These Corn Flake Peanut Butter Cookies are made with pantry staples—sugar, corn syrup, peanut butter, and cornflakes—for a quick, no-bake treat.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the thing: I wasn’t planning to bake. I wasn’t even planning to put pants on, honestly. But that craving hit—you know the one. Something sweet. Something peanut buttery. Something that doesn’t require a mixer or mental energy. I opened the pantry, saw the cornflakes that had maybe a day left before going stale, a jar of peanut butter, and… no eggs. Zero eggs. (Of course.)
But then I remembered these Corn Flake Peanut Butter Cookies my neighbor’s mom used to make when we were kids. I had totally forgotten about them until that moment—like some kind of sugar-coated memory buried under years of complicated cookie recipes and “should I brown the butter?” guilt.
So I made them. And just like that, I was 10 years old again, sitting on a back porch with sticky fingers and peanut butter on my shirt. No oven. No timer. Just pure, crunchy, chewy, melt-in-your-mouth nostalgia.
Why You’ll Love This Corn Flake Peanut Butter Cookies Recipe?
First off, they’re no-bake. No. Bake. Which, let’s be honest, already makes them 90% more likely to happen on a Wednesday night.
But more than that? They taste weirdly amazing. Like, how do five ingredients come together so perfectly? The corn syrup and sugar give you that classic chewy, candy-shop texture, the peanut butter makes it rich and cozy, and the cornflakes—hear me out—bring that crisp crackle that makes each bite a little adventure.
They’re the kind of cookie you make when you need a win. Fast. Whether it’s for a last-minute bake sale (been there), a sugar craving at 9:47pm (been there too), or a “Hey, I’ve got cereal that no one’s eating and I’m tired of tossing food” moment. They show up. And they don’t judge you for skipping dinner.
Ingredient Notes:
Let’s keep it real—this is a clear-out-the-cupboard recipe. Nothing weird. Nothing expensive. Just a handful of ingredients that turn into something special:
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½ cup white sugar – Sweet, simple, and essential.
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½ cup light corn syrup – Helps everything stick together without being too sticky.
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2 tablespoons butter – Because cookies without butter are just… sad.
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½ cup peanut butter – I used creamy, but if all you’ve got is crunchy, go for it.
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3 cups cornflakes – Slightly crushed is fine. Just not pulverized, okay?
Optional but delightful: a pinch of sea salt on top. Or maybe a drizzle of chocolate if you’re feeling a little extra.
How To Make Corn Flake Peanut Butter Cookies?
Step 1: Line it up.
Before you start cooking, line your counter or a baking sheet with wax paper or parchment. This is where your cookies will hang out and cool down later.
Step 2: Heat the sweet stuff.
Grab a saucepan and toss in the sugar and corn syrup. Stir it over medium heat until it just starts to bubble. Don’t walk away. This isn’t the time to check your texts. Once it’s hot and starting to bubble, take it off the heat.
Now add the butter and peanut butter. Stir like your snack life depends on it (because it kind of does). It should be smooth, glossy, and smell like a childhood kitchen.
Step 3: Stir in the crunch.
Pour your cornflakes into a big mixing bowl. (Trust me—go big. Stirring gets messy.) Pour the warm peanut butter mixture over the cereal and stir gently until every flake is coated. It’s okay if some flakes break. We’re not building a souffle here.
Step 4: Scoop and set.
Drop spoonfuls of the mixture onto your wax paper. You can flatten them slightly with the back of your spoon or leave them as cute little mounds. Either way, they’re gonna be delicious.
Step 5: Cool it.
Let them sit for 20–25 minutes. If you can wait that long. I usually eat one warm because I have zero patience and zero shame.
Want To Save This Recipe?
Storage Options:
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Room temp: Store in an airtight container. They’ll last 4–5 days… if you don’t eat them all on day one.
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Fridge: If it’s hot and humid, I toss mine in the fridge. They get a little firmer and even more snackable.
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Freezer: Totally freeze-friendly. Stack with parchment between layers and store in a sealed bag or container. Just thaw before eating. Or don’t. Frozen cookie dough-ish energy is real.
Variations and Substitutions:
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Out of corn syrup? Try honey or maple syrup. It won’t be exactly the same, but still very tasty.
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No peanut butter? Almond butter works, or even cookie butter if you want to get wild.
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Want a little flair? Stir in some mini marshmallows, chocolate chips, or drizzle white chocolate on top once they’re cool.
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Too crunchy? Stir slower next time—or add a smidge more syrup to loosen it up.
Real talk: You kind of can’t mess these up.
What to Serve with Corn Flake Peanut Butter Cookies?
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Cold milk: I know, classic. But it just works.
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Coffee or tea: Gives you that whole “grown-up cookie” vibe while you’re secretly eating dessert at 9am.
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Vanilla ice cream: Sandwich these babies around a scoop and freeze. You’re welcome.
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Yogurt or oatmeal topping: Crumble a cookie on top and call it breakfast. Boom. You’re a genius.
Frequently Asked Questions:
Do I have to use cornflakes?
They’re kind of the star here, but you could try Rice Krispies or Chex if that’s what you’ve got. Texture will change a bit, but hey—it’s still a cookie.
Mine were too sticky—what happened?
Chances are the sugar mixture didn’t get hot enough. Next time, make sure it just barely starts to bubble before pulling it off the heat.
Can I use natural peanut butter?
Yes, but make sure it’s really well stirred. If it’s super oily or dry, it can mess with the texture.
So that’s it—Corn Flake Peanut Butter Cookies in all their no-bake, peanut butter-loving, snack-on-the-couch glory. They’re fast. They’re fun. They’re wildly nostalgic. And if you’re anything like me, you’ll be making them every time that random sweet tooth kicks in and your oven is giving side-eye.
Tried them? Messed with the recipe? Added rainbow sprinkles just because? I wanna know! Leave a comment or tag me—I love seeing your versions!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Corn Flake Peanut Butter Cookies
Ingredients
- ½ cup white granulated sugar
- ½ cup light corn syrup
- 2 tablespoons unsalted butter
- ½ cup creamy peanut butter
- 3 cups cornflakes cereal
Instructions
Prepare the work surface:
- Line a baking sheet or a flat surface with waxed paper or parchment paper. This will serve as the cooling area for the cookies.
Heat the sugar mixture:
- In a medium-sized saucepan set over medium heat, combine the granulated sugar and light corn syrup. Stir the mixture continuously until it begins to bubble. Do not allow it to boil for an extended period.
Incorporate the butter and peanut butter:
- Once the sugar mixture begins to bubble, immediately remove the saucepan from heat. Stir in the butter and creamy peanut butter until the mixture becomes smooth and fully combined.
Combine with cornflakes:
- In a large mixing bowl, place the cornflakes cereal. Pour the warm peanut butter mixture over the cornflakes. Using a spatula, gently stir until all cereal is evenly coated.
Portion the cookies:
- Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared waxed paper. If desired, gently flatten each cookie with the back of the spoon to shape.
Allow to cool:
- Let the cookies cool at room temperature for approximately 20 to 25 minutes, or until they have fully set and can be lifted from the paper without sticking.
Notes
- Use certified gluten-free cornflakes, as many traditional cornflake brands include malt flavoring derived from barley.
- Ensure your peanut butter and corn syrup are also gluten-free by verifying the product labels.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
