These peanut butter cornflake cookies (also known as cornflake candy) are a simple and easy no-bake dessert the whole family will love.
These classic no-bake peanut butter cornflake cookies are a sweet and salty treat with a delicious peanut butter flavor and unique crunch from the cornflake cereal.
Even easier than this no-bake peanut butter pie, these old-fashioned peanut butter cornflake drop cookies are also known as Cornflake Candy. They’re commonly found at summer BBQs, church potlucks, school bake sales, around the holidays, and Christmas cookie swaps.
They’re a deliciously simple treat that only take about 15 minutes to make. Plus, you can jazz them up with a chocolate drizzle, or mix in butterscotch chips, marshmallows, shredded coconut, or nuts.
Ingredients
- Plain Cornflake Cereal: Regular, unfrosted cornflakes work best since this is already a very sweet cookie. But, if you have frosted cornflakes on hand they will work.
- Peanut Butter: I recommend no-stir, smooth peanut butter, such as JIF or Skippy. Natural peanut butter or crunchy peanut butter can also be used, but will add some extra texture and possibly greasiness to the cookies.
How to Make
These easy no-bake drop cookies are so simple. While I’m making them on a stovetop, you can even heat up the sugar and corn syrup in the microwave to make it even easier.
Step 1: Heat Ingredients
Add one cup sugar and one cup corn syrup to a medium saucepan and cook over medium heat until the sugar has fully dissolved into the corn syrup and the mixture starts to boil. Try not to over heat the sugar mixture. If it cooks too long, it can make the candy hard.
Once it boils and the sugar has dissolved, remove from heat and immediately stir in one cup peanut butter, one teaspoon vanilla, and a pinch salt. Mix until fully combined.
Step 2: Add to Cornflakes
Immediately pour the warm sugar peanut butter mixture over five to six cups cornflakes. If using any additional add-in such as chocolate chips or nuts, add them in now. Gently mix until fully covered, trying not to break the cornflakes down too much.
Step 3: Let Cool
Working quickly, spoon or drop about 2 tablespoons of the mixture into balls onto a baking sheet lined with parchment paper, wax paper, or a silicone baking mat.
It can help to use an ice cream scoop or large spoons to drop the cookie mix onto the parchment paper. You can make them as big or large as you want.
Let cool about 20 minutes. They will firm up as they cool. Once cool, add any optional chocolate drizzles and they’re ready to enjoy!
Flavor Variations
- Chocolate: Drizzle 1/3 cup of melted white, semi-sweet, or dark chocolate along the tops of the cooled cookies. Melted milk chocolate also works.
- Chocolate Chips: Mix in 1 cup of chocolate chips with the cornflakes. You can also mix in butterscotch chips or M&Ms.
- Marshmallow: Mix in 1 cup of mini marshmallows along with the cornflakes and sugar mixture.
- Nuts and Raisins: Add in 1/2 to 1 cup chopped peanuts and/or raisins with the cornflakes and sugar mixture.
Tips and Tricks
- An ice cream scoop sprayed with non-stick cooking spray is a great way to get even size cornflake candy balls onto your prepared baking sheet.
- You can make these into peanut butter cornflake bars rather than cookies or balls, by pressing the entire batch of mixture into a 8×8 inch or 9×9 inch greased pan. Let cool and slice to serve.
- For a more gooey cookie use only use 5 cups of cornflakes.
- This recipe can easily be doubled or halved or for small batches or an extra large batch.
FAQ
That means the corn syrup and sugar was overcooked. Remove the sugar mixture form the heat as soon as the sugar has fully dissolved into the mixture and it starts to simmer. If you cook it for too long it will get into the hard ball stage rather than the soft ball stage and will not keep its soft and chewy texture.
Yes! You can add food coloring along with the peanut butter to the sugar mixture, making these a fun alternative for green marshmallow cornflake wreaths or other colored rice krispie treats.
I recommend using gel food coloring for more vibrant colors that won’t alter the texture of the cookies.
You can use 10 oz of melted marshmallows and two tablespoon butter instead of the sugar and corn syrup. But, that will basically turn them into peanut butter marshmallow cornflake treats rather than cornflake candy (although the taste and texture is very similar).
You can also use 11 ounces of melted butterscotch chips in place of the sugar and corn syrup, but it will change the flavor and texture of the cookies.
I do not recommend using honey or maple syrup in place of the corn syrup as it will not give the same chewy effect.
Storing and Making Ahead
These will last 3-5 days in an airtight container at room temperature. Storing them in a single layer can help them from sticking together.
Looking for More cookie Recipes? Check these out!
- Oatmeal Walnut Chocolate Chip Cookies
- Old-Fashioned Sour Cream Cookies
- Double Chocolate Chip Cookies
- Pecan Chocolate Chip Cookies
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Peanut Butter Cornflake Cookies (Cornflake Candy)
Equipment
- Medium Saucepan
- Ice Cream Scoop optional
- Baking pan
- Parchment or wax paper
INGREDIENTS
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- pinch salt
- 6 cups cornflake cereal
Instructions
- Line a baking sheet with parchment paper, wax paper, or a silicone baking mat and set aside.
- Add sugar and corn syrup to a saucepan and heat over medium until the sugar has fully dissolved into the corn syrup and the mixture starts to boil.
- Once it boils and the sugar has dissolved, remove from heat and immediately stir in the peanut butter, vanilla, and salt. In a large bowl, pour the hot sugar peanut butter mixture over the cornflakes. Gently mix until fully covered, trying not to break the cornflakes down too much.
- Working quickly, spoon or drop about 2 tablespoons of the mixture onto the prepared baking sheet.
- Let cool about 20 minutes. They will firm up as they cool.
- Once cool, enjoy!
Notes
- An ice cream scoop sprayed with non-stick cooking spray is a great way to get even size cornflake candy balls onto your prepared baking sheet.
- You can make these into peanut butter cornflake bars rather than cookies or balls, by pressing the entire batch of mixture into a 8×8 inch or 9×9 inch greased pan. Let cool and slice to serve.
- For a more gooey cookie use only use 5 cups of cornflakes.
- This recipe can easily be doubled or halved or for small batches or an extra large batch.
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