Cornflake Cookies
You only need 5 ingredients and 15 minutes for these no-bake Cornflake Cookies!
Course Dessert
Cuisine American
Keyword Cornflake Cookies, no bake cookies, No Bake Cornflake Cookies
Prep Time 15 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Servings
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very large cookies
Calories 295.8 kcal
Author Blair
Ingredients
list of 5 items
1 ¼ cups light corn syrup
1 cup granulated white sugar
1 cup creamy peanut butter
4 cups Corn Flakes cereal
2 cups dry roasted salted peanuts
list end
Instructions
list of 4 items
1. Place Corn Flakes and peanuts in a large bowl. Set aside.
2. Place corn syrup and sugar in a saucepan. Bring to a rolling boil, then remove from the heat. Stir in the peanut butter until completely combined.
3. Pour peanut butter mixture over the Corn Flakes and peanuts. Toss to fully coat.
4. Use an ice cream scoop to drop cookies onto parchment or wax paper, working quickly before the mixture cools. Cool for 20-30 minutes and then enjoy!
list end
Recipe Notes
Write list…
• I used
Jif creamy peanut butter (opens in a new tab),
but a similar brand would also work. I have not tested this recipe with a “natural” peanut butter, which tends to have a runnier, grittier texture.• I
like the contrast of the salty peanuts with the sweet cookies; however, you can substitute with unsalted peanuts.• Turn this into a Cornflake Cereal Bars
recipe by pressing the mixture into a 9 x 13-inch pan. Once cool, slice the treats into squares.• Try Butterscotch Cornflake Cookies by using
this recipe,
but substituting the Corn Flakes cereal for the chow mein noodles.• Make Chocolate Cornflake Cookies by using this recipe, but substituting the Corn Flakes
for the chow mein noodles and using all chocolate chips instead of the butterscotch chips.• Melt chocolate chips and drizzle the melted chocolate over
the cookies. You’ll love the chocolate-peanut butter combo!• How to store Cornflake Cookies: Once they’re cool, place the cookies in an airtight container
and store them at room temperature for up to 3 days. If storing them in multiple layers, use parchment paper in between the cookies to prevent them from
sticking together. To keep them fresh longer, store the cookies in an airtight container in the refrigerator for at least 1 week. They become very firm
in the fridge, so you may need to let them come to room temperature on the counter for awhile so that they have that chewy texture again.• Can you freeze
No Bake Corn Flake Cookies? Yes! These cookies will keep in the freezer for up to 3 months.
Nutrition Facts
Cornflake Cookies
Amount Per Serving (1 very large cookie)
Calories 295.8 Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 1.9g12%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 2.2g
Sodium 201mg9%
Potassium 170.8mg5%
Carbohydrates 44.5g15%
Fiber 1.9g8%
Sugar 34.9g39%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
You only need 5 ingredients and 15 minutes for these no-bake Cornflake Cookies!
Course Dessert
Cuisine American
Keyword Cornflake Cookies, no bake cookies, No Bake Cornflake Cookies
Prep Time 15 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Servings
undefined
very large cookies
Calories 295.8 kcal
Author Blair
Ingredients
list of 5 items
1 ¼ cups light corn syrup
1 cup granulated white sugar
1 cup creamy peanut butter
4 cups Corn Flakes cereal
2 cups dry roasted salted peanuts
list end
Instructions
list of 4 items
1. Place Corn Flakes and peanuts in a large bowl. Set aside.
2. Place corn syrup and sugar in a saucepan. Bring to a rolling boil, then remove from the heat. Stir in the peanut butter until completely combined.
3. Pour peanut butter mixture over the Corn Flakes and peanuts. Toss to fully coat.
4. Use an ice cream scoop to drop cookies onto parchment or wax paper, working quickly before the mixture cools. Cool for 20-30 minutes and then enjoy!
list end
Recipe Notes
Write list…
• I used
Jif creamy peanut butter (opens in a new tab),
but a similar brand would also work. I have not tested this recipe with a “natural” peanut butter, which tends to have a runnier, grittier texture.• I
like the contrast of the salty peanuts with the sweet cookies; however, you can substitute with unsalted peanuts.• Turn this into a Cornflake Cereal Bars
recipe by pressing the mixture into a 9 x 13-inch pan. Once cool, slice the treats into squares.• Try Butterscotch Cornflake Cookies by using
this recipe,
but substituting the Corn Flakes cereal for the chow mein noodles.• Make Chocolate Cornflake Cookies by using this recipe, but substituting the Corn Flakes
for the chow mein noodles and using all chocolate chips instead of the butterscotch chips.• Melt chocolate chips and drizzle the melted chocolate over
the cookies. You’ll love the chocolate-peanut butter combo!• How to store Cornflake Cookies: Once they’re cool, place the cookies in an airtight container
and store them at room temperature for up to 3 days. If storing them in multiple layers, use parchment paper in between the cookies to prevent them from
sticking together. To keep them fresh longer, store the cookies in an airtight container in the refrigerator for at least 1 week. They become very firm
in the fridge, so you may need to let them come to room temperature on the counter for awhile so that they have that chewy texture again.• Can you freeze
No Bake Corn Flake Cookies? Yes! These cookies will keep in the freezer for up to 3 months.
Nutrition Facts
Cornflake Cookies
Amount Per Serving (1 very large cookie)
Calories 295.8 Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 1.9g12%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 2.2g
Sodium 201mg9%
Potassium 170.8mg5%
Carbohydrates 44.5g15%
Fiber 1.9g8%
Sugar 34.9g39%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
