Cornflake Cookies are a delightfully sweet and salty no bake drop cookie made with just five simple pantry ingredients! You can form these crunchy yet chewy cookies into shapes and even dress them for the holidays!
These are a sweet and salty no bake cookie recipe you’ll make on repeat! They’re quick, easy and so delicious! It’s a great no-bake, eggless cookie that comes together quickly with just a few ingredients, much like edible cookie dough!
It’s a fun twist on Cornflake Wreaths – in fact, you can shape these cookies into wreaths and decorate them for the holidays using sprinkles, red hots or licorice.
They’re also perfect in summer when you don’t want to turn on the oven, but need a couple dozen cookies – stat! Love a little sweet and salty peanut butter flavor in your desserts? You’re going to crave these cookies.
About These Cookies
Cornflake Cookies are the easiest kind of one dish recipe! No mess, no sheet pan – all the mixing and cooking takes place in a single large pot for easy cleanup.
They’re easy, customizable and a total classic! If you love the combination of salty, sweet and crunchy, don’t skip these! The peanut butter takes them to a whole new level.
Bonus? They are eggless and wheat free!
Tools You Need
- Oversized Sauce Pan
- Large Cookie or Ice Cream Scoop
- Parchment Paper
What You Need to Make Cornflake Cookies
- Light Corn Syrup – The stickiness helps them clump together.
- Sugar – White granulated sugar sweetens these cookies to perfection.
- Peanut Butter – Creamy peanut butter (avoid the natural options) works best in this recipe!
- Vanilla – Pure vanilla extract provides a hint of flavor.
- Cornflakes – To make these no bake cookies truly gluten free, be sure to purchase gluten free cornflakes. While the major brands are wheat free, they aren’t guaranteed to be gluten free due to processing!
- Butterscotch Cornflake Cookies – Substitute half of the peanut butter for butterscotch chips!
- Chocolate Cornflake Cookies – Add cocoa powder or chocolate chips.
- Drizzle – Drizzle with chocolate for extra flavor.
- Sprinkles – Immediately top with sprinkles (before they set) for a little color and crunch.
- Cereals – Cocoa Puffs, Rice Krispies, Kix, Cheerios, and Honey Bunches of Oats also work well! Have fun with it!
- Add Nuts – Add a half cup of salted peanuts for a little crunch.
- Add Marshmallows – Fold in a cup of marshmallows with the cereal.
Overview | How to Make Cornflake Cookies
The full printable recipe is below
- Make Peanut Butter Coating – Add all ingredients (except cereal) into a large pot on the stove.
- Combine – Add cornflake to mixture.
- Drop – onto a baking sheet lined with parchment paper and allow to cool.
How to Make Cornflake Cookies in the Microwave
- Make Peanut Butter Coating – In a microwave safe bowl, combine light corn syrup, sugar and peanut butter stirring after 2 minutes and then every 30 seconds until bubbly.
- Combine – Fold in vanilla and corn flakes until coated.
- Drop – Using a cookie scoop or large tablespoon, drop onto wax paper and allow to cool.
- Be prepared – this recipe moves quickly. Have ingredients nearby and wax paper laid out near your range.
- Use a cookie scooper – it makes it easy to get consistent cookies, every time.
How to Store
Room Temperature – Allow to cool and store in an airtight container in layers with wax paper between each layer up to 3 days.
Refrigerate – Allow to cool and store in an airtight container in layers with wax paper between each layer up to 1 week.
Freeze – Allow to cool and store in an airtight container in layers with wax paper between each layer up to 3 months.
Frequently Asked Questions
Often, this is caused by boiling the coating for a bit too long! You’ll want to make sure to remove from heat as soon as the mixture begins to boil.
Generally, they take about 30 minutes to full set up!
- 1 cup light corn syrup
- 1 cup white granulated sugar
- 1 cup creamy peanut butter, not natural
- 2 teaspoons vanilla extract
- 6 cups corn flakes
- sprinkles, to garnish
- In a large saucepan (large enough to accomodate the mixture) over medium high, add corn syrup, sugar and peanut butter. Bring to a boil, stirring constantly to prevent burning.
- When the center comes to a boil, remove from heat. Add vanilla and fold in cornflakes. Stir until completely coated.
- Using a large cookie scoop or ice cream scoop, drop onto parchment paper. Optional: Garnish with sprinkles. Cookies will harden quickly.
- Allow to cool and enjoy!
- Room Temperature – Allow to cool and store in an airtight container in layers with wax paper between each layer up to 3 days.
- Refrigerate – Allow to cool and store in an airtight container in layers with wax paper between each layer up to 1 week.
- Freeze – Allow to cool and store in an airtight container in layers with wax paper between each layer up to 3 months.