Make peanut butter cornflake cookies for a simple, addictive, no-bake cookie that uses basic ingredients and comes together in minutes.
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Pin ItHow to Make Peanut Butter Cornflake Cookies
- Make the glaze. Cook peanut butter, sugar, and corn syrup over medium heat, stirring constantly, until it starts to boil. Stir in vanilla extract.
- Make the cookies. Mix the cornflakes and sugar mixture in a bowl. Scoop, roll, and drop onto parchment paper.
- Cool. Let the cookies cool completely before serving.
Make-Ahead and Freezing Instructions
To Make-Ahead: Peanut butter cornflake cookies can be stored at room temperature for a few days or in the refrigerator for up to a week. Make sure to layer them by putting a layer of food paper on the bottom of the container, then a single layer of cookies, another layer of wax paper on top, and a layer of cookies. Keep it going until the container is full.
To Freeze: For longer storage, put your layered container in the freezer for up to three months. The cookies might come out a little grainy when defrosted, but they’re still perfectly good.
Peanut Butter Cornflake Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 tsp vanilla extract
- 6 cups corn flakes
Instructions
- Add the peanut butter, sugar and corn syrup to saucepan.
- Cook over medium heat, stirring constantly, until starts to boil.
- Stir in the vanilla extract.
- In a large bowl add the corn flakes and sugar mixture and quickly mix to combine.
- Using an ice cream scoop, drop cookies onto a baking sheet or cutting board lined with parchment paper.
- Let cool completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
