Cornflake Cookies

Need an easy sweet treat? These no-bake cornflake cookies are ready in minutes. Everyone loves that peanut butter flavor!

When it comes to sweet snacks, I prefer things that are quick and easy. And preferably, full of peanut butter.

One of my favorite things to make for the family is cornflake cookies. Crunchy, chewy, and sweet, these “cookies” are so craveworthy!

cornflake cookies on a black and white napkin

Cornflake cookies have multiple names depending on where you’re from and what your family called them.

You might call them peanut butter chews or cornflake candy, but no matter what you call them, they’re totally delish!

Ingredients for cornflake cookies

Even though they have “cookies” in the name, these chews are not cookies in the traditional sense, as they do not have flour, eggs, or leavening.

You’ll need:

Cornflakes – Use plain cornflakes, not frosted or sweetened, as the candy coating has plenty of sweetness.

Peanut butter – The main flavoring here! Use traditional creamy peanut butter. 

I have not tried this recipe with natural peanut butter. Natural peanut butter as well as some other nut butter alternatives like almond butter or cashew butter can have more oil content. Make sure to stir it well before adding to the syrup.

Crunchy peanut butter can work for this recipe, but note that the coating will not get quite as smooth.

ingredients for cornflake cookies

Corn syrup and sugar – A mixture of light corn syrup and sugar is needed in order to achieve the classic chewy texture of these cookies. 

If you prefer, you can swap in 1 ½ cups of mini marshmallows in place of the corn syrup and sugar, and melt them completely with 4 tablespoons butter.

Vanilla and salt – For extra flavoring. 

How to make chewy cornflake cookies

Set up a few baking sheets with parchment paper or waxed paper, or reusable liners.

Pour the cornflakes into a very large bowl. You want a bowl that will allow you to easily stir without any cereal escaping out the top.

In a small saucepan, combine corn syrup and sugar. Heat to a boil, stirring to dissolve the sugar and blend.

Make sure you keep an eye on the mixture, as it can turn into a boil very quickly.

Once boiling, remove from heat and stir in the peanut butter, vanilla, and salt. Stir until completely smooth and well blended.

Pour the peanut butter mixture over the cornflakes.

Working quickly, stir the mixture with a silicone spatula to coat all the cornflakes evenly.

Scoop out portions using two spoons or cookie scoop and place on prepared baking sheets. 

The cookies will set quickly, but let them rest until hardened and the coating does not hold an impression when touched with a finger.

Storage tips

Cornflake cookies keep well at room temperature for about 4 days. Store them in an airtight container, separating layers with waxed paper to prevent sticking.

For longer storage, place in the refrigerator. The cookies will harden a bit, so let rest at room temperature for 5-10 minutes before eating, or enjoy cold!

pile of cornflake cookies

Other peanut Snacks to Love

Craving more peanut butter or peanuts? Try these recipes!

cornflake cookies with a bite taken

These chewy no-bake cornflake cookies are a wonderful snack for after school or adding to a holiday cookie tray. Happy snacking!

cornflake cookies on a black and white napkin

Cornflake Cookies

Course: Sweet Snacks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 2 minutes
Servings: 30
Author: Megan
5 from 1 vote
Need an easy sweet treat? These no-bake cornflake cookies are ready in minutes. Everyone loves that peanut butter flavor!
Print Recipe Pin Recipe


  • 6 cups cornflakes
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • Pinch salt


  • Pour cereal into a very large bowl and line two baking sheets with parchment paper, waxed paper, or silicone liners.
  • In a small saucepan, combine corn syrup and sugar. Bring to a boil, stirring to dissolve sugar and blend.
  • Once boiling, stir in the peanut butter, vanilla, and salt until peanut butter has melted and mixture is completely smooth.
  • Pour the peanut butter mixture over the cereal. Working quickly, stir until the cereal is completely coated.
  • Scoop out portions of the cereal with two spoons or a cookie scoop and place onto prepared trays.
  • Let the cookies rest at room temperature until firm, then store in an airtight container, using waxed paper between the layers to prevent sticking.


Serving: 1g | Calories: 129kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 93mg | Fiber: 1g | Sugar: 16g

Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.

Tried this recipe?We’d love to hear about it! Mention @HappySnackcidents or tag #happysnax on social media!

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