake cornflake Krispy treat cookie. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

  • Butter Use salted butter for this recipe.
  • Peanut butter– Smooth peanut butter will work great. Make sure to use regular peanut butter and not the natural,healthier version as it wouldn’t allow these to set.
  • Marshmallows– Mini marshmallows are best for these Cornflakes krispy treats.
  • Peanut butter chips– These will be melted and drizzled on top of our no bake cookies for a gorgeous finish.
  • Oil- The oil is used to thin out the peanut butter chips for drizzling.
  • Cornflakes cereal– These are the star of this recipe and the things that will take the crunch factor to the next level. Make sure to use regular cornflakes cereal and not the frosted cornflakes.


This is how you can make these Crumbl cornflakes marshmallow cookies. Make sure to scroll down to the recipe card for the full detailed instructions!

  1. Melt the butter and peanut butter together in a large pot.
  2. Add in the mini marshmallow and mix.
  3. Fold in the cornflakes cereal.
  4. Mix in the mini marshmallows just until combined.
  5. Scoop out 10 equally sized cookie dough balls, place them on a parchment lined baking sheet.
  6. Using your fingers, gently spread the cookies to form a cookie shaped cirle.
  7. Let set for 20-30 minutes before drizling with the peanut butter and oil mixture.
  8. Enjoy!


This can depend on a few things.

If you overcook the peanut butter marshmallow mixture it will almost caramelize and harden as it cools down, so make sure to melt it low and slow.

The next issue could be that it’s just too cold where you’re at. The solution to this would be to pop them in the microwave for 5 seconds and enjoy them.



These cornflakes cookies will last for up to 2 days in an air-tight container at room temperature.

I strongly suggest popping them in the microwave for 5 seconds before enjoying them. They will become ooey-gooey again and so so good!


Depending on the temperature of your kitchen these can take anywhere from 20-35 minutes to set. You pretty much need to allow them to get back to room temperature from being hot right out of the pot.


It’s preferable to keep these cookies at room temperature to keep them soft. Once they go into the fridge, they will become too hard to enjoy.


No, these cookies don’t freeze too well. They are best had the same day you. Freezing them will mess up the texture of these no-bake cookies, unfortunately.


Why are my no-bake cornflakes marshmallow cookies not gooey?

This can depend on a few things.

If you overcook the peanut butter marshmallow mixture it will almost caramelize and harden as it cools down, so make sure to melt it low and slow.

The next issue could be that it’s just too cold where you’re at. The solution to this would be to pop them in the microwave for 5 seconds and enjoy them.

How long will my no bake cookies stay fresh for?

These cornflakes cookies will last for up to 2 days in an air-tight container at room temperature.

I strongly suggest popping them in the microwave for 5 seconds before enjoying them. They will become ooey-gooey again and so so good!


Calories: 361CaloriesCarbohydrates: 49gProtein: 8gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 13mgSodium: 310mgPotassium: 161mgFiber: 2gSugar: 24gVitamin A: 490IUVitamin C: 4mgCalcium: 12mgIron: 6mg

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