Cornflake Cookies

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

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

best no bake cookies


One quick tip for making these cookies: If you cook the mixture longer, the final cookie won’t be as soft. Just warm the sauce together 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!


4.72 from 7 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


I like to drizzle my peanut butter cornflake cookies with just a bit of chocolate. Peanut butter and chocolate are always a winning combination!

Are you a Nutella lover? Try my Nutella Cornflake Cookies!

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    • 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. 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. 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. 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


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