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Cornflake Cookies

Cornflake cookies are an easy no-bake treat made with creamy peanut butter and crunchy cereal. You’re going to love this family favorite dessert recipe.

Cornflake Cookies
Cornflake cookies are one of our go-to summertime desserts for those days when it’s too hot to turn on the oven. We love the sweet, creamy peanut butter mixed with the crunch of cornflake cereal. This recipe always goes over well at potlucks, summer barbecues and family parties.

I just love a good no-bake cookie and this one is definitely one of the best!

To make these delicious cornflake cookies, you will need these ingredients:

peanut butter cornflake cookies
  • Corn Flake Cereal
  • Light Corn Syrup (aka Karo Syrup)
  • White Granulated Sugar
  • Peanut Butter

Then it’s just a bit of heating up and stirring really and you’ll have these tasty treats:

no bake peanut butter cornflake cookies

One quick tip for making these cookies: If you cook the mixture too long, the final cookie won’t be as soft. Warm the sauce together just until everything is smooth and incorporated, then remove the pan from the stove. If you overcook the sauce, your cookies will be hard instead of chewy… so sad!

Variation Ideas

  • I like to drizzle my peanut butter cornflake cookies with just a bit of melted chocolate after they’ve set up. Peanut butter and chocolate are always a winning combination!
  • You can make these cookies with other types of cereal. Kix, Cocoa Puffs, Rice Krispies, Cheerios, Honey Bunches of Oats… use whatever sounds good to you!
  • If you like an added crunch, feel free to throw in 1/2 cup of chopped peanuts.
  • After the cookies are placed on wax paper to dry, decorate them with colorful sprinkles. Just make sure to do this part while the sauce is still wet so the sprinkles have something to stick to.
  • Add 1 cup of mini marshmallows to the mix before spooning them onto the wax paper.

No Bake Cornflake Cookie Recipe Video

4.74 from 15 votes
Cornflake Cookies

These easy no-bake cookies are the perfect combination of creamy, sweet peanut butter and crunchy cereal.

Course: Dessert
  • 1 cup Karo syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cups corn flake cereal
  1. Pour Karo syrup and sugar into pan and heat just until sugar dissolves. This will only take a minute or so. If you cook the mixture too long, the final cookie will be rock hard.
  2. Remove the mixture from the heat and stir in peanut butter until mixture is smooth. Measure cereal and place in a large mixing bowl. Pour sauce over cereal and mix until evenly combined.
  3. Place scoops of the mixture onto wax paper to harden. Store in an air-tight container.
Recipe Notes

Recipe from The Craft Patch wwww.thecraftpatchblog.com

Are you a Nutella lover? Click here to try my Nutella Cornflake Cookies!

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    • 5 stars
      I always knew this recipe with Fritos. It’s a nice sweet/salty mix. My kids loved them growing up. They now make them for their kids.

    • 5 stars
      We use honey instead of corn syrup. Works great. Also we dont use the sugar if we dont care if they set up as hard. We always eat over half before it sets up anyway.

  1. 5 stars
    I just mixed Karo with peanut butter, and combined with Frosted Flakes. Next time, I will cook the karo for a very short time. They do not set up well, but are delicious. Plenty sweet with Frosted Flakes and no sugar.

  2. 5 stars
    We made these at Christmas using the Chocolate Frosted Flakes, they were a huge hit. I learned to make these in Home Ec in High school so making about 25yrs….lol

  3. Since I eat gluten free, I’m going to use a GF cornflake cereal. I’m also going to substitute the Karo for agave syrup. I still have to decide if I’m going to use a GF peanut butter, or if I’m going to try almond butter 🙂 Wish me luck

  4. where did you get this recipe? these were sold in our high school cafeteria made by one of the lunch ladies in the 70’s and 80’s. Peanut Butter Chews. they are more a candy then a cookie

  5. 3 stars
    I made this and it turned out, but I struggled with the conflicting directions to “heat until the sugar is dissolved” and “this should only take a minute or two.” It took way longer than a minute or two. You didn’t specify what temperature to heat it on; perhaps I had it too low.

  6. It looks good but as a diabetic, I can’t use sugar or corn syrup. I know I can use the spenda in place of the sugar but what can replace the corn syrup?

    • I’m not very familiar with substitutions for diabetics. I would probably just not make this recipe… it really is FULL of sugar.

    • You can make your own version. 2 cups granulated Splenda, 3/4 cup water, 1/4 teaspoon cream tartar, pinch of salt and boil covered for 3 minutes. Use or store in mason jar at room temp.

  7. My husband likes the chocolate frosted flakes, he suggested using those. I’m hoping they will be good also, kind of like a Reeses pnut butter taste

  8. As old as this recipe is ,by now you can call it what ever you want to. I like ” No bake Peanut Butter Flake cookie”
    As far as diabetics go,there are plenty of dessert recipes that accommodate you. Don’t try to modify a very sugary dessert. You will be disappointed and feel sick.

  9. I have been making these for 30 years but I call them p-nut butter balls or corn flake balls. I roll them in small balls. Over the years I have tried making them with less sugar and more fiber so they are not so sweet. I use bran flakes , light Karo syrup, and peanut butter. I do not use any sugar.

  10. 5 stars
    This recipe reminds me of an old TV show in the late 1960’s called That Girl with Marlo Thomas. There was an iconic episode where her neighbors and friends crash her cozy New Year’s Eve with her boyfriend and it becomes a giant party. They run out of food and drinks so as a last resort she puts peanut on cornflakes and serves them as an appetizer and everyone loves them.

  11. Just wanted to share, I make my Rice Krispie treats this way because I hate marshmallow. So add corn flakes and Rice Krispies flatten on cookie sheet that add pound of melted chocolate. It’s my families favorite

  12. 4 stars
    I made these cookies today, with a few variations. Instead of corn flakes, I used Special K Vanilla Almond cereal. I also added a few extra sliced almonds. Because the cereal is already sweetened, I cut the sugar in half. The cookies are awesome. I will keep this recipe to make again. AND I will probably be doing other varieties. ❤️😃

  13. 4 stars
    I spread them in a greased cookie sheet and pour melted chocolate chips over them. After setting I cut them into bars. We call them O Henry Bars.

  14. 5 stars
    These cookies are delicious! I remember my grandmother making them many years ago. She was a cook in an elementary school and she made them for the children. Also, she DID call them cornflake cookies! (Not sure why people care what you call them.) I have made them using different types of cereal, but corn flakes and cheerios are my favorite. I have also used brown sugar rather than white. I’ve tried using honey, but after reading the comments, I might. I might also try using Swerve rather than sugar. Thank you, Jennifer!

    • I hate even reading the posts when instead of saying thank you for the recipe there is always that person who has to be anal about it and criticize. I don’t give a hoot what you call it..it is a good recipe. Thanks Jen.

  15. I put a tab of butter also. I also jar of pb to measure out sugar and syrup as u just need equal parts. Then just toss.

  16. Has anyone tried using Monkfruit Sweetner in place have granulated sugar? Really excited to try this but was curious if I could make it a little “healthier” (for lack of better word). Thanks in advance!


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