No bake peanut butter cornflake cookies are a quick and easy recipe that doesn’t require the oven. These little tasty peanut butter bombs are made with just 5 ingredients.
Why this recipe works
No bake peanut butter cornflake cookies are everything you would imagine from the name. They’re chewy, lightly crunchy, and full of peanut butter flavor. On top of all of that, they don’t require any baking and take less than 15 minutes to whip together – apart from the one hour they need to chill in order to firm up.
Cornflake cookies are so easy to make which is why people tend to gravitate towards them, aside from the fact that they’re just downright delicious.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MARSHMALLOWS – You will need 10 oz of regular-sized marshmallows, however, you can certainly swap the regular size with 10 oz of mini marshmallows if you would like.
PEANUT BUTTER – We used creamy peanut butter but I don’t see why chunky wouldn’t work as well. I would imagine chunky would add even more texture to these cookies.
CORNFLAKES – I would recommend sticking to plain cornflakes, but if you like the idea of the sweetness that frosted cornflakes would add to these cookies, go right ahead!
How to Make No Bake Peanut Butter Cornflake Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large pot over medium-low heat on the stovetop, melt the butter. Once melted add the marshmallows, stirring constantly until melted.
- Add the peanut butter and vanilla extract, stirring until melted. Remove from heat.
- Stir in the cornflakes until well coated.
- Use two spoons to create mounds of the cornflake mixture and place them onto a parchment paper lined baking sheet, approximately 1/4 cup to each cookie.
EXPERT TIP – 1/4 cup may seem like a lot, but these cookies are larger than they seem in the photo. If you’d like to make these smaller feel free to do so but having close to 1/4 cup of mixture per cookie makes them plump and perfectly chewy!
- Allow the cookies to solidify on the counter or in the refrigerator for at least an hour before serving.
Frequently Asked Questions & Expert Tips
You do not need to refrigerate cornflake cookies. Simply place them in an air-tight container separating the layers with parchment paper and store them at room temperature for 4-5 days.
We have not tried freezing these cookies, but I would imagine they may get a bit soggy after dethawing. I would suggest making them fresh or a day in advance.
Serving Suggestions
Serve peanut butter cornflake cookies at room temperature as is or with a drizzle of melted chocolate on top.
More Peanut Butter Recipes
- Peanut Butter Blossoms
- No Bake Peanut Butter Bars
- Chocolate Peanut Butter Balls
- Chocolate Peanut Butter Cookies
- Fudge Brownies with Peanut Butter Frosting
More No Bake Recipes
- Frozen Smores
- Lemon Icebox Cake
- No Bake Cheesecake Bars
- Strawberry Dream Dessert
- Chocolate Peanut Butter Balls
- Chocolate No Bake Cookies
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No Bake Peanut Butter Cornflake Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup butter 1 stick
- 10 oz marshmallows regular or mini
- 1 ½ cup creamy peanut butter
- 1 tsp vanilla extract
- 6 cups cornflakes
Things You’ll Need
Before You Begin
- Store the fully set cookies in an air-tight container kept at room temperature for 4-5 days.
Instructions
- In a large pot over medium-low heat on the stovetop, melt the butter. Once melted add the marshmallows, stirring constantly until melted.
- Add the peanut butter and vanilla extract, stirring until melted. Remove from heat.
- Stir in the cornflakes until well coated.
- Use two spoons to create mounds of the cornflake mixture and place them onto a parchment paper lined baking sheet, approximately 1/4 cup to each cookie.
- Allow the cookies to solidify on the counter or in the refrigerator for at least an hour before serving.
Nutrition
Amanda Davis
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Izzy says
I love this website
Carol says
Has anyone made the No Bake Peanut Butter Cornflake cookies? It sounds like it would be a gooey mess. There is nothing to cause it to set or harden.
Kristen Formaro says
Hi Carol, the marshmallows act as a binding agent in these cornflake cookies, just like in rice krispie treats :)
Kristen Formaro says
Oops, pressed submit before I was done typing. You do definitely want to let them harden on the countertop or in the refrigerator before eating, otherwise yes, they would be a bit gooey.